February 25, 2015

Sriracha Caramel Corn Puffs

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Sriracha sauce, caramel, corn puffs together. The best combination. Sweet, slightly spicy, buttery. You can't eat just one bowl. Why didn't I think of making this earlier?

Sriracha Caramel Corn Puffs

8 cups corn puffs or popped corn
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.

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