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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.
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