Sriracha Caramel Corn
A delightful snack that combines sweet caramel popcorn with a spicy kick from Sriracha sauce, perfect for gatherings or movie nights.
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.
Notes
Store leftover Sriracha Caramel Corn in an airtight container for up to a week, best enjoyed within a few days for crunchiness.