Ingredients

• 1/4 cup butter
• 1 cup brown sugar
• 1/4 cup lime juice
• 1 teaspoon sriracha hot sauce
• 1 teaspoon salt
• 1/2 teaspoon baking soda
• 8 cups popped popcorn
• 2 cups unsalted roasted peanuts
• 1 tablespoon freshly grated lime zest
• Shredded coconut (optional)

Directions

1. Preheat oven to 300 degrees Fahrenheit. Line 2 baking sheets with parchment paper.
2. Melt butter in medium saucepan set over medium heat. Add brown sugar, lime juice, hot sauce and salt. Bring to a boil, swirling pan to combine. Once brown sugar has dissolved, boil for 2 minutes. Remove from heat. Stir in baking soda.
3. Toss caramel with popcorn, peanuts, lime zest and shredded coconut (if using). Spread evenly on the prepared pans. Bake, stirring occasionally, for 18 to 20 minutes or until caramel has set. Cool completely and break into clusters.

Tip:

Double the sriracha for extra heat.

Nutrition Facts

370 calories
24 g total fat
6 g saturated fat
15 mg cholesterol
390 mg sodium
33 g carbohydrates
4 g fiber
25 g sugar
10 g protein
261 mg potassium