Buffalo Wing Popcorn.

With Super Bowl LI almost a week away, I figured it appropriate to feature a little something to bring to your party. The Super Bowl is all about the food, the commercials and the halftime show. The actual football game? Yea, I don't really care about that at all. To be honest, I don't even know what teams are playing this year. I do know that Lady Gaga is performing.

It's common knowledge that I have a subtle obsession with buffalo sauce. Buffalo wings. Buffalo chicken pizza. Buffalo dip. Buffalo mac & cheese. All of these things are my favorite. If you want to know the way to my heart, there it is, feed me anything and everything buffalo. I'll go weak in the knees.

Having already written a recipe for buffalo dip, I found myself uncertain. It's not like I could write an article about my buffalo mac & cheese - the entire process is this: cook a box of Kraft Mac & Cheese and then douse it with buffalo sauce. Not that groundbreaking. Just as it is fairly often, Bon Appetit was my saving grace, providing me with this recipe for Buffalo Wing Popcorn. It's amazing. I had friends over after I made it and the entire batch was gone within minutes. 

Cook up a batch or two of this popcorn, get some friends together, and root for whichever team you're rooting for! Me? I'll likely be watching the latest episodes of Shondaland while I eat my popcorn. 

Tommy.


Buffalo Wing Popcorn
Recipe from Bon Appétit

Ingredients:

nonstick vegetable oil spray
8 cups popped plain popcorn (from ½ cup kernels)
¾ cup sugar
¼ cup Frank’s Red Hot Original sauce
3 tablespoons unsalted butter, cut into pieces
1 teaspoon kosher salt
½ teaspoon baking soda
¼ teaspoon cayenne pepper

Directions:

  1. 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.
  2. 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.
  3. 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.
  4. 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.