Julie Van Rosendaal - Sriracha candy corn
Julie Van Rosendaal loves Sriracha sauce. She shares her amazing spicy candy corn recipe.
Sriracha Caramel Corn
10 cups popped popcorn
1 cup packed brown sugar
1/2 cup corn syrup or Rogers Golden syrup
1/4 cup butter
1 tsp. baking soda
1-2 tsp. Sriracha (or to taste) sea salt
Preheat the oven to 250 F and put the popcorn in a big bowl. In a medium saucepan, combine the brown sugar, corn syrup and butter and bring to a boil over medium heat.
Reduce the heat and boil without stirring, swirling the pan occasionally, for 4 minutes.
Remove from heat and stir in the baking soda and Sriracha - it will foam up at first, but stir it well to get any lumps of baking soda out.
Quickly pour over the popcorn and stir (with 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.