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by Liren Baker

Liren Baker is the voice behind the blog Kitchen Confidante, where she shares taste and inspiration in the kitchen. Inspired by the beauty of food, what it represents, what it invokes, and what we can create out of it, she shares recipes and images that remind her of her heritage, her childhood in New York, and the vibrant culinary culture she has learned to embrace in the San Francisco Bay Area, where she currently lives.

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  • sriracha popcorn
    Photo: Liren Baker
  • Whether you're in the backyard enjoying the warm weather, or seeking shelter from it in the AC indoors, movie nights with popcorn are are a summer tradition. These days, movie nights for me equal a family of four and various pets joining the fun, but the more the merrier!

    When it comes to popcorn, we all agree buttery and salty is the way to go. I mean, if you're going to do it, you've gotta do it right. But lately, I've been setting aside some of the popcorn intended for my husband and I and doctoring it up a bit.

    We love anything spicy, and when it comes to sriracha, I've actually considered carrying a bottle with me to add a bit of oomph to foods when traveling. Don't worry, I don't. But right now, I am addicted to this spicy sriracha popcorn.

    Spicy, buttery, salty. I can't have my popcorn any other way. The kids can have their boring popcorn, but this? All mine.
  • popcorn
    Photos: Liren Baker
  • Spicy Sriracha Popcorn


    4-6 Servings

    3 tablespoons canola oil
    1/2 cup popcorn kernels
    2-3 tablespoons butter
    1-2 teaspoons sriracha
    1-2 teaspoons kosher salt, to taste

    Coat the bottom of a large pot (or whirley pop, if you have one) with canola oil, pour in the popcorn kernels, and cover. Place over medium high-heat. When you hear the first kernels pop, begin to shake (or crank the whirley pop handle) until all the corn is popped. When you no longer hear popping, remove from heat and transfer to a large bowl.

    While waiting for the popcorn to pop, melt the butter and stir in the sriracha. Drizzle over the popcorn and toss, seasoning with salt. Enjoy while toasty!
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