The Pioneer Woman Tasty Kitchen
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Sriracha Sesame Ginger Popcorn

5.00 Mitt(s) 1 Rating(s)1 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 5

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Level: Easy

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Description

Freshly popped popcorn drenched in a Sriracha, sesame seed and ginger sauce.

Ingredients

  • 2 Tablespoons Butter
  • 1 Tablespoon Olive Oil
  • 1 Tablespoon Sriracha Sauce
  • 1 teaspoon Sesame Seeds, Plus More For Garnish
  • 1 teaspoon Garlic Powder
  • ½ teaspoons Ground Ginger
  • 4 cups Popped Popcorn (See Note)
  • Salt To Taste

Preparation

In a small sauce pan, melt the butter with the olive oil and Sriracha sauce. Stir in the sesame seeds, garlic powder and ground ginger. Mix well. The sauce will be thin.

Pour over the popcorn and toss to coat well. Season with salt to taste and garnish with additional sesame seeds.

Note: I pop my popcorn on the stove because we don’t have a microwave and we don’t have an airpopper. So stove popping is really my only choice, which is a-OK with me because I love it that way. Here’s how to do it: Heat 1 tablespoon of oil in a medium heavy-bottomed pan over medium heat. (I use grapeseed, you can use canola, vegetable, etc. just not olive oil, it will be likely to burn.) Add a few popcorn kernels and let it heat up. When one kernel pops, add 1/3 cup of uncooked popcorn kernels and cover the pan. Shake the pan a little to spread the kernels in an even layer. Let the kernels pop for several minutes until the pan is full and the popping slows down. Remove from heat and transfer popcorn to a large bowl.

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hunnybunnyipm on 9.29.2012

Let me start with a few personal preference notes – 1.) Use air popped popcorn. I made mine with oil on the stove, and in the end it was a touch on the greasy side. 2.) Don’t add it all at once, start with a few spoonfuls at a time, mix and see how it goes. I made this the night before for a work thing, and it held up really well. People went CRAZY for it. It actually has a bit of a sweet aftertaste, and wasn’t too spicy. Personally, I might make it again and add a pinch of cayenne to get some more heat (but I love spicy). This is a good mix for a crowd though.

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