Sriracha Lime Popcorn Food

HIGH HONEY-SRIRACHA POPCORN

High Honey-Sriracha Popcorn image

No cannabis? No problem-skip it and you'll still have a killer spicy-sweet popcorn. But for those that want to partake, make sure you use only 1/2 teaspoon baked herb in this recipe (you'll have about 1 1/2 teaspoons leftover for another use). And go slow! This stuff is delicious, but you want to start with a little over a cup and wait at least an hour before having more-it often takes that long to feel the effects.

Provided by Raquel Pelzel

Categories Cooking After Dark Corn Honey snack Lime

Yield Serves 8

Number Of Ingredients 14

Ingredients

1.25 grams (1/16th ounce) cannabis
1 teaspoon kosher salt
1/4 teaspoon baking soda
1/4 teaspoon garlic powder
1/4 teaspoon ground cinnamon
1/4 teaspoon ground coriander
1/4 teaspoon ground cumin
1/4 cup virgin coconut oil, melted
1/4 cup honey
1/4 cup sugar
1 tablespoon Sriracha
1/2 teaspoon cayenne pepper (optional)
Zest of 1 lime
10 cups popped popcorn (from about one 3.5-ounce bag)

Steps:

To decarb herb, preheat oven to 225°F and line a small rimmed baking sheet with parchment paper. Sort cannabis bud and flower for stems and seeds (discard stems and seeds). Finely grind herb using a hand herb grinder or very finely chop with a chef's knife. Spread herb into an even layer in pan. Cover pan tightly with foil, crimping it around edges of pan, and bake until golden brown, 40-50 minutes. Let cool, covered, 20 minutes. Makes about 2 tsp. decarbed herb.
Preheat oven to 250°F. Stir salt, baking soda, garlic powder, cinnamon, coriander, and cumin in a medium bowl. Stir in 1/2 tsp. decarbed herb (be careful to only use 1/2 tsp. here, reserving the remaining decarbed herb for another use.)
Heat oil in a small saucepan over medium-high. Add honey, sugar, Sriracha, and cayenne, if using, and bring to a boil. Add 1 Tbsp. water and cook 1 minute. Remove from heat and stir in lime zest and spice mixture.
Place popcorn in a large bowl and pour spicy honey syrup over. Using a rubber spatula, quickly stir to evenly coat popcorn. Transfer popcorn to a parchment-lined rimmed baking sheet and bake, tossing every 15 minutes, 45 minutes total. Let cool 5 minutes before devouring (it will get crunchy as it cools).
This recipe is only intended for those who have obtained marijuana legally under applicable federal and state laws.
Special Equipment
An herb grinder
Do Ahead
Popcorn can be made 4 days ahead; store in an airtight container at room temperature.

SRIRACHA-LIME POPCORN

Sriracha-Lime Popcorn image

A spicy sriracha snack with a kick of lime.

Provided by ellie

Categories Popcorn

Time 20m

Yield 6

Number Of Ingredients 6

Ingredients

½ cup popcorn kernels
¼ cup canola oil
1 lime, zested and juiced
½ teaspoon salt
1 tablespoon unsalted butter, melted
1 tablespoon sriracha sauce

Steps:

Combine popcorn kernels and oil in a deep pot over high heat and place a cover on the pot. Cook the popcorn, frequently shaking the pot to move the kernels, until the sound of kernels popping slows to nearly a stop, about 7 minutes. Carefully pour popcorn into a large mixing bowl. Sprinkle lime zest and salt over the popcorn.
Whisk lime juice, melted butter, and sriracha sauce together in a bowl; drizzle over popcorn and toss to coat.

Nutrition Facts : Calories 165.9 calories, Carbohydrate 13.7 g, Cholesterol 5.1 mg, Fat 12.1 g, Fiber 2.8 g, Protein 2.1 g, SaturatedFat 2 g, Sodium 300.6 mg, Sugar 0.4 g

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