BitterSweet

An Obsession with All Things Handmade and Home-Cooked


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Smart Sweets

Though self-prescribed with good intentions, a striking majority of New Year’s resolutions are imagined in a world of extremes. Everything is painted in black and white; there is success and failure, productivity and laziness, good or bad foods. The temptation to simplify the complex “rules” of the road is great for those most desperate for change, especially when so much mainstream advice points in that very direction. What excitement is there in moderation? How could you sell anything based on common sense?

Quite frankly, I’m sick of this all-or-nothing approach. Resolutions themselves are not the problem, but the way society holds us to them. Friends, I’m not expert on the matter, but if you want my advice, I think we should make a bit more room in this renewed healthy eating regimen for chocolate.

As with all healthy eating choices, quality is absolutely essential for success, which is exactly what Vega has built their reputation on. Though best known for their powdered protein and meal-replacement shakes, I was naturally drawn more to their enticing array of snacking selections. Given the opportunity to investigate these unsung heroes further, I knew from the start that it would somehow end in a deceptively decadent dessert. Maca Chocolate Bars provided the real inspiration, with their gently earthy, mineral-y quality and slightly bitter edge calling out for a touch more sweetness to round out the deep cacao flavors. Lovers of deep, dark, serious chocolate would love them as is, but for someone coming off of a holiday sugar high, I must admit that my palate calls for something a bit less intense.

Incorporating the brilliantly “Karamelized” SaviSeed, roasted and sugar-coated Inca peanuts, for a satisfying crunch, Nava Atlas’ fool-proof recipe for unbaked brownies seemed custom made for just these ingredients. A few easy substitutions yielded the tastiest, yet healthiest, raw brownie that has ever passed my lips. As the original formula proves, however, no specialty ingredients need apply; switch up the fruits, nuts, and chocolate for equally delicious treats that will help keep your resolutions on track. I’ve successfully used raisins instead of prunes, almonds instead of cashews, and regular dark chocolate, in additional to Nava’s suggestions, all to the same enthusiastic reception. You have my sweet-toothed word that they don’t taste the least bit like “health food,” and you will never regret savoring that one extra square.

Mega Maca Brownies
Adapted from Nava Atlas’ Unbaked Fudgy Brownies from Plant Power

1 Cup Raw Cashews
1 Cup Pitted Prunes
3 Tablespoons Unsweetened Cocoa Powder
1/2 Teaspoon Vanilla Extract
1/4 Teaspoon Salt
4 (1.4 Ounce) Maca Chocolate Bars, Finely Chopped, Divided
1/4 Cup Sacha Inchi, Roughly Chopped

Place the cashews in your food processor and pulse until ground to a fine powder. Add in the prunes, cocoa powder, vanilla, salt, and half of the chopped chocolate. Pulse once more to incorporate, processing until the mixture holds together when pressed. Be patient, as this may take a few minutes.

Add the remaining chocolate along with the sacha inchi and pulse just briefly to distribute the goodies throughout the mixture. These final additions should be roughly chopped but still easily visible. You don’t want to puree the whole thing, since it’s much more satisfying with a bit of texture left in it.

Transfer the mixture to a lightly greased 8 x 8-inch square pan. Use a wide spatula to press it evenly into the bottom before stashing it in the fridge. Chill for at least an hour before slicing and serving. Keep leftovers covered and stored in the refrigerator for no more than a week, or in the freezer for up to a month.

Makes 12 – 16 Servings

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Having a Ball

Talk about a whirl-wind holiday! Is it just me, or did this whole festive day seem to be eclipsed by the madness leading up to it? So much fuss for such a little event, Christmas already feels like a thing of the past, long gone and mostly forgotten. Of course, a few strong drinks no doubt enhances that sensation, and I must claim at least partial responsibility for that this year. While I remain a staunch non-drinker, I have admittedly developed a penchant for alcoholic additions to sweets. This curious dissonance grew more pronounced when my grandma generously gifted me with the better part of her liquor cabinet, previously languishing amongst the bulk wrapping paper and excess Tupperware in the cellar. Glistening bottles of Cassis, Grand Marnier, Framboise, and so many more all beckoned, splashing about beguilingly in the most innocent way a potential poison can manage. Carrying armloads of the ornate glass containers up the stairs and cramming them greedily into an overstuffed bag, little did I know just how these colorful liquids would soon paint my holiday season.

Oh, did I ever have a ball- And I made sure that everyone else had at least a dozen of their own, too! It started simply with my “famous” Pecan Pie Truffles, but all pretense of moderation quickly devolved from there. For friends, family, and anyone who happened to cross my path for the next few weeks, I crafted boozy peppermint mocha bites, chocolatey little numbers enriched with both Kahlúa and Creme de Mènthe. Next there were drunken apple jacks, living up to their names with a generous splash of Applejack to round out a cinnamon-spiced graham cracker base. By far, though, my favorite ball of the bunch were the Speculoos Rum Balls, sticking with the traditional addition of rum, but shaking things up with ground speculoos cookies, a touch of cocoa, and a creamy smear of speculoos spread. The combination of rum and brown sugar biscuits was positively intoxicating, and I swear that’s not just the alcohol’s doing.

There must have been at least 200 balls all told. Nonetheless, every last one was gleefully gobbled up before I realized what a gem I had inadvertently created for New Year’s celebrations as well. Only when it came time to edit the photos did I realize that my pick of the litter, decorated with sparkling pearlized sugar, looked just like the Times Square Ball due to drop at midnight in a scant few days from now. Although I’m quite excited to attend my very first Pineapple Drop this year instead, I don’t see why another round of speculoos balls wouldn’t be a welcome way to celebrate 2015 all the same.

Speculoos Rum Balls

1 7-Ounce Box (About 1 3/4 Cups) Finely Ground Speculoos Cookie Crumbs
1 3/4 Cups Cashew Meal or Almond Meal
1 Cup Confectioner’s Sugar
1/4 Cup Natural Cocoa Powder
1/2 Cup Smooth Speculoos Spread
1/2 Cup Dark Rum

1/3 – 1/2 Cup Pearlized Silver Sugar, Sprinkles, or Additional Cookie Crumbs for Rolling

It’s flat-out impossible to ruin rum balls, so let’s keep this tutorial brief, shall we? Simply combine the ground cookies, nut meal of choice, sugar, and cocoa powder in a large bowl. Add in the speculoos spread and rum, and stir thoroughly to incorporate. The resulting mixture will be very thick; you may want to get in there and use your hands to make sure that there are no remaining pockets of dry ingredients. Once fully mixed, use a small cookie scoop or standard spoon to dole out tablespoon-sized pieces. Roll them into balls and then toss them in the sugar or sprinkles, until fully coated.

Store in an air-tight container at room temperature for about a week, or in the fridge for up to a month.

Makes 40 – 50 Balls

Printable Recipe


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Pumpkinundation

Is it safe to come out yet? Have the relentless demands for all things pumpkin-spiced died down, at least to an intermittent, dull roar? I’ve been hanging onto one gem of a pumpkin recipe for months, but selfishly withheld it from the blog-reading public, fearing it would become lost in the sea of squash.

No, wait, don’t click away just yet! Rather than another sweet interpretation of the seasonal gourd, loosely modeled around the flavors of a pie rather than the actual vegetable, I’m much more fond of pumpkin when it actually tastes like, well, pumpkin. Crazy though it may be, I’d much prefer to see pumpkin turn up as a savory offering during the main meal instead of just the grand finale, capped off with an avalanche of sugar and seasonings so strong that they obscure the inherent flavor of the star ingredient. Food producers and well-meaning cooks alike seem to have forgotten the pumpkin’s potential outside of the dessert realm.

Even if you’re feeling burnt out on pumpkin, I would implore you to give it another shot when re-imagined in matzo ball format. Completely nontraditional and aligned with entirely the wrong Jewish holiday, these are definitely not your Bubbie’s matzo balls. Bound together with roasted pumpkin puree, I prefer to think of them more as matzo dumplings, since they bear a denser, more toothsome texture than the fluffy pillows of Passover lore. The goal of this wintery interpretation was not to perfect the vegan matzo ball, but to create something with the same sort of comforting flavors, revamped with a more seasonal spin.

Moreover, purists would be horrified at my cooking methods. A baked matzo ball, for crying out loud? That’s downright heresy in some kosher kitchens, I’m sure. The beauty of this approach is that rather than getting soggy dumplings, halfway dissolved into a puddle of lukewarm soup, they stay perfectly intact until the moment your spoon carves through the tender spheres. Allowing for effortless advanced preparation, just keep the dumplings safely out of the golden, vegetable-rich pool until the moment you’re ready to serve.

On a blustery, cold day when nothing but a heartwarming bowl of soup will do, this is my idea of comfort food. Owing nothing to the overblown pumpkin trend, it’s still worth keeping your pantry stocked with a can of the stuff, just in case a craving strikes.

Pumpkin Matzo Dumpling Soup

Matzo Balls:

1 1/3 Cups Fine Matzo Meal
2 Teaspoons Salt
1/2 Teaspoon Garlic Powder
1 Teaspoon Baking Powder
1/2 Teaspoon Baking Soda
1/4 Cup Very Finely Minced Yellow Onion
1 1/2 Cups Roasted Pumpkin Puree, or 1 (14-Ounce) Can 100% Solid Packed Pumpkin Puree
1/4 Cup Olive Oil

Vegetable Soup:

6 Cups Vegetable Broth
2 Small Carrots, Thinly Sliced
2 Stalks Celery, Thinly Sliced
1 Medium Yellow Onion, Diced
1/4 Cup Fresh Dill, Minced
1/4 Cup Fresh Parsley, Minced
Salt and Ground Black Pepper, to Taste

Preheat your oven to 350 degrees and lightly grease a baking sheet.

In a large bowl, stir together the matzo meal, salt, garlic powder, baking powder, and soda. Yes, it may seem like a lot of salt, but it gets rationed into many little matzo dumplings. Don’t back down on the amount or else you’ll risk making bland balls! Make sure all the dry goods are evenly distributed throughout before adding in the minced onion, tossing to coat. Combine the pumpkin puree and olive oil in a separate container, whisking until smooth, and pour the wet mixture into the bowl. Mix with a wide spatula, stirring thoroughly to combine, until there are no remaining pockets of dry ingredients. Let the matzo batter sit in a cool spot for about 15 minutes to thicken before proceeding.

I like using a small cookie scoop for more consistent dumplings, but a good old fashioned tablespoon will do just fine as well. Scoop out about 2 teaspoons of the matzo mixture for each dumpling, rolling them very gently between lightly moistened hands to round them out. Place each one on your prepared baking sheet about 1/2-inch part. There’s no risk of them spreading, but giving them a bit of breathing room helps to ensure more even cooking. Repeat until all of the batter is used and you have a neat little army of raw matzo balls ready to be baked. Lightly spritz the tops with olive oil spray for better browning, if desired.

Bake for 45 – 50 minutes, rotating the sheet pan halfway through, until golden brown all over.

Meanwhile, prepare the soup itself by combining the broth, carrots, celery, and onion in a medium stock pot. Bring it to a boil and then reduce to a simmer, cooking until the carrots are fork-tender. Right before serving, add in the fresh herbs and season to taste with salt and pepper.

Ladle out some of the soup into each soup bowl and add in the baked matzo dumplings right before serving. Enjoy piping hot!

Makes 35 – 40 Dumplings; About 8 Servings

Printable Recipe


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Planting the Seed to Sweet Success

Milk candy, milk jam, dulce de leche, or just plain caramel: Comparisons are easily made, but thick and creamy cajeta is truly a step above all the other simple burnt sugar toppings out there.

Inspired by Brian Huston, my take on this classic milk confection is a modern departure from the typical goat milk base. He is a BlueStar All-Star chef, so I knew this basic formula would be the best place to start my recipe experiment. (In case you don’t know about BlueStar, they are makers of restaurant-quality kitchen appliances for the home chef. They are based in the U.S. and can offer lots of great customization options! Click here for more information.)

Rather than just swap out the milk for a standard non-dairy alternative, I wanted to start from scratch with whole sunflower seeds. Why sunflower, of all things? I’ve found them to be fairly neutral in flavor when raw, and by using the whole seed, the resulting blend would be plenty rich from those natural fats- No need to add any oils to compensate for a leaner dairy-free drink.

Cajeta takes a bit of patience to perfect, but very little actual work. It’s kitchen alchemy at its best, seeing that pale, unexciting liquid transform into a thick, decadent, caramelized topping. In fact, mine became substantial enough to even use as a spread once fully cooled. Although it was highly tempting to use this golden milk jam as an indulgent new peanut butter sandwich filling, I took Mr. Huston’s suggestion in making a sweet cajeta sundae instead.

Of course, I substituted additional sunflower seeds for the recommended peanuts, since it only seemed right to match. It may be tough to see the pool of cajeta at the bottom of the glass here, but the beauty of this caramel accompaniment is that a little bit really does go a long way! No matter how you drizzle or slather it on, it’s hard to go wrong with such a versatile dessert topping.

Girasol Cajeta (Sunflower Caramel Sauce)

4 Cups Warm Water
1 Cup Raw Sunflower Seeds
1 Cup Granulated Sugar
1/2 Teaspoon Ground Cinnamon
1/2 Teaspoon Salt
1/2 Teaspoon Baking Soda
2 Teaspoons Vanilla Extract

Combine the water and sunflower seeds well in advance, and allow the seeds to soak for about 4 hours. This will soften them and allow them to blend much more easily than if they were simply raw. Transfer the mixture to your blender, and thoroughly puree until perfectly smooth. If you’re using a lower-powered machine, pass the resulting sunflower milk through a sieve to catch any remaining grit, discarding the solids.

Pour the fresh sunflower seed milk into a large stock pot and introduce the sugar, cinnamon, salt, and baking soda. Whisk thoroughly to incorporate before setting the pot over medium heat on the stove. Slowly bring the mixture up to a boil, whisking periodically. Keep a close eye on the mixture at this point, because it can go from inactive to an overflowing bubbly mess in two seconds flat!

Reduce the heat to medium low and continue cooking at a gentle simmer, whisking frequently, as the milk cooks down and gradually darkens in color. After about 30 minutes, it will be especially important to keep stirring so the milk doesn’t burn on the bottom. Be sure to scrape the bottom and sides of the pan to prevent anything from sticking. Add in the vanilla extract at this point.

After another 30 – 40 minutes, the mixture should be a deep amber brown and thick enough to coat the back of a spoon. Remove the pan from the heat and cool for at least 5 minutes before serving, or let cool completely before storing in an air-tight container. Stashed in the fridge, the cajeta will keep for up to 2 weeks.

Makes About 1 Cup

Printable Recipe

This post was sponsored by BlueStar. All opinions, photos, and recipes are completely my own.


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Delicata Delicacy

Have you ever seen a better vegetable for stuffing than the humble delicata squash? Each perfect yellow and green-striped edible tube becomes an ideal vessel for every sort of filling imaginable, no matter how you cut or cook it. I’m no stranger to the concept, but all sorts of inspiration has steered my seasonings in an entirely different direction since those first filled squash emerged from the oven.

Allow me to introduce to you a prime candidate for your new Thanksgiving main dish, replete with a very posh-sounding beluga lentil filling. Sparkling like legume caviar within their roasted golden delicata containers, these particular lentils eschew the typical autumnal spices found on every festive table in favor of more worldly flavors. Infused with an aromatic blend of cumin, mustard seeds, and jalapeno, this entry is guaranteed to spice up the traditional feast. Spiced rather than spicy, it’s designed to suit a wide range of palates, subtle enough not to offend those who appreciate less heat but want abundant umami to savor on their plates.

Complimenting that distinctive piquancy is a creamy cashew-based raita, replete with cooling mint leaves and crisp diced cucumber. Don’t even dream of skipping it; that rich final flourish ties together the meal, elevating the dish into something truly memorable. It’s the kind of surprisingly easy dinner that eaters will rave about for years to come, but by all means, don’t just save it for an annual event. Stuffed delicata are delightful all autumn and winter, if not beyond those seasonal boundaries, too.

Like all the best Thanksgiving dishes, stuffed delicata are rock stars for prepping in advance and waiting patiently until their solo arrives. Bake and stuff them as written, cover the casserole dish with foil, and simply reheat in a 350 degree oven for 10 – 20 minutes when the party begins.

Beluga Lentil-Stuffed Delicata Squash

2 Medium Delicata Squashes (About 1 Pound Each)

Lentil Stuffing:

2 Tablespoons Olive Oil
3 Shallots, Finely Diced
1 Jalapeno, Seeded and Finely Diced
1 1/2 Teaspoons Whole Cumin Seeds
1 1/2 Teaspoons Whole Mustard Seeds
1 Cup Dry Beluga Lentils
2 Cups Vegetable Broth
2/3 Cup Full-Fat Coconut Milk
1 Tablespoon Balsamic Vinegar
3/4 – 1 Teaspoon Salt
1/4 Teaspoon Freshly Ground Black Pepper

Cashew Raita:

1 Cup Raw Cashews Pieces, Soaked for About 4 Hours
2 Tablespoons Fresh Mint Leaves, Roughly Chopped
3 Tablespoons Lemon Juice
1/4 Cup Water
1/2 Teaspoon Salt
2 – 3 Persian Cucumbers, Finely Diced

Although it’s the last addition to your stuffed squashes, it would be wise to prepare the cashew raita first so that it’s ready to go when you are. Thoroughly drain your soaked cashews and toss them in your blender along with the chopped mint, lemon juice, water, and salt. Puree, pausing to scrape down the sides of the canister with a spatula as needed, until completely silky-smooth. This process may take longer if you use a lower-powered model, but stick with it; that creamy texture is important for successful raita. Once perfectly velvety, stir in the cucumber pieces by hand. Store in an air-tight container and keep refrigerated prior to serving.

For the filling, heat the olive oil in a medium pot over moderate heat before tossing in the diced shallots and jalapeno. Saute until translucent before introducing the cumin and mustard seeds next. Cook until the vegetables are lightly caramelized and the entire mixture is highly aromatic. Add the lentils and broth, cover, and bring to a boil. Once boiling, reduce the heat to a simmer and cook for about 30 minutes when the lentils become tender. Add the coconut milk, vinegar, and salt and pepper to taste. Keep the pot partially covered and simmer for an additional 5 – 10 minutes, until the final liquid addition has been absorbed. Cover and keep warm.

Meanwhile, as the lentils cook, preheat your oven to 375 degrees. Cut both squash in half lengthwise and scoop out (but reserve) seeds. Place each half with the cut sides down on a lightly greased baking sheet and bake for about 30 minutes, or until a fork easily pierces the flesh. Remove from the oven and let cool for at least 5 minutes before handling.

Reduce the heat to 250, toss the reserved seeds with just a splash of oil and a pinch of salt, and roast for just 10 – 20 minutes, stirring frequently to prevent them from burning. Once golden and crisp, let them cool completely.

To complete the dish, flip the roasted delicata squashes up to turn them into edible boats and spoon the warm lentils inside. Serve the cashew raita alongside for guests to top their squashes as desired, and finish with a sprinkle of roasted seeds.

Makes 4 Main Dish Servings; Cut the Halves in Half for 8 Side Dish Servings

Printable Recipe


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Smutty Spores

Halloween is upon us once again, bringing with it an endless buffet of “creepy” eats and other grotesque delights. Spaghetti worms and grape eyeballs are perhaps some of the most infamous edible gags, but more modern cooks have become increasingly creative with their monstrous recipes. Bloody fingers are a personal favorite, closely followed by the ever-tempting molded gelatinous brains. It’s easy to whip up a fairly horrific dinner party with a few crafty tricks, but I’m here today to tell you that these examples are all child’s play. If you want to really horrify, disgust, and alarm your Halloween party guests, you need to pull out the big guns and employ one ingredient that looks truly evil. Crack the tin can open to unleash the aroma of mild sewage, revealing the black, inky slug within. If it were smooth and consistent, that would be one thing, but oh no- We’re talking about a chunky, irregular texture like something already partially digested, gently fermenting in its own juices.

What on earth am I talking about, you ask? None other than huitlacoche. Evil only in appearance and not in content, it’s actually a fungus that grows on corn, which explains where it gets the alternative nickname of “corn smut.” Aficionados compare the flavor to that of black truffles, going to all ends of the earth to source these strange spores. It’s almost impossible to find them fresh unless you live very close to Mexico or California, but every now and then, one stray can will pop up on local grocery store shelves, and curiosity finally got the best of me during this particular witching hour.

I tried in vain to photograph the contents of that fateful can, but for the sake of retaining any decent readership, it would be irresponsible to post such a vile image on a food blog. If you can’t take my word for it, then I implore you to take the fate of your stomach in your own hands and click through here. I’ll spare you the goriest details, but it honestly does look like rotting entrails mashed into sludgy excrement.

Mmm, aren’t you getting hungry for this recipe coming up?! Wait, before you run away, I promise it gets much more appetizing from here on in!

Using fresh corn as the base and inspiration for the the dish, huitlacoche plays a starring role without imparting its truly evil ways. Swirled mischievously atop this golden bowl of creamy soup, the color contrast is striking, perfect for a bit of elegant Halloween fun. Transformed by simply tossing the whole fungus mixture into the blender, it becomes much more palatable once its textural shortcomings are literally smoothed out. Although I would hardly say it reaches the pantheon of flavor that true truffles can claim, it does lend a pleasantly earthy, perhaps even slightly smoky flavor to this sweet corn velouté. An effortlessly arresting first course for any meal, the mystery of that jet-black garnish adds to the allure almost as much as the taste itself.

For the less adventurous, you have my permission to omit the evil fungus spores and enjoy a simple, comforting bowl of plain corn soup instead. It won’t be half as much fun to serve, but it will be just as delicious.

Evil Corn Soup (AKA, Corn Smut Soup)

3 Tablespoons Olive Oil
1 Medium Yellow Onion, Diced
1 Roma Tomato, Diced
1 Teaspoon Salt
2 Cups Vegetable Broth
1 Tablespoon Light Agave Nectar
12 Ounces (About 2 1/2 – 2 2/3 Cups) Fresh or Frozen Corn Kernels
1/3 Cup Hulled Hemp Seeds
1 Tablespoon Lime Juice
1/2 Teaspoon Smoked Paprika
1/4 Teaspoon Turmeric
1/4 Teaspoon Ground Black Pepper

Huitlacoche Swirl:

1/4 Cup Soup [Above]
1 7-Ounce Can Huitlacoche

To Finish:

1/2 Cup Fresh Snipped Chives

In a large stock pot set over medium heat, sauté the onion and tomato in olive oil for 10 minutes, or until onions are translucent. Add salt, broth, tomatoes, and agave. Reserve 1/2 cup of the corn kernels, and add the rest into the pot as well, allowing the whole mixture to simmer for 15 minutes. Transfer the vegetables to your blender, along with the hemp seeds, lime juice, and spices. Blend on high until thoroughly pureed and perfectly silky-smooth. Pass the soup through a sieve if you’re particularly stringent about the consistency, or if your blender isn’t quite as powerful as one might prefer. Return the soup to the pot, leaving 1/4 cup of it in the blender to make the huitlacoche swirl, and allow it to come back to the bring of boiling. Toss in the remaining whole corn kernels and once it’s nice and hot, it will be ready to serve.

To complete these delightfully evil bowls, dump the entire contents of the canned huitlacoche into your blender where the reserved soup should still be waiting. Blend until completely pureed, pausing to scrape down the sides of the blender if needed to incorporate everything.

Divide the soup between four bowls, and drizzle in a spiral of the huitlacoche puree. Swirl a toothpick through the mixture to further enhance the evil effect. Top with freshly snipped chives and enjoy while piping hot.

Makes 4 Servings

Printable Recipe


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Pop It Like It’s Hot

Freshly fallen leaves have settled in crispy piles everywhere the eye can see, while cooler breezes have swept away the summer heat so thoroughly and completely, it’s hard to believe we ever faced such oppressive temperatures. For most people, this shift tends to evoke thoughts of apples, pumpkins, and mulled wine, but for me, this time is inextricably linked with a craving for popcorn, of all things. Popcorn was never a part of any particular seasonal traditions in my childhood, nor was it reserved only for specific times of year, but something about the colder weather and advancing calendar days makes me crave the crunchy stuff. Best of all is the sweet and salty combination of kettle corn, packing in a more satisfyingly crispy texture than plain old Jiffy Pop.

There’s just one self-imposed rule to my annual popcorn cravings: Never pop the same flavors twice. This year, I was inspired by a recent taste of sriracha popcorn, a delightfully fiery little snack that delivered a nice, warm burn with every bite. What it lacked was balance, and all I could do was dream of how much better the concept could be executed with just a bit of sweetness to round things out… At least, until I got into the kitchen for myself.

Like standard kettle corn, these sweet, salty, and spicy little morsels couldn’t be easier or faster to whip up. Whether it’s a sudden craving that strikes or a house full of hungry guests to accommodate, you can’t go wrong with this crowd-pleasing treat. Adjust the sriracha to taste, depending on just how hot you like it.

Sriracha Kettle Corn

3 Tablespoons Coconut Oil
1/2 Cup Popcorn Kernels
1/3 Cup Granulated Sugar
3 – 5 Teaspoons Sriracha
1/2 – 1 Teaspoon Flaky Sea Salt

Heat the coconut oil in a large stockpot over medium heat, along with two or three kernels. Keep covered, and when the first few kernels pop, go ahead and add in the rest, along with the sugar and sriracha. Stir well to coat before quickly covering with the lid once more. Shake the pot constantly and vigorously to prevent your corn from burning. This is critical for even cooking and fewer “dead” (unpopped) kernels as well.

Once the popping has slowed to one every two to three seconds, remove the pot from the heat and uncover, continuing to shake for a few minutes until the popping has stopped. Pour the popcorn out onto a sheet pan and sprinkle evenly with salt, to taste. Let cool and break up the large clumps, picking through to remove any unpopped popcorn kernels that might remain.

Makes 8 – 10 Cups Popcorn

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