Whiskey Sriracha Caramel Corn

After attempting the NY Instances gochujang caramel sugar cookies, I developed a deep appreciation for the candy/savory taste mixture.  Alongside these strains, I’ve made this scrumptious caramel corn for the previous few years.  Sriracha and caramel are a phenomenal mixture for those who like somewhat little bit of delicate warmth, and the scent of whiskey simply takes it excessive!  I’d be very tempted to cook dinner this caramel somewhat decrease and/or adapt it to be a real, chewy caramel.  A lot yummage. 

Whiskey Sriracha Caramel Corn
makes 3 lb.

1¼ cup popcorn kernels, popped as desired – sufficient to make 16-17 cups popped (I popped my mushroom popcorn with a Popsmith stovetop popcorn popper – greatest buy ever)
1 cup butter
1½ cups granulated sugar
1 cup brown sugar
½ cup Lyle’s Golden Syrup (if can’t discover Lyle’s, use corn syrup)
1 tsp lemon juice
1 tsp sea salt
3 tbsp Sriracha
¼ cup whisky
½ tsp baking soda
1¼ cups roasted pistachios

Preheat oven to 250ºF.  Line two half sheet pans with parchment or spray with nonstick baking spray and put aside.

In a really giant bowl (the most important warmth protected bowl or pot you’ve gotten in the home – use two bowls if vital) put popcorn and pecans in it. Put aside.  (I take advantage of my water bath canner to simply match and stir all of the popcorn with out mess.

In a big saucepan over medium warmth, mix the butter, sugars, golden syrup, lemon juice and salt.  Prepare dinner, stirring often, till the butter and sugars soften collectively.

Improve the warmth to medium-high and produce the combination to a boil. Boil gently till the combination reaches the arduous crack stage (300ºF on a sweet thermometer) about 6-9 minutes.

HOT SUGAR WARNING – BE CAREFUL WORKING WITH HOT CARAMEL AND AVOID GETTING ON  SKIN.  CONTACT CAN RESULT IN SERIOUS BURNS

Take away from warmth and stir in whisky, sriracha, and baking soda.  The combination will sputter strongly when the liquids are added after which begin to foam when the baking soda is added.  Stir till it subsides and is evenly foamy.  Instantly and thoroughly pour the caramel over the popcorn combination and stir with a big picket spoon till all of the combination is totally coated.

Scoop the caramel corn combination onto the ready baking sheets and bake for 20 minutes.  Take away from oven and stir and switch the combination utilizing a warmth proof spatula.  Bake for one more 20 minutes.  Repeat the stirring.

Let the caramel corn cool utterly, then break aside and switch to sealed containers.  The completed combination needs to be crisp however will draw moisture from the air if omitted, so retailer as quickly as it’s cooled. Caramel corn will final for as much as per week in an hermetic container.  (If it isn’t all eaten within the first few days!)