Sriracha Popcorn | Friday Night Bites

Real butter, fake butter or no butter?  Microwave or stove?  White or yellow?  Plain or flavored salt?  How do you like your popcorn?  I prefer white popcorn that is popped in a large pot over the stove and lightly salted with a drizzle or two of real melted butter.  I pop it the old fashioned way over the stove, the way my Mom taught me and shake it in a paper bag to ensure the salt and butter distributes over all of the popcorn.

With the resurgence of popcorn onto the culinary scene; it has been claimed as the snack of 2013.  It is light, crispy and versatile.  Among the savory flavored popcorns - I have seen it dusted with various herbs, parmesan cheese, truffle, garlic, bacon, chili, lime, dill or curry.  The classic sweet variety is caramel and kettle corn.  Popcorn has gone gourmet!

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If you put on your creative hat for a few minutes, how many various varieties of popcorn flavors can you device.  I have to admit that my mind is spinning right now and the flavor combinations are exploding in my head right now.  No pun intended. Smile.   Don’t be surprised to see some of these flavors in future Friday Night Bites features.  Today I have for all of you a super simple yet incredibly flavorful combination.  One of my favorite, okay obsessions, is Sriracha sauce. Why not use it to flavor some freshly popped popcorn?  My thought exactly. 

The result was magnificent and addictive creation.  Perfect to enjoy with a glass of crisp sauvignon Blanc, dry bubbly or a chilled glass of beer.  A perfect Friday Night Bite in my opinion and hopefully yours too.

Sriracha Popcorn

3 Tablespoons vegetable oil

½ Cup White popcorn kernels

Salt

Use a large stock pot with a lid to pop the popcorn.  Over a medium to high heat, add the vegetable oil and kernels to the pot.  Once the first kernel pops, add the lid and shake frequently to prevent burning.  When the popping has almost stopped, dump into a large paper bag and sprinkle with salt and shake.  Next add the Sriracha Butter to the popcorn and shake really well to ensure popcorn is well covered.

Sriracha Butter

4 Tablespoons Butter

1 Tablespoon Sriracha Sauce

2 Garlic cloves, finely minced

In a medium sauce pan, add the butter and let it melt over medium heat.  Next add the sriracha sauce and minced garlic.  Stir until combined.  Turn off the heat and let the flavors meld for 5 to 10 minutes.  Pop the kernels while the butter is infusing.