I don’t know what has taken me so long to think of making this. I love caramel corn….and I love wings, but I really love foods that can be sweet, spicy, and salty at the same time!
I usually make my caramel corn in the microwave only, but the addition of hot sauce to this recipe doesn’t allow the caramel to fully set without a quick 12-15 minutes in the oven. It’s ok……the extra time is worth the wait.
Buffalo Wing Caramel Corn
10 cups popped popcorn, butter flavor
1 stick butter
1/2 cup brown sugar
1/2 cup light corn syrup
1 teaspoon kosher salt
3/4 teaspoon baking soda
1/4 teaspoon ground cayenne pepper (more if you really like it hot!)
1/4 cup Franks Red Hot
Preheat oven to 350 degrees.
Place popcorn in a large mixing bowl and set it aside.
Line 2 rimmed sheet pans with parchment paper and place near your mixing bowl
In a microwave-safe bowl, combine the butter, sugar, corn syrup, and salt. Microwave on high for 2 minutes. Stir. Microwave again on high for 3 minutes. When the mixture starts to boil, microwave for 1 minute longer. Remove the bowl from the microwave and stir in the baking soda, cayenne pepper, and Franks hot sauce. The mixture will foam.
Pour the mixture over the popped popcorn and stir until it is evenly coated. Spread the popcorn out onto the lined sheet pans and bake for 10 minutes. The mixture will foam more. Remove from the oven, stir, and bake for 3-5 more minutes. The mixture will darken, but you don’t want it to get overly dark. It should still have a red color to it. Remove from the oven and let cool. Store in an airtight container
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