Buffalo Wing Popcorn

• Nonstick vegetable oil spray
• 8 cups popped plain popcorn (from 1/2 cup kernels)
• 3/4 cup sugar
• 1/4 cup Frank's Red Hot Original sauce
• 3 tablespoons unsalted butter, cut into pieces
• 1 teaspoon kosher salt
• 1/2 teaspoons baking soda
• 1/4 teaspoons cayenne pepper

1. Preheat oven to 300u0b0. Line a rimmed baking sheet with parchment paper. Lightly coat parchment and a large bowl with nonstick spray; add popcorn to bowl. Set baking sheet aside.
2. Bring sugar and 1/4 cup water to a boil in a medium saucepan over mediumhigh heat, stirring to dissolve sugar. Boil, swirling pan occasionally, until caramel is a deep amber color, 10-12 minutes.
3. Remove from heat; stir in hot sauce and butter (mixture will bubble vigorously). Return to a boil and cook another 3 minutes. 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.
4. Spread out popcorn on prepared baking sheet and bake, tossing once, until dry, 15-20 minutes. Let cool.
5. Do ahead: Popcorn can be made 4 hours ahead. Store airtight at room temperature to keep out moisture.

vegetable oil spray, kernels, sugar, unsalted butter, kosher salt, baking soda, cayenne pepper

Taken from www.epicurious.com/recipes/food/views/buffalo-wing-popcorn-51263700 (may not work)