Sriracha Caramel Corn
Sriracha adds a new dimension to sweet, buttery caramel corn, giving it a spicy kick—it’s perfect for gifting, makes a great party nibble, and can be packed along for a skate or ski trip.
- Yield: Makes about 10 cups
8 cups air-popped popcorn
1 cup packed brown sugar
½ cup corn syrup or golden syrup
¼ cup butter
1 tsp baking soda
1 to 2 tsp Sriracha
1. Preheat oven to 250˚F and put popcorn in a big bowl that has been buttered or sprayed with nonstick spray.
2. In a medium saucepan, combine brown sugar, corn syrup and butter and bring to a boil over medium heat. Reduce heat and boil without stirring, swirling the pan occasionally, for 4 minutes. Remove from heat and stir in baking soda and Sriracha—it will foam up at first, but stir well to get rid of any lumps of baking soda.
3. Quickly pour mixture over the popcorn and stir (use a heatproof spatula or tongs) to coat well. Spread out onto a rimmed baking sheet and bake for 30 minutes, stirring once or twice. Cool and break apart.