Sriracha Caramel Corn

Sriracha Caramel Corn

Ingredients

• 1/2 cup popcorn kernels 
• 1 tsp oil, such as canola or coconut 
• 1/2 cup unsalted butter 
• 1/2 cup brown sugar 
• 2 tbsp light corn syrup 
• 1 tsp salt 
• 1 tbsp Sriracha (a.k.a. Rooster Sauce) 
• 1 tsp ground cumin (optional) 
• 1/4 tsp baking soda

Instructions

1. Preheat the oven to 250°F. Line one large or two baking sheets with parchment paper and set aside. 
2. Heat the oil in a large, deep frying pan with a lid, or a large pot over high heat. Place 3 popcorn kernels in the pan and cover. Once all 3 kernels have popped remove the pan from the heat for about 30 seconds, then return to the hot element and add the 1/2 cup of popcorn kernels to the pan. Cover with the lid and move the pot around occasionally to prevent the kernels from burning. Once the popcorn starts to pop vigorously, keep the pan moving until the popping stops. Immediately transfer the popcorn to a large bowl. Alternatively, if you have an air-popper, use that for popping the corn. 
3. Melt the butter in a saucepan over medium-high heat, then stir in the brown sugar, corn syrup, and salt until combined. Bring the mixture to a boil and continue to boil for 4 minutes, without stirring. Remove from the heat and mix in the Sriracha, cumin, and baking soda. 
4. Pour the sugar mixture over the popcorn, then toss together until evenly coated. (A silicone spatula works well for this step.) 
5. Spread the coated popcorn on the parchment lined baking sheets. You can sprinkle the popcorn with extra Sriracha at this point, if you so desire (as I did). Bake in the oven for 45 minutes, stirring the caramel corn every 15 minutes. 
6. Let cool completely before serving, breaking up any large clusters that may have formed. Store any leftovers in an airtight container or resealable plastic bags in a cool dry place. (Not that you'll have leftovers.)

Source: nomsforthepoor