So there was this:
See – I told you it was going to be a good week!
When Jackson sent me a bottle of his new sriracha sauce I knew that I wanted make something sweet as well as savory. Yes it was fabulous in that chicken, but I had a feeling that it would be pretty amazing in a sweet treat too.
And this popcorn? O.M.G.
For those of you who find caramel corn too cloying, you will love this – the sriracha doesn’t make the popcorn spicy, but rather lends a warmth and depth that makes it pretty much addicting.
Yeah – those two jars you see? We’re down to one – and it’s only been a few days.
And I’m so excited to be giving away a bottle of Vermont Maple Sriracha to one of you lucky readers!
All you need to do is like Vermont Maple Sriracha on Facebook, and leave a comment here telling me your favorite way to use srirarcha (or, if you’re a newbie like me, how you’d use it if you won a bottle). See, I need some ideas, folks – will you help me out?
Be sure to include your e-mail address if it’s not already linked to your comment.
The giveaway is open through Sunday, August 10th at 5 p.m. EST. The winner will be chosen at random, and announced on Monday, August 11th. Update: Sara L. is the lucky winner! Thanks for participating!
Good luck!
from Imperial Sugar
1/2 c. (1 stick) unsalted butter
3/4 c. packed light brown sugar
1/4 c. light corn syrup
heaping pinch of kosher salt
1 t. sriracha (or to taste)
1/2 t. vanilla
1/4 t. baking soda
6 c. popcorn (I used 1 c. kernels and this microwave technique for popping corn)
Pre-heat oven to 250 – line a baking sheet with parchment paper and set aside. Place popcorn in a large bowl.
Melt butter in a medium saucepan over medium heat. Stir in brown sugar, corn syrup and salt. Bring to a boil without stirring; boil for 4 minutes. Immediately remove from heat and stir in sriracha, vanilla and baking soda.
Pour mixture over popcorn and stir to coat evenly. Spread popcorn on your prepared baking sheet and bake for 45 minutes, stirring after every 15 minutes.
Let cool completely – store in an airtight container.
This delicious recipe brought to you by Sheri Silver
https://sherisilver.com/2014/08/07/sriracha-caramel-corn-a-giveaway/
Note: I was not compensated for this post. Vermont Maple Sriracha kindly sent me a bottle to sample; all comments and opinions expressed here are – as always – completely my own.
10 Comments
Hi! I'm Sheri!
Welcome to my little corner of the web where you’ll find easy, delicious recipes, the best kitchen hacks and simple tips for turning your home into a clean haven that is free of toxins. So glad you’re here!
I love love love me some maple! I use sriracha for pimiento cheese 🙂
This looks fabulous! I want!
Barbecued Sriracha Shrimp on Skewers!
We love it in scrambled eggs!
I’m new to the sriracha party too but I love mixing it with mayo and using it on a BLT, on a burger, or as a dip for fries.
Can’t wait to try the popcorn!
We mix it in with egg salad and potato salad.
Thank you for the popcorn recipe!
Oh I’d make this popcorn stat!
I really want to make your chicken recipe! Just couldn’t bring myself to pay to ship it!
oh…i really want this!!!! popcorn…with sweet and warmth and depth….???
I’m the Bubba Gump of Sriracha. I will put it on almost anything. Soups, sushi, BBQ, eggs, that is the last four days. Definitely making the popcorn. I think I’ll do it right now. I need another bottle. :-).