Ingredients 125 grams popcorn kernels 375 grams unsalted mixed nuts 200 grams granulated sugar 125 millilitres golden syrup 75 grams unsalted butter 75 millilitres FRANK'S RedHot® Original Cayenne Pepper Sauce, or Frank's RedHot® Xtra Hot Cayenne Pepper Sauce 1/2 teaspoon baking soda
directions To start, pre-heat the oven to 150°C, 300°F, Gas Mark 2. Pop the popcorn kernels according to package directions. Place the popcorn and nuts in large, well-greased roasting pan and warm them for 10 minutes in the oven whilst preparing glaze. In a large saucepan, combine the sugar, golden syrup, butter and Frank's RedHot® Original Cayenne Pepper Sauce. Bring to a full boil over a medium heat, stirring constantly. Without stirring, boil for a further 5 minutes. Remove from the heat and stir in the baking soda. Pour the hot syrup over the popcorn and nuts, stirring to coat well. Return to the oven and bake 20 minutes, stirring half-way through to break up. Remove from the oven, leave to cool completely and break apart. Store in an airtight container for up to 1 week and enjoy this buffalo popcorn whenever you like.