Rarely do I find a recipe I follow verbatum, but this recipe is perfect. Spicy, salty, AND sweet?! Crunchy AND soft?! Try not to eat the whole bowl by yourself. This recipe could easily be shared by 4 people. If you’re going to a party, make a double batch.
Recipe courtesy Food Network magazine.
Ingredients
Nonstick vegetable oil spray
8 cups popped plain popcorn
¾ cup sugar
¼ cup Frank’s Red Hot Original Sauce
3 Tbsp. unsalted butter, cut into pieces
1 tsp. kosher salt
½ tsp. baking soda
¼ tsp. cayenne pepper
What to do
Preheat 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 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 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, 20 minutes. Let cool.