Browsing through the February 2015 issue of Bon Appetit I
found a recipe for Buffalo wing caramel corn. It sounded like fun and the
recipe/process was nearly the same as the one I had adapted for bourbon caramel
corn at Christmas.
I slightly adapted this buffalo wing caramel corn version
from Bon Appetit’s. It has a sweet hit with a wee touch of tang and ends with a
bit of spice. You could always leave out the cayenne, but it does add another
layer of flavor that elevates the taste. It got rave reviews at this year’s Superbowl party.
Buffalo Caramel Corn
8(ish) C popped popcorn (from ½ C kernels)
1 C sugar
1/3 C water
¼ C hot wing sauce (I used Frank’s)
3 Tbsp. unsalted butter, cut into pieces
1 tsp. salt
½ tsp. baking soda
¼ tsp. cayenne pepper (optional)
Oven to 325
Cooking oil spray parchment paper for baking sheet & inside
of a large bowl
Lightly season corn with fine kosher salt and freshly
ground black pepper
Bring sugar and water to boil stirring to dissolve sugar.
Once boiling, swirl pan occasionally until it’s a deep amber color 10-15
minutes (watch closely).
Remove from heat, stir in butter and hot sauce and cook
another few minutes.
Remove from heat, stir in salt, baking soda, cayenne
Work quickly and pour caramel mixture over popcorn and
toss to coat
Spread caramel corn onto prepared baking sheet and bake
for 10-15 minutes. Let cool before breaking into smaller pieces.
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