Sriracha-Parmesan Popcorn



 I like all kinds of popcorn. Plain . Caramel. Chocolate-Marshmallow Heavenly Hash.

Recently I made some Sriracha-Parmesan Popcorn. Sriracha can be overbearing, especially if you just sprinkle it over or splash it on to food. But I popped the kernels and seasoned them with Carrington Farms Coconut Oil -- just one tablespoon was enough to give a hint of hot, enough to satisfy without tasting like fire.



I got the sriracha oil from a new website, Crafted Kosher, which is an absolute boon for anyone looking for kosher products that are unusual and hard-to-find, the kind of ingredients and packaged items that inspire creative cooking. Of course they also carry stock items (beans, pastas, spices, pancake and cake mixes, olive oils, soup mixes, coffee/tea, sauce/salsa, etc.) But it's so good to find so many specialty items (like Murray River Salt, Mango Vinegar, Coconut Nectar, Tandoori Masala) too, all in one place.

Great for snacking, any time, any day. This really kicks it up a bit. Enjoy!


  • 2 tablespoons vegetable oil
  • 1/2 cup corn kernels Gourmet Popcorn
  • 3 tablespoons butter
  • 1 tablespoon Sriracha flavored vegetable oil Sriracha Coconut Oil
  • 1/2 cup grated Parmesan cheese
  • salt to taste
  • Heat the vegetable oil in a large pot over medium-high heat. Add the kernels. Cover the pan and cook, popping the corn until all the kernels have popped. Place the popped corn in a large bowl. Heat the butter and Sriracha oil over low heat until the butter has melted. Mix and pour over the popcorn. Sprinkle with Parmesan cheese and salt, toss and serve.

    Makes about 10 cups

    Buy popcorn here                           Buy coconut oil here                                      Buy cheese here


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    • Chana Stern
    Comments 3
    • Judith King
      Judith King

      Give away looks awesome – would love to try all the goodies:O)

    • DEena

      Looks yum!

    • Nina

      These BBQ sauces look amazing! Can’t wait to try them!

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