Buffalo Wing Popcorn

"To call this popcorn addictive is an understatement. It hits optimal levels of sweet, salty, and spicy!"
(makes 12 servings)

Nonstick veg. oil spray
8 cups popped plan popcorn (from 1/2 cup kernels)
3/4 cup sugar
1/4 cup water
1/4 cup Frank's Red Hot Original Sauce
3 T. unsalted Kerrygold* butter, cut into pieces
1 t. kosher salt
1/2 t. baking soda
1/4 t. cayenne pepper

Preheat oven to 300. Line a rimmed baking sheet wit parchment paper. Lightly coat parchment and a large bowl with spray; add popcorn to bowl. Set baking sheet aside. Bring sugar and water to a boil in a med. saucepan over med.-high heat, stirring to dissolve sugar. Boil, swirling pan occasionally, until caramel is a deep amber color, 10-12 mins. Remove from heat; stir in hot sauce and butter (mixture will bubble vigorously). Return to a boil and cook another 3 mins. Remove from heat; stir in salt, baking soda, and cayenne Working quickly (and carefully - caramel will be very hot), pour caramel mixture over popcorn and toss to coat. Spread out popcorn on prepared baking sheet and bake, tossing once, until dry, 15-20 mins. Let cool. You can make this 4 hour before THE GAME tomorrow, and store in an airtight container to keep out moisture.

"You don't have to figure out how it's going to happen. It may not work on paper; there may not be a logical solution. In the natural, you don't see a way, but that's not your job. Your job is to believe."

Have FUN today, and Happy Birthday, Peggy Perry!!!!

Love,

MM