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Coconut Ghost Pepper Caramel Corn Recipe

Name: Coconut Ghost Pepper Caramel Corn
Cook time: 5 min
Total time: 5 min
Yield: 4.00 servings
Ingredients: 1 cup brown sugar, packed; 1/2 cup coconut oil; 1/2 cup course salt; 1/2 cup Ghost Pepper (Bhut Jolokia) Chile Powder; 3 cups mini marshmallows; 2 quarts popped popcorn

YIELD
4 servings

TIME
Cook: 5 min

THANKS TO
Michael Kimball, Savory Spice Test Kitchen

NUTRITION

Dairy-Free

Nut-Free

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

1 cup brown sugar, packed
1/2 cup coconut oil
1/4 tsp. course salt
1/8 tsp. Ghost Pepper (Bhut Jolokia) Chile Powder
3 cups mini marshmallows
2 quarts popped popcorn

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

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

Mayan Sea Salt

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Ghost Pepper (Bhut Jolokia) Chile Powder

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Coconut Ghost Pepper Caramel Corn Recipe

INGREDIENTS

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

ITEMS IN THIS RECIPE

Recipe Reviews