- 1/2 cup popcorn kernels
- 1 tsp oil, such as canola or coconut
- 1/2 cup unsalted butter
- 1/2 cup brown sugar
- 2 tbsp molasses
- 1 tbsp Sriracha
- 1 tsp salt
- 1 tsp ground cumin
- 1/4 tsp baking soda
Preheat the oven to 300°F. Line a baking sheet with parchment paper and set aside.
Heat the oil in a large, heavy bottomed saucepan with a lid over high heat. After the oil has heated to shimmering hot, add in the popcorn. Cover with the lid and move the pot around occasionally to prevent the kernels from burning. Once the popcorn starts to pop vigorously, keep vigorously shaking until the popping stops.
At the same time you are popping the corn, melt the butter in a saucepan over medium-high heat, then stir in the brown sugar, molasses, and salt until combined. Bring the mixture to a boil and continue to boil for 4 minutes, without stirring. Remove from the heat and stir in the sriracha, cumin, and baking soda.
Pour the sugar mixture over the popcorn, then toss together until evenly coated. Use a silicone spatula to do this as the caramel will be really hot. Spread the popcorn evenly on the baking sheets. Bake in the oven for 30 minutes, stirring the caramel corn every 10 minutes.
Let cool completely before storing, breaking up any large clusters that may have formed. Store any leftovers in an airtight container or resealable plastic bags in a cool dry place. The popcorn will stay crunchy and good for a week but I know it won’t last that long. Serves 6. From Noms for the Poor.