So let's get one thing straight. My love for Sriracha is a love like no other. When I heard of the potential shut down of the factory that manufactures this sauce of the gods, it was as though my beating heart had been ripped from my chest. Although I am fairly certain Sriracha is still available in stores, I stock-piled my pantry. I have an unrequited love with Sriracha.
My cousin Britta and I were baking this past Sunday and stumbled upon this recipe for Sriracha Maple Popcorn from One Brass Fox. We had already finished cleaning up from the salted caramel french macaroons (coming soon...) but knew that our day was just beginning. There was no way that we would be able to resist making these. And sure enough, this stuff is incredible. While the spice of the Sriracha did intensify a little with the baking, I would have liked a little more kick to each bite and suggest adding a little more than the recipe calls for.
The only reason I have not finished this is because I have been cooped up sick in my parents house in the suburbs. It's been a lot of DayQuil, chicken noodle soup, Kleenex, Halls and tea for me the last few days...
Trust me, you are going to want to make this popcorn immediately. It is surprisingly delicious and 100% addictive.
A special thanks to our guest photographer, Britta from Britta Marie Photography.
Sriracha Caramel Popcorn Recipe from One Brass Fox
1/2 cup unsalted butter 3/4 cup packed light brown sugar 1/4 cup light corn syrup Pinch salt 1 teaspoon Sriracha 1/2 teaspoon vanilla extract 1/4 teaspoon baking soda 6 cups popcorn
- Preheat oven to 250°F. Line a baking sheet with parchment paper; set aside.
- Melt butter in a medium saucepan over medium high heat. Stir in brown sugar, corn syrup and salt. Without stirring, bring to a boil for 4 minutes. Remove from heat and add Sriracha, vanilla and baking soda.
- In a large bowl, combine popcorn and brown sugar mixture until evenly coated.
- Spread popcorn onto prepared baking sheet in an even layer. Place into oven and bake for 45 minutes, stirring in 15 minute intervals.
- Let cool completely before serving.