Sriracha Caramel Corn

Western Living - - FOOD -

Sriracha adds a new di­men­sion to sweet, but­tery caramel corn, giv­ing it a spicy kick—it’s per­fect for gifting, makes a great party nib­ble, and can be packed along for a skate or ski trip.

8 cups air-popped pop­corn 1 cup packed brown sugar ½ cup corn syrup or golden syrup ¼ cup but­ter 1 tsp bak­ing soda 1 to 2 tsp Sriracha Salt

1. Pre­heat oven to 250˚ F and put pop­corn in a big bowl that has been but­tered or sprayed with non­stick spray.

2. In a medium saucepan, com­bine brown sugar, corn syrup and but­ter and bring to a boil over medium heat. Re­duce heat and boil with­out stir­ring, swirling the pan oc­ca­sion­ally, for 4 min­utes. Re­move from heat and stir in bak­ing soda and Sriracha—it will foam up at first, but stir well to get rid of any lumps of bak­ing soda.

3. Quickly pour mix­ture over the pop­corn and stir (use a heat­proof spat­ula or tongs) to coat well. Spread out onto a rimmed bak­ing sheet and bake for 30 min­utes, stir­ring once or twice. Cool and break apart. Makes about 10 cups.

Gem gift box ($10), par­ty­part­nerde­sign.com

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