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.
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.
Spread it out and bake it, and you have yourself the very best caramel corn ever.
Unless you like things spicy, in which case you’d swap that vanilla for a squirt of Sriracha sauce.