So there was this:

vermont maple sriracha caramel corn

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.

vermont maple sriracha caramel corn

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.

vermont maple sriracha caramel corn

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!

vermont maple sriracha caramel corn

Good luck!

Sriracha Caramel Corn
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.

(print this recipe)

This delicious recipe brought to you by Sheri Silver

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.


  1. steph on August 7, 2014 at 10:58 am

    I love love love me some maple! I use sriracha for pimiento cheese 🙂

  2. meredith on August 7, 2014 at 11:00 am

    This looks fabulous! I want!

  3. Nancy on August 7, 2014 at 5:19 pm

    Barbecued Sriracha Shrimp on Skewers!

  4. Sara Longworth on August 7, 2014 at 5:59 pm

    We love it in scrambled eggs!

  5. ElizHagopian on August 7, 2014 at 7:04 pm

    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!

  6. Kim on August 7, 2014 at 8:39 pm

    We mix it in with egg salad and potato salad.

    Thank you for the popcorn recipe!

  7. Jen on August 8, 2014 at 10:16 pm

    Oh I’d make this popcorn stat!

  8. stephanie on August 10, 2014 at 9:44 am

    I really want to make your chicken recipe! Just couldn’t bring myself to pay to ship it!

  9. louisa on August 10, 2014 at 9:59 am

    oh…i really want this!!!! popcorn…with sweet and warmth and depth….???

  10. Kathleen Smith on August 10, 2014 at 1:58 pm

    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. :-).