Sriracha Carrot Popcorn
This recipe uses...
Bake Mode is Off
Directions
-
Heat the Oil:
Add 1 1/2 tablespoons of coconut oil to a large pot with a lid and set it over medium heat. Make sure the pot is big enough to allow the popcorn to expand—if it’s too small, the lid might lift as the kernels pop.
-
Mix the Seasoning:
In a small bowl, combine 1 tablespoon cheddar cheese powder, 1 tablespoon freeze-dried sriracha, and 1 tablespoon Carrot Spreggies. Stir well to evenly distribute the flavors.
-
Pop the Kernels:
Once the coconut oil is hot, add 1/4 cup of unpopped kernels to the pot. Cover with the lid and let them pop, shaking the pot occasionally to keep the kernels moving. When the popping slows to about 4 seconds between pops, remove the pot from heat.
-
Melt the Remaining Oil:
In a microwave-safe dish, warm the remaining 1 1/2 tablespoons of coconut oil for about 10 seconds, or until fully melted.
-
Coat the Popcorn:
Transfer the freshly popped popcorn to a large container with a secure lid. Pour the melted coconut oil over the popcorn, close the lid, and shake well to coat every kernel.
-
Season and Shake:
Open the container, sprinkle in the sriracha-carrot seasoning mix, close the lid again, and shake vigorously until the seasoning is evenly distributed.
-
Serve and Enjoy:
Once coated, the popcorn is ready to eat. The combination of spicy, cheesy, and slightly sweet flavors makes for an addictive snack that’s great for movie nights or anytime you’re craving something with a kick.
Bake Mode is Off
Directions
-
Heat the Oil:
Add 1 1/2 tablespoons of coconut oil to a large pot with a lid and set it over medium heat. Make sure the pot is big enough to allow the popcorn to expand—if it’s too small, the lid might lift as the kernels pop.
-
Mix the Seasoning:
In a small bowl, combine 1 tablespoon cheddar cheese powder, 1 tablespoon freeze-dried sriracha, and 1 tablespoon Carrot Spreggies. Stir well to evenly distribute the flavors.
-
Pop the Kernels:
Once the coconut oil is hot, add 1/4 cup of unpopped kernels to the pot. Cover with the lid and let them pop, shaking the pot occasionally to keep the kernels moving. When the popping slows to about 4 seconds between pops, remove the pot from heat.
-
Melt the Remaining Oil:
In a microwave-safe dish, warm the remaining 1 1/2 tablespoons of coconut oil for about 10 seconds, or until fully melted.
-
Coat the Popcorn:
Transfer the freshly popped popcorn to a large container with a secure lid. Pour the melted coconut oil over the popcorn, close the lid, and shake well to coat every kernel.
-
Season and Shake:
Open the container, sprinkle in the sriracha-carrot seasoning mix, close the lid again, and shake vigorously until the seasoning is evenly distributed.
-
Serve and Enjoy:
Once coated, the popcorn is ready to eat. The combination of spicy, cheesy, and slightly sweet flavors makes for an addictive snack that’s great for movie nights or anytime you’re craving something with a kick.