If you find caramel popcorn just a little too sweet, then this popcorn is for you!
Buffalo popcorn is caramel popcorn with a savory and slightly spicy twist! Hot sauce and powdered ranch dressing add just the right amount of heat and tang, making this an absolutely addictive treat!
We like this easy, mess-free method for popping corn but feel free to use plain popped corn if you prefer.
- 6 tablespoons popcorn kernels (or about 8 cups plain popped popcorn)
- 1 cup granulated sugar
- 1/4 cup water
- 3 tablespoons butter
- 1/4 cup buffalo sauce
- 1 tablespoon powdered ranch dressing
- 1/2 teaspoon baking powder
- 1 teaspoon kosher salt
Pre-heat the oven to 300 degrees; line a baking sheet with parchment paper. Spray the parchment paper, a large bowl and two large spoons with non-stick cooking spray.
If using unpopped kernels, place in a plain brown lunchbag and fold the top over a few times. Set microwave for 3 minutes and lay bag on its side. Listen carefully after about 2 minutes and remove when there are a few seconds between pops. Transfer the popped corn to your prepared bowl, discarding any unpopped kernels.
Cook the sugar and water in a medium saucepan over medium-high heat, stirring till sugar is dissolved. Bring to a boil and continue to cook until deep golden brown (about 10 minutes; start watching after 5 – 7 minutes).
Remove from heat and add the butter and buffalo sauce, stirring till incorporated. Return to heat and cook for an additional 3 minutes. Remove from heat and add the powdered dressing, baking powder and kosher salt, stirring till incorporated.
Immediately pour the buffalo mixture over your popcorn. Use your two spoons to coat the popcorn and transfer to your prepared baking sheet. Bake for 15 minutes, stirring once or twice. Remove from oven and let cool.