Buffalo Popcorn
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Buffalo Popcorn has the spicy, tangy bite of buffalo wings, the cool ranch finish, and that buttery crunch that makes this popcorn so hard to stop eating!
Craving for more gourmet popcorn options? Make sure to try my recipes for Hurricane Popcorn, Wasabi Popcorn, and sweet & salty Instant Pot Kettle Corn too!
You’ll use Frank’s redhot sauce for heat, ghee for rich butter flavor and better crunch, chicken bone broth powder for that savory wing vibe, and ranch seasoning to pull it all together. It’s fast, flexible, and easy to adjust to your personal heat tolerance.
Why You’ll Love This Recipe
- Easy to make snack for game day or movie night
- It’s customizable to satisfy everyone’s taste preferences
- The rich, crunchy flavor has a punch of heat which is addictive
You’ll Also Love: Cheddar Cheese Popcorn
Ingredients
- Big bowl of popped popcorn (about 8 to 10 cups) – air popped, stove-top, or microwaved in a paper bag
- Ghee – keeps the popcorn crispier than melted butter (the dairy is removed)
- Frank’s redhot sauce, or hot sauce of your choice for that tangy kick of spice that you expect from Buffalo popcorn
- Chicken bone broth powder – this gives the popcorn it’s “chickeny” flavor and adds richness to the overall flavor
- Ranch seasoning powder – adds an herby flavor and helps to round out the flavors. Blue cheese powder would be an excellent substitute as well
Check out the printable recipe card below for the complete recipe and detailed instructions.
How To Make Buffalo Ranch Popcorn
Pop popcorn, warm the sauce mix, drizzle a little, toss well, repeat with remaining sauce mix, then dry it out on a sheet pan. That’s it. Okay, how about a few more details.
Heat the sauce mix ingredients in a small saucepan on the stove until melted, or in a small glass bowl in the microwave for 30 to 45 seconds depending on your microwave.
Mix together well, then drizzle over warm, popped popcorn.
Toss together gently, but thoroughly, until all popcorn kernels are coated. Taste after the first toss. Add additional hot sauce or cayenne pepper for more heat.
Use two bamboo spatulas or your hands, whatever works for you.
Spread the coated popcorn on a baking sheet in an even layer, and sprinkle with ranch seasoning. I did not measure, I just sprinkled to coat the top.
Bake at 275°F for about 15 to 20 minutes, stirring once halfway through.
Let it cool for a few minutes before serving. As it cools, the coating sets and the crunch gets stronger. Serve with ranch seasoning and cayenne powder on the side for those that might want to add more as they go.
You’ll Also Love: Taco Popcorn
Tips
- If you don’t have ghee, use melted butter and crisp in the oven for a longer time.
- If you don’t have bone broth powder, use a small pinch of chicken bouillon powder (taste carefully, it’s often saltier).
- If you don’t have ranch seasoning, mix dried dill, parsley, garlic powder, onion powder, and a little powdered buttermilk if you keep it on hand.
- For mild Buffalo Chicken Popcorn, use less buffalo sauce and lean on ranch seasoning and ghee for flavor. You still get tang and butter, just less burn.
- For a hotter bowl, don’t keep pouring in liquid sauce. That’s how you lose crunch. Instead, pick a hotter buffalo sauce from the start, or add dry heat at the end (cayenne, chipotle powder, or black pepper).
You’ll Also Love: Salsa Verde Popcorn
How To Store
- Once it’s fully cool, store it in an airtight container or a zip-top bag, with as much air pressed out as possible. It’s usually at its best for 1 to 2 days.
- If it softens, re-crisp it. Spread it on a baking sheet and warm it at 300°F for a few minutes, just until it perks back up. Let it cool again before eating, because the crunch returns as it cools.
- Do not store in the refrigerator. Cold air adds moisture and makes the seasonings taste dull.
More Buffalo Flavored Recipes
- Baked Buffalo Chicken Wings
- Buffalo Chicken Pizza
- 15-Minute Buffalo Chicken Phyllo Bites
- Buffalo Chicken Rangoons
- Buffalo Style Deviled Eggs
Did you try this recipe? I’d love to see it!
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Enjoy!!
Buffalo Popcorn Recipe
Equipment
Ingredients
- 10 cups popped popcorn about 9 ounces unpopped kernels
- 3 tablespoons ghee
- 2 tablespoon Frank's RedHot Sauce add more or less to your liking
- 1 tablespoon chicken bone broth powder
- 1 tablespoon ranch seasoning
- cayenne pepper optional – sprinkle on top for more heat
Instructions
- Heat the sauce mix ingredients in a small saucepan on the stove until melted, or in a small glass bowl in the microwave for 30 to 45 seconds depending on your microwave. Mix together well.
- Toss together gently, but thoroughly, until all popcorn kernels are coated. Taste after the first toss. Use two bamboo spatulas or your hands, whatever works for you. Add additional hot sauce or cayenne pepper for more heat.
- Spread the coated popcorn on a baking sheet in an even layer, and sprinkle with ranch seasoning. I did not measure, I just sprinkled to coat the top.
- Bake at 275°F for about 15 to 20 minutes, stirring once halfway through.
- Let it cool for a few minutes before serving. As it cools, the coating sets and the crunch gets stronger. Serve with ranch seasoning and cayenne powder on the side for those that might want to add more as they go.
Notes
- If you don’t have ghee, use melted butter and crisp in the oven for a longer time.
- If you don’t have bone broth powder, use a small pinch of chicken bouillon powder (taste carefully, it’s often saltier).
- If you don’t have ranch seasoning, mix dried dill, parsley, garlic powder, onion powder, and a little powdered buttermilk if you keep it on hand.
- For mild Buffalo Chicken Popcorn, use less buffalo sauce and lean on ranch seasoning and ghee for flavor. You still get tang and butter, just less burn.
- For a hotter bowl, don’t keep pouring in liquid sauce. That’s how you lose crunch. Instead, pick a hotter buffalo sauce from the start, or add dry heat at the end (cayenne, chipotle powder, or black pepper).
- Once it’s fully cool, store it in an airtight container or a zip-top bag, with as much air pressed out as possible. It’s usually at its best for 1 to 2 days.
- If it softens, re-crisp it. Spread it on a baking sheet and warm it at 300°F for a few minutes, just until it perks back up. Let it cool again before eating, because the crunch returns as it cools.
- Do not store in the refrigerator. Cold air adds moisture and makes the seasonings taste dull.
