Sriracha Sesame Ginger Popcorn

1. 1

   In a small sauce pan, melt the butter with the olive oil and Sriracha sauce.

2. 2

   Stir in the sesame seeds, garlic powder and ground ginger.

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   Mix well.

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   The sauce will be thin.

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   Pour over the popcorn and toss to coat well.

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   Season with salt to taste and garnish with additional sesame seeds.

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   Note: I pop my popcorn on the stove because we dont have a microwave and we dont have an airpopper.

8. 8

   So stove popping is really my only choice, which is a-OK with me because I love it that way.

9. 9

   Heres how to do it: Heat 1 tablespoon of oil in a medium heavy-bottomed pan over medium heat.

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    (I use grapeseed, you can use canola, vegetable, etc.

11. 11

    just not olive oil, it will be likely to burn.)

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    Add a few popcorn kernels and let it heat up.

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    When one kernel pops, add 1/3 cup of uncooked popcorn kernels and cover the pan.

14. 14

    Shake the pan a little to spread the kernels in an even layer.

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    Let the kernels pop for several minutes until the pan is full and the popping slows down.

16. 16

    Remove from heat and transfer popcorn to a large bowl.

* Per serving · 4 servings · Values may vary.

No additional tips available.