appetizer, caramel, gluten free, popcorn, salty, snacks, sriracha, sweet, vegetarian
I apologize for being so scarce as of late. I have been working a lot and have been extra tired. I think it must be this gloomy weather. I have been cooking but at odd times not very conducive to good photography. I have several recipes I can’t wait to bring you. This recipe is one of the best new recipes I have tried in a while. It is addictive! I made a batch for work. I think everyone asked for a copy of the recipe! You can tailor the heat level to your own preference. Next time I think I will make mine spicier! Love me some sriracha!
Sriracha Caramel Popcorn
- 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 molasses
- 1 tbsp Sriracha
- 1 tsp salt
- 1 tsp ground cumin
- 1/4 tsp baking soda
Preheat the oven to 300°F. Line a baking sheet with parchment paper and set aside.
Heat the oil in a large, heavy bottomed saucepan with a lid over high heat. After the oil has heated to shimmering hot, add in the popcorn. Cover with the lid and move the pot around occasionally to prevent the kernels from burning. Once the popcorn starts to pop vigorously, keep vigorously shaking until the popping stops.
At the same time you are popping the corn, melt the butter in a saucepan over medium-high heat, then stir in the brown sugar, molasses, and salt until combined. Bring the mixture to a boil and continue to boil for 4 minutes, without stirring. Remove from the heat and stir in the sriracha, cumin, and baking soda.
Pour the sugar mixture over the popcorn, then toss together until evenly coated. Use a silicone spatula to do this as the caramel will be really hot. Spread the popcorn evenly on the baking sheets. Bake in the oven for 30 minutes, stirring the caramel corn every 10 minutes.
Let cool completely before storing, 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. The popcorn will stay crunchy and good for a week but I know it won’t last that long. Serves 6. From Noms for the Poor.
Jueseppi B. said:
Reblogged this on The ObamaCrat™.
Rufus' Food and Spirits Guide said:
Love the combo of sweet and spicy.
I think you will really like this.
Tasty Eats Ronit Penso said:
This sounds very interesting!
It’s super tasty!
Aly GarlicHands said:
This looks incredible! I can’t wait to try this!
I think you will really like it!
chef mimi said:
I brought this to work and I had to give out the recipe to 5 people!
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