Sarah and I decided to combine two of our favorite things; sriracha asian hot sauce (a.k.a. Rooster Sauce) and stove top popcorn. I grew up making popcorn on the stove as opposed to microwaveable popcorn and there is a huge difference. I took this recipe with me to college, and the cheap but filling snack fed drunken partiers, studying brains, and movie nights throughout the four years. When I returned home, I perfected the recipe by adding spices to the normal butter, salt and pepper.
To make this healthier snack, take a large pan and add just enough vegetable, corn, or olive oil to cover the bottom of the pan. Next, add the popcorn kernels (my mom loves boy scout popcorn and I prefer Orville Redenbacher, but any popping corn works. There’s usually a small section next to the boxes and boxes of microwaveable popcorn). Add enough kernels to cover the bottom of the pan and heat at medium high with a lid. Shake intermittently as the kernels start to pop and when the popping slows to less than 10 seconds in between each pop, pour in a big bowl.
Our latest popcorn topper was the perfect spice to clear your nasal passages and still be tasty. I mixed 2 tablespoons of sriracha, half a stick of butter and 2 cloves of garlic pressed fresh with my mom’s Pampered Chef garlic press (which is so easy), and melted them together in a pot. When the mix was fully mixed and melted, we poured them on top of our two bowls of popcorn and topped them with parmesan cheese before mixing it all together. Oh so yummy!