Ah, popcorn—one of those universal snacks that seem to fit every occasion. But have you ever considered jazzing it up with a spicy twist?
Enter the irresistible Sriracha Caramel Corn. It’s like your taste buds are at a rock concert, with sweet caramel notes playing a symphony alongside a fiery Sriracha guitar solo.
I stumbled upon this concoction during a lazy Sunday, and since then, it’s been an absolute must-have for movie nights. Can you even imagine a better snack?
Steps
- Begin by popping the popcorn. Heat vegetable oil in a large pot with one popcorn kernel and cover with a lid. Once the kernel pops, add the remaining kernels, cover, and shake the pot to coat them in oil. Allow the kernels to pop until the popping slows down, then remove from heat and set the lid slightly ajar to release steam.
- Prepare the caramel by combining water, sugar, butter, and salt in a medium saucepan. Heat the mixture over medium heat until it boils, then reduce the heat slightly and let it boil for about 10 minutes until it thickens and turns a light golden color.
- Preheat the oven to 250 degrees Fahrenheit and line a baking sheet with foil or parchment paper, then spray it with non-stick spray.
- Once the caramel reaches a golden hue, remove from heat and quickly stir in baking soda and sriracha. The mixture will foam and turn orange, so work quickly as it will start to harden.
- Pour the caramel mixture over the popped corn and use a large spoon to stir until the popcorn is evenly coated. Spread the coated popcorn on the prepared baking sheet.
- Bake the coated popcorn in the oven for 10 minutes, then allow it to cool before serving. Enjoy the unique combination of sweet, spicy, and garlicky flavors.
Ingredients
- 2 tablespoons vegetable oil
- 1/2 cup popcorn kernels
- 1/4 cup water
- 1 1/2 cups granulated sugar
- 1 tablespoon butter
- 1 teaspoon salt
- 1 teaspoon baking soda
- 1 tablespoon sriracha hot sauce
Nutritional Values
Calories: 1966.1 kcal | Carbohydrates: 338.2 g | Protein: 8.9 g | Fat: 69.8 g | Sodium: 4863.1 mg | Fiber: 10.2 g
FAQ
- Why did my caramel turn out grainy instead of smooth?
- If your caramel became grainy, it’s likely due to re-crystallization. This can happen if there are any remaining grains of unmelted sugar, possibly from utensils used during the process. These sugar grains can initiate a chain reaction, resulting in a grainy texture.
- Can I add nuts to this Sriracha Caramel Corn recipe?
- Yes, you can definitely add nuts to the recipe. Although the original version doesn’t include them, adding nuts can enhance the flavor and texture, making the snack even more delightful.
- Is this recipe suitable for those who dislike sweet and garlicky flavors together?
- The flavor profile of Sriracha Caramel Corn is quite unique, combining sweet, salty, spicy, and garlicky notes. If you’re unsure about merging sweet and garlicky flavors, this recipe might not be for you. However, fans of Sriracha are likely to enjoy it.
- What adjustments can be made if the caramel is too salty?
- If you find the caramel too salty, consider reducing the amount of salt in the recipe. The original version contains less salt due to the addition of Sriracha, which also contributes to the saltiness. You might try using 3/4 teaspoon of salt instead.
- What precautions should I take when making the caramel?
- When making caramel, work quickly as it cools and hardens rapidly. Be cautious, as the molten sugar can cause serious burns if it comes into contact with skin. Always use a large spoon and handle with care.
Tips
- To prevent the caramel from re-crystallising, ensure all sugar granules are fully dissolved before boiling. Any undissolved sugar can trigger crystallisation, resulting in a grainy texture.
- When adding the baking soda and sriracha to the caramel, have them pre-measured and ready to mix in quickly. This step causes the mixture to foam and harden rapidly, so swift action is crucial.
- Work quickly when coating the popcorn with the caramel mixture, as it will harden as it cools. Using a large spoon can help you cover the popcorn evenly and prevent burns from the hot caramel.
- If you prefer a less salty flavor, consider reducing the salt to 3/4 teaspoon, as the sriracha already adds a salty note to the caramel corn.
Equipment
- Large Pot with Lid: Essential for popping the popcorn on the stove.
- Medium Sauce Pot: Used for making the caramel sauce.
- Baking Sheet: To spread the caramel-coated popcorn for baking.
- Parchment Paper or Aluminum Foil: To line the baking sheet for easy cleanup.
- Non-Stick Spray: Helps prevent the caramel corn from sticking to the parchment paper or foil.
- Large Spoon: For stirring the hot caramel sauce and popcorn together quickly and safely.
- coated snacks at home.
