Buffalo Caramel Corn

Back in February of this year, we were invited to a Super Bowl party with some friends, and their invite said to bring some drinks and a snack to share.  I was tired of the usual chips and dips that I knew everyone else would bring, so I started searching for something else.  That's when a search for the term "buffalo" brought me to this recipe.  I decided to give it a try.

Turns out it's one of the most delicious and addicting snacks I've ever made in my life.  Everyone at the party was raving about it and couldn't stop eating it.  They all kept asking for the recipe.  It was a hit!

We made another batch last weekend because we were craving a sweet, spicy, salty snack, and it did not disappoint.  We ate the whole batch that weekend, just the two of us!

Buffalo Caramel Corn
adapted from Bon Appetit

Nonstick cooking spray
1/2 cup popcorn kernels
3/4 cup sugar
1/4 cup Frank's Red Hot Buffalo Sauce
3 tbs butter, cut into pieces
1 tsp salt
1/2 tsp baking soda
1/4 tsp cayenne pepper

Pop the fresh popcorn on the stove using your preferred stovetop popping method.  If you've never tried popping your own kernels, start here.

Preheat oven to 300 degrees. Line a rimmed baking sheet with parchment paper. Lightly coat parchment and a large bowl with nonstick spray; add popcorn to bowl. Set baking sheet aside.

Bring sugar and ¼ cup 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.

Remove from heat; stir in buffalo sauce and butter (mixture will bubble vigorously). Return to a boil and cook another 3 minutes. Remove from heat; stir in salt, baking soda, and cayenne. Working quickly (and carefully—caramel will be very hot), pour caramel mixture over popcorn and toss to coat.

Spread out popcorn on prepared baking sheet and bake, tossing once, until dry, 15–20 minutes. Let cool.

Best if eaten same-day, but can be stored in an airtight container for a few days.  As if it could last that long!