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Sriracha Caramel Corn



Sriracha Caramel Corn.

For real.

And it’s everything that you want it to be. It’s so good, in fact, that I made it twice in one day. The second batch was under the guise of recipe testing and getting the heat level right, but really it was because this recipe was designated for the Leftovers Club and the first batch yielded no leftovers. Making it a very disappointing submission, thus another batch was in order. I couldn’t exactly ship Chung-Ah an empty box, so I made a second batch. And ate half of that, too.

It’s that good.

The first batch I used 2 teaspoons Sriracha, and while the heat level was deliciously high, so was that fermented garlic flavor we have all come to know and love in the savory dishes that use the Cock Sauce. On the second batch I lowered the amount to 1/2 teaspoon and added a pinch of cayenne for a kick of heat without the garlicly aftertaste that we don’t really need on our desert plates. This was perfect, the heat was there on the back-end but not overpowering, and the garlic was so subtle, it was hardly noticeable. If you want to Sriracha the hell out of it, be my guest, but I wouldn’t add more than 1 teaspoon.

If you want leftovers, or plan on sharing, make a double batch. Or maybe a triple.

Sriracha Caramel Corn3

If you love Sriracha as much as I do, immediately go buy The Sriracha Cookbook and The Veggie Lovers Sriracha Cookbook.

Sriracha Caramel Corn


  • 1/3 cup corn kernels (7 cups popped)
  • 1 brown paper lunch bag
  • ½ cup brown sugar
  • 4 tbs unsalted butter
  • ¼ cup light corn syrup
  • ¼ tsp salt
  • ½ to 1 tsp sriracha
  • pinch cayenne


  1. Preheat oven to 250.
  2. Place the corn kernels in a brown paper bag. Fold the top over. Place in the microwave (long side down), microwave on high for 4 minutes. When the popping starts to slow to about one pop per one second, remove from microwave. Measure out 7 cups of popcorn (if there is less than 7 cups, pop additional kernels in the same manner, if there are more than 7 cups, reserve the remaining popped corn for another use)
  3. Spray a large baking pan with butter flavored cooking spray.
  4. Add the corn kernels to the baking sheet in an even layer, place in the oven until the caramel sauce is ready.
  5. Add the brown sugar, butter, light corn syrup and salt to a saucepan over high heat. Stir until the sugar dissolves, stop stirring. Allow to boil for 5 minutes, without stirring, or until a dark amber color is reached. Remove from heat, immediately stir in the sriracha and cayenne (use ½ tsp sriracha for a lower heat level and 1 tsp for a higher heat level).
  6. Spray a silicon spatula with cooking spray (except the handle).
  7. Gently pour the caramel sauce over the corn, stirring to coat.
  8. Bake for 20 minutes at 250, stir, and bake for an additional 20 minutes.
  9. Remove from oven and spread evenly onto a sheet of wax paper. Allow to cool, break apart, store in an air-tight container.

Sriracha Caramel Corn2

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Averie @ Averie Cooks April 4, 2013 um 2:19 am

Fun use of sriracha! I loveeee caramel corn and popcorn in any form, really. I eat it practically every day! I love your commentary about the heat level.


Cassie | Bake Your Day April 4, 2013 um 6:06 am

Sriracha and popcorn in one bite?! I love it!!


Jackie April 5, 2013 um 8:59 am

I totally thought of you!


Colleen (Souffle Bombay) April 4, 2013 um 6:47 am

Oooooh. I have a feeling that my hubs & I could become obsessed with this!! We love heat in our food! (I also sent a spicy treat this month for TLC). I can’t wait to tr this!!


Anna @ Crunchy Creamy Sweet April 4, 2013 um 7:15 am

After the cooking with beer book you should write one about using sriracha in recipes like this, Jackie!! Woah! My jaw dropped when I saw the title! And you know I already love your beer sriracha bbq sauce! Pinning!!


Jackie April 5, 2013 um 8:49 am

There is already a great Sriracha Cookbook, and the Author, Randy just put out a Veggie Lovers Sriracha cookbook that looks awesome. I could never compete with that!


Gerry @ Foodness Gracious April 4, 2013 um 8:06 am

I am hot sauce freak! I love this and need some for movie night which may be tonight as my wife disappears out of town 🙂


Gluten Free Moroccan Cookies | MarocMama April 4, 2013 um 8:31 am

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claire @ the realistic nutritionist April 4, 2013 um 9:03 am

Yup, i’m coming over.


Bree {Skinny Mommy} April 4, 2013 um 9:32 am

You are one creative girl–love this!


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Amanda @ MarocMama April 4, 2013 um 12:59 pm

Great idea!! I’m totally making a batch of this for my husband. Our anniversary is a few weeks, no presents, so a big bag of this might bring a smile to his face!


Jackie April 5, 2013 um 8:50 am

Great gift! I might make it in a spice themed gift bags for Christmas, it was so addicting!


Shanna@ pineapple and coconut April 4, 2013 um 2:12 pm

I am SUCH a sucker for caramel corn and adding sriracha?!? genius. I am totally making this soon!!


Kiersten @ Oh My Veggies April 4, 2013 um 5:00 pm

This is the best thing I’ve seen all day. Holy crap.


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Jessica@AKitchenAddiction April 5, 2013 um 8:15 am

My husband will love this! He is a fan of all things sriracha!


Carrie @ Bakeaholic Mama April 5, 2013 um 12:23 pm

Lucky Chung-Ah! This looks so good and I am such a sucker for sriracha!


Chung-Ah | Damn Delicious April 5, 2013 um 2:07 pm

Best caramel corn ever! I was munching on these last night and watching Greys – it was seriously the best way to spend a Thursday night.


Stephanie @ Eat. Drink. Love. April 7, 2013 um 11:35 pm

Chung-Ah was so lucky to get this amazing popcorn from you! I am in love with the idea of combining the sriracha and caramel together!


Laura April 8, 2013 um 10:21 pm

LOVE the idea of this! Pinning immediately!


ashley – baker by nature April 9, 2013 um 7:55 am

Holy YUM! I made a version of this last year and it didn’t last a day in our house. Gotta make another batch ASAP.


cheri April 9, 2013 um 3:41 pm

OH MY GOODNESS!!! This was so good that we ate it all and then immediately made a second batch. It wasn’t even hard at all.


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sweet-lab April 14, 2013 um 8:02 pm

I have to try this! I usually drench pho with lots of sriracha, so I know that I will really enjoy this!


Allison Day April 15, 2013 um 1:57 am

So… let’s make a deal and NOT show this to Son, because I bet he’ll make me make it for him and then eat the entire batch all by himself. It sounds crazy good! 😀


a April 16, 2013 um 5:05 pm

I am unsure of the safety of cooking in those bags (glues, dyes, paper content), so I will just make my popcorn on the stovetop as I normally so before proceeding with this recipe, which sounds great! Thanks.


Jackie April 16, 2013 um 6:53 pm

Absolutely! pop it how ever you like. I tend to burn the crap out my pans when I make it on the stove top, and I like to air pop it in brown paper bags because it doesn’t need oil. But however you want to pop it is fine!


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LW July 10, 2013 um 7:06 pm

Awesome awesome awesome!!!! Just make some tonight and we cannot get enough of that sweetness followed by the heat, love it!!!!! Thanks so much for this recipe, I actually don’t even want to share it – its that good.


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