Holiday Snack Sriracha Popcorn (Print Version)
Bold Sriracha popcorn blend with nuts and pretzels, perfect for holiday snack trays.
# Components:
→ Popcorn
01 - 10 cups freshly popped popcorn (approximately 1/2 cup unpopped kernels)
→ Spicy Sauce
02 - 3 tablespoons unsalted butter
03 - 2 tablespoons Sriracha sauce
04 - 2 tablespoons light brown sugar
05 - 1 teaspoon smoked paprika
06 - 1/2 teaspoon garlic powder
07 - 1/2 teaspoon salt
→ Snack Mix-Ins
08 - 1 cup roasted salted peanuts
09 - 1 cup mini pretzels
10 - 1 cup rice cereal squares (such as Chex)
11 - 1/2 cup roasted pepitas or sunflower seeds
# Directions:
01 - Preheat oven to 300°F. Line a large baking sheet with parchment paper.
02 - Place the popped popcorn in a large mixing bowl. Add the peanuts, mini pretzels, rice cereal squares, and pepitas or sunflower seeds. Toss gently to combine.
03 - In a small saucepan over low heat, melt the butter. Stir in Sriracha, brown sugar, smoked paprika, garlic powder, and salt. Simmer, stirring until the mixture is smooth and sugar dissolves, about 2 minutes.
04 - Pour the hot spicy sauce over the popcorn mixture. Toss thoroughly with a spatula or large spoon until contents are evenly coated.
05 - Spread the mixture evenly on the prepared baking sheet. Bake for 10 minutes, stirring once halfway through, until dry and crisp.
06 - Remove from oven and allow to cool completely before serving or storing in an airtight container.
# Expert Advice:
01 -
- It brings a bold, festive flavor to any holiday or party spread.
- Quick to prepare and easily customizable for different taste preferences.
02 -
- This snack contains peanuts, dairy (butter), and gluten (pretzels, some rice cereals).
- Store the mix in an airtight container for up to 1 week for maximum freshness.
03 -
- For extra heat, add a pinch of cayenne pepper when making the sauce.
- Mix in dried cranberries or apricots for a sweet contrast and festive color.