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Home » Recipes » Gluten Free

Buttery Buffalo Popcorn

Published: Sep 30, 2016 · Modified: Jan 12, 2021 by Coley · This post may contain affiliate links.

Jump to Recipe

Happy rainy Friday! If you live anywhere along the east coast, you've likely been drowning in windy, nasty weather all week. ☔️???? Here in New Jersey, the weather reports all indicate that the rain won't be letting up anytime soon. I have to say, though, it's actually nice to have a rainy weekend on the horizon. There's less pressure to go out and do something because everyone just wants to hunker down and do nothing. I love activities, but man, I really love doing absolutely nothing, and it seems like such a rarity these days.

For a lot of folks, "doing nothing" on the first weekend in October pretty much equates to watching a lot of football. And while I can't say that's quite how I'll be spending my weekend, I do have a recipe that's the perfect snack for both football-watching and nothing-doing alike. Buttery. Buffalo. Popcorn. YES.

Buttery Buffalo Popcorn (Video!)

It's spicy, tangy, and just a little bit sweet; a flavor profile I picked up from an iconic local dive bar that's known for their sweet take on buffalo wings. If you're from South Jersey, you definitely know I'm talking about the Pic-a-Lilly, and if you don't, you need to go find out STAT. That little hint of sweetness calms down the spice and gives that addictive sweet-and-salty quality that you just can't get enough of.

In addition to the spicy, tangy and sweet notes, this popcorn is also super buttery. Not only is butter a key ingredient in buffalo sauce, but butter and popcorn are well known best friends.

This recipe makes enough for two people, but I can easily polish off a batch on my own. It can be scaled up to serve more, but I highly recommend doubling - or even tripling - the recipe, even if it's only for two (or, um, one if you're me). You won't be able to stop eating it, and by eating, I mean shoveling it into your mouth like a lunatic (guilty).

Buttery Buffalo Popcorn (Video!)

One Year Ago: How to Pickle Anything
And Florence, Italy

Popped corn in a small wooden bowl.

Print

Buttery Buffalo Popcorn

Buttery Buffalo Popcorn (Video!)
Print Recipe

It's spicy, tangy, and just a little bit sweet; a flavor profile I picked up from an iconic local dive bar that's known for their sweet take on buffalo wings. That little hint of sweetness calms down the spice and gives that addictive sweet-and-salty quality that you just can't get enough of.

  • Author: Nicole Gaffney (ColeyCooks.com)
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Total Time: 25 minutes
  • Yield: 2 servings 1x
  • Category: snack
  • Method: stovetop
  • Cuisine: american

Ingredients

Scale
  • 2 tablespoons honey
  • 2 tablespoons hot sauce (recommended: Frank’s Red Hot)
  • 4 tablespoons plus 1 tablespoon salted Finlandia butter, divided
  • 1 tablespoon vegetable oil
  • ⅓ cup popcorn kernels

Instructions

  1. Preheat the oven to 300 degrees. 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.
  2. 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.
  3. 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 the popcorn in the oven allows it to dry out a bit and helps the seasoning to adhere. This step can be omitted if desired, however it will result in a wetter consistency. For a spicier popcorn, add ¼-1/2 teaspoon cayenne pepper and if using unsalted butter, add ¼ teaspoon of salt to the sauce.

Nutrition

  • Serving Size: 2
  • Calories: 693
  • Sugar: 38.7 g
  • Sodium: 580.9 mg
  • Fat: 60.1 g
  • Trans Fat:
  • Carbohydrates: 42.9 g
  • Protein: 1.6 g
  • Cholesterol: 122.1 mg

Keywords: buffalo wing popcorn, stovetop popcorn

Did you make this recipe?

Please leave a review and star rating ⭐️ to help other cooks!

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  1. Bill

    September 30, 2016 at 2:51 pm

    Corn has kernels, the army has colonels.

    Reply
    • Coley

      September 30, 2016 at 4:57 pm

      haha! this is true.

      Reply
  2. Mary Ann | The Beach House Kitchen

    October 04, 2016 at 8:02 pm

    NEED to try this ASAP Coley!! Sounds addictive!

    Reply
    • Coley

      October 05, 2016 at 1:06 pm

      Yes!! It's sooo good. 🙂

      Reply
  3. Wilmer Stacer

    September 28, 2020 at 5:54 am

    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.

    Reply
    • Coley

      October 19, 2020 at 4:37 pm

      Thank you for pinning!

      Reply

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I'm Nicole Gaffney, but my friends all call me Coley. You should, too! I'm a chef and recipe developer specializing in coastal Italian cooking. Welcome to Coley Cooks! About Nicole Gaffney

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