Skip to main content area Skip to main content area Skip to institutional navigation Skip to search Skip to section navigation
Feedback

Sriracha Caramel Corn Recipe

September 25, 2018

Sriracha Caramel Corn-Submitted by Carlyn Miller 

  • 6 cups of popped popcorn, used airpopper, so it is naked popcorn
  • ½ cup brown sugar (packed)
  • 6 oz butter
  • Pinch of salt
  • Dash of vanilla, used 2 capfuls
  • 1/8 tsp baking soda
  • Sriracha to taste, used 2 tbsp

Pop your popcorn into a big mixing bowl. Heat the oven to 250°. Line a cookie sheet (or two) with parchment paper or a silpat.

In a saucepan, melt the butter on medium/ medium high. Once it’s all liquefied, add the brown sugar and stir till it is combined and has started bubbling. Let it bubble for three minutes.

Meanwhile, combine the sriracha, salt, vanilla, and baking soda. The mixture will bubble, but it’s no volcano. Once the three minutes for the sugar/ butter mix are up, remove the mix from the heat, and add the sriracha mix. Stir to combine then pour over the popcorn. Stir the popcorn to spread the mixture around. Dump the popcorn mix onto the cookie sheet(s) and spread it out evenly. The popcorn will now bake for 1 hr, but take it out every 15 minutes to stir the popcorn.