Sriracha Ranch Popcorn

Aww, yeah.  It’s no secret that I love popcorn.  And it’s no secret that I love Sriracha…and Ranch.   So, when I came across a version that I could combine all three of these favorites of mine, I was pumped.

Super simple, flavorful, and not too bad for you in the way of fat (I guess, relatively speaking, when you compare it to that stuff at the movie theater…).  You could honestly probably skip the butter here and just toss the popcorn lightly with the Sriracha.  I know a lot of people out there aren’t fans of the pre-made Ranch dressing powder, so if you aren’t a fan, feel free to make up your own dried herb version.  I, personally, am a fan (mostly because I like the convenience of it-but only in moderation).  I always like to keep a pouch of it in my pantry to lightly sprinkle on baked potatoes, sauteed spinach, or anything else that might be good with it….like popcorn.

Feel free to adjust the amount of Sriracha you use here.  I like mine a little spicy, and the two tablespoons here seemed to do the trick.

Sriracha Ranch Popcorn

Servings: 8 cups



8 cups popped popcorn

2 teaspoons dried Ranch seasoning

2 tablespoons Sriracha

2 tablespoons unsalted butter, melted


1. In a large bowl, toss the popcorn with the dried Ranch dressing powder, coating well.

2. In a small bowl, combine the melted butter and the Sriracha.

3. Lightly drizzle the popcorn with the Sriracha/butter sauce and toss to coat.  Serve immediately.


Source:  Adapted from The Family Kitchen.


May 23, 2012 - 8:26 am

Katrina @ Warm Vanilla Sugar - Mmm such a tasty treat!

May 23, 2012 - 10:50 am

Lora - Wow. Love this. The flavors are perfect.

May 23, 2012 - 9:15 pm

Ann P. - MMmm they serve sriracha popcorn at one of the old bars back at school, these photos bring me back! i would love to try this ranchy version!

May 24, 2012 - 2:00 am

Chung-Ah | Damn Delicious - What an amazing idea for popcorn. You should sell this to movie theaters – you’d be a millionaire!

May 24, 2012 - 6:43 pm

Georgia @ The Comfort of Cooking - My husband and I love mixed Ranch dressing and sriracha sauce as a dipping sauce, and I bet we would love this popcorn! It looks so delicious!

May 25, 2012 - 11:37 am

Michelle - I am going to make this ASAP I love all these flavors. I’ve done the ranch popcorn with butter but never thought to add siracha! YUM! Awesome. Thanks!

May 27, 2012 - 4:27 pm

Annie - Eff yessss! I am a popcorn addict and this sounds amazing. Totally making it ASAP!

June 2, 2012 - 9:21 am

katie - OMG this looks and sounds heavenly! I absolutely love popcorn so I must give this a try stat.

June 3, 2012 - 5:52 am

Sarah - Mmmm…three things I love finally combined.

June 26, 2012 - 12:40 pm

Love Sriracha? It’s yummy, healthy, and… from California! | 95 TO THE 5 - […] Sriracha Ranch Popcorn ( […]

July 9, 2012 - 7:01 am

Sri Racha Ranch Popcorn « Kids in the Sink - […] The Curvy Carrot Share this:TwitterFacebookLike this:LikeBe the first to like […]

September 13, 2012 - 12:06 am

adair - I’ve only seen this in the food co-ops in my college, but people need to spread the word: mix honey and sriracha to taste, mix with popped popcorn in a bowl, set in a 350 oven for a couple minutes, let cool, stuff face. Sriracha honey popcorn. It’s the future.

September 13, 2012 - 11:54 am

Spice « Kugled - […] photo via […]

January 16, 2013 - 4:00 am

Truffle Bacon Popcorn Plus 6 Savory Popcorn Recipes | foodiecrush - […] Shanon kicks up the heat thanks to a dose of Sriracha then brings it on down a notch or two with cool Ranch flavor in The Curvy Carrot’s Sriracha Ranch Popcorn. […]

January 18, 2013 - 5:48 pm

Healthy Way To Cook Homemade Popcorn Seasoning Ideas for National Popcorn Day - […] Sriracha Ranch Popcorn (The Curvy Carrot) […]

February 9, 2013 - 5:21 am

Meghan - Try this, plus some lime juice squeezed into the butter mixture. Heaven, I swear.

February 23, 2013 - 6:36 pm

Christy - I made this just now and it is FANTASTIC! I was hoping to make a big batch and serve it at a party, but am thinking it is going to get soggy. Thoughts on baking this after drizzling it with the sriracha butter?

February 23, 2013 - 8:16 pm

srlacy - Hi Christy-
I think that’s a great idea. I hope it works for you!

February 26, 2013 - 9:14 pm

Christy - Just did it and while you don’t get the extra butteriness (is that a word?) of it, it holds up well and is dry, but still has a great sriracha and ranch flavor! I put it on a sheet pan and baked it for about 10 min on 350.

January 30, 2014 - 12:06 pm

Sriracha Caramel Corn + 5 Sriracha Recipes to Try Now! | cups + spoonfuls - […] love Ranch. This popcorn recipe from the Curvy Carrot is next on my list of Sriracha recipes to […]

October 5, 2014 - 5:47 pm

Sriracha Cheddar Popcorn - The Food Charlatan - […] Source: adapted from The Curvy Carrot […]

Strawberry Crème Frâiche Ice Cream

It’s beginning to look a lot like summer around here.  Sunny days that stay lighter for much longer in the evenings…wildflowers popping up….Farmer’s Markets beginning their outdoor seasons….and the introduction of more fresh, local produce at the market.

And, as one of those things that come with summer, the strawberries here look fantastic.  I had originally planned on making this recipe with fresh blueberries (they had run out before I could get to them!) with bits of graham cracker pieces scattered throughout.  But, since the strawberries looked so ripe and juicy, I stayed true to the original recipe, using real vanilla beans in lieu of vanilla extract. If you don’t have access to crème frâiche, use a full-fat (it’s important to use a full fat version for consistency purposes) sour cream instead.  This recipe is actually extremely simple to throw together-the only downside is the time it takes for it to freeze (at least overnight!)

Don’t say I didn’t warn you-I had a hard time not eating the ice cream batter right out of the food processor.  It’s even better frozen, served with some vanilla cookies or whipped cream.

Strawberry Crème Frâiche Ice Cream


Servings: about 1/2 a gallon



3-4 cups fresh strawberries, hulled and chopped

2 cups crème frâiche

1 cup heavy cream

1 cup granulated sugar

Seeds from 2 whole vanilla beans (If you don’t have vanilla beans, use 1 teaspoon vanilla extract-I like mine with lots of that vanilla flavor, hence two whole beans…)

Pinch salt


1. In your food processor or blender, combine the strawberries, crème frâiche, cream, sugar, vanilla bean seeds, and salt, blending until smooth.

2. Transfer the mixture to a large bowl, cover, and let chill until completely cold (at least three hours or overnight.)**Meanwhile, make sure to have your ice cream maker prepared according to manufactuer’s instructions…i.e, it must be frozen overnight as well.)

3. Once completely cold, transfer the ice cream to the bowl of your ice cream mixer, and stir, according to the manufactuer’s instructions.

4. Transfer the ice cream to an airtight container and freeze until serving time.  Enjoy.


Source:  Slightly adapted from Williams Sonoma.


May 21, 2012 - 9:14 am

Katrina @ Warm Vanilla Sugar - This sounds so yummy!!

May 21, 2012 - 9:41 am

Libby - Sounds amazing, beautiful photographs! Sounds too simple not to make, next sunny day we have I’m making this ice cream! 🙂

May 21, 2012 - 1:45 pm

Beth Michelle - Those strawberries look absolutely perfect!!! Love the sound of this ice cream. The creme fraiche must give it such an awesome creamy texture!

May 22, 2012 - 4:29 am

Maureen @ Orgasmic Chef - Strawberry ice cream would be my absolute favorite but with creme fraiche.. deliciouser!

May 22, 2012 - 7:12 pm

Ann P. - my mom would love this! She eats bowls of creme fraiche and strawberries for dessert. 🙂

May 23, 2012 - 1:04 pm

peaches - wow this does look great! Beautiful pictures!!!!

May 24, 2012 - 9:11 am

Paula @ Vintage Kitchen Notes - Creme fraiche must make this ice cream extra silky! Looks tempting.

May 25, 2012 - 12:14 am

Javelin Warrior - Love this post – so much so that I’m featuring it in this week’s Food Fetish Friday series (with a link-back and attribution). I hope you have no objections and I’m always inspired by your creations… Thanks so much for sharing.

June 4, 2012 - 2:59 am

Mama-o-2 - I used a mix of blueberries, strawberries and raspberries and it was AMAZING! Try making your own creme fraiche- it is so cheap and easy to do.

July 6, 2012 - 2:37 pm

Strawberry Creme Fraiche Ice Cream « - […] cheaper.  Here’s the recipe I used from Stephmodo.  The recipe for the ice cream is from The Curvy Carrot (only I didn’t hull my strawberries, I just cut the tops off and blended them up using my […]

May 8, 2013 - 10:48 am

Strawberry Creme Fraiche Ice Cream - […] For recipe visit: […]

Lemon Poppy Seed Cupcakes with Citrus Glaze

A couple of weekends ago, I went through all my photo archives and deleted close to 20,000 pictures (mostly of food, of course) on my computer.  As I was searching through each photo, I came across these cupcakes that I made….last summer.  How could I have such oversight?  These were awesome.  Not dense enough (or overly sweet) to (in my opinion) qualify as a true cupcake-but mostly like a sweet muffin that happened to have a little bit of glaze on top.

And since I equate spring/summer with all things lemon-ish (sunshine, lemonade, warm weather…), these were a perfect impromptu post to have saved.  And, I haven’t posted a cupcake recipe in a very long time, so here we go.

The original recipe is from Martha Stewart and was for an orange poppy seed cake.  You could switch out the zest and juice from a lemon (which I have posted here) and use your favorite citrus fruit instead.

Here comes the sun, and I say it’s all right.


Lemon Poppy Seed Cupcakes with Citrus Glaze

Servings: 20 cupcakes


For the cupcakes:

2 and 1/2 cups all-purpose flour

1/2 teaspoon baking powder

1/4 teaspoon baking soda

Pinch of  salt

3/4 cup whole milk

2 tablespoons finely grated  lemon zest, plus 1/2 cup fresh lemon juice

1 and 1/2 sticks unsalted butter, room temperature

1 and 1/2 cups sugar

3 large eggs

2 tablespoons poppy seeds

For the citrus glaze:

1 and 1/2 cups confectioners’ sugar, plus more if needed

1/4 teaspoon grated lemon zest

3 tablespoons fresh lemon juice, plus more if needed

For garnish: lemon zest, poppy seeds



1. For the cupcakes: Preheat oven to 350 degree

2. Line a cupcake pan with the liners of your choice.

3. Sift flour, baking powder, baking soda, and 1/2 teaspoon salt into a bowl

4. Stir together milk and 1/4 cup lemon juice in a small bowl.

5. In the bowl of your standing mixer fitted with the paddle attachment, beat butter, 1 1/4 cups sugar, and the lemon zest on medium speed until pale and fluffy, about 4 minutes.

6. Beat in eggs, 1 at a time, mixing well after each addition.

7. Reduce speed to low, and add flour mixture in 3 additions, alternating with milk mixture, beginning and ending with flour.

8. Beat in poppy seeds.

9. Divide batter among muffin tins (filling each cup two-thirds full).

10. Bake until golden around the edges, 18 to 20 minutes.

11. Meanwhile, bring remaining 1/4 cup  lemon juice and remaining 1/4 cup sugar to a boil in a small saucepan over medium heat, stirring until sugar dissolves. Remove from heat. Let stand until ready to use

12. Brush warm cupcakes with half the lemon juice mixture. Transfer cupcakes to a wire rack, and let cool for 30 minutes.

13. Brush cupcakes again with remaining orange juice mixture, and let cool completely.

14. For the citrus glaze:  Whisk all of the ingredients together until smooth.  Dip each cupcake, face down, into the glaze immediately.  Let sit for about 20 minutes or so until glaze is set (it will still be sticky and a little runny).


Source:  Cupcakes from Martha Stewart and glaze from Martha’s Stewart’s Cupcakes.









May 19, 2012 - 3:47 pm

CJ at Food Stories - Thx for connecting with me on foodbuzz. I just subscribed to your blog feed and can’t wait to see what your next post will be!

May 19, 2012 - 7:20 pm

Chung-Ah | Damn Delicious - So glad you found this recipe. It looks amazing! And that dripping glaze is so inviting.

May 20, 2012 - 3:26 am

Crystal @ A Lovin' Forkful - These cupcakes are really pretty! The poppy seed in the glaze is such a nice touch. 🙂

May 20, 2012 - 5:32 am

Maureen @ Orgasmic Chef - I just want to lick that glaze off the side of the cupcake without anyone knowing I did it.

May 20, 2012 - 7:38 am

Katrina @ Warm Vanilla Sugar - I loooove the look of that glaze! Yum!

May 21, 2012 - 4:13 am

DB-The Foodie Stuntman - Congratulations on making the foodbuzz Top 9!

May 21, 2012 - 9:33 am

Mei-I @ gastronomic nomad - I love it when you stumble upon an old recipe like this! After my cupcake failure (in looks not taste) yesterday, I’m so glad to see one looking so beautiful! Congrats on top 9!!!

May 21, 2012 - 10:10 am

sonia - Hi There, Congratulations for Top 9 !!!!!!
Wow…this recipe is looking so Appetizing. A very well made post with beautiful pictures. I can’t wait to try it on my island. Have a wonderful week ahead. Thanks & Regards, Sonia !!!

May 21, 2012 - 2:34 pm

Adrienne C0bb - These look amazing!!! Congrats on Top 9! Your blog was my first and now I’m hooked to Foodbuzz! Hope all is well with you!

May 21, 2012 - 6:01 pm

Amanda - YUM YUM YUM YUM!!! this looks amazing!!!!!

May 21, 2012 - 8:12 pm

Stephie @ Eat Your Heart Out - Yum! Glad you found this post! I really like the use of a glaze instead of a frosting – I’m not so much a fan of frosting, but darn if I don’t love a good glaze!

May 22, 2012 - 7:09 pm

Ann P. - gorgeous photos! Lemon + Poppyseed is a delicious combination. 🙂

October 6, 2012 - 4:30 pm
April 1, 2013 - 4:44 am

Evelyb E - Yes am glad i found your good looking lemon poppy seed ,gonna make this for my hubby for his b-day one of his favorite!!!super ,,,