- 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
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.
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.
- 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.
Calories: 429kcal | Carbohydrates: 38g | Protein: 3g | Fat: 31g | Saturated Fat: 16g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 60mg | Sodium: 526mg | Potassium: 111mg | Fiber: 4g | Sugar: 18g | Vitamin A: 721IU | Vitamin C: 10mg | Calcium: 10mg | Iron: 1mg