Sriracha Caramel Corn

Sriracha caramel corn is the perfect balance between crunchy, sweet, caramel perfection with a little kick of subtle heat!

INGREDIENTS


1 cup butter
1 ½ cup packed brown sugar
½ cup light corn syrup
Pinch salt
2 teaspoon Sriracha, or more, to taste
1 teaspoon vanilla extract
½ teaspoon baking soda
12 cups popped popcorn or ½ Cup unpopped popcorn

DIRECTIONS


Preheat oven to 250°F. Line 2 baking sheets with parchment paper; set aside.


Melt butter in a medium saucepan over medium high heat. Stir in brown sugar, corn syrup and salt. Without stirring, bring to a boil for 4 minutes. Remove from heat and add Sriracha, vanilla and baking soda.


In a large bowl, combine popcorn and brown sugar mixture until evenly coated.


Spread popcorn onto prepared baking sheet in an even layer. Place into oven and bake for 45 minutes, stirring in 15 minute intervals.


Let cool completely before serving.

Print Recipe:Sriracha Caramel Corn

This is my Whirley Bird popcorn maker. My favourite way of popping popcorn. 

Add 1/2 Cup popcorn kernels to hot oil.

Put popped popcorn in a large bowl.

Melt butter in a saucepan over medium high heat.

Stir in brown sugar, corn syrup and salt.

Without stirring, bring to a boil and then cook for 4 minutes. Remove from heat and add sriracha, vanilla and baking soda.

The mixture really bubbles up after the addition of the baking soda. Stir well. Then pour over popcorn and stir.

Divide between two baking sheets that have been lined with parchment paper.

Bake in a 250 degree oven for about 45 minutes, stirring every 15 minutes.