Sweet and Spicy Sriracha Popcorn Mix recipe

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Ingredients

1 cup pecan halves
½ cup hulled (green) pumpkin seeds
12 cups freshly popped popcorn (microwave, air-popped or stovetop)
1 cup dried cranberries
¼ cup Gay Lea Spreadables Butter, Cinnamon & Brown Sugar
1 tablespoon Sriracha hot sauce, or to taste
1 teaspoon coarse sea salt

Nutrition Info

179.5 calories
carbohydrate: 17.9 g
cholesterol: 5 mg
fat: 11.9 g
fiber: 2.8 g
protein: 3.2 g
saturatedFat: 2.4 g
servingSize: -
sodium: 213.4 mg
sugar: 7.9 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat oven to 350 degrees F (180 degrees C). Spread pecan halves and pumpkin seeds on a rimmed baking sheet. Toast for 6 to 8 minutes or until fragrant, cool slightly.

  2. Meanwhile, melt Spreadables butter with hot sauce.

  3. Combine warm popcorn with pecan halves, pumpkin seeds, and cranberries in a large bowl. Drizzle with butter mixture and toss to coat. Sprinkle with salt and re-toss to distribute salt evenly. Serve immediately.

Recipe Yield

12 cups

Recipe Note

Sriracha is a tangy, garlicky Thai chili sauce that has become a favourite with hot sauce fans and it really sings in this sweet-savoury movie-night snack.

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