Why do that?
• Adding Sriracha Chili sauce to the usual melted butter makes popcorn, which is full of umami, garlic and spicy, spicy aromas.
• For two tablespoons of melted butter, enter a tablespoon of Sriracha.
When I do popcorn, I’m usually satisfied with butter and a scattering of sea salt flakes. Every now and then I would like to spice it up because the whole family, including my ten -year -old son, loves with a kick.
I was able to take the simple route and dust the popcorn with chili powder, but I knew that there had to be a better one-one ingredient upgrade out there. So this food journalist made a deep dive to find the perfect solution for popcorn with a kick.
I would settle on a spicy popcorn mix of spice when I was on Nick Jonas’ interview with US Weekly. Jonas revealed: “I like popcorn with Sriracha taste” and he would only eat popcorn in the cinemas after the film started, not during the preview.
Why didn’t the Vietnamese lady think of Sriracha in me? The popular spice of fermented chili paste that I have enjoyed for decades is Umami-Ful, Knohrisch, spicy and completely spicy. In combination with butter, Sriracha is the perfect upgrade for the ubiquitous film snack. I took a bottle of Sriracha from the pantry and went to work.
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How to make Nick Jonas’ Sriracha Popcorn
To make Jonas’ delicious, spicy Sriracha taste popcorn, you only need three ingredients: popcorn, unsettled butter and Sriracha.
Popcorn as usual, on the stove or in the microwave. Then melt the butter and stir in the Sriracha. A good rule of thumb is the use of a two-to-one ratio of butter to Sriracha. So if you melt two tablespoons of butter, mix a tablespoon of Sriracha. Always give him a taste and adapt it to your palate.
If it is too sharp, add more butter. If it is not sharp enough, add more Sriracha. Then drizzle this mixture over the popcorn and throw it well to thoroughly coat it with the spicy butter.
Tips to make Nick Jonas’ spicy popcorn even better
The Pho-loving Vietnamese lady in me can’t help but make Jonas’ Sriracha Popcorn even better. When I thought about what I usually add to my Pho, I sprayed a small Hoisin sauce into my Sriracha butter mixture to taste. Hoisin sauce gives a bit of sweet balancing. If you have a larger sweet tooth than me, instead of Hoisin sauce, you can mix a small honey or maple syrup for a hint of sweetness.
A splash of lime juice also brightens the popcorn and complements the aromas of the Sriracha. Popcorn that tastes like Pho, what can you not like?
If you have additional time, first get the butter, especially if you use at least a quarter cup (four tablespoons) butter. Another layer of wealth and taste adds.
Film popcorn is best when it is warm and butter -like, but with a little Sriracha pump up his heat level, and it becomes unforgettable – so good that it is now a family favorite.
