Coconut Ghost Pepper Caramel Corn Recipe
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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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.
Michael Kimball, Savory Spice Test Kitchen
NUTRITION