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Mexican Street Corn Seasoning is Back for a Limited Time Only!
Mexican Street Corn is Back for a Limited Time Only!

Test Kitchen Approved

Coconut Ghost Pepper Caramel Corn

Coconut Ghost Pepper Caramel Corn

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

    This sea salt has a clean appearance and flavor, but is also an interesting tie to the ancient Mayan way of life. Straight from the sea to your tab...

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  • Ghost Pepper (Bhut Jolokia) Chile Powder

    The real deal. Some of the hottest chile powder in the world. The ghost pepper (bhut jolokia) chile has a Scoville rating of over 1 million units. ...

    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.

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