The one skill all employees at The Chopping Block master quickly is how to make perfect stovetop popcorn. If you have ever been to one of our cooking classes or private cooking events, you’ve probably had some of our signature Truffled Popcorn that we make in house.
While I love to make (and eat) the truffle salt popcorn, sometimes I like to branch out and experiment with new flavors (when we have a little extra time during class preparation to let the ideas flow through our heads). I like to try and make popcorns that match the theme of the class. For our Tiki Time class, I’ve made chili lime popcorn. For brunch class, I’ve made vanilla orange popcorn. For a kids’ party, I’ve made cinnamon bun popcorn… half of which coincidentally, was eaten by adults.
In the early spring, I worked our Touch of Seoul class for the first time. It’s a very popular class with bold Korean flavors. So while thinking of a type of popcorn to make, I looked at the ingredients used in the class. There was a TON of sriracha used in this class, and let’s face it; who doesn’t like sriracha? Then it just hit me:
Brown sugar and sriracha!
When I first made it, I gave samples to everyone working that day, and everyone loved it. I worked our Touch of Seoul class a total of three times in a four week period, and every time, guests asked for the popcorn recipe. This popcorn has a great balance of sweet, spicy & salty tastes, as well as some great crunch, and just the slight stickiness, almost like a good caramel corn.
Below is the method for making popcorn on the stove. You can use microwave popcorn or bagged popcorn in a pinch, but make sure you use plain, unseasoned popcorn. Also, please keep in mind that the amount in this recipe is a lot, as it is made for a class of 20 people. 2 cups of unpopped popcorn really multiplies in volume. Feel free to cut this recipe in half… or just have snacks for days!
- Canola or grapeseed oil, enough to cover the bottom of your pot with a thin layer
- 2 cups popcorn kernels
Heat oil in a tall stockpot over high heat. Place in 3-4 popcorn kernels, and place a lid on top. Once the kernels pop, toss in the rest of the kernels, and place the lid on top. Once you hear a constant popping, lower the heat to medium. Shake the pan from time to time to ensure that the popped kernels rise to the top, and the unpopped ones sink to the bottom (this prevents the popped kernels from burning). Once the popping slows down to about 2 seconds between pops, turn the heat off, and pour into a large bowl, while you prepare the glaze.
Brown Sugar Sriracha Glaze
- 3 tbsp canola or grapeseed oil
- ½ cup dark brown sugar, lightly packed
- ½ cup sriracha
- 1 tbsp fresh ginger, finely grated
- 2 cloves garlic, minced or pressed
- 2-3 tbsp soy sauce
- 2 tsp sesame oil
- Juice of 1 lime
- 2 tbsp toasted sesame seeds, black or white (or a mix of both)
Place all ingredients except for the lime and sesame seeds in a small saucepan, and stir to combine. Bring the pot to a simmer over medium heat. Let the glaze bubble and simmer for 5 minutes, until thickened.
Remove from the heat and stir in the lime and the sesame seeds. Pour desired amount over your popcorn. You might not need all of the glaze… but if you use it all, we won’t judge you!
Want to taste some of our popcorn varieties in person? Sign up for a cooking class!