pages

Translate

Monday, November 23, 2015

sweet and spicy sriracha popcorn mix

Ingredients

  • Servings: 12
  • 1 cup pecan halves
  • 1/2 cup hulled (green) pumpkin seeds
  • 12 cups freshly popped popcorn (microwave, air-popped or stovetop)
  • 1 cup dried cranberries
  • 1/4 cup gay lea spreadables butter, cinnamon & brown sugar
  • 1 tablespoon sriracha hot sauce, or to taste
  • 1 teaspoon coarse sea salt

Recipe

    Preparation Time: 5 mins Cook Time: 5 mins Ready Time: 10 mins

  • 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.
  • meanwhile, melt spreadables butter with hot sauce.
  • 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.

No comments:

Post a Comment