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Sriracha Caramel Corn

sriracha caramel corn 5

Yeah, this happened. And I need to tell you about it.

Although I’m somewhat of a wuss when it comes to spicy food, I always have a bottle of Sriracha in the fridge. It’s the red stuff that comes in a squeeze bottle with a rooster on it and bright green lid – known by those who aren’t quite sure how to pronounce it as rooster sauce. It’s spicy, but not overly so (about half the heat of a jalapeno pepper) and easy to use when you need to add a little kick to something. Anything, really. Even caramel corn.

popcorn Collage

We used to make caramel corn ALL the TIME. It’s easy, once you’ve done it. Pop your corn. Simmer brown sugar, corn syrup (or Roger’s golden syrup or honey) and butter for 4 minutes. Stir in a teaspoon each of baking soda and vanilla, which will make it foam up like a science experiment and ultimately have a nice light crunch without sticking to your teeth.

sriracha caramel corn 4

Spread it out and bake it, and you have yourself the very best caramel corn ever.

sriracha caramel corn 3

Unless you like things spicy, in which case you’d swap that vanilla for a squirt of Sriracha sauce.

sriracha caramel corn 1

Yes, indeed.

Sriracha Caramel Corn

  ,

June 6, 2013

  • Makes: Serves a medium-sized crowd.

Ingredients

10 cups popped popcorn

1 cup packed brown sugar

1/2 cup corn syrup or Rogers Golden syrup

1/4 cup butter

1 tsp. baking soda

1-2 tsp. Sriracha (or to taste)

sea salt

Directions

1Preheat the oven to 250F and put the popcorn in a big bowl.

2In a medium saucepan, combine the brown sugar, corn syrup and butter and bring to a boil over medium heat. Reduce the heat and boil without stirring, swirling the pan occasionally, for 4 minutes. Remove from heat and stir in the baking soda and Sriracha - it will foam up at first, but stir it well to get any lumps of baking soda out.

3Quickly pour over the popcorn and stir (with 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.

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17 comments on “Sriracha Caramel Corn

  1. tara
    June 6, 2013 at 9:30 am

    This is both dangerous AND a public service. I say thank you.

  2. Chantal
    June 6, 2013 at 9:42 am

    Ha ha Tara^^ you are exactly right!

  3. Anonymous
    June 6, 2013 at 9:47 am

    Now that’s innovation at its finest! Could lead to all kinds of combos.

  4. Elizabeth
    June 6, 2013 at 10:25 am

    Oh, my. Would it be wrong for me to drop everything I’m doing right now and make a batch of this?

  5. Janine
    June 6, 2013 at 11:58 am

    I make something like this but I crumble fresh homemade bacon too! So delicious!

  6. Nicole Boyhouse
    June 6, 2013 at 1:57 pm

    Jake was JUST THIS MORNING asking about caramel popcorn. He’s never had it, poor angel. Methinks I have a plan this weekend (although he’ll be lucky to get any, I LOVE it.) Not 100% sure about the hot sauce though…

  7. Nicole Boyhouse
    June 6, 2013 at 1:58 pm

    Also? “Serves a medium size crowd”, my ass. It will serve ME. And maybe Jake, if he’s lucky.

  8. Action In Kitchen
    June 6, 2013 at 9:22 pm

    Yumm!Definitely will try this on for the weekend.

  9. Mama Obito
    June 6, 2013 at 9:24 pm

    Hi Julie, I read you blog for almost a year but hardly left any comments. You have done tremendously good job on your home cooking, and this blog is awesome! Will visit more often. Cheers.

  10. Renee
    June 6, 2013 at 9:41 pm

    You are a genius. That is all.

  11. Redawna
    June 6, 2013 at 9:43 pm

    Oh my!

    Can not wait to give this a try.
    It seems like a pretty fabulous combination.

  12. A Canadian Foodie
    June 7, 2013 at 4:05 pm

    Believe it or not – love mine with Chinese Chili Garlic Sauce! We put that @#$% on everything!
    🙂
    V

  13. Mary-Lynn
    June 8, 2013 at 8:06 pm

    OMG – it hasn’t even cooled yet and I can’t stop munching it. I even ate some while I stirred it in the oven. Because I cannot choose between sweet and hot, I used both vanilla AND Sriracha. OMG! Thank you Julie.

  14. Cardamom Bliss
    June 9, 2013 at 8:53 am

    Wow, what a delicious idea! As a kid I was forever trying to figure out the secret behind sponge toffee, so this is a double whammy for me– sponge toffee and chillies— too too good!

  15. Leilani Olynik
    June 19, 2013 at 7:57 pm

    We didn’t have any Sriracha on hand so we threw in some Turkish Marash chilis from the Silk Road Spice Merchant and a couple handfuls of salty peanuts. Hello!

  16. Laura
    July 21, 2013 at 7:19 pm

    LOVE the idea of sriracha in this! Pinning now!

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