Sriracha Caramel Corn

Ingredients

• 2 Tbsp vegetable oil
• 1/2 cup popcorn kernels
• 1/4 cup water
• 1 1/2 cups granulated sugar
• 1 Tbsp butter
• 1 tsp salt
• 1 tsp baking soda
• 1 Tbsp sriracha hot sauce

Directions

1. Start with the popcorn. Add the vegetable oil and corn kernel to a large pot, cover it, and set the heat to high. As soon as that kernel pops, pour in the remaining kernels. Put the lid back on, then shake and swirl the pot so the kernels get coated in the hot oil. They should start popping within a minute. Continue cooking over high heat until the popping has slowed to about 1-2 pops per 10 seconds, then turn off the burner and leave the lid slightly open so the steam can slip out.
2. In a medium saucepan, stir together the water, sugar, butter, and salt. Set it over medium heat and let the sugar melt as the mixture comes to a boil. Once it is boiling, lower the heat a bit so it stays contained, then cook it for about 10 minutes, until it has reduced, thickened slightly, and become pale golden.
3. While the sugar mixture cooks, heat the oven to 250 degrees. Line a baking sheet with foil or parchment, then coat the lining with non-stick spray.
4. When the syrup looks golden, remove it from the heat and mix in the baking soda and sriracha. It will foam up and turn orange, so move with purpose because it starts setting as it cools. Pour the hot coating over the popcorn in the pot, then use a large spoon to stir quickly until the popcorn is coated. Spread the coated popcorn across the prepared baking sheet and bake it for 10 minutes.
5. Let the caramel corn cool before digging in.