Spicy Buffalo Caramel Popcorn

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


  • 8 cups plain popped popcorn (from ½ cup popcorn kernels)
  • ¾ cup granulated sugar
  • ¼ cup water
  • 3 tablespoons butter
  • ¼ cup Frank's Red Hot sauce
  • 1 teaspoon salt
  • ½ teaspoon baking soda
  • ⅛ teaspoon cayenne pepper (more or less depending on your spice tolerance)


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.