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Author Notes: Compound butters are one of life's greatest pleasures, as is a giant bowl of popcorn. I found a recipe from Kikkoman for Sriracha butter popcorn, but thought using a different product (soy sauce) in butter would be even better. Soy sauce butter is rich, savory, umami-laced, and literally so delicious I eat it with a spoon—it takes popcorn to seriously great levels. Grated cheese, Sriracha, and sesame seeds are all excellent but not necessary additions. —Posie Harwood
- 1/3 cup popcorn kernels
- 2 tablespoons butter
- 2 tablespoons coconut oil
- 1 tablespoon soy sauce
- 1 teaspoon garlic salt (optional)
- 1 teaspoon Sriracha (optional)
- 3 tablespoons freshly grated Parmesan cheese (optional)
- toasted sesame seeds (optional)
- Pop your popcorn however you like: My favorite method is to air-pop it in a large, heavy-bottomed saucepan with a lid. Heat the pan over medium-high heat and add 3 kernels. Once the test kernels pop, add the rest of the kernels, reduce the heat to medium, and shake constantly until the kernels all pop (or until there are a few seconds between each pop).
- Melt together the butter and coconut oil, then whisk in the soy sauce. Whisk in any extra mix-ins, as I listed above (Sriracha, garlic salt, and Parmesan cheese). Another excellent topping is a few tablespoons of toasted sesame seeds.
- Pour the soy sauce butter over the popcorn and toss to coat.
- This recipe is a Community Pick!