New year, new snacks.
Over the past year Eddie and I have turned into serious popcorn fans. It’s funny because neither of us was particularly into popcorn before, aside from the movie-theater kind — you know, the dangerously buttery bag that somehow tastes incredible.
Pumps of butter, indeed.
Popcorn was always a staple at my house — my dad used to make stovetop popcorn with just salt every week when I was growing up. But it wasn’t until last year, when popcorn accidentally became dinner more than once, that it turned into a nightly habit.
These days our everyday popcorn is popped on the stove in coconut oil and finished with a black truffle sesame salt we’re obsessed with. It’s ridiculously good and simple — great for busy weeknights.
When we have more time, especially on weekends, I like to experiment with homemade seasonings and toppings. I even gave Eddie a popcorn seasoning kit for Christmas so I could sample flavors and figure out how to recreate them at home. Call it a millennial move — it worked.
Tonight I’m planning to make three different popcorns while we watch the Golden Globes. Partly because I’m a little overenthusiastic, and partly because popcorn is my current favorite snack that doesn’t involve chocolate — a big win in my book.
This brown sugar sriracha sesame popcorn has quickly become my dream snack. I’m not usually a huge spice person, but this recipe hits everything I want: a touch of sweetness, a subtle kick of heat, and a warm, toasty sesame flavor. You make a quick homemade microwave popcorn by pulsing kernels in a paper bag, then drizzle a saucy flavor mix over the popped corn, toss with sesame seeds, and finish with toasted sesame oil. It’s fast, addictive, and perfect for sharing — or not.
Sounds like the best plan to me.
Brown Sugar Sriracha Sesame Popcorn
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Ingredients
- 1/3 cup corn kernels
- 1 tablespoon coconut oil, melted
- 2 tablespoons brown sugar
- 2 tablespoons sriracha
- 1 tablespoon unsalted butter
- 2 tablespoons toasted sesame seeds
- 1 tablespoon toasted sesame oil
Instructions
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Combine the kernels and melted coconut oil in a brown paper bag. Fold the top a few times to secure it, then microwave for 2 to 2½ minutes, or until the popping slows and most kernels have popped. Carefully open the bag and pour the popcorn into a large bowl to cool slightly.
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In a small bowl whisk together the brown sugar, sriracha and butter. Microwave for 20 seconds, then whisk again until smooth. Drizzle the mixture over the popcorn in stages, tossing between drizzles so the popcorn gets evenly coated. Sprinkle the toasted sesame seeds over the popcorn and finish with a light drizzle of toasted sesame oil. Toss once more and serve immediately.
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