Sweet, spicy, crunch
Preheat oven to 120°C/ 250°F. Take a big piece of parchment paper to line a baking sheet. The parchment paper is used so that the popcorn does not stick to the baking sheet.
In a medium saucepan turn stove heat on low and melt ½ cup of butter. Add brown sugar, corn syrup and salt. Bring this mixture to a boil, and let it boil for about 4 minutes. Remove the mixture from the heat and let sit to cool for one minute. Then, add the vanilla, baking soda, and Sriracha sauce. Stir well to combine the mixture.
Baking the popcorn
Put the already popped popcorn into a bowl. Pour the warm butter-sugar mixture over the popcorn and toss until all the popcorn is completely covered in the sweet and spicy sugar mixture.
Carefully place the popcorn onto the parchment lined baking sheet and bake in the oven for about 45 minutes. After every 10 minutes open the oven and stir the popcorn so that it cooks evenly. After 45 minutes, take the popcorn out of the oven and let cool so that the sweet shell around the popcorn hardens. Once at room temperature, serve and eat!
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