High Honey Sriracha Popcorn

We had some friends over to watch a movie a couple of evenings ago, so I was looking around the web for flavored popcorn recipes. I happened across this one on Epicurious, which sounded pretty good from the name. "Honey and Sriracha might make for a nice combination", I thought, "although I'm not sure I need a high level of honey in there. Maybe make sure not to put too much in..." But when I checked out the actual recipe, it turned out that the "high" part had nothing to do with the amount of honey. That's evident in the instructions to "decarb" the "herb" and to make very sure you eat no more than a cup of the popcorn and then wait an hour to see how things go.

Who'd have guessed? Cannabis recipes on Epicurious. These are indeed wondrous times we live in.

Very interesting.

In the June 2013 edition of Edible Seattle they have dedicated the issue to the herb with recipes for Pot Pesto, Green Goddess Dressing, Pot Roasted Chicken, Killer Brownies, Cannabutter (the base compound for many desserts made with the herb) and Pot buttered rum toddy. This was just after Seattle had passed the ordinance making recreational pot legal. So, there is a tip at the end of the article and recipes with a URL for those considering this as a business opportunity. I spoke to a community eatery about the possibility of preparing a couple sample desserts for them to offer as a dessert option, and they were interested. But, alas, I can't stand the smell of the stuff so that was an opportunity that evaporated.

How remarkable. Being a child of the sixties (I think, can't really remember ) that would have merit.
However in my dotage I now defer to greater wisdom form the US of A when it comes to sweet popcorn, however My favourite is to toss the freshly popped corn with butter, salt and truffle oil, swoon.
For my gen truffle is the new high.

[Robin Garr]

My favourite is to toss the freshly popped corn with butter, salt and truffle oil, swoon.

We have taken to tossing freshly popped corn with grated Parmigiano while the corn is still quite hot. You really don't even need salt or butter!

For my gen truffle is the new high.

Not that there is anything wrong with that!

My favourite is to toss the freshly popped corn with butter, salt and truffle oil, swoon.

We have taken to tossing freshly popped corn with grated Parmigiano while the corn is still quite hot. You really don't even need salt or butter!

For my gen truffle is the new high.

Not that there is anything wrong with that!

I like to pop the corn in EVOO and sprinkle with grated romano cheese.

[Jenise]

We have taken to tossing freshly popped corn with grated Parmigiano while the corn is still quite hot. You really don't even need salt or butter!

Love that too, but have also found that a little olive oil helps the parm stick better.