Buffalo Wing Popcorn [project #382]


Buffalo Wing Popcorn

Total Time: 40 minutes

Skill Level: Easy Peasy. Budget: $. Serves: 8 servings


  • cooking spray
  • 8 c. popped plain popcorn (from ½ c. kernels)
  • ¾ c. sugar
  • ¼ c. Frank’s Red Hot Original sauce
  • 3 tbsp. unsalted butter, cubed
  • 1 tsp. kosher salt
  • ½ tsp. baking soda


  1. Preheat oven to 300°F. Line a rimmed baking sheet with parchment paper or a silicon pad. Spray the front and back of your silicon pad with cooking spray and lightly coat a large mixing bowl with it as well. Set baking sheet aside.
  2. Pop 8 cups of popcorn and place in the sprayed mixing bowl.
  3. Bring sugar and ¼ c. water to a boil in a medium saucepan over medium-high heat, stirring to dissolve sugar. Boil, swirling pan occasionally, until caramel is a deep amber color, 10–12 minutes.
  4. Remove from heat; stir in hot sauce and butter (mixture will bubble vigorously and the hot sauce will clump- but when it’s returned to the heat you will realize that you haven’t ruined your caramel). Return to a boil and cook another 3 minutes. Remove from heat; stir in salt and baking soda. Working quickly and carefully with the HOT caramel, pour caramel mixture over popcorn and toss to coat.
  5. Spread out popcorn on prepared baking sheet and bake, tossing once, until dry, 15–20 minutes. Allow to cool.

Adapted from a recipe by Claire Saffitz from Bon Appetit


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