Time 56m Yield 8 Number Of Ingredients 8 Steps:
Spray a large bowl with cooking spray. Fill with popcorn. Preheat oven to 300 degrees F (150 degrees C). Line a baking sheet with parchment paper or a silicone pad. Combine sugar and water in a saucepan and bring to a boil over medium-high heat. Cook, without stirring and swirling pan gently as needed, until sugar has melted and the caramel is a deep amber color, 8 to 12 minutes. Remove from heat. Stir Buffalo sauce and butter carefully into the caramel; it will spit and bubble and may form a ball. Return to heat; bring to a boil, stirring until caramel is dissolved, about 3 minutes. Remove from heat and stir in the baking soda and cayenne pepper. Pour spicy caramel mixture carefully over the popcorn. Toss to completely coat, guarding your hands from the hot caramel. Spread the coated popcorn onto the prepared baking sheet. Bake in the preheated oven until dry, 15 to 20 minutes. Let cool for 10 minutes; stir.
Time 10m Yield 4 to 6 servings Number Of Ingredients 8 Steps:
Stir the confectioners’ sugar, paprika, salt, garlic powder, cumin and cayenne together in a small bowl. Heat the coconut oil in a very large pot with a lid over medium heat. Add the popcorn and half of the sugar mixture, cover the pot and shake to coat. Add the remaining sugar mixture and continue to shake until well coated. Serve immediately.
Yield Makes 12 cups Number Of Ingredients 6 Steps:
Combine sugar, salt, garam masala, and cayenne in a large serving bowl. Heat oil in a large pot over medium-high heat until hot but not smoking. Add popcorn, and cover. Cook, shaking pot frequently, until corn has finished popping. Add to bowl, and toss.
Time 10m Yield 6 cups. Number Of Ingredients 6 Steps:
In a large resealable plastic bag, combine the sugar, chili powder, cinnamon, salt and cayenne pepper. Add popcorn. Spray popcorn with cooking spray. Seal bag and shake to coat.
Time 2m Yield 4-6 serving(s) Number Of Ingredients 6 Steps:
Combine all ingredients and pour over popcorn, toss to coat.
Time 10m Yield 5 Number Of Ingredients 4 Steps:
In 4-quart saucepan, heat oil over medium-high heat. Stir in sugar and chili powder. Add popcorn, and shake to coat popcorn evenly. Cover pan, and start shaking back and forth. Keep shaking to prevent popcorn and sugar from burning. After a few minutes, you will hear the popcorn start to pop. Keep shaking until the popping has slowed to once every 2 to 3 seconds. Remove from heat, and immediately pour into large bowl. Cool, stirring occasionally to break up clumps. Serve warm.
Yield Makes about 11 cups Number Of Ingredients 8 Steps:
Preheat oven to 250 degrees. Line 2 baking sheets with nonstick baking mats; set aside. In a large heavy-bottomed pot, heat oil over medium heat. Add 3 popcorn kernels and cover until they pop. Add remaining popcorn kernels, cover, and shake pot continuously over burner until popcorn is completely popped, 3 to 5 minutes. Transfer popcorn to large bowl; add peanuts and set aside. Combine butter, sugar, and corn syrup in a medium pot over medium heat. Cook, stirring occasionally until sugar has dissolved. Increase heat to medium-high, and cook, without stirring, until golden brown, about 5 minutes, swirling pot occasionally. Remove mixture from heat and quickly stir in salt and cayenne with a heatproof spatula or spoon. Immediately pour over popcorn mixture and stir to incorporate. Divide popcorn mixture evenly between baking sheets. Transfer to oven and bake, about 30 minutes, stirring occasionally. Let cool on sheet pans before breaking apart into clusters. Store popcorn in an airtight container for up to 1 week.
Time 17m Number Of Ingredients 4 Steps:
Put the oil in a large saucepan with a tight-fitting lid over a medium heat. Toss the popcorn kernels in the oil to coat. Put the lid on, and keep over a medium heat until you hear the first popcorn pop, then turn the heat to medium-low. When you begin to hear lots of popping, give the pan a shake. Continue to shake frequently until the popping stops. Turn off the heat and leave in the pan. Line a large baking tray with baking parchment. Put the sugar and 60ml water into a medium heavy-based saucepan and bring to the boil. Stir until the sugar has dissolved, then leave over a medium heat, without stirring, for 6-8 mins. It should start to turn into a golden caramel, swirl it around and add the butter - stand back as it may spit a little. Stir well until combined. Pour the caramel over the popcorn in the pan and stir immediately to coat the popcorn, being careful not to touch the hot caramel. Carefully transfer onto the lined baking tray and press down with the back of a spoon to spread evenly. Leave to cool for 5 mins, then break apart and eat.
More about “spicy sweet popcorn recipes”
Time 7m Number Of Ingredients 4 Steps:
Cook the microwave popcorn according to the packet instructions. Tip into a large bowl. Sprinkle over the spices, then pour over the agave syrup. Stir and serve warm or pour into a bag and take to work as an afternoon snack.
