Sriracha Caramel Corn

Click here to print the recipe

Jackie from domesticfits.com was absolutely right!

This caramel corn is twice as good as she said it was, and it's has perfect balance between sweet and spicy (I'm a sucker for anything spicy!).

About 7 cups of popcorn.

Roughly 1 hour to prepare.

Less than 10 minutes for 4 people to eat the entire bowl of corn.

Yeah, it's that good.

Ingredients:

• 1/3 cup corn kernels (7 cups popped)
• 1 brown paper lunch bag
• 1/2 cup brown sugar
• 4 tablespoons unsalted butter
• 1/4 cup light corn syrup
• 1/4 teaspoon salt
• 1/2 - 1 teaspoon Sriracha
• Pinch of Cayenne

Directions:

• Preheat oven to 250 degrees F.
• Place the corn kernels in a brown paper bag. Place in the microwave (long side down), microwave on high for 4 minutes. When the popping starts to slow to about one pop per second, remove the bag from microwave. Measure out 7 cups of popcorn (if there's less than 7 cups, pop additional kernels in the same manner, if there's more than 7 cups, reserve the remaining popped corn for another use).
• Spray a large baking pan with butter flavored cooking spray. 
• Add the popped corn to the baking sheet in an even layer, place in the oven until the caramel sauce is ready.
• Add the brown sugar, butter, light corn syrup and salt into a saucepan over high heat. Stir until sugar dissolves, stop stirring. Allow to boil for 5 minutes, without stirring, or until dark amber color is reached. Remove from heat, immediately add Sriracha and cayenne.
• Spray a silicon spatula with cooking spray.
• Gently pour the caramel sauce over the popcorn, stirring to coat.
• Bake for 20 minutes at 250 degrees, stir and bake for another 20 minutes.
• Remove form the oven and spread evenly on a piece of wax paper. Allow to cool, break apart, store in air-tight container.

If you can wait that long.........