BUFFALO POPCORN RECIPES

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BUFFALO POPCORN | RECIPE - RACHAEL RAY SHOW



Buffalo Popcorn | Recipe - Rachael Ray Show image

Buffalo Popcorn

Provided by The Rachael Ray Staff

Number Of Ingredients 6

1/4 cup olive oil
6 tablespoons popcorn
1/4 cup hot sauce
4 tablespoons butter
Bunch of chives
chopped

Steps:

  • Pour the oil and popcorn into a heavy deep pot
  • Place over medium heat, cover and shake, moving the pot constantly
  • Continue cooking the popcorn until the popping slows down, about 3-4 seconds between the pops
  • Pour into a medium-size bowl
  • Melt butter in a small pot; add hot sauce and simmer for 2-3 minutes
  • Stir the buffalo butter over the popcorn and mix until the popcorn is coated
  • Garnish with fresh chopped chives and enjoy

BUFFALO WING POPCORN RECIPE | BON APPÉTIT



Buffalo Wing Popcorn Recipe | Bon Appétit image

Why this spicy caramel popcorn didn’t already exist, we have no idea.

Provided by Claire Saffitz

Yield 12 Servings

Number Of Ingredients 8

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

Steps:

  • 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.
  • 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, 15–20 minutes. Let cool.
  • DO AHEAD: Popcorn can be made 4 hours ahead. Store airtight at room temperature to keep out moisture.

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