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!