Flavorful Sriracha Lime Popcorn Crunch
A quick and easy spicy snack combining crunchy popcorn with a zesty sriracha lime sauce and toasted nuts and seeds for a bold, flavorful treat.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 6 servings 1x
- Category: Snack
- Cuisine: American
Ingredients
Scale
- 1/2 cup (90g) popcorn kernels
- 4 tablespoons (55g) unsalted butter, melted
- 2 tablespoons (30ml) sriracha sauce (adjust to taste)
- 2 tablespoons (30ml) fresh lime juice
- 1 teaspoon lime zest
- 1 tablespoon honey
- 1/2 teaspoon garlic powder
- 1/2 teaspoon smoked paprika
- 1 teaspoon salt (or to taste)
- 1/2 cup (70g) roasted peanuts, unsalted preferred
- 1/4 cup (30g) sunflower seeds (optional)
Instructions
- Heat 2 tablespoons (30ml) of oil (vegetable or coconut) in a large pot over medium-high heat. Add 1/2 cup (90g) popcorn kernels and cover with the lid. Shake the pot occasionally to prevent burning. When popping slows to 2-3 seconds between pops, remove from heat. Transfer popcorn to a large mixing bowl, discarding any unpopped kernels. (About 5-7 minutes)
- In the same pot, toast 1/2 cup peanuts and 1/4 cup sunflower seeds over medium heat for 3-4 minutes, stirring frequently until golden and fragrant. Let cool slightly, then add to the popcorn bowl.
- In a small bowl, whisk together 4 tablespoons (55g) melted unsalted butter, 2 tablespoons (30ml) sriracha sauce, 2 tablespoons (30ml) fresh lime juice, 1 teaspoon lime zest, 1 tablespoon honey, 1/2 teaspoon garlic powder, 1/2 teaspoon smoked paprika, and 1 teaspoon salt until smooth and well combined.
- Pour the sauce over the popcorn, nuts, and seeds. Using a spatula or your hands, gently toss until everything is evenly coated.
- Spread the coated popcorn mixture onto a lined baking sheet in a single layer. Let it rest for 10-15 minutes to allow the flavors to meld and the coating to set. For crispier popcorn, bake in a 250°F (120°C) oven for 5-7 minutes, stirring halfway.
- Enjoy warm or at room temperature. Store any leftovers in an airtight container for up to 3 days.
Notes
Use fresh popcorn kernels for best results. Adjust sriracha amount to control heat level. For vegan version, substitute butter with coconut oil and honey with maple syrup or agave nectar. Toast nuts and seeds carefully to avoid burning. Let popcorn rest after coating for best flavor and texture. Store in airtight container at room temperature for up to 3 days; avoid refrigeration to maintain crispiness.
Nutrition
- Serving Size: About 1 cup (30g)
- Calories: 150
- Sugar: 3
- Sodium: 230
- Fat: 8
- Saturated Fat: 3
- Carbohydrates: 15
- Fiber: 3
- Protein: 3
Keywords: sriracha popcorn, lime popcorn, spicy snack, popcorn crunch, easy snack, movie night snack, spicy popcorn