Sriracha Caramel Corn
Total Time
35 minutes
Prep Time
5 minutes
Cook Time
30 minutes
Rating
0 out of 5 stars
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Ingredients
8 servings
- 2 tablespoons grapeseed oil (Yes, you can use olive oil or whatever oil you have on hand.)
- ½ cup popcorn kernels
- 1 tablespoon low-sodium soy sauce or tamari
- 3 tablespoons Sriracha
- 2 tablespoons butter (cut into small cubes)
- ¾ cup granulated sugar
- ¼ cup water
- ½ teaspoon baking soda
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Preparation
Step 1
Pre-heat your oven to 300 degrees. Line a large baking sheet with foil or parchment.
Step 2
Let’s start by popping that corn. Add the oil and three popcorn kernels to a large pot over medium heat. Cover with a lid. When you hear the kernels pop, add the rest of the popcorn kernels. Replace the lid and give the pot a few shakes. (Make sure you hold the lid down, peeps.) Cook the popcorn, shaking the pot occasionally, until the popping sound stops, about 3-4 minutes. Immediately pour the popcorn out into the largest bowl you have.
Step 3
Place the soy sauce, Sriracha and butter in a small bowl. You want to have these prepared and handy when you start the caramel.
Step 4
Combine the sugar and water in a medium saucepan over medium heat, and bring it to a boil. Cook for 8-10 minutes, swirling the pan periodically, until the caramel turns a deep amber color. Remove the pan from the heat and stir in the soy/Sriracha/butter. The mixture will splutter a little, so watch yourself. Return the caramel to a boil and cook for 3 more minutes. Remove from the heat and stir in the baking soda.
Step 5
Immediately pour the caramel over the popcorn and stir quickly and vigorously with a spatula to make sure all of the kernels get some of the goodness. (FYI: Spraying your spatula with cooking spray beforehand makes this mixing process significantly easier.)
Step 6
Spread the popcorn onto the baking sheet and bake for 15 minutes, stirring once halfway through the cooking time.
Step 7
Let cool to room temperature, and then break up any clumps with your hands. Serve immediately or store in an airtight container for up to 3 days.
Step 8
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