"Buffalo" Kettle Popcorn - sweet salty spicy

This popcorn is so addictive and perfect for movie or game night!   I've made it twice now, the original recipe (8 cups of popcorn) coats each kernel thoroughly and is a more assertive spicy caramel popcorn.  I was in the mood for something less sweet today, like kettle corn, so I doubled the popcorn.  

"Buffalo" Kettle Popcorn (sweet salty spicy)

Adapted from Bon Appetit

INGREDIENTS

16 cups popped popcorn (from 1 cup kernels)  Note: the original recipe uses 8 cups popped popcorn from ½ cup kernels.

¾ cup sugar

¼ cup Frank’s Red Hot Original sauce

3 tablespoons unsalted butter, cut into pieces

1 teaspoon kosher salt

½ teaspoon baking soda

¼ teaspoon cayenne pepper (optional)

Preheat oven to 300°. Line a rimmed baking sheet with parchment paper and lightly coat parchment with nonstick spray. Set baking sheet aside.

Bring sugar and ¼ cup water to a boil in a medium saucepan over medium-high heat, stirring to dissolve sugar. Boil until caramel is a deep amber, about 10 minutes.  Remove from heat; stir in hot sauce and butter (mixture will bubble). 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.  

Spread out popcorn on prepared baking sheet and bake, tossing once, until dry, 15–20 minutes. Let cool.  Popcorn can be made 4 hours ahead. Store airtight at room temperature to keep out moisture.