You want to make this honey-sriracha popcorn snack right now

Say wine, snacks or haute cuisine and the gourmands at online food magazine FavorFlav know where to drink, how to eat it and what to cook. This time our cheffies serve you: the recipe for honey sriracha popcorn.

Looking for the perfect weekend snack that’s ideal with a beer when you’re hanging out with friends, but also for when you’re lounging on the couch with endless movies or series? Then you absolutely have to make this:

INGREDIENTS
1/2 cup popcorn kernels
170 grams unsalted butter
180 ml honey
2 to 3 tablespoons sriracha
1 tsp salt
1 tsp vanilla extract
1/4 teaspoon baking soda

Because when we say honey sriracha popcorn clusters, you say ‘OMG yes, I want this now!’? And then we say ‘okay now-now might not be possible, but in an hour you’ll be so incredibly happy that you waited a little longer.’ This is an unbelievably delicious snack. You just need to do a few very simple steps and wait for the oven, but goodness, then you have something special. The recipe comes from The Kitchn, and this is what we’re going to do.

How to make honey sriracha popcorn clusters
1. Preheat the oven to 120° C.

2. Slide in two racks so that the oven is divided into three equal parts.

3. Line two baking sheets with parchment paper or aluminum foil.

4. Now make popcorn in a large pot using this best way to pop popcorn, from 1/2 cup of kernels.

5. Once the popcorn is ready, put it in a heatproof (!) bowl.

6. Melt 170 grams of unsalted butter in a saucepan over medium heat.

7. Add 180 ml of honey and turn the heat up a bit.

8. Bring to a boil and let it simmer for 4 minutes while continuously stirring with a wooden spoon or spatula.

9. Remove the saucepan from the heat.

10. Add 3 tablespoons of sriracha (or 2 if you want it milder), 1 teaspoon of salt, 1 teaspoon of vanilla extract, and 1/4 teaspoon baking soda.

11. Mix well, the mixture will foam.

12. Now pour it directly but gently over the popcorn in the heatproof bowl while tossing the popcorn.

13. Keep tossing until all the popcorn is coated.

14. Spread over the two baking sheets.

15. Place in the preheated oven for an hour, stirring or shaking gently every quarter hour.

16. When the popcorn is done, the color will be slightly darker and only when it has completely cooled will it be dry and crispy.

17. Wait a moment after you’ve taken the baking sheets out of the oven until the popcorn has cooled slightly and you can touch it without burning your fingers.

18. Then immediately press some popcorn together to form ‘clusters’ and let cool.

19. You can also skip this step and just leave the popcorn ‘loose’.

20. Let it cool completely, then you have the tastiest crispy sweet-spicy popcorn of your life.

Source: The Kitchn