To me, love is caramel and buffalo wings.
As such, I plan on really showing my love this Valentine’s Day.
By combining the two.
Like a crazy person.
I found this intriguing recipe in February’s Bon Appetit magazine. It was appropriately featured in a Superbowl snack piece.
I’m thinking spicy buffalo caramel popcorn is totally a year round thing though.
I make my own popcorn these days. ½ cup popcorn kernels, 3 Tbsp canola oil. Heat over medium, cover with a tight fitting lid. Once the kernels start popping, shake the hell out of the pot (cover remains on) for 2-3 minutes until they’re all popped. Remove from heat and season to your liking.
You’ll get a super fresh and fluffy batch every time and nearly every kernel pops.
Once the popcorn is done and you’re ready to start on the caramel, get everything ready.
The caramel with change colour quickly once it starts and you want to avoid burning it by having the butter and hot sauce right by your side to whisk in.
Adding the baking soda at the end will give the caramel a light and fluffy consistency which will make it a bit easier to toss with the popcorn.
There was very little time for photos! You’ll have to work quickly to coat the popcorn evenly before the caramel cools.
If you want to eat the remaining spicy caramel from the bowl with a spoon, I’d consider that completely reasonable.
Happy Valentine’s Day friends!
Erin
Spicy Buffalo Caramel Popcorn
Serves
Makes 8 cups
Prep time
15 minutes
Cook time
15 minutes
Total time
30 minutes
From magazine
From February 2015 Bon Appetit Magazine
Ingredients
Directions
1.
Preheat oven to 300F. Line a baking sheet with parchment paper. Lightly coat a large bowl with a non-stick spray and transfer popcorn to bowl.
2.
In a small saucepan over medium heat, bring sugar and water to a boil. Boil, swirling the pan occasionally for about 10 minutes until the caramel develops an amber colour.
3.
Remove from heat and whisk in butter and hot sauce. It will bubble vigorously. Return to a boil for 3 minutes. Remove from heat, whisk in salt, baking soda and cayenne.
4.
Working quickly, pour caramel over popcorn and toss to coat. Transfer to baking sheet and bake for 15 minutes, stirring halfway through.
5.
Allow to cool before breaking up in to pieces. Store in airtight container.
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Sheila says
This looks so perfectly eccentric and wildly tasty- I can’t wait to show my college son that yes, his Mom has a wild side!
Erin says
LOL! You go, girl!
Andrea says
Yes, you are right. I just live once! Thanx for the recipe of this wonderful looking caramel corn. I will really have to make them in this week!
howt1653 says
I hope you enjoyed it, Andrea. I’ve made abut 4 batches in the last couple of weeks. Just. can’t. stop.