The sriracha obsession has been going on for awhile now, with Huy Fong’s recognizable green-topped squeeze bottle as constant resident in flavor-loving Americans’ refrigerators. Rooster sauce lovers, you can even moisturize your lips with that delicious firestorm of chiles and garlic.

Then last year, all of our fiery dreams were almost extinguished when a California town decided they no longer wanted to breathe spicy delicious air.

It has to be better than LA smog, right?

After speculation of an emerging hot sauce black market, research into homemade versions, and several public hearings, it seems as though the beloved condiment is safe, so we can continue with our regularly scheduled overconsumption.

This snack, that qualifies as a meal sometimes, happens on a regular basis in our house.

We’ve tried some prepackaged versions, but the flavor of freshly popped popcorn just doesn’t translate well to a shelf-stable bag. Plus, this is just ridiculously easy.

Now, there are different ways you can go about popping your popcorn… in a popcorn maker (Yep. We own one.), on the stovetop, in a brown paper bag with a spoonful of coconut oil… But the secret’s in the sauce.

And add that sauce to some melted butter that’s been infused with garlic?

Better make a double batch.

SRIRACHA POPCORN
makes about 4 cups, serving size debatable

2 tablespoons coconut oil
heaping 1/3 cup popcorn kernels
kosher salt
1 tablespoon salted butter
1 clove garlic, peeled & smashed
1 tablespoon sriracha

Heat the coconut oil in a medium pan over medium heat. Toss a few kernels in the pan. When those kernels start to pop, pour the rest of the popcorn kernels into the pan. Cover and give the pan a good shake. Tilt the lid just a bit to allow steam escape, and let the popcorn pop, shaking the pan every now and then, until there are about three seconds between each pop.

While the popcorn pops, melt the butter. Add the garlic and let steep while the popcorn pops.

When the popcorn is done popping, remove from stove and add a generous sprinkling of kosher salt. Remove the garlic from the butter and add the sriracha. Stir to combine. Drizzle a little of the sriracha butter over the popcorn and toss to combine. Continue drizzling and tossing until the popcorn is evenly coated. Serve immediately, inhale, and become the newest addicts.