Description
This whisky-sriracha caramel corn is sweet and spicy. This vegan caramel is rich and creamy, and perfect for drizzling over popcorn for a pop of flavor that’s addictive after the first bite!
Ingredients
- 1/2 cup raw cashews, soaked in water overnight
- 1/4 cup water
- 1 TB whisky
- 1 TB sriracha
- 1/2 tsp salt
- 1/4 tsp baking soda
- 1/3 cup Earth Balance
- 2/3 cup brown sugar
- 16 cups fresh-popped unsalted and unflavored popcorn
- 1/3 cup peanuts
Instructions
- Preheat your oven to 225 °F.
- Drain the soaked cashews, rinse, then blend with the 1/4 cup water until smooth. Set aside.
- Whisk the whisky, sriracha, salt and baking soda together. Set aside.
- Melt the vegan butter in a medium-sized saucepan over medium heat. Add in the brown sugar and whisk continuously for about 3 minutes, taking care not to let it burn—and watch out for any sugar sputters!
- Remove from the heat. Add the whisky, sriracha, salt and baking soda mixture to it. It will bubble and steam vigorously.
- Once settled, add the cashew cream to the saucepan and stir until combined. Allow it to slightly cool.
- Place the popcorn into a large prep bowl. Drizzle about half of the caramel over the top, then gently stir with a wooden spoon to coat. Throw the peanuts over the top, then drizzle the remaining caramel over top and gently stir again.
- Transfer to a baking sheet in a single layer. Bake for 1 hour, gently stirring it around after 30 minutes and scraping the bottom to prevent burning.
- Remove from the oven and let it rest on the baking sheet for a few minutes, then gently separate it by gently scraping the bottom of the sheet with a metal spatula. Allow it to cool and set a bit more on the baking sheet for about 15 minutes, then transfer it to an airtight container or serve immediately.
- Prep Time: 15 minutes
- Cook Time: 1 hours