½ cup butter
½ cup fine dark or golden raw sugar
½ teaspoon sea salt
½ teaspoon vanilla extract
1/8 teaspoon baking powder
2 to 3 tablespoons sriracha sauce
- Preheat oven to 250°F.
- Line 2 cookie pans with parchment paper.
- Place puffed corn in a large metal bowl or saucepan.
- In a medium saucepan, melt butter then add sugar and salt. Stir until sugar is completely melted; cook over medium-low heat for 3 minutes.
- Remove from heat; stir in vanilla extract, baking powder, and sriracha sauce. Stir well. Pour all over corn puffs and mix with a rubber or wooden spatula until evenly coated. Divide into prepared pans. Bake for 1 hour. Let cool completely before storing.
