Monday, February 13, 2017

Recipe: Sriracha Carmel Corn

We're T-1 days from Valentine's Day, and I'm basically living off of sugar, red wine and chocolate at this point. And I'm spending more time in the kitchen than normal. 

One of my favorite recipes to make around this holiday is sriracha carmel corn. I made it first in 2014 (see here), and it's been a go-to of mine ever since. If you're looking for something hot and sweet to make this week, this is your new go-to.

|| Photo is property of Mountain Shadow Morning. Must give credit. ||

Sriracha Carmel Corn

Popcorn kernels: 1/2 cup
Coconut oil: 1 teaspoon
Unsalted butter: 1/2 cup
Brown sugar: 1/2 cup
Salt: 1/2 tsp
Sriracha: 1 tablespoon
Baking soda: 1/4 teaspoon


1.) Preheat the oven to 250 degrees fahrenheit.

2.) Heat coconut oil in a large pot and place three kernels of popcorn in the oil. Once all three kernels pop, remove from the heat and add 1/2 cup of popcorn kernels. Cover with a lid. Once kernels start popping, shake the pot to prevent the kernels from burning. When the popping stops, immediately transfer popped corn into a large bowl.

3.) Melt the butter in a saucepan on high heat. Once melted, add the brown sugar and salt. Bring the mixture to a boil, and allow it to boil for roughly 4 minutes. After four minutes, stir in baking soda and sriracha.

4.) Gently pour the mixture over the popcorn and stir with a spatula until the popcorn is coated. 

5.) Lay popcorn on a baking sheet or pan. Place in the oven and allow to bake for 45 minutes, stirring every 15 minutes.

6.) Enjoy! Goes best with chocolate and red wine. Or whiskey. 

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