Sriracha is a tangy, garlicky Thai chili sauce that has become a favourite with hot sauce fans and it really sings in this sweet-savoury movie-night snack.

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Recipe Summary

prep:
5 mins
cook:
5 mins
total:
10 mins
Servings:
12
Yield:
12 cups
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Tips:

To make popcorn on the stovetop, set a large heavy pot with a tight fitting lid over medium heat. Add 2 tbsp (30 mL) Spreadables Original; heat until just melted. Sprinkle 1/2 cup (125 mL) popcorn kernels evenly over the bottom of the pan. Cover and cook, shaking pan occasionally, until the popping stops.

Nutrition Facts

180 calories; protein 3.2g 6% DV; carbohydrates 17.9g 6% DV; fat 11.9g 18% DV; cholesterol 5mg 2% DV; sodium 213.4mg 9% DV. Full Nutrition
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