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 (includes cooling time)
- 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
Directions
- 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.
