This Sriracha Caramel Corn has been called dangerous, amazing, yummy, seriously addicting, and so many other amazing things this week. I must say this is one recipe that disappears the moment I set the bowl out.
I decided to make this Sriracha Caramel Corn Recipe for a friends birthday and it was a huge hit. I knew she was a Sriracha addict and thought the sweetness of caramel corn would be a perfect combination with the Sriracha. Thank goodness it worked! Have you ever made a gift and then just hoped and prayed the person liked it?
That is how I felt when I made this Sriracha Caramel Corn. I made her a huge gigantic bag of it and then started to worry and fret until I gave it to her. All I could think is…what if she doesn’t like popcorn??? Which really who doesn’t like popcorn? When I handed her the bag she hugged it so I figured that was a good sign that I had made a gift she would enjoy. Then she took a bite and the look of bliss on her face made me so happy! I mean serious food angels singing from the heavens blissful is the look she had.
Have you joined the Sriracha craze? What is your favorite recipe to make with Sriracha?
I can’t wait to experiment with Sriracha and see what else I can add it to.
Sriracha Caramel Corn
Ingredients
1/2 cup unsalted butter
1/4 cup light corn syrup
1 1/2 tsp Sriracha
1/4 tsp baking soda
3/4 cup light brown sugar
pinch of salt
1/2 tsp vanilla extract
6 cups of popcorn
Directions
Pre-heat oven to 250 degrees, line a baking sheet with parchment paper
1. Melt butter in a sauce pan over medium heat. Stir in brown sugar, corn syrup and salt. Bring to a boil without stiring for 4 minutes
2. Remove from heat and add in Sriracha, vanilla and baking soda
3. In a large bowl combine popcorn and brown sugar mixture until evenly coated
4. Spread popcorn over baking sheet and place in oven for 45 minutes
5. Stir popcorn every 15 minutes to make sure it is evenly coated
6. Let cool before enjoying
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- 1/2 cup unsalted butter
- 1/4 cup light corn syrup
- 1 1/2 tsp Sriracha
- 1/4 tsp baking soda
- 3/4 cup light brown sugar
- pinch of salt
- 1/2 tsp vanilla extract
- 6 cups of popcorn
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Pre-heat oven to 250 degrees, line a baking sheet with parchment paper
-
Melt butter in a sauce pan over medium heat. Stir in brown sugar, corn syrup and salt. Bring to a boil without stiring for 4 minutes
-
Remove from heat and add in Sriracha, vanilla and baking soda
-
In a large bowl combine popcorn and brown sugar mixture until evenly coated
-
Spread popcorn over baking sheet and place in oven for 45 minutes
-
Stir popcorn every 15 minutes to make sure it is evenly coated
-
Let cool before enjoying
Recipe adapted from Imperial Sugar Website
What a great idea! Sweet and spicy popcorn sounds so good.
daisy
Let me just say my mouth is watering! This looks so amazingly good, I can’t wait to give it a try. Since I’m generally against corn syrup, I think I’ll try it with a “make your own substitute” (water and sugar, heated to to the same consistency) I do a lot of “real food” cooking, so I am interested to see if I can successfully convert it with other sugars (like coconut sugar or maple syrup) that have some trace nutrients. I know what I’ll be doing tomorrow!
I love this and so did everyone I reluctantly shared with (including a very discerning popcorn connoisseur)! This recipe is a total win. Thank you, Tammilee!