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Buttery Buffalo Popcorn (Video!)

Buttery Buffalo Popcorn

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


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.


  • 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
  • 1/3 cup popcorn kernels


  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.


  • 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 1/4-1/2 teaspoon cayenne pepper and if using unsalted butter, add 1/4 teaspoon of salt to the sauce.

Keywords: buffalo wing popcorn, stovetop popcorn