Here’s a favorite spicy snack where I make popcorn at home with the traditional stovetop method. To me, stovetop is superior to a microwave bag, and I know exactly what goes into it. I’ve experimented to make a few different flavors and toppings, and made a spicy sriracha mix that I love and is a crowd-pleaser.
A single batch fills my 5-quart pot up to the lid after popping (your mileage may vary).
Ingredients for one batch of 5 quarts:
- whole popcorn kernels
- canola oil (or your preference)
- 1/4 stick real butter
- 1/2 tbsp sriracha sauce – either fresh generic or Huy Fong brand
- 1/2 tbsp crushed red pepper
- black pepper – fresh-ground to taste
- salt – table or sea salt, to taste
- 5 quart pot with lid
- large container for tossing and serving
- small ceramic cup for melting and mixing butter
- measuring spoons
Pour enough oil in the pot to cover half of the bottom; this is really only for heat transfer between the pot and kernels, so you don’t need a lot. Drop a single kernel in the oil, place pot on burner over medium heat, and cover pot with lid (glass lids are great).
Once the first kernel pops, the oil is hot enough. Carefully pour enough kernels to cover the bottom of the pot with a single layer. Replace lid.
Now’s time to make the butter sauce. Softly melt the butter however you need (small dish in microwave on short 15-second bursts until melted is fine). Once melted, pour in the sriracha and red pepper and stir well. The popcorn might already be starting to pop.
I have a large, flat plastic container with lid that I use to toss the popcorn; a large open bowl should work, too. Pour the butter mix in a large line in the middle. You might pour a healthy amount of salt and black pepper on top of this butter to taste. When the popping is done (10 seconds or so between pops), take the popcorn off the stove and pour it into the mixing/serving container. Close the lid, roll, and shake the popcorn around to make sure the butter coats everything.
Queue up your next movie and enjoy!