Why this spicy caramel popcorn didn’t already exist, we have no idea.
Recipe information
Yield
12 Servings
Ingredients
8
¾
¼
3
1
½
¼
Need to make a substitution?
Preparation
Step 1
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.
Step 2
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.
Step 3
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.
Step 4
Spread out popcorn on prepared baking sheet and bake, tossing once, until dry, 15–20 minutes. Let cool.
Step 5
DO AHEAD: Popcorn can be made 4 hours ahead. Store airtight at room temperature to keep out moisture.