Buttery Buffalo Popcorn
This Honey Butter Buffalo Popcorn is spicy, tangy and has that irresistible sweet-and-salty quality that makes it impossible to stop eating. Make it for your next game day or anytime you are craving a tasty snack!
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Nothing beats a good snack on game day, and this one takes inspiration from our favorite wings at the Pic-a-Lilly in South Jersey (IYKYK). It’s spicy, tangy, and a little bit sweet, just like those wings. That hint of sweetness calms the spice and gives it that addictive balance of sweet and salty that keeps you reaching for more.
It’s also super buttery and rich because not only is butter a key ingredient in buffalo sauce, but butter and popcorn are well-known best friends.
The key to popping popcorn successfully on the stove is managing the heat. It needs to be screaming hot to start popping, but then lower the heat so it doesn’t burn. It’s also important to allow some steam to escape as it pops.
The buffalo wing popcorn gets baked after being tossed with the honey buffalo butter so that it sticks and some of the moisture evaporates, leaving a crunchy, flavorful coating.
Make it for the big game or just a casual movie night at home. It's an easy snack that everyone will love!!
What is Buffalo Sauce?
Buffalo sauce is a simple mixture of hot sauce and melted butter that originated in Buffalo, New York, where it’s used to coat crispy fried chicken wings. The combination creates a tangy, spicy, and buttery flavor that’s become an American classic.
Want more game day recipes? These loaded Irish Nachos, my saucy Blackened Fish Sliders, or this cozy Black Bean Soup with Bacon and Beer.
Why This Recipe Works
- The balance of butter, hot sauce, and honey in the sauce is just right.
- Managing the heat allows the popcorn kernels to pop evenly without burning.
- Baking the popcorn after tossing with the sauce helps it dry out slightly so it stays crunchy.
Ingredient Notes
Hot sauce - Franks Red Hot is the recommended sauce for this since it’s nice and thick. Avoid thin, watery sauces that won’t cling well. Sriracha can work in a pinch.
Honey - Adds sweetness that balances out the heat.
Butter - Use salted butter for a good balance of salty and sweet.
Popcorn kernels - Fresh, high-quality kernels pop up light and airy. Avoid older kernels, which may not pop fully.
*Find the full ingredient list in the recipe card below!
Helpful Equipment
- Large pot with lid
- Baking sheet
- Small saucepan
- Measuring cups and spoons
- Wooden spoon
- Large bowl
Step by Step Instructions
- Preheat the oven to 300°F.
- Pour the honey and hot sauce into a small saucepan over medium heat and bring to a simmer.
- As soon as it begins to bubble, turn off the heat and stir in 4 tablespoons of butter until melted. Set aside.
- Heat the oil and remaining tablespoon of butter in a large pot over medium-high heat. Add the popcorn kernels, give the pot a shake, then cover and turn the heat down to medium.
- Wait for the kernels to begin popping and give the pot an occasional shake to help the process along. Once popping starts, crack the lid slightly to allow steam to escape.
Pro Tip: Allowing steam to vent prevents the popcorn from becoming chewy. It helps maintain that light, crunchy texture.
- When the popping slows to a few seconds between pops, remove the lid and pour the buffalo sauce all over the popcorn.
- Stir until all kernels are evenly coated, then transfer to a baking sheet and spread out into an even layer.
- Bake for exactly 10 minutes, then remove from the oven and let cool slightly before serving.
Tips for Success
- Baking helps the popcorn stay crisp and keeps the sauce from making it soggy.
- For a spicier popcorn, add ¼–½ teaspoon cayenne pepper to the sauce.
- If using unsalted butter, add ¼ teaspoon salt.
- Watch your heat carefully when popping corn, it should be super hot at the beginning and then turned down to medium.
- For a double batch, just double the sauce and popcorn amounts and use a bigger pot for the popcorn.
Variations
- Make another batch of popcorn and toss it with blue cheese crumbles or ranch dressing powder to go along with the buffalo wings inspired flavor.
- Mix in toasted nuts or pretzels for a fun party mix.
- Try adding a drizzle of maple syrup instead of honey for a different kind of sweetness.
- Try other thick hot sauces like sriracha or gochujang.
Serving Suggestions
Serve this spicy popcorn alongside other salty snacks like these crispy Beer Batter Shrimp, meaty Picadillo Empanadas, flavorful Cajun Fish Cakes or crunchy Crispy Baked Chickpeas.
This crunchy popcorn makes the best movie night snack or anytime you’re craving something salty and crunchy!
How to Store and Reheat
This is best served and eaten right away. Store any leftover popcorn in an airtight container at room temperature for up to 3 days. To crisp it back up, spread it on a baking sheet and warm it in a 250°F oven for 5-7 minutes. Avoid microwaving, as it will make the popcorn chewy.
FAQs
Can I make this with buffalo popcorn recipe with pre-popped corn?
Yes, you can start with plain bagged or air-popped corn. Just skip the popping step and go straight to tossing with the sauce.
Reduce the hot sauce or add more butter and honey to mellow the heat while keeping that tangy flavor.
Yes, for a lighter version, replace the butter with olive oil, but note the flavor won’t be as rich.
Buffalo seasoning is a dry spice mixture, while buffalo wing sauce is made from butter and hot sauce. This recipe uses the classic saucy version.
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Popcorn with Buffalo Honey Butter
Ingredients
- 2 tablespoons honey
- 2 tablespoons hot sauce recommended: Frank’s Red Hot
- 4 tablespoons salted butter (plus 1 tablespoon), divided
- 1 tablespoon vegetable oil
- ⅓ cup popcorn kernels
Instructions
- Preheat the oven to 300℉.
- Pour the honey and hot sauce in a small pot over medium heat and bring up to a simmer.
- As soon as it begins to bubble, turn off the heat and stir in 4 tablespoons of butter until melted. Set aside.
- Heat the oil and remaining tablespoon of butter in a large pot over medium high heat. Add the popcorn kernels, give the pot a shake, then cover and turn the heat down to medium.
- Wait for the kernels to begin popping and give the pan a shake every so often to help the process along. Once the kernels begin to pop, crack the lid open a tiny bit to allow some steam to escape.
- Once the popping slows to a few seconds between pops, remove the lid and pour the buffalo sauce all over.
- Stir until all kernels are evenly coated with sauce, then transfer to a baking sheet and spread out into an even layer.
- Bake for exactly 10 minutes, remove from the oven and let cool. Serve warm.
Notes
- Baking helps the popcorn stay crisp and keeps the sauce from making it soggy.
- For a spicier popcorn, add ¼–½ teaspoon cayenne pepper to the sauce.
- If using unsalted butter, add ¼ teaspoon salt.
- Watch your heat carefully when popping corn, it should be super hot at the beginning and then turned down to medium.
- For a double batch, just double the sauce and popcorn amounts and use a bigger pot for the popcorn.
Hope you dont mind, but i have pinned these pictures on Pintrest with the recipe. I tried it and loved it, the popcorn seems to much noisier though or is that just me. By the way your videos not working.
Thank you for pinning!
NEED to try this ASAP Coley!! Sounds addictive!
Yes!! It's sooo good. 🙂
Corn has kernels, the army has colonels.
haha! this is true.