Look, on another day, I'd try to come up with some clever intro, talking about classic flavor combinations and different textures, or some other such goodness. But today, I'm just gonna dive in: this is a recipe for whiskey sriracha caramel popcorn. It's got smoky scotch whiskey, and a balance of heat and sweet, and I can't wait to make some at home this weekend.
Hands down, stovetop popcorn is my favorite make-at-home snack. It's relatively healthy (whole grains, right?!), can be diverse and customizable, and I simply never don't want some. I've become a proponent of the pop-in-a-stainless-steel bowl method, but after discovering this tips from our buddies at America's Test Kitchen, I might be converted.
Thai cuisine is all about the balance of four essential taste experiences: salty, sweet, sour, and piquancy (spicy heat). (Some would also add bitter to the list). This is well-represented by the most well-known Thai dish in the U.S. - Pad Thai (its name refers to its identity as a national dish of Thailand, with the pad coming from it's being cooked in wok - literally, stir-fried Thai-style).
If you go to any high-end kitchen shop and general goods discount store, you'll find any number of dedicated popcorn popping devices. Handle-cranked special pans, air poppers, campfire shakers, motorized stirrers, microwave options, and even tiny versions of carnival/movie theater style hopper poppers. (Isn't that fun to say?)
Turns out, their all unnecessary, and a waste of money and storage space. Cause the best way to pop corn at home, avoiding burning and popping every kernel, is likely already in your kitchen.