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Sassy and Sweet Popcorn Recipes
Monday, July 01, 2013
Hey All! It is blazing hot here in Idaho and I am staying indoors. I thought I'd make some popcorn for us to enjoy while we watch the rest of Downton Abbey. I know, I know, I'm kinda behind on the whole Downton rage but I have thoroughly enjoyed it. SPOILER ALERT: Edith just got jilted at the alter. Can't that girl catch a break? I digress. Anyway, here are a couple of recipes (one savory and one sweet) that should satisfy everyone.
Let's start with savory and spicy. Some people just don't like sweet. I don't know why that is but it is a fact. Let's start with sesame seeds, garlic powder and ground ginger. Mix well.
The secret ingredient is Sriracha HOT Chili Sauce. My nephews think Sriracha is the nectar of the gods and they literally drench it on everything they eat. It does complement many-a dishes. If you haven't tried it, give it a shot. This concoction is quite the craze right now. Not an ultra spicy lover? Put a spray nozzle on top and mist your dish. Caliente!
Measure your popcorn and put it in a bowl.
Melt the butter and olive oil. Add the Sriracha sauce.
Stir in the sesame seed mixture. Mix well. The sauce will be thin.
I can smell the heat. You know what I mean, right? Spicy!
Pour over the popcorn and toss to coat well. Season with salt and add additional sesame seeds if desired.
Transfer popcorn to a large bowl and let "dry".
*inspired by Bake Your Day
2 Tbs butter
1 Tbs olive oil
1 Tbs Sriracha sauce
1 tsp sesame seeds, optional
1 tsp garlic powder
1/2 tsp ground ginger
5 cups popped popcorn
Salt to taste
Directions:
In a small sauce pan, melt the butter with the olive oil and Sriracha sauce. Stir in the sesame seeds, garlic powder and ground ginger. Mix well. The sauce will be thin.
Pour over the popcorn and toss to coat well. Season with salt to taste and garnish with additional sesame seeds if desired. Transfer to large bowl.
Code Red: wash hands after eating especially if you have a tendency to rub your allergy-eyes. I'm "guessing" it would really hurt.
Caramel Coconut Marshmallow Popcorn
Now the Sweet popcorn recipe. Measure your popcorn in a large bowl. Set aside. Line a flat work space with wax paper.
Toast coconut. Place in an even layer on a rimmed baking sheet. Bake at 300 for 5 minuets, stir, then bake for another 3-4 minutes, stir, and continue baking and checking frequently to prevent burning. You want it to be light golden brown in color.
In a medium saucepan, melt together the butter, brown sugar, corn syrup and vanilla, stirring constantly, until mixture starts bubbling.
See how the butter is not totally mixed in? Keep stirring.
Don't let the mixture bubble too long or it will be a little too hard. When it just starts to boil, turn the temp down.
Add marshmallows and stir.
They melt fast! Keep stirring until combined.
Pour marshmallow mixture onto popcorn and gently toss to coat thoroughly. Immediately add toasted coconut. Spread mixture evenly onto wax paper. Allow popcorn to set for 20 minutes before eating.
Oh ya. Come to momma. Delicious with a hint of coconut. Perfection.
Caramel Coconut Marshmallow Popcorn
*Inspired by Chef in Training
8-10 cup plain popcorn, popped
1/2 cup butter
1 cup brown sugar
2 Tbs light corn syrup
1/2 tsp vanilla
1/2 bag miniature marshmallows
1-2 cups shredded coconut, toasted
Directions:
Line a flat work space with wax paper. In a medium saucepan, melt together the butter, brown sugar, corn syrup and vanilla stirring constantly, until just starts bubbling and butter is melted. Stir in the marshmallows until melted and smooth.
In a large bowl filled with the popcorn, pour the mixture over the popcorn and gently toss to coat. Sprinkle toasted coconut on wet popcorn. Spread the mixture evenly onto the wax-paper.
Allow the mixture to set for about 20 minutes before eating.
ALERT: this popcorn is addicting!
Hey thanks for fun treat ideas for Conner. He will love the siracha popcorn. And I will love the coconut!