chelsea'srecipes

Preheat the oven to 250°F. Line a baking sheet with parchment paper and set aside. Place your popped corn in a large heatproof bowl.

In a medium heavy bottomed saucepan, melt the butter over medium heat. Mix in the sugar until completely moistened. Increase heat to medium high and bring to a boil for 3-4 minutes while scraping the sides and bottom with a spatula. Remove the saucepan from the heat. In a small bowl, mix the vanilla, salt, baking soda and sriracha and then add it to the melted butter mixture. The mixture will bubble up violently! Continue to stir until caramel is thick and glossy.

Slowly pour the caramel sauce over the popcorn and stir to coat. Continue stirring until all the kernels are evenly coated.

Spread the popcorn on the prepared baking sheet and bake for an hour, stirring and breaking up clumps every 15 minutes. Let cool on the baking sheet completely and enjoy immediately or store for up to one week in an airtight container.