MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Buffalo Wing Popcorn
Categories: Appetisers, Chiles, Grains
Yield: 12 Servings

Nonstick spray
8 c Popped plain popcorn
3/4 c Sugar
1/4 c Frank's Red Hot Original
- sauce
3 tb Unsalted butter; in pieces
1 ts Kosher salt
1/2 ts Baking soda
1/2 ts Cayenne pepper

Set oven to 300?F/150?C.

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
mediumhigh heat, stirring to dissolve sugar. Boil, swirling pan
occasionally, until caramel is a deep amber color, 10 to
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 to 20 minutes. Let cool.

Do Ahead:

Popcorn can be made 4 hours ahead. Store airtight at room
temperature to keep out moisture.

Recipe by Claire Saffitz

Recipe FROM: Bon Appetit, Feb 2015

Formatted by: Dave Drum, Dec 15, 2015

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Greetings, Ben Collver

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