BUFFALO WING POPCORN

Buffalo Wing Popcorn image

Provided by Claire Saffitz

Yield 12 servings

Number Of Ingredients 8

Nonstick vegetable oil spray
8 cups popped plain popcorn (from 1/2 cup kernels)
3/4 cup sugar
1/4 cup Frank's Red Hot Original sauce
3 tablespoons unsalted butter, cut into pieces
1 teaspoon kosher salt
1/2 teaspoons baking soda
1/4 teaspoons cayenne pepper

Steps:

Preheat oven to 300°. 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 1/4 cup water to a boil in a medium saucepan over mediumhigh heat, stirring to dissolve sugar. Boil, swirling pan occasionally, until caramel is a deep amber color, 10-12 minutes.
Remove from heat; stir in hot 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.
Do ahead: Popcorn can be made 4 hours ahead. Store airtight at room temperature to keep out moisture.