Description
This delightful honey popcorn recipe combines the classic snack with a luscious honey butter glaze, baked to perfection for a crispy, caramelized treat. The natural sweetness of honey paired with a hint of salted butter creates an irresistible coating on freshly popped popcorn, perfect for snacking anytime.
Ingredients
Scale
Popcorn
- 2 tablespoons oil (canola, avocado, or coconut oil)
- 1/2 cup (104g) popcorn kernels
Honey Coating
- 1/2 cup honey
- 1/4 cup (56g) salted butter
- 1/2 teaspoon kosher salt (optional)
Instructions
- Preheat Oven: Preheat the oven to 250°F and line a large baking sheet with parchment paper to prepare for the caramelized popcorn later.
- Pop the Popcorn: Heat the oil in a large stockpot over medium-high heat. Add three popcorn kernels and cover. Once they pop, add the remaining kernels and cover again. Remove the pot from heat and rest for 30 seconds. Return the pot over medium-high heat with the lid slightly ajar to prevent splatters. Listen carefully and when popping slows significantly, remove the pot from the heat, letting it finish popping off heat for about 30 seconds.
- Discard Unpopped Kernels: Slowly pour the popcorn onto the prepared baking sheet, leaving the unpopped kernels in the pot. Remove any unpopped kernels visible among the popped popcorn.
- Make the Honey Coating: Wipe out the pot to remove any residues and place back on the stove over low heat. Add the honey and salted butter, stirring with a flexible spatula. Allow the mixture to simmer gently for 1 minute to combine.
- Coat the Popcorn: Using the parchment paper as a sling, transfer the popcorn back into the pot with the honey butter. Fold and stir carefully with a spatula from bottom to top until the popcorn is evenly coated in a glossy golden layer and no liquid pools remain. Transfer the coated popcorn back onto the parchment-lined baking sheet. Sprinkle with kosher salt, if desired.
- Bake: Bake the coated popcorn in the preheated oven for about 45 minutes, stirring every 15 minutes to ensure even baking. The popcorn is done when it has deepened to a caramel color, smells fragrant with honey, and feels dry and firm to touch.
- Cool and Serve: Allow the popcorn to cool for 15 minutes on the baking sheet, then break into bite-sized chunks or keep as individual kernels. For best texture, let it cool completely for about 30 minutes before serving or storing in an airtight container at room temperature for up to 5 days.
Notes
- Make sure to keep the pot lid slightly ajar while popping to avoid oil splatters.
- Stirring every 15 minutes during baking is key to achieving evenly caramelized popcorn.
- Use a flexible spatula for gently folding the honey mixture without breaking the popcorn.
- Don’t skip the baking step—it ensures the coating dries and crisps up instead of remaining chewy.
- You can substitute salted butter with unsalted butter and add salt separately if preferred.
- Store in an airtight container to maintain crispness for up to 5 days.
- Prep Time: 10 minutes
- Cook Time: 55 minutes
- Category: Snack
- Method: Baking
- Cuisine: American
Keywords: honey popcorn, caramel popcorn, sweet popcorn snack, homemade popcorn, baked popcorn, honey butter coating
