Sriracha Lime Popcorn
 
Cook time
Total time
 
An easy, addicting snack. Spicy with a fresh kick of lime.
Author:
Serves: 4
Ingredients
  • ½ cup popcorn kernels
  • 3 Tbsp canola oil
  • 2 Tbsp butter, melted*
  • 2 Tbsp Sriracha
  • Juice and zest of 1 lime
  • ¼ tsp salt
Instructions
  1. In a large, heavy bottomed pot over medium heat, heat canola oil. Place three popcorn kernels in the pot. Once kernels have popped, remove from heat and add the rest of the kernels in a thin, even layer. Cover and count to 30 seconds before placing pot back on heat. The popcorn should start popping. Shake the pot to move the kernels around and avoid burning. When popping begins to fade, remove from heat and transfer to a large bowl. This method heats the oil to the right temperature first, then heats the kernels to near-popping temperature so that they pop at the same time, lessening the chance of any kernels burning on the bottom of the pot.
  2. Stir together the butter, sriracha, lime juice and zest. Slowly (very slowly!) pour over top of the popcorn, mixing after each little bit. Pouring too fast will result in soggy popcorn.
Notes
*Use real butter for this, no exceptions. Margarine has a high water content, which will turn your popcorn into a soggy mess.
Recipe by Port and Fin at https://portandfin.com/sriracha-lime-popcorn/