Sriracha Popcorn Recipes

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SRIRACHA POPCORN



Sriracha Popcorn image

Make and share this Sriracha Popcorn recipe from Food.com.

Provided by sheepdoc

Categories     < 15 Mins

Time 10m

Yield 8 cups

Number Of Ingredients 4

1/4 cup butter
2 tablespoons sriracha chili sauce
1/2 teaspoon minced garlic
8 cups popped popcorn

Steps:

  • Pop corn.
  • Melt butter, whisk in sriracha and garlic.
  • Pour over popcorn.

HIGH HONEY-SRIRACHA POPCORN



High Honey-Sriracha Popcorn image

No cannabis? No problem-skip it and you'll still have a killer spicy-sweet popcorn. But for those that want to partake, make sure you use only 1/2 teaspoon baked herb in this recipe (you'll have about 1 1/2 teaspoons leftover for another use). And go slow! This stuff is delicious, but you want to start with a little over a cup and wait at least an hour before having more-it often takes that long to feel the effects.

Provided by Raquel Pelzel

Categories     Cooking After Dark     Corn     Honey     snack     Lime

Yield Serves 8

Number Of Ingredients 14

1.25 grams (1/16th ounce) cannabis
1 teaspoon kosher salt
1/4 teaspoon baking soda
1/4 teaspoon garlic powder
1/4 teaspoon ground cinnamon
1/4 teaspoon ground coriander
1/4 teaspoon ground cumin
1/4 cup virgin coconut oil, melted
1/4 cup honey
1/4 cup sugar
1 tablespoon Sriracha
1/2 teaspoon cayenne pepper (optional)
Zest of 1 lime
10 cups popped popcorn (from about one 3.5-ounce bag)

Steps:

  • To decarb herb, preheat oven to 225°F and line a small rimmed baking sheet with parchment paper. Sort cannabis bud and flower for stems and seeds (discard stems and seeds). Finely grind herb using a hand herb grinder or very finely chop with a chef's knife. Spread herb into an even layer in pan. Cover pan tightly with foil, crimping it around edges of pan, and bake until golden brown, 40-50 minutes. Let cool, covered, 20 minutes. Makes about 2 tsp. decarbed herb.
  • Preheat oven to 250°F. Stir salt, baking soda, garlic powder, cinnamon, coriander, and cumin in a medium bowl. Stir in 1/2 tsp. decarbed herb (be careful to only use 1/2 tsp. here, reserving the remaining decarbed herb for another use.)
  • Heat oil in a small saucepan over medium-high. Add honey, sugar, Sriracha, and cayenne, if using, and bring to a boil. Add 1 Tbsp. water and cook 1 minute. Remove from heat and stir in lime zest and spice mixture.
  • Place popcorn in a large bowl and pour spicy honey syrup over. Using a rubber spatula, quickly stir to evenly coat popcorn. Transfer popcorn to a parchment-lined rimmed baking sheet and bake, tossing every 15 minutes, 45 minutes total. Let cool 5 minutes before devouring (it will get crunchy as it cools).
  • This recipe is only intended for those who have obtained marijuana legally under applicable federal and state laws.
  • Special Equipment
  • An herb grinder
  • Do Ahead
  • Popcorn can be made 4 days ahead; store in an airtight container at room temperature.

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