Baker by Nature

A Baking Blog by Ashley Manila

Sriracha Caramel Corn

Popcorn… it’s an easy thing to love. Yes, I love popcorn. Ok?

I’m not ashamed to say it’s occasionally what’s for dinner after a day of work, working out and then working some more.

Do I shy away from an afternoon of pink wine and popcorn in a sun drenched garden… No, no I don’t.

And if popcorn dresses up in a decadent robe of spicy caramel and knocks at my door, I always answer.

If snacking were only a sport… we’d dominate.

In this popcorn adaption, our kernels are popped in coconut oil. Then we toss some chopped pistachios in with the popped corn and cover it all in a gorgeous coat of spicy caramel. The caramel is easy to make, and the addition of sriracha gives it an incredibly unique flavor.

Truth: the first batch of this caramel corn lasted under 12 hours.

After bite #1, it was a fast, face-stuffing frenzy that left me only wanting more, more, more. Popcorn can be addicting like that.

I’ll be making this for everyone from my boyfriend to my boss, and I recommend you doing it too. Just make extra for yourself!! Trust me on this one.

Sriracha Caramel Corn – Baker by Nature

makes 4-6 servings

3/4 cup popcorn kernels

5 tablespoons coconut oil

1 1/3 sticks butter, unsalted

1/2 cup honey

1 cup brown sugar

1/2 teaspoon salt

1 cup whole milk

2 Tablespoons Sriracha (less if you don’t like spice)

1/2 teaspoon baking soda

1 cup chopped pistachios, optional (feel free to sub in any other nut; I think peanuts would work great)

Instructions:

Spray two large rubber spatulas with non-stick spray (I used coconut oil). Line two large cookie sheets with parchment paper.

In a large heavy bottomed pot, heat coconut oil over medium-high flame. Add popcorn kernels and cover pan (leaving lid slightly ajar) and cook until popping becomes infrequent, about 5 minutes. Discard any un-popped kernels while transferring popcorn into a large bowl. In a sauce pan over high heat whisk together butter, honey, salt, sriracha and sugar, stirring constantly. Bring the mixture to a rapid boil, while continuing to stir (don’t stop stirring!). Once rapidly boiling, add milk, and continue to stir until again the mixture has come to a rapid boil. Once boiling, stop stirring and let the mixture boil untouched for 5 minutes. Stir, and allow it to boil another 3 minutes, or until the mixture is the color of a penny. Remove the caramel from heat and add the baking soda (this will cause the caramel to puff up). Immediately pour the caramel on the popcorn and carefully toss with prepared spatulas until evenly coated. Spread the popcorn out onto parchment paper lined cookie sheets and break into pieces while still warm. Let cool for about 20 minutes. Eat right away, or store in airtight containers for up to 48 hours.

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Comments

  5. Em (Wine and Butter) says

    I’m obsessed with sweet and salty AND Im obsessed with hot sauce, but ive never really tried sweet and spicy. How can that be?! I want to try this with peanuts I think.. and defo some wine – or a margarita – on the side..

    Reply

  7. Beth {local milk} says

    Oh my… I think you and I would get along famously in the kitchen! You seem to enjoy the same kind of creative flavor combinations that keep me coming back to the kitchen. Sure, it’s nice to cook or bake a beautiful, traditional rendition of something & I like to learn the rules before I break them… but yes, yes, yes… curry & chocolate and sriracha & caramel. You’re a cook after my own heart.

    Reply

  14. Nami | Just One Cookbook says

    This is one of the most unique popcorn flavors I found! My husband is a big sriracha fan (I unfortunately cannot take that spicy flavor that everyone enjoys. 🙁 ). I will make this for him on our movie night!

    Reply

  16. Averie @ Averie Cooks says

    Ok just re-read the post and recipe in detail and the actual addition of the sriracha – when do you do that? From the post, not quite sure. Assuming after the caramel sauce is done, quickly stir it in, then pour the whole thing over the popcorn but just checking. Also, how much? 2 tbsp or so?

    Reply

  18. Katie @ Blonde Ambition says

    I made this this weekend and the first word out of everyone’s mouth was “interesting”! I really liked it with the full 2 tbsp, but I think that was a bit too much heat for some people.. I’ll probably tone it down next time 🙂

    Reply

  19. Kelly says

    Addictive stuff! I like super crispy caramel corn so I cooked my caramel longer and then baked as well. I would recommend not adding the sriracha until the end if cooking longer, or it may burn on the bottom of the pan. Will have to make this again, loved it very much, none left. 1 tbsp sriracha was perfect for us. Tasted like spicy cracker jack after baking. Brilliant. Thanks for the recipe!

    Reply

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