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
A delightfully fiery little snack that delivered a nice, warm burn with every bite, rounded out by a subtle touch of sweetness.
Ingredients
- 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
Instructions
- 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.
Nutrition Information:
Yield:
10Serving Size:
1Amount Per Serving: Calories: 67Total Fat: 4gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 284mgCarbohydrates: 7gFiber: 0gSugar: 7gProtein: 0g
All nutritional information presented within this site are intended for informational purposes only. I am not a certified nutritionist and any nutritional information on BitterSweetBlog.com should only be used as a general guideline. This information is provided as a courtesy and there is no guarantee that the information will be completely accurate. Even though I try to provide accurate nutritional information to the best of my ability, these figures should still be considered estimates.
Great post! I’ve never really associated popcorn with a particular season, but I certainly eat for of it in the colder months when I’m in front of the TV more often.
… I feel like popcorn now!! Tasty and beautiful, thank you!!! xxx
sweet, salty and spicy sounds like the absolute perfect combination! I’m definitely more in the mood for popcorn these days thanks for colder weather bringing movie marathons :)
Now all I need is a good film to watch!!
I love hot and spicy snacks however I am most definitely a savoury, not a sweet girl. I like my snacks hot and savoury. Love the look of this popcorn Hannah, I am sure that you will spice up the tastebuds of many a happy vegan with this one :)
I have a husband who loves Sriracha, so I may have to try this for him.
janet
This sounds so great! A spicy-sweet combo can be a lot of fun. I’ve been needing to replace my sriracha for a while now…and break out ye olde popcorn maker.
Mmm Sriracha is the best! Delicious looking popcorn :D
Cheers
Choc Chip Uru
Funny you should mention a craving for popcorn. I was just dying for some last night. I popped a big batch, and it hit the spot. This version sounds delightful!
I made this recipe! So unusual for me,..but so delicious too! xxx
I’m not usually a fan of kettle corn but toss in sriracha and I’m in for at least a bowl or two. Large bowls. :-)
i’d eat these up in minutes!
Would this work with maple syrup in place of the sugar?
I’m afraid maple syrup wouldn’t work because it would add too much liquid, but maple sugar just might do the trick! That sounds like a delicious idea.
Reblogged this on Vegan Coyote.
Sriracha popcorn?! Yes please!! I am making this tonight for sure. Thank you for the inspiration!
[…] 28. Sriracha Kettle Corn […]
I am going to try this recipe and surprise my husband with it. They look so delicious. Thanks
I’m eating this right now and it’s blowing my mind. Thanks for this terrific idea!
[…] 28. Sriracha Kettle Corn […]
i tried making this a few times and it burnt every single time.. any suggestions on things i may be doing wrong? I’m following the instructions exactly
Try turning down the heat a little bit and shaking the pan more vigorously. It takes a bit of practice, but eventually you’ll get the hang of it!
I have one of those whirly poppers for kettlecorn….this will be awesome for this recipe!
[…] sweet and salty flavors for an irresistible snack, so when you go one step further to make Sriracha Kettle Corn, you have an irresistible treat on your hands. Fluffy kernels stay crisp thanks to the lightly […]