Add the canola oil to a large saute pan (with a lid) and heat over medium high. Place one kernel of corn in the pan as it is heating.

Once the kernel pops, add the remaining kernels. As they are popping, gently shake the pan frequently to prevent burning.

Meanwhile, combine the melted butter and buffalo sauce. Mix well.

Once the popcorn has popped, transfer it to a large bowl and drizzle the butter mixture on top. Toss frequently so the mixture covers the popcorn evenly.

Finally, combine the salt and garlic and mix well. Sprinkle over the popcorn, tossing frequently.