Sweet Honey Popcorn
Last week I already said I recently had a sudden urge to start popping popcorn myself. The first flavor I wanted to try out was honey popcorn. After trying out several recipes I came across Pat Daniels recipe which I adapted slightly to create my perfect honey popcorn.
Making Sweet Honey Popcorn
So here’s what I did…
In a saucepan start melting some butter.
Add your honey and salt and cook on a low heat.
Once the honey, salt and butter are nicely incorporated bring to a boil for one minute and take off the heat.
Pour the honey mixture over the popcorn.
Stir and toss to coat all of the popcorn.
Transfer the coated popcorn to a baking tray lined with parchment paper, spread evenly. Put into the oven and bake at 350°F/175°C for 10-15 minutes or until golden brown. Stir mixture every three or four minutes. Watch the popcorn carefully, it burns easily!
When the popcorn is nice and golden brown like this take it out of the oven and keep stirring the mixture every few minutes. As the mixture cools, the popcorn will get nice and crispy (no sticky honey fingers!).
You will end up with a nice bowl filled with honey popcorn. Doesn’t that look delicious?!
This popcorn deserves a closer look…
Oooh, don’t you just want to eat that right now?!
I can’t stop taking pictures every time I make this delicious honey popcorn…
| Prep Time | 5 minutes |
| Cook Time | 15 minutes |
| Servings |
quarts
|
- 2 quarts popped popcorn 175 g
- 3 tbsp butter 40 g
- 1/4 cup honey 85 g
- 1 tbsp water
- 1/4 tsp salt
Ingredients
|
|
- Put your popcorn in a large bowl and set aside.
- In a saucepan, melt butter over a low heat. Add the honey, water and salt and cook and stir over a low heat until all is nicely incorporated. Bring to a boil for one minute and take off the heat. Pour over popcorn, toss to coat and use a spoon to mix the honey mixture and coat all of the popcorn.
- Transfer the coated popcorn to a baking tray lined with parchment paper, spread evenly. Bake uncovered at 350°F/175°C for 10-15 minutes or until golden brown. Stir mixture every three or four minutes. Watch the popcorn carefully, it burns easily! Take out of the oven and keep stirring the mixture every few minutes. As the mixture cools, the popcorn will get nice and crispy.
Please note that the cup measurements in this recipe are approximate. I have added cups for those that prefer using cups. The recipe is most accurate using weights measurements.
All along i had wanted to know the procedures of sweet honey pop cones and your prescriptions have been helpful. But is it possible for me to mix honey, salt and butter first before making the cones then i get the honey mixture and stir it very well with the cone grains then i heat them at once to make pop cones? You know in Uganda we make them locally and its a good business venture. i wish to take it higher and skill the youth. Therefore i need your feed back please. Reference: this is how we make our local cones. we mix cooking vegetable oil with the cone~grains and heat for a short time.
Hi Ampaire: if I understand your question correctly (what are sweet honey pop “cones”?) and you’re referring to popcorn, the answer is NO. The corn kennels need to be popped first or they won’t pop at all if there’s anything more than corn kennels and oil in the pan. Follow the recipe, it’s a good one.
Hi Ampaire,
I haven’t tried to pop the corn kennels with other ingredients mixed into the oil myself. The only way to find out is to try it, but I’m afraid as Lenir says that the corns won’t pop.
Delicious! I used 3 Tbsp of honey and 4 Tbsp of earth balance, as for my intolerance to dairy. Added 1/8 tsp of cayenne and OUT OF THIS WORLD good! Thanks for the recipe. I saw some complicated caramel buffalo sauce popcorn on bon appetite the other day and wanted it without the complication of possibly failing at caramel and this was perfect!!!
Hi Nicolette, I’m happy to hear you enjoyed the recipe. Your additions sound delicious as well, I’ll be giving it a try 🙂
wow so delicious