• 1/4 cup peanut oil
  • 6 tablespoons popcorn
  • 4 tablespoons butter, melted
  • 1 teaspoon toasted sesame oil
  • 1 tablespoon tamari
  • 1 teaspoon granulated garlic
  • 1 teaspoon ground ginger
  • Zest of 1 lime
  • 1 tablespoon sriracha
  • 1/4 toasted sesame seeds
  • Kosher salt, to taste
Serves: 6

Place the peanut oil and the popcorn in the bottom of a saucepan or a high-sided skillet with a lid. Cover and place over medium heat, shaking the pan constantly until popping slows to 3-4 seconds between pops.
Pour the popped corn into a large bowl for tossing. Add remaining ingredients and toss to combine.


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