Name: Coconut Ghost Pepper Caramel Corn
Cook time: 5 minutes
Yield: 6 to 8 servings
Ingredients: 1 cup brown sugar, packed; 1/2 cup coconut oil; 3 cups mini marshmallows; 2 quarts popped popcorn

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Coconut Ghost Pepper Caramel Corn

Recipe by Michael Kimball, Savory Spice Test Kitchen

All-Purpose Cooking

30-Minute Meals

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

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Serves 6 to 8 servings

Cooking Time 5 minutes

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Ingredients

1 cup brown sugar, packed 1/2 cup coconut oil

1/4 tsp. Mayan Sea Salt

1/8 tsp. Ghost Pepper (Bhut Jolokia) Chile Powder 3 cups mini marshmallows 2 quarts popped popcorn

Ghost Pepper Chile Powder (Bhut Jolokia)

Directions

Step 1 To make the 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 To drizzle and serve: pour hot caramel sauce over popcorn and toss to coat. Serve immediately.