Another semi-Valentine's Day themed post. Can you tell I'm a little over the moon with this holiday?!
For our Super Bowl party at Jack's parents house a earlier this month, I was at a loss for what to bring for everyone to snack on. I usually choose my go-to recipe of buffalo chicken dip, but Jack was far too quick and beat me to the punch - he wanted to make his famous chicken wings. So, back to the drawing board I went.
After getting lost in cyber space, I stumbled upon Noms for the Poor (a seriously great new favorite food blog of mine). The most recent recipe on her blog at the time was for sriracha caramel corn. I mean come on, how was I supposed to say no to that? So I made it. Almost immediately. Done and done.
What I seriously loved about this recipe was that it's technically a dessert due to its sweetness, but the sriracha really helps bring the heat and pack a punch. While I wasn't planning on making a ton of desserts for Valentine's Day (other than the German chocolate cake Jack requested), I think this dessert is going to have to make another appearance. Equal parts hot and sweet? If that doesn't sound like the perfect fit for Valentine's Day, I don't know what does. {psssst....I'm making this treat again for Valentine's Day at the office tomorrow!}
Noms for the Poor, you rock.
xo,
C
Recipe: Sriracha Popcorn
Recipe modified from Noms for the Poor
Ingredients:
Popcorn: 1 bag popped (we used all-natural, unflavored, lightly buttered/salted popcorn)
Butter: 1/2 cup unsalted
Brown sugar: 1/2 cup
Salt: 1 tsp
Baking soda: 1/4 tsp
Sriracha: 1 tablespoon
Instructions:
1. Pop popcorn and put into a large mixing bowl.
2. Put butter into saucepan and heat until melted.
3. Once butter is melted, add brown sugar and salt to mix. Bring the mixture to a boil and allow to boil for 4-5 minutes.
4. Remove mixture from heat and stir in baking soda and sriracha.
5. Pour the mixture over the popcorn and stir (a spatula seemed to work best), coating popcorn with mixture. You can add more sriracha here if you want some more heat!
6. Spread the coated popcorn on baking sheets. Bake for 45 minutes, stirring popcorn every 15 minutes.
7. Let cool before serving or eating, and enjoy!
|| Photo is property of Twentyapolis. Please give credit. ||
For our Super Bowl party at Jack's parents house a earlier this month, I was at a loss for what to bring for everyone to snack on. I usually choose my go-to recipe of buffalo chicken dip, but Jack was far too quick and beat me to the punch - he wanted to make his famous chicken wings. So, back to the drawing board I went.
After getting lost in cyber space, I stumbled upon Noms for the Poor (a seriously great new favorite food blog of mine). The most recent recipe on her blog at the time was for sriracha caramel corn. I mean come on, how was I supposed to say no to that? So I made it. Almost immediately. Done and done.
What I seriously loved about this recipe was that it's technically a dessert due to its sweetness, but the sriracha really helps bring the heat and pack a punch. While I wasn't planning on making a ton of desserts for Valentine's Day (other than the German chocolate cake Jack requested), I think this dessert is going to have to make another appearance. Equal parts hot and sweet? If that doesn't sound like the perfect fit for Valentine's Day, I don't know what does. {psssst....I'm making this treat again for Valentine's Day at the office tomorrow!}
Noms for the Poor, you rock.
xo,
C
Recipe: Sriracha Popcorn
Recipe modified from Noms for the Poor
Ingredients:
Popcorn: 1 bag popped (we used all-natural, unflavored, lightly buttered/salted popcorn)
Butter: 1/2 cup unsalted
Brown sugar: 1/2 cup
Salt: 1 tsp
Baking soda: 1/4 tsp
Sriracha: 1 tablespoon
Instructions:
1. Pop popcorn and put into a large mixing bowl.
2. Put butter into saucepan and heat until melted.
3. Once butter is melted, add brown sugar and salt to mix. Bring the mixture to a boil and allow to boil for 4-5 minutes.
4. Remove mixture from heat and stir in baking soda and sriracha.
5. Pour the mixture over the popcorn and stir (a spatula seemed to work best), coating popcorn with mixture. You can add more sriracha here if you want some more heat!
6. Spread the coated popcorn on baking sheets. Bake for 45 minutes, stirring popcorn every 15 minutes.
7. Let cool before serving or eating, and enjoy!
|| Photo is property of Twentyapolis. Please give credit. ||
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