What do you get when you marry two icons like caramel and sriracha? A silky, funky, fiery spread to drizzle on popcorn, brownies and ice cream.
| Level: | Easy |
| Total: | 30 min |
| Active: | 20 min |
| Yield: | 1 1/4 cups |
Ingredients
- 1 cup heavy cream
- 2 tablespoons unsalted butter
- 2 tablespoons light corn starch
- 1/4 teaspoon kosher salt
- 1 cup sugar
- 1 tablespoon sriracha hot sauce
Instructions
- Whisk together the heavy cream, butter, corn syrup and salt in a small saucepan and bring to a simmer over medium heat. Once the mixture starts bubbling, remove it from the heat and reserve.
- Sprinkle the sugar evenly in a large skillet over medium heat. Cook, without stirring, until the sugar melts and starts caramelizing, about 5 minutes. Continue cooking, swirling the skillet (but not stirring), until the caramel is dark amber, 3 to 5 minutes. Remove the skillet from the heat and quickly pour the warm cream mixture into the caramel, whisking until smooth.
- Stir the sriracha into the caramel sauce and then pour the sauce in a small serving bowl to let cool and thicken.
Nutrition Facts
| Serving Size | 1 of 2.5 servings |
| Calories | 744 |
| Total Fat | 44 g |
| Saturated Fat | 28 g |
| Carbohydrates | 89 g |
| Dietary Fiber | 0 g |
| Sugar | 83 g |
| Protein | 2 g |
| Cholesterol | 155 mg |
| Sodium | 376 mg |
Reviews
There’s a mistake in the ingredient list, it says corn starch when it should say corn syrup.