Buffalo Popcorn Recipe

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Buffalo Popcorn has the spicy, tangy bite of buffalo wings, cool ranch flavor, and buttery crunch that makes popcorn so hard to stop eating!

Prep Time5

Cook Time15

Total Time20

Course: Snack

Cuisine: American

Keyword: spicy popcorn recipe

Servings: servings

Calories: 660kcal

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.

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.