Spicy-Sweet Caramel Corn

Apr 09, 2025

Spicy-Sweet Caramel Corn: “Spicy Soup Base Caramel Corn”

Bring bold flavor to your Derby Day snacking with this Spicy-Sweet Caramel Corn—a unique twist on the classic treat. Infused with shichimi togarashi and umami-rich mushroom soup base, this crunchy caramel corn delivers the perfect balance of heat, sweetness, and savory depth. It’s an addictive party snack that’ll keep guests reaching for more between sips of bourbon and race day cheers.

Prep Time: 5 minutes

Cook Time: 45 minutes

Serves: about 10 cups (110g)

Ingredients:

• 2 tbsp (30ml) vegetable oil
• Heaping 1/3 cup (65g) popcorn kernels
• 1 cup (185g) light brown sugar
• 1⁄2 cup (125ml) light corn syrup
• 1 cup (225g) salted butter
• 1⁄2 tsp (2g) baking soda
• 2 tsp (6g) shichimi togarashi seasoning
• 13⁄4 tsp (5g) mushroom soup base powder
• 2 tsp (10ml) pure vanilla extract

Instructions:

1.          Preheat the oven to 250°F (120°C) or its lowest setting. Spray a baking sheet with cooking spray.

2.         Combine the vegetable oil and popcorn kernels in a large 4- to 5-quart (3.8- to 4.7-liter) pot set over medium heat. Cover the pot with a lid, and begin gently shaking it back and forth while keeping it in constant contact with the stovetop flame or burner. Continue shaking the pot until you begin hearing pops, which will take a few minutes. When the popcorn starts popping, begin shaking the pot back and forth more quickly; the pops should increase in frequency. When the popping ceases, stop shaking the pot and remove it from the heat. Pour the popcorn into a large heatproof bowl.

3.         Combine the brown sugar, corn syrup, and butter in a 2-quart (1.9-liter) saucepan set over medium heat. Allow the mixture to melt while constantly stirring. (Stirring caramelized sugar is usually a no-no, but it works for this method.) As soon as the mixture comes to a boil, stop stirring and let it boil for another 5 minutes.

4.         While the sugar mixture is boiling, combine the baking soda, shichimi togarashi seasoning, and mushroom soup base powder in a small bowl. Stir until combined.

5.         Remove the brown sugar mixture from the heat, and whisk in the baking soda mixture and vanilla extract. Once combined, pour the sugar mixture over the popcorn and then use a spatula to gently fold until the popcorn is thoroughly coated with the mixture.

6.         Spread the caramel corn on the prepared baking sheet. Bake for 30 to 40 minutes, stirring occasionally to distribute the heat.

7.          When it’s done baking, remove from the oven and set aside to cool completely. When the caramel corn is cooled, break it into smaller pieces. Store in a sealed container or eat it all right now. (I won’t judge you.)