Crunchy baked sriracha popcorn

Hey everyone! Hope the new year has been off to a great start!

Now, I’ve also recently obtained a fondness for spicy food. A friend of mine introduced sriracha sauce to me, and while I’m not obsessed like some are, it does add a nice kick to food! Of course, I had to try it with popcorn, one of my favourite foods!

Baked sriracha popcorn

6 cups popped, plain, popcorn (~1/4 cup kernels)
1-2 tablespoons coconut oil (extra virgin olive oil degrades at high temperatures), melted
1/2 tablespoon paprika
1/2 tablespoon garlic powder
1/2 tablespoon onion powder
Sriracha, to taste (I put 1/2 teaspoon)
Salt and pepper for seasoning
Extra virgin olive oil (optional)

Preheat the oven to 250F
Place the coconut oil in a small bowl and add the spices to mix. Pour it over the popcorn and mix thoroughly. Taste test a few and add seasoning as you see fit. If the popcorn is to your liking, then skip baking and enjoy! If you desire it to be a bit crispier…. Read on ☺.

I use a silicon baking sheet to bake the popcorn, but wax paper should work as well. Place the popcorn in your chosen baking ware and bake for 10 minutes.

At the end, it should be very crunchy! If it ended up a little over baked, sprinkle some extra virgin olive oil on top!

Enjoy and happy new years!

Quick Tips: Coconut Oil Butter

Hello everyone!

I recently read about a new healthy, very hyped about, food item: coconut oil. It’s full of short and medium fatty acids, which are supposed to be good for you. And you know what? It tastes awesome too.

That’s why my quick tip for you today is to substitute coconut oil for butter when you make popcorn! Use it to pop the popcorn and as seasoning! I’ve done it twice already, and I’m sold. If you’re worried that it will taste like coconut- don’t be. It’s ultra subtle; my parents didn’t even realize I was using coconut oil.

Currently, my favorite popcorn seasoning is coconut oil, and salt. What’s yours?