Name: Allergy-friendly Sriracha Caramel Corn
Total time: 35 min
Yield: 10
Cuisine: Dairy-free
Ingredients: 10 cups popped popcorn; 1 cup coconut sugar ((or brown sugar)); 1⁄2 cup agave nectar ((or honey or maple syrup)); 1⁄4 cup dairy-free butter spread ( (I use Earth Balance brand)); 1 teaspoon baking soda; 1 teaspoon gluten-free sriracha ((to taste)); sea salt ((to taste))

Allergy-friendly Sriracha Caramel Corn

Sweet, spicy and crunchy. The perfect snack that will satisfy all of your tastebuds.

CourseSnack
CuisineDairy-free, Egg-free, Fish-free, Gluten-free, Mustard-free, Peanut-free, Seafood-free, Sesame Seed-free, soy-free, Sulphite-free, Top 8 Allergen-free, Tree Nut-free, Wheat-free
Ingredient/MethodKid Friendly, Vegan, Vegetarian

Servings

Cook Time

35minutes

Servings

Cook Time

35minutes

Ingredients

10cups popped popcorn
1cup coconut sugar(or brown sugar)
1⁄2cup agave nectar(or honey or maple syrup)
1⁄4cup dairy-free butter spread (I use Earth Balance brand)
1teaspoon baking soda
1teaspoon gluten-free sriracha(to taste)
sea salt(to taste)

Instructions

Preheat the oven to 250F and put the popcorn in a big bowl.
In a medium saucepan, combine the brown sugar, corn syrup and butter and bring to a boil over medium heat. Reduce the heat and boil without stirring, swirling the pan occasionally, for 4 minutes. Remove from heat and stir in the baking soda and Sriracha – it will foam up at first, but stir it well to get any lumps of baking soda out.
Quickly pour over the popcorn and stir (with a heatproof spatula or tongs) to coat well. Spread out onto a rimmed baking sheet and bake for 30 minutes, stirring once or twice. Cool and break apart. Serves a medium-sized crowd.