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+ servings

Sriracha Caramel Corn

Author - Serena Wolf
Prep Time: 5 minutes
Cook Time: 30 minutes
Yields: 8 cups


  • 2 tablespoons grapeseed oil Yes, you can use olive oil or whatever oil you have on hand.
  • ½ cup popcorn kernels
  • 1 tablespoon low-sodium soy sauce or tamari
  • 3 tablespoons Sriracha
  • 2 tablespoons butter cut into small cubes
  • ¾ cup granulated sugar
  • ¼ cup water
  • ½ teaspoon baking soda


  • Pre-heat your oven to 300 degrees. Line a large baking sheet with foil or parchment.
  • Let’s start by popping that corn. Add the oil and three popcorn kernels to a large pot over medium heat. Cover with a lid. When you hear the kernels pop, add the rest of the popcorn kernels. Replace the lid and give the pot a few shakes. (Make sure you hold the lid down, peeps.) Cook the popcorn, shaking the pot occasionally, until the popping sound stops, about 3-4 minutes. Immediately pour the popcorn out into the largest bowl you have.
  • Place the soy sauce, Sriracha and butter in a small bowl. You want to have these prepared and handy when you start the caramel.
  • Combine the sugar and water in a medium saucepan over medium heat, and bring it to a boil. Cook for 8-10 minutes, swirling the pan periodically, until the caramel turns a deep amber color. Remove the pan from the heat and stir in the soy/Sriracha/butter. The mixture will splutter a little, so watch yourself. Return the caramel to a boil and cook for 3 more minutes. Remove from the heat and stir in the baking soda.
  • Immediately pour the caramel over the popcorn and stir quickly and vigorously with a spatula to make sure all of the kernels get some of the goodness. (FYI: Spraying your spatula with cooking spray beforehand makes this mixing process significantly easier.)
  • Spread the popcorn onto the baking sheet and bake for 15 minutes, stirring once halfway through the cooking time.
  • Let cool to room temperature, and then break up any clumps with your hands. Serve immediately or store in an airtight container for up to 3 days.