I’m a popcorn fiend.
I can’t resist the buttery smell that hits you as enter the movie theater or… Target. I generally pass out in movies watched at home unless I have a popcorn bowl nestled in next to my fuzzy throw. I recently discovered the wonders of Orville Redenbacher natural lime & salt and salt & cracked pepper popcorn and can’t stop eating it.
And then I saw this recipe by Budget Bytes on Pinterest. Sriracha Caramel Popcorn. The heck?? First off, I LOVE caramel about as much as I love popcorn. Now add just a touch of spicy, saltiness. And then crunch? This is going to be my kryptonite, I told myself. Walk away from the pin, I said.
But I couldn’t stop thinking about it and had to try out the recipe this weekend. I’d never really made my own caramel before, and i’m afraid to report it was WAY easier than I thought it would be.
What is going to stop me from making a vat of this every weekend?? Fair warning, friends! Proceed into this recipe with caution b/c it could be very addictive. I’m now thinking of all the other delicious things that could be made amazing with an addition of caramel sauce….
This weekend, we had a Bloody Mary skewer competition for brunch. My friends made the most amazingly creative, out of control skewers I’d ever seen. My contribution (and excuse for making this popcorn) was entitled “Move Night.”
Enjoy this delicious snack!
- 1 cup popcorn kernels
- ½ cup water
- 3 cups granulated sugar
- 2 Tbsp butter
- 1.5 tsp salt
- 2 tsp baking soda
- 1.5 Tbsp sriracha hot sauce
- Pop the corn and set aside in a large bowl. I used an air popper, but you can also do it in a pan with some vegetable oil. Instructions – http://www.budgetbytes.com/2013/03/sriracha-caramel-corn/
- In a medium sauce pot combine the water, sugar, butter, and salt. Turn the heat up to medium and allow the sugar to dissolve and the mixture to come up to a boil. Once it reaches a boil, reduce the heat slightly so that it doesn’t boil over, and allow it to boil for about 15-20 minutes or until it reduces, becomes slightly thicker, and turns a light golden color.
- While the sugar is boiling, preheat the oven to 250 degrees and cover a baking sheet in foil or parchment. Spray the parchment or foil with non-stick spray.
- When the sugar turns golden, turn the heat off and stir in the baking soda and sriracha. The mixture will puff up and turn orange.
- Pour the mixture over the popped corn in the bowl. Use a large spoon to quickly stir it until the corn is coated. Again, it will begin to harden as it cools, so work quickly. Spread the corn out on the prepared baking sheet and bake in the oven for 10 minutes.
- Allow the corn to cool and enjoy, or using latex gloves, roll into balls for popcorn balls.