Food and Drink: Caramel and Sriracha Popcorn

When I reach for a snack I tend to gravitate to foods that combines salty, sweet, spicy and crunchy. Enter Caramel and Sriracha Popcorn, a perfectly balanced snack where each flavour is an equal player. Be warned, this snack is addictive! It's also the perfect accompaniment to a cocktail... may I suggest an Elderflower Spritz?

You'll need:

  • 5 cups of popcorn
  • 6 tablespoons of butter
  • 1/2 cup of brown sugar
  • 1 tablespoon of molasses
  • 1/4 cup Sriracha
  • 1 teaspoon baking soda
  • Salt

Start by preparing your popcorn - follow the instructions provided by the brand you've purchased. Once popped, remove any unpopped kernels, place in a large bowl and set aside.

Preheat your oven to 250 degrees. Line a baking sheet with parchment paper and set aside. 

In a saucepan, melt the butter over medium heat. Mix in the brown sugar and stir until smooth. Increase the heat to high and bring the mixture to a boil, cooking for 3 to 4 minutes.

Take the saucepan off the heat, add the molasses, salt and Sriracha. Cook for a minute, then add the baking soda, stirring continuously. The mixture will bubble violently and lighten in colour. Be careful not to overcook the caramel or it will taste burnt.

Pour the caramel over the popcorn and mix well until each piece is coated. Spread the popcorn evenly onto the baking sheet and bake for 15 to 20 minutes. Let the popcorn cool on the baking sheet and enjoy. 

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