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Sriracha Caramel Corn

Yields1 Serving

 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
1

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

2

In 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.

3

Quickly 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.