Honey Popcorn
User Reviews
5.0
141 reviews
Excellent
-
Prep Time
10 mins
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Drying and cooling time:
30 mins
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Total Time
40 mins
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Servings
2 servings
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Calories
407 kcal
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Course
Snacks
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Cuisine
International
Honey Popcorn
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This easy honey popcorn recipe is the perfect homemade sweet popcorn - simple, natural and ridiculously moreish. It comes together with just five simple ingredients and we’ve made it even easier by using microwave popcorn.
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Ingredients
- 5 cups popped, plain microwave popcorn or pop your own with about 4 tablespoons of kernels
- 3 tablespoons (45g) butter salted or unsalted
- ¼ cup honey
- 1 teaspoon vanilla extract
- salt to taste
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Instructions
- Preheat the oven to 150°C (300°F) and line a large baking tray with parchment paper.
- Pop the microwave popcorn according to the package instructions and measure out five cups (or use about 4 tablespoons of kernels to make your own). Set aside.
- In a large saucepan, add the butter and honey. Gently heat for 1-2 minutes, stirring, until the butter has fully melted and the mixture is warm and runny. Remove from the heat.
- Stir through the vanilla extract and mix until everything is fully combined.
- Pour the popcorn into the saucepan.Using a spatula or large spoon, gently mix the popcorn with the hot honey sauce, making sure every kernel is coated and no sauce remains at the bottom of the pan. Use an up-and-over motion.
- Add salt to taste.
- Tip the coated popcorn onto the prepared baking tray and spread it out into a single layer, ensuring the kernels aren't overlapping.
- Bake the popcorn in the preheated oven for 20-25 minutes, stirring every 10 minutes. Keep a close eye on it as it can brown quickly. If it starts to brown too fast, stir it and open the oven door slightly to cool it down.
- Allow the popcorn to cool and dry for 10-15 minutes before transferring it to a bowl, individual bowls or paper bags. If some kernels are sticking together, gently separate them by hand or with a fork.
Notes
- For the best texture and taste, use freshly popped popcorn. Stale popcorn can result in a less crisp snack.
- Gently heat them just until the butter melts. Boiling can cause separation and make the honey crystallise.
- Ensure the honey mixture evenly coats all the popcorn by stirring gently but thoroughly. This helps achieve a consistent flavour throughout.
- Keep a close eye on the popcorn while baking. Overbaking can lead to a burnt taste, so stir every 10 minutes and adjust the baking time as needed, or open the oven door a little.
- Allow the popcorn to cool completely before storing. This prevents condensation, which can make the popcorn soggy.
Nutrition Information
Show Details
Calories
407kcal
(20%)
Carbohydrates
60g
(20%)
Protein
4g
(8%)
Fat
19g
(29%)
Saturated Fat
11g
(55%)
Polyunsaturated Fat
1g
Monounsaturated Fat
5g
Trans Fat
1g
Cholesterol
46mg
(15%)
Sodium
141mg
(6%)
Potassium
127mg
(4%)
Fiber
4g
(16%)
Sugar
37g
(74%)
Vitamin A
589IU
(12%)
Vitamin C
0.2mg
(0%)
Calcium
10mg
(1%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 2servings
Amount Per Serving
Calories 407 kcal
% Daily Value*
| Calories | 407kcal | 20% |
| Carbohydrates | 60g | 20% |
| Protein | 4g | 8% |
| Fat | 19g | 29% |
| Saturated Fat | 11g | 55% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 1g | 50% |
| Cholesterol | 46mg | 15% |
| Sodium | 141mg | 6% |
| Potassium | 127mg | 3% |
| Fiber | 4g | 16% |
| Sugar | 37g | 74% |
| Vitamin A | 589IU | 12% |
| Vitamin C | 0.2mg | 0% |
| Calcium | 10mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
141 reviews
Excellent
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