I’m not the type to enjoy the Super Bowl (give me the Puppy Bowl any day!) but I must I am intrigued by game day food. From what I can tell, game day food can be, but is not limited to: pizza, wings, dips, chips, nachos, sandwiches, and anything with cheese. I enjoy all of these foods immensely and therefore have concluded that I am a fan of the Super Bowl. I definitely understand the need to eat while watching TV or a movie. My wants in a snack: sweet, salty, spicy and crunchy.
I loved this sriracha caramel corn, but Mike wasn’t so convinced. He thought it had a slightly burnt aftertaste, which was probably true (my caramel was a touch dark, I admit), but it didn’t bother me. Spicy and sweet, this caramel corn is a winner. Just make sure you keep an eye on the caramel – it might be best to err on the side of undercooked.
Sriracha Caramel Corn Recipe adapted from The Kitchn
makes 6 cups of popcorn
- 5-6 cups of popped corn
- 6 tablespoons butter
- 1/2 cup packed brown sugar
- 1/2 teaspoon vanilla
- 1/8 teaspoon salt
- 1/8 teaspoon baking soda
- 2 tablespoons sriracha
Preheat the oven to 250°F. Line a baking sheet with parchment paper and set aside. Place your popped corn in a large heatproof bowl.
In a medium heavy bottomed saucepan, melt the butter over medium heat. Mix in the sugar until completely moistened. Increase heat to medium high and bring to a boil for 3-4 minutes while scraping the sides and bottom with a spatula. Remove the saucepan from the heat. In a small bowl, mix the vanilla, salt, baking soda and sriracha and then add it to the melted butter mixture. The mixture will bubble up violently! Continue to stir until caramel is thick and glossy.
Slowly pour the caramel sauce over the popcorn and stir to coat. Continue stirring until all the kernels are evenly coated.
Spread the popcorn on the prepared baking sheet and bake for an hour, stirring and breaking up clumps every 15 minutes. Let cool on the baking sheet completely and enjoy immediately or store for up to one week in an airtight container.