Happy Super Bowl Sunday! Last year, I went all out and it was awesome. Wings, chili, cornbread, baked salami, deviled eggs – the spread was ludicrous and I retired from ever hosting a Super Bowl party again. This year, I wanted to keep things simple yet festive, so I decided to make this insanely addicting Buffalo Wing Popcorn. It’s like caramel corn with a spicy zing. And, I just couldn’t resist making my football deviled eggs again. This is a great dish to bring to a party – it’s easy enough and the caramel + buffalo wing flavor is a game-winning combination.

Buffalo Wing Popcorn

From Bon Appetit

Nonstick vegetable oil spray

8 cups popped plain popcorn (from ½ cup kernels)

¾ cup sugar

¼ cup hot sauce

3 tbs unsalted butter or margarine, cut into pieces

1 tsp kosher salt

½ tsp baking soda

tsp cayenne pepper

Preheat oven to 300°. Line a rimmed baking sheet with parchment paper or tin foil. Lightly coat parchment or foil and a large bowl or large nonstick pot with nonstick spray; add popcorn to bowl or pot.

Bring sugar and ¼ cup water to a boil in a small saucepan over medium-high heat. Boil, swirling pan occasionally, until caramel is a deep amber color, 10–12 minutes. Remove from heat; stir in hot sauce and butter (mixture will bubble). Return to a boil and cook another 3 minutes. Remove from heat and stir in salt, baking soda, and cayenne. Pour caramel mixture over popcorn and toss to coat. Spread out popcorn on prepared baking sheet and bake for 15–20 minutes. Let cool.