Sriracha Sesame Ginger Popcorn

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.