- 2 tbsp grapeseed oil (or substitute with any vegetable oil)
- 1/3c popcorn kernels
- 2 tbsp olive oil
- 2 tbsp butter
- 1 tbsp sriracha
- 1/4 tsp garlic powder
- salt to taste
- In a medium saucepan, heat grapeseed oil over medium-high heat. Add a few kernels of popcorn to the oil. Once the kernels start to pop, add the rest of the kernels so that they are evenly distributed in one layer over the oil.
- Cover the pan and wait until the kernels start to pop. Shake the pan back and forth over the burner while the kernels pop until the popping slows down. Once it’s a few seconds in between each pop, turn off the heat and remove the pan from the burner.
- In a small saucepan, heat butter, olive oil, garlic powder and sriracha over low to medium heat until the butter is melted. Pour the sriracha mixture over the popcorn and transfer to a large bowl to coat evenly. Salt to taste.