Buffalo Caramel Corn


Yield: 12 cups
Prep Time: 15 minutes
Cook Time: 25 minutes

125 grams un-popped popcorn
375 g 1 can unsalted mixed nuts
250 ml granulated sugar
125 ml golden syrup 
125 ml unsalted butter [or margarine]
75 ml Frank's RedHot® Original Cayenne Pepper Sauce
or Frank's RedHot® Xtra Hot Cayenne Pepper Sauce
2 grams baking soda


  • HEAT oven to 300°F (150°C). Pop popcorn according to
    package directions.
  • Place popcorn and nuts in large well-greased roasting pan.
    Heat 10 minutes while preparing glaze.
  • IN heavy 3-litre saucepan, combine sugar, corn
    syrup, butter and Frank's RedHot® Sauce.
  • Bring to a full boil over medium heat, stirring constantly.
    Without stirring, boil 5 minutes.
  • Remove from heat. Stir in baking soda.
  • POUR hot syrup over popcorn and nuts, stirring to coat
    well. Return to oven. Bake 20 minutes, stirring twice.
  • Remove from oven. Cool completely and break apart.
    Store tightly covered for 1 week.

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