How to make popcorn even better? Make coconut sriracha popcorn! I’m using the spicy chilli sauce as a flavour-packed coating on this freshly popped corn and wow, you guys. Movie night snacks just got a total upgrade.
1 tbsp vegetable oil
1/3 cup corn kernels
1 tsp salt
1 tsp smoked paprika
50g (1.7 oz) Marion’s Kitchen Coconut Sriracha
25g (1 oz) olive oil
25g (1 oz) sugar
Mix the ingredients for the sprinkle together in a small bowl. Set aside for later.
Place a deep pot with a lid over medium-high heat. Add the vegetable oil and two corn kernels, then place the lid on top. Once those kernels pop, your oil is hot enough. This may take a few minutes.
Slide the pan off the heat and add the rest of the kernels. Replace the lid and wait for 1 minute. This helps ensure your oil doesn’t get too hot – you don’t want to risk burning your popcorn.
After 1 minute, place the pan back on the medium hat, leaving the lid slightly ajar to allow steam to escape. Give the pan a little shake every now and again as the popcorn cooks. Wait until most of the corn has popped (you should hear one pop every few seconds), then turn the heat off. Transfer the popcorn to a large bowl.
Add the ingredients for the sriracha coating into the pan and stir until the sugar has dissolved. There should be enough residual heat in the pan for this, but if not place the pan back over a low heat. Once ready, add the popcorn back in and toss well. Sprinkle with paprika mixture and toss again until evenly coated.
Transfer popcorn to a tray or bowl to cool down slightly before serving.
Popcorn doesn’t keep well and is best eaten fresh after you’ve made it. This snack recipe in particular is ideal eaten straightaway as there is moisture in the sriracha, meaning it won’t store well.
Totally. A lot of store-bought microwave popcorn have lots of butter and chemicals in them, whereas if you are making popcorn from scratch, it won’t have those nasties in.