Peter Power/The Globe and Mail
Hot, garlicky and even a bit sweet, Sriracha is the condiment of the moment and totally irresistible on popcorn. The lime salt only takes a minute to make and takes this corn-coction over the top.
Servings: 8 to 10 cups
Ingredients
3 tbsp vegetable oil
1/2 cup popcorn
2 tsp kosher salt
1 tsp lime zest
1/4 cup butter
1 tbsp Sriracha
1 tbsp finely chopped fresh chives
Method
Preheat oven to 275 F. In a large saucepan, heat vegetable oil and a single popcorn kernel over medium high, shaking now and then until kernel pops. Add remaining kernels and cook, shaking and agitating until popping subsides. Remove from heat and transfer popcorn to a large bowl.
In a small dish, combine salt and lime zest and mix with fingertips. Set aside. Meanwhile, in a small saucepan, melt butter with Sriracha until sizzling (1 to 2 minutes). Drizzle Sriracha-butter sauce over popped corn and toss to distribute. Sprinkle with about 1/2 tsp lime salt or to taste, saving remaining lime salt as a seasoning for grilled corn or fish. Spread Sriracha corn out on a baking sheet lined with parchment paper and dry in oven for about 10 minutes or until crisp. Cool and sprinkle with chives before serving.