Sriracha Caramel Corn is a delightful snack that combines the sweet crunch of caramel popcorn with a spicy kick from Sriracha sauce. This unique twist on a classic treat is perfect for gatherings, movie nights, or simply enjoying at home. Get ready to impress your friends and family with this bold and flavorful snack!
Why Make This Recipe
This recipe is a fantastic way to elevate your ordinary popcorn into something truly special. The combination of sweet caramel and spicy Sriracha creates a flavor explosion that will awaken your taste buds. Plus, it’s easy to make and is a fun treat to share. If you’re looking for a snack that’s both sweet and spicy, Sriracha Caramel Corn is the perfect choice!
How to Make Sriracha Caramel Corn
Making Sriracha Caramel Corn is straightforward and fun. With just a few simple steps, you can create a delicious and unique snack that everyone will love.
Ingredients
- 1 cup popcorn kernels
- 1 cup granulated sugar
- 1/4 cup butter
- 1/4 cup corn syrup
- 1 teaspoon salt
- 1 tablespoon Sriracha
- 1/2 teaspoon baking soda
Directions
- Pop the popcorn kernels using an air popper or on the stovetop. Place the popped popcorn in a large bowl.
- In a saucepan, combine the sugar, butter, corn syrup, and salt. Cook over medium heat until the mixture comes to a boil, stirring constantly. Once it reaches a boil, stop stirring and allow to boil for 4-5 minutes without stirring until it turns a light caramel color.
- Remove from heat and carefully stir in the Sriracha and baking soda (it will bubble up).
- Pour the caramel mixture over the popcorn and mix well until all the popcorn is coated.
- Spread the caramel corn onto a baking sheet lined with parchment paper.
- Bake in a preheated oven at 250°F (120°C) for about 1 hour, stirring every 15 minutes.
- Remove from the oven and let cool before breaking into pieces. Enjoy your spicy and sweet caramel corn!
How to Serve Sriracha Caramel Corn
Serve Sriracha Caramel Corn in a large bowl for sharing or in individual bags for a fun snack. It’s great for parties, movie nights, or as a gift for friends who love unique treats!
How to Store Sriracha Caramel Corn
Store any leftover Sriracha Caramel Corn in an airtight container to keep it fresh. It can last for about a week, but it’s best enjoyed within a few days to maintain its crunch.
Tips to Make Sriracha Caramel Corn
- Make sure to stir constantly while cooking the caramel mixture to prevent burning.
- If you want more heat, feel free to add an extra teaspoon of Sriracha.
- Allow the caramel corn to cool completely before breaking it into pieces to ensure it stays crunchy.
Variation
For a different flavor, try adding nuts or pretzels to the popcorn before pouring the caramel on top. This will add extra texture and a savory element to the snack!
FAQs
Q1: Can I use microwave popcorn instead of popping my own kernels?
A1: Yes, you can use microwave popcorn, but make sure to choose plain or lightly salted to avoid overpowering the flavor of the Sriracha caramel.
Q2: Is Sriracha Caramel Corn spicy?
A2: Yes, it has a spicy kick from the Sriracha, but you can adjust the amount to make it milder or spicier according to your preference.
Q3: Can I make this recipe ahead of time for a party?
A3: Absolutely! You can make Sriracha Caramel Corn a day or two in advance. Just make sure to store it properly in an airtight container.
Sriracha Caramel Corn
Ingredients
Popcorn Base
- 1 cup popcorn kernels Use air-popped or stovetop for best results.
Caramel Mixture
- 1 cup granulated sugar
- ¼ cup butter Unsalted butter is preferred.
- ¼ cup corn syrup
- 1 teaspoon salt Enhances flavor.
- 1 tablespoon Sriracha Adjust to taste for heat level.
- ½ teaspoon baking soda Causes bubbling reaction.
Instructions
Preparation
- Pop the popcorn kernels using an air popper or on the stovetop. Place the popped popcorn in a large bowl.
Cooking Caramel
- In a saucepan, combine the sugar, butter, corn syrup, and salt. Cook over medium heat until the mixture comes to a boil, stirring constantly.
- Once it reaches a boil, stop stirring and allow to boil for 4-5 minutes without stirring until it turns a light caramel color.
- Remove from heat and carefully stir in the Sriracha and baking soda; the mixture will bubble up.
Combining and Baking
- Pour the caramel mixture over the popcorn and mix well until all the popcorn is coated.
- Spread the caramel corn onto a baking sheet lined with parchment paper.
- Bake in a preheated oven at 250°F (120°C) for about 1 hour, stirring every 15 minutes.
- Remove from the oven and let cool before breaking into pieces.
