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Test Kitchen Approved

Coconut Ghost Pepper Caramel Corn

Recipe By Michael Kimball, Savory Spice Test Kitchen

Yields

6 to 8 servings

Cooking Time

5 Minutes

Recipe By Michael Kimball, Savory Spice Test Kitchen

Spice up scary movie night by adding just a pinch of ghost pepper to this simple, sticky caramel corn.

Ingredients

1 cup brown sugar, packed

1/2 cup coconut oil



3 cups mini marshmallows

2 quarts popped popcorn

Savory Spice ingredients in this recipe

  • Mayan Sea Salt

    Mayan Sea Salt has a clean appearance and flavor but is also an interesting tie to the ancient Mayan way of life. This sea salt was harvested off t...

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  • Ghost Pepper (Bhut Jolokia) Chile Powder

    Yes, it’s the real deal. Confirmed by the Guinness Book of World Records in 2007 as the hottest pepper in the world, the Ghost Chile Peper (Bhut Jo...

    View full details

Directions

Step 1: Make caramel sauce

In a large pot over medium-low heat, stir together brown sugar, coconut oil, Mayan Sea Salt, and Ghost Pepper Chile Powder for 3 min. until sugar is mostly dissolved. Add marshmallows, 1 cup at a time, and stir until melted and mixture is homogenous.

Step 2: Drizzle and serve

Pour hot caramel sauce over popcorn and toss to coat. Serve immediately.