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
- 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)
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. |