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Sweet and Spicy Sriracha Popcorn Mix

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"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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10 m servings 179 cals
Original recipe yields 12 servings (12 cups)


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  • Prep

  • Cook

  • Ready In

  1. 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.
  2. Meanwhile, melt Spreadables butter with hot sauce.
  3. 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

Per Serving: 179 calories; 11.9 g fat; 17.9 g carbohydrates; 3.2 g protein; 5 mg cholesterol; 213 mg sodium. Full nutrition

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