Sriracha Honey Caramel Popcorn is an easy to make sweet and spicy snack that will take your snack break up a notch. It is a pleasing mixture of spicy with sweet that brings out the best of both flavors.
Servings: 5 people
Calories: 168 kcal
- 1/4 cup coconut oil
- 1/3 cup honey
- 1 Tbsp Sriracha
- 1/2-3/4 cup popcorn (popped in an air popper to make 20 cups popped)
Melt the coconut oil and honey together and bring to a boil, stir continually as the mixture boils for 2.5 minutes.
Remove the mixture from the stove and stir in the Sriracha until well combined. Be careful, it may spatter when you stir the cold sauce into the hot caramel mixture.
In a large bowl drizzle a quarter of the sauce over the popped popcorn.
Stir well then drizzle a quarter of the sauce over the popped popcorn.
Continue drizzling and stiring until all the sauce is used.
If you like soft chewy caramel corn you can now enjoy your Sriracha Honey Caramel Popcorn
If you like crisp caramel corn heat the oven to 250 degrees, line a baking sheet with parchment paper, spread the popcorn on the baking sheet and bake the caramel corn for 10-12 minutes. Be careful not to let it burn! Cool and enjoy!
Store leftovers in an airtight container. The crisp version stores better than the soft version.
Sriracha Honey Caramel Popcorn
Amount Per Serving
* Percent Daily Values are based on a 2000 calorie diet.