When faced with a selection of flavored popcorn, I could be counted on to gravitate toward the sweet side: Caramel. Kettle. Chocolate-drizzled.
That is, until the day a friend sent me a recipe for sriracha popcorn. I. Was. Hooked. I never realized how over-the-top sweet my choices had been till I tried a more savory version. The balance was perfect and I've not looked back.
My latest creation?
This completely addictive buffalo popcorn.
Game-day season is here, and with it comes buffalo everything. There are wings, of course. But also nachos, dips, mac 'n' cheese, cauliflower — you name it.
So why not popcorn?
The subtle kick of wing sauce is a delicious counterpart to traditional caramel corn, and it couldn't be easier to whip up. Dial the heat of the sauce up or down to suit your preference. Add a bit of cayenne to spice things up further if you like and I love the tang of some ranch seasoning.
Serve up a bowl of this popcorn next weekend!
1/4 cup popcorn
1/4 cup water
1 cup sugar
2 tablespoons wing
1 teaspoon kosher
3/4 teaspoon baking
1 – 3 teaspoons dry ranch
pinch cayenne pepper
1. Pre-heat oven to 300
degrees. Line a baking sheet with parchment paper. Spray a large bowl and two
heatproof spatulas (or large spoons) with non-stick cooking spray.
2. Heat oil and 2
popcorn kernels in a large pot over medium-high heat. When the kernels pop add
the remaining kernels, cover, and continuously shake the pot until popping has
stopped. Pour the popped corn into your prepared bowl and fish out any unpopped
3. Heat the water and
sugar in a medium saucepan over medium-high heat, stirring till sugar is
dissolved. Bring to a boil and cook, swirling occasionally, till mixture is
deep golden (do not brown). Remove from heat and whisk in the butter and wing
sauce. Return to heat and cook for an additional 2 to 3 minutes. Remove from
heat and whisk in the salt, baking soda, ranch seasoning and cayenne pepper.
4. Pour caramel over the
popcorn and use your spatulas to toss till popcorn is completely coated.
Transfer to your prepared baking sheet and bake for 20 minutes, stirring
halfway through. Cool in pan on a wire rack, breaking into small pieces when
cool enough to handle. Store in an airtight container.