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National Popcorn Day
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Buffalo Wing Popcorn

This has to be my favorite popcorn recipe. I love making a big batch of this for football parties. It is spicy/sweet/crunchy and addictive.

Equipment

  • Air-popper (optional)

Ingredients

  • Nonstick vegetable oil spray
  • 8 cups popped plain popcorn from ½ cup popcorn kernels
  • ¾ cup granulated sugar
  • ¼ cup Frank's Red Hot Original sauce
  • 3 tbsp unsalted butter cut into pieces
  • 1 tsp kosher salt
  • ½ tsp baking soda
  • ¼ tsp cayenne pepper

Instructions

  • Preheat oven to 300° F. Line a rimmed baking sheet with parchment paper. Lightly coat parchment paper and a large bowl with nonstick spray; add popcorn to bowl. Set baking sheet aside.
  • Bring sugar and ¼ cup water to a boil in a medium saucepan over medium-high heat, stirring to dissolve sugar. Boil, swirling pan occasionally, (don't stir), until caramel is a deep amber color, 10-12 minutes.
    Remove from heat; add hot sauce and butter, (mixture will bubble vigorously), stir to combine. Return to a boil and cook another 3 minutes. Remove from heat; stir in salt, baking soda, and cayenne. Working quickly (and very carefully - caramel will be very hot), pour caramel mixture over popcorn and toss to coat.
    Spread out popcorn on prepared baking sheet and bake, tossing once, until dry, 15-20 minutes. Let cool.
    Do ahead; popcorn can be made 4 hours ahead. Store airtight at room temperature to keep out moisture