Servings: 6
Popcorn kernels
½ cup
Canola oil
¼ cup
1 lime
zest + juice 
1.2 tsp
Unsalted butter
1 tbsp, melted
Sriracha sauce
1 tbsp
Spicy Popcorn with Sriracha and Lime
10 m
20 m
Ready in:
30 m
  1. Add popcorn kernels into a deep pot. Top with canola oil, mix until all kernels are well coated.
  2. Place over high heat and cover with a lid. Shake often to prevent popped corns from burning. Cook for about 7 minutes.
  3. When the sound of popping slows down almost completely, pour hot popcorn into a large bowl. Be careful! Season with salt and lime zest.
  4. In a small bowl, whisk lime juice with melted butter and sriracha. Drizzle evenly over the popcorn; toss to evenly coat.