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Sriracha Peanut Kettle Corn

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  • Author: Girl Versus Dough
  • Prep Time: 10 mins
  • Cook Time: 5 mins
  • Total Time: 15 mins
  • Yield: 8 to 10 cups 1x


  • 3 tablespoons coconut or vegetable oil
  • 1/2 cup Bob’s Red Mill white or yellow popcorn kernels
  • 1/4 cup granulated sugar
  • 1 tablespoon sriracha, plus more for drizzling (optional)
  • Coarse sea salt, for sprinkling
  • Dry-roasted peanuts (optional)


  1. In a covered large stockpot or Dutch oven over medium heat, heat oil and a few popcorn kernels. Once kernels pop, remove cover and quickly stir in remaining kernels, sugar and sriracha.
  2. Cover pot again and shake vigorously over heat until most kernels are popped and popping slows to every 2 to 3 seconds. Remove from heat; uncover and continue to shake until popping stops completely.
  3. Pour popcorn in an even layer on 2 rimmed baking sheets. Drizzle lightly with more sriracha, if desired. Sprinkle with sea salt and dry-roasted peanuts, if desired. Cool completely.