sriracha caramel corn

By dunn1412

Ingredients

• 1/3 cup corn kernels (7 cups popped)
• 1 brown paper lunch bag
• 1/2 cup brown sugar
• 4 tbs unsalted butter
• 1/4 cup light corn syrup
• 1/4 tsp salt
• 1/2 to 1 tsp sriracha
• pinch cayenne

Details

Servings 1
Adapted from domesticfits.com

Preparation

Step 1

Preheat oven to 250.

Place the corn kernels in a brown paper bag. Fold the top over. Place in the microwave (long side down), microwave on high for 4 minutes. When the popping starts to slow to about one pop per one second, remove from microwave. Measure out 7 cups of popcorn (if there is less than 7 cups, pop additional kernels in the same manner, if there are more than 7 cups, reserve the remaining popped corn for another use)

Add the corn kernels 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 to a saucepan over high heat. Stir until the sugar dissolves, stop stirring. Allow to boil for 5 minutes, without stirring, or until a dark amber color is reached. Remove from heat, immediately stir in the sriracha and cayenne (use ½ tsp sriracha for a lower heat level and 1 tsp for a higher heat level).

Gently pour the caramel sauce over the corn, stirring to coat.

Bake for 20 minutes at 250, stir, and bake for an additional 20 minutes.

Remove from oven and spread evenly onto a sheet of wax paper. Allow to cool, break apart, store in an air-tight container.