Haaaaaaaaaaaaappy Friday friends! I’ll get to the buffalo wing popcorn in a sec, but can you believe it’s February?! 2016 is well underway and it has already been a blur.
I’ve been quiet here lately, but that’s because I’ve been busy busy dreaming up and pursuing some amazing new things for this year. I can’t wait to share those things with you, but in the meantime, this popcorn.
Hooooooly moly. All the flavor of a spicy buffalo wing with a touch of sweet and a hint of salt. So, so, so good. This would be perfect to make for a big football game viewing party…add my buffalo chicken dip and really you don’t need anything else.
Another great thing about this recipe? It’s super easy! Seriously! The hardest part is keeping an eye on the sugar while it caramelizes. You don’t need any special equipment, tools or crazy techniques… Just ingredients you probably already have and a little bit of patience!
If you’re popping your own popcorn (I highly recommend it – super easy!), you can follow this tutorial from Baked Bree. Love it!
slightly adapted from Bon Appetit
8 cups popped popcorn
3/4 cup sugar
1/3 cup hot sauce (I prefer Frank’s RedHot)
3 tablespoons butter
1 teaspoon kosher salt
1/2 teaspoon baking soda
1/2 teaspoon cayenne pepper
1/2 teaspoon garlic powder
nonstick spray (I used coconut oil)
Start by lining a baking sheet with parchment paper and grabbing a big, huge bowl. Spray both with nonstick spray and set aside. Preheat your oven to 300°. Next, measure out all the rest of your ingredients because you’ll need to move quickly!
Bring sugar and 1/4 cup water to boil in a medium saucepan, stirring to dissolve sugar. Boil for about 10 minutes, swirling every minute or so, until the liquid turns a deep amber color.
Next, stir in hot sauce and butter (it’s gonna bubble up like crazy!) Return the mixture to a boil for another 3 minutes, then remove from heat and stir in salt, baking soda, cayenne and garlic powder (more bubbling!).
Place your popcorn in your large bowl and pour the hot sauce mixture on top, folding and stirring quickly to coat evenly. Spread everything on your baking sheet and place in the oven for 10 minutes. Take it out to stir and flip the popcorn, then bake an additional 10 minutes.
Remove from the oven and spread the popcorn on more parchment paper in a single layer to cool. It will crisp up as it cools down, but you won’t be able to hold off before digging in! YUM!