Last week after watching the CBS Sunday Morning profile on Wayne Thiebaud, I felt much better about the insane amount of time I've been spending with popcorn. Early in Mr. Thiebaud's career, he tried to get away from painting cakes, pies, and other sugary confections. He tried to paint different subjects, but he "couldn't leave it alone." I'm the same way with popcorn, so I'm going to continue with this, even if people start whispering behind my back.
Last week I threw my staff of taste testers a curve ball by making Sriracha Kettle Corn. A few days before the taste testing, I prepared them for the experience by bringing in some Sriracha sauce for them sample. For many it was their first time trying Sriracha, and that night few of my taste testers tracked down the sauce to buy. We might have a cult of Sriracha sprouting in Kansas.
Overall the taste testers liked this popcorn, and I think it surprised them. I'm not sold on this recipe. I think there might be others ways to meld savory and sweet or the sweet and heat. I'll keep plugging away.
Sriracha Kettle Corn
Ingredients:- 1/4 cup vegetable oil
- 1/4 cup sugar
- 2 teaspoons of Sriracha (Depending on your taste or mood, you can more or less Sriracha.)
- 1/2 cup popcorn
- salt to taste
- Heat the vegetable oil in a large pot over medium heat.
- Stir the Sriracha into the sugar. Once the oil is hot, stir in the sugar and popcorn.
- Cover, and shake the pot constantly to keep the sugar from burning.
- Once the popping has slowed to once every 2 to 3 seconds, remove the pot from the heat and continue to shake for a few minutes until the popping has stopped.
- Pour into a large bowl, and allow to cool, stirring occasionally to break up large clumps.
My taste testers have been brainstorming potential popcorn flavors. Many of them want to see a Dr. Pepper-flavored popcorn. For the heck of it, we might just head in this direction.
at least I'm not Peanut Butter Boy (not that there's anything wrong with that),
muddy
3 comments:
Sriracha is one of the tastiest condiments out there. If you can find it, Huy Fong also makes a chili garlic sauce that disappears by the pint around here. I might be sold on this popcorn flavor of yours; it's definitely a must-try.
Okay, I usually like my popcorn the regular way, heavy on the butter with a little salt, but this has me intrigued. I may have to try it.
Oh, this one looks good! Love your blog and great recipes...
joy c. at grannymountain
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