Introduction

Honey popcorn is a delightful twist on a classic snack, combining the natural sweetness of honey with the crunch of freshly popped corn. This easy recipe makes a perfect treat for movie nights or whenever you crave a sweet and crunchy snack.

A close-up image filled edge to edge with golden-yellow and white popcorn showing fluffy, irregular shapes with some pieces having a light glossy coating, the kernels have small brown spots and open centers, creating a textured pattern of crunchy popped corn spread evenly without any container visible, all set against a white marbled background. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 tablespoons oil (canola, avocado, or coconut oil)
1/2 cup (104g) popcorn kernels
1/2 cup honey
1/4 cup (56g) salted butter
1/2 teaspoon kosher salt (optional)

Instructions

Step 1: Preheat the oven to 250°F and line a large baking sheet with parchment paper.
Step 2: Heat the oil in a large stockpot over medium-high heat. Add 3 popcorn kernels and cover. Once they pop, add the remaining kernels, cover with the lid slightly ajar, and remove from the heat for 30 seconds.
Step 3: Return the pot to medium-high heat with the lid ajar to avoid splatters. Step back and listen as the popcorn pops. When the popping slows, remove from heat and let it finish popping off the heat for about 30 seconds.
Step 4: Pour the popcorn onto the prepared baking sheet, leaving behind any unpopped kernels in the pot. Remove any additional unpopped kernels from the popcorn.
Step 5: Wipe out the pot and set it back on low heat. Add the honey and butter, stirring with a flexible spatula. Simmer for 1 minute.
Step 6: Using the parchment paper as a sling, pour the popcorn back into the pot with the honey mixture. Fold and stir gently from bottom to top until the popcorn is evenly coated and glossy, with no pooled liquid.
Step 7: Transfer the coated popcorn back onto the parchment-lined baking sheet. Spread it out evenly and sprinkle with kosher salt if desired.
Step 8: Bake for about 45 minutes, stirring every 15 minutes, until the popcorn darkens to a caramel color and feels dry and firm. It will become crispier as it cools.
Step 9: Let the popcorn cool on the baking sheet for 15 minutes, then break into bite-sized chunks. Cool completely for about 30 minutes before serving or storing.

Tips & Variations

Use coconut oil for a subtle tropical flavor that complements the honey.
Add a pinch of cinnamon or cayenne pepper to the honey mixture for a spicy twist.
Make sure to stir the popcorn during baking to prevent burning and ensure even coating.
If you prefer a less sticky coating, reduce the honey slightly.

Storage

Store cooled honey popcorn in an airtight container at room temperature for up to 5 days. To keep it crispy, avoid sealing it while still warm or humid. If it softens over time, re-crisp it in a low oven (250°F) for a few minutes before serving.

How to Serve

A close-up image of a large pile of yellowish popcorn with some brown kernels in a white bowl, with a woman's hand picking up a small bunch of popcorn from the top right side of the bowl. The bowl rests on a soft pink cloth with a few popcorn pieces scattered around. In the blurry background, two glasses with pinkish red liquid are visible on a white marbled surface. The scene is bright and well-lit with natural light, giving a fresh and inviting feel. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different sweetener instead of honey?

You can substitute maple syrup or agave nectar, but the flavor and texture may vary slightly. Honey gives a distinct taste and glossy finish that works best in this recipe.

Is it necessary to bake the coated popcorn?

Baking helps the honey coating dry and firm up, preventing the popcorn from becoming soggy. Without baking, the snack will be softer and less crisp.