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Coconut Ghost Pepper Caramel Corn
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Test Kitchen Approved Recipe

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


YIELD
4 servings

TIME
Cook: 5 min

INGREDIENTS


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DIRECTIONS

In a large pot, stir brown sugar, coconut oil, salt, and Ghost Pepper Chile Powder together over medium-low heat for about 3 min., until sugar is mostly dissolved. Add marshmallows, 1 cup at a time, and stir until melted and mixture is homogenous. Pour hot caramel sauce over popcorn and toss to coat. Serve immediately.



THANKS TO
Michael Kimball, Savory Spice Test Kitchen

NUTRITION
Dairy-Free
Nut-Free



ITEMS IN THIS RECIPE

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