Buffalo Spiced Brown Butter Kettle Corn Recipe
Active Prep: 10 min
Cook: 15 min
- 3 Tbsp. coconut oil (or other high-heat oil)
- 1/2 cup popcorn kernels
- 1/2 cup unsalted butter
- 1/2 cup brown sugar
- 2 tsp. water
- 4 Tbsp. Buffalo Wing Dry Sauce, divided
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This recipe offers a stovetop method for popping the popcorn. You can also use a popcorn maker according to the manufacturer’s directions then continue with the brown butter sauce directions. This popcorn is best enjoyed immediately as it doesn’t store well.
Place oil and popcorn kernels in a large stainless steel mixing bowl (6-quart or larger) and stir to coat kernels. Cover tightly with aluminum foil and poke a dozen 1/2-inch slits in the top with a knife. Place bowl on the stovetop over medium heat. Use a pair tongs to move the bowl back and forth over the flame constantly until the kernels finish popping, 3 to 4 min.
Remove from heat and set aside, keeping on the aluminum cover in tact. Melt butter in a large skillet over medium heat, stirring regularly until foam forms on the surface and the butter slightly browns, 5 to 7 min. Stir in brown sugar and water until the sugar is evenly incorporated, 2 to 3 min.
Remove aluminum foil cover from popcorn bowl and pour half of the popcorn into another large bowl. (Working in two bowls is important, as it will be difficult to fully coat the popcorn in one bowl without making a mess.) Working swiftly, add 2 Tbsp. of seasoning to each bowl. Pour half of the brown butter-sugar mixture into one bowl and toss until popcorn is coated. Repeat with the other bowl. Serve warm or at room temperature.
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