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.