Buffalo Wing Popcorn
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 Tbsp unsalted butter, cut into pieces
1 tsp kosher salt
1/2 tsp baking soda
1/4 tsp DLM Cayenne Pepper
Preheat oven to 300º. 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 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 and 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.
Makes 8 cups servings
Prep Time: 10 minutes
Cook Time: 30 to 35 minutes
Per serving: 140 calories; 5g total fat; 3g saturated fat; 10mg cholesterol; 690mg sodium; 25g total carbohydrates; 1g dietary fiber; 1g protein;