This Sriracha Nooch Popcorn is a bold, crunchy snack that perfectly balances heat, savory richness, and a subtle cheesy flavor from nutritional yeast.
Packed with fiber and plant-based protein, it’s a guilt-free treat that delivers good fats while staying low in saturated fat.
Quick, easy, and satisfying, it’s perfect for an everyday snack, game night, or a simple, wholesome treat.
Sriracha Nooch Popcorn
Equipment
- 1 medium saucepan with lid
- 1 large mixing bowl
- Measuring spoons (1 Tbsp, 1/2 Tbsp)
- Measuring cup (1/3 cup)
Ingredients
- 2 Tbsp high-heat cooking oil e.g., grapeseed, canola, sunflower
- 1/3 cup popcorn kernels
- 1 Tbsp butter
- 1 Tbsp sriracha
- 1/2 Tbsp nutritional yeast
- Optional: salt to taste
Instructions
- Heat the Oil for Popping: Pour 2 tablespoons of your chosen high-heat cooking oil into a medium-sized saucepan. Place one popcorn kernel in the oil and cover the pan with a lid. Turn the stove to medium-high heat and allow the oil to warm. You’ll know it’s ready when that single kernel pops—this signals the oil is hot enough to pop all the kernels evenly.
- Add the Popcorn Kernels: Once the test kernel has popped, carefully lift the lid of the saucepan and add the remaining 1/3 cup of popcorn kernels. Immediately replace the lid and hold it securely. To ensure even coating, give the pan a vigorous shake back and forth for a few seconds so each kernel is covered in the hot oil.
- Pop the Corn Evenly: Keep the saucepan over medium-high heat and gently shake the pan every 10–15 seconds to prevent burning and encourage even popping. Listen closely—the kernels will start popping rapidly. Continue until the popping slows significantly, to roughly one pop every three seconds, which means most kernels have popped.
- Transfer to a Mixing Bowl: Carefully remove the pan from heat. Pour the freshly popped corn into a large mixing bowl. Let the saucepan sit for a minute or two to cool slightly. This step prevents the butter from burning in the next stage while still keeping it warm enough to melt smoothly.
- Prepare the Sriracha Butter: Add 1 tablespoon of butter and 1 tablespoon of sriracha to the slightly cooled pan. Place the pan back over low heat just until the butter melts completely. Use a spoon or spatula to swirl the sriracha and butter together until you have a smooth, evenly combined spicy butter sauce.
- Coat the Popcorn Thoroughly: Drizzle the warm sriracha butter mixture evenly over the popcorn in your mixing bowl. To achieve the best coverage, transfer the popcorn back into the empty saucepan or keep it in the bowl with a lid. Close the lid tightly and shake vigorously for 30–60 seconds. This ensures every kernel is fully coated in the flavorful, spicy butter.
- Add Nutritional Yeast: Sprinkle 1/2 tablespoon of nutritional yeast evenly over the coated popcorn. Gently toss or shake the popcorn again to mix the nutritional yeast throughout. This adds a subtle cheesy flavor, boosts plant-based protein, and contributes a delightful umami note to every bite.
- Season to Taste: Taste your popcorn and decide if it needs a pinch of salt. Because the sriracha butter already adds flavor, seasoning is optional, but a small sprinkle can enhance the overall taste without overpowering the spice or cheesy notes.
- Serve Immediately: Transfer the popcorn to a large serving bowl or divide it into individual portions. This snack is best enjoyed fresh, while it’s warm, crunchy, and bursting with flavor. Perfect for a quick snack, movie night, or a healthy, fiber-rich treat anytime.
- Optional Storage and Reheating Tips: If you need to store leftovers, place cooled popcorn in an airtight container. To refresh the crispiness, lightly warm in a skillet over low heat or briefly in the microwave. Avoid leaving it exposed to air for too long, as the popcorn can lose its crunch.
Notes
- Use high-heat oils such as grapeseed, canola, sunflower, or safflower to prevent burning while popping the corn.
- Shake the pan frequently during popping to ensure even heat distribution and prevent burnt kernels.
- Nutritional yeast adds a subtle cheesy flavor and boosts plant-based protein and B vitamins.
- Sriracha can be adjusted to taste—more for heat, less for milder flavor.
- This recipe is quick and versatile, perfect for a snack, movie night, or small gatherings.
Chef’s Secrets for Perfect Popcorn
The key to perfect Sriracha Nooch Popcorn lies in temperature control and timing.
Always heat the oil with a test kernel first—it guarantees the popping heat is just right.
Shaking the pan frequently ensures even popping and prevents scorching.
When adding sriracha and butter, slightly cool the pan first to avoid burning the butter, which could turn the flavor bitter.
For a richer, more complex taste, consider finishing the popcorn with a light sprinkle of smoked paprika or garlic powder.
Small tweaks like these elevate the snack without adding fuss.
Serving Suggestions for Maximum Enjoyment
Serve this popcorn warm and fresh for the best crunch and flavor.
It pairs beautifully with lightly chilled drinks like sparkling water, kombucha, or iced tea.
For a party platter, combine with roasted nuts or dried fruit to create a sweet-and-spicy snack mix.
You can also sprinkle extra nutritional yeast on top for a cheesy boost.
Its bold flavor makes it a perfect companion for movie nights, game nights, or quick office snacks.
Storage Tips to Maintain Freshness
To preserve the crispiness of your popcorn, store it in an airtight container at room temperature.
Avoid refrigeration, as moisture can make the popcorn soggy.
If it loses some crunch, lightly warm it in a dry skillet over low heat for 1–2 minutes or in the microwave for a few seconds.
Make small batches if you want maximum freshness, since popcorn tastes best immediately after being coated with sriracha butter and nutritional yeast.
Frequently Asked Questions
1. Can I make this popcorn vegan?
Yes! Simply substitute the butter with vegan butter or coconut oil.
The flavor remains rich and slightly spicy while keeping it plant-based.
2. Is this recipe very spicy?
The spice level is moderate, thanks to the sriracha.
You can adjust it by adding less sriracha for milder heat or more for a bolder kick.
3. Can I use microwave popcorn instead?
While possible, stovetop popping yields better texture and allows even coating of sriracha butter.
Microwave popcorn may become soggy when mixed with the butter sauce.
4. How can I make this snack gluten-free?
All ingredients are naturally gluten-free.
Ensure the sriracha and nutritional yeast you use are labeled gluten-free to avoid cross-contamination.
5. Can I prepare this in advance for parties?
Yes, but it’s best popped fresh. For prep, pop the corn ahead of time and store in an airtight container.
Add the sriracha butter and nutritional yeast just before serving to maintain crispiness and flavo
