Honey Popcorn
User Reviews
5
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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
Description
The Honey Popcorn recipe starts with popping plain popcorn, either from microwave bags or kernels. A saucepan warms butter and honey just until melted and smooth, then vanilla extract is stirred in. The popcorn is tossed gently with this mixture ensuring each kernel is coated. A light seasoning of salt balances the sweetness.
To set the coating and achieve a crisp texture, the popcorn is spread on a parchment-lined baking tray and baked at a low 150°C for 20 to 25 minutes, stirring every 10 minutes. This careful baking prevents any burning or crystallization of honey, maintaining a pleasant crunchy texture throughout.
Once cooled, the popcorn makes a sweet snack with a subtle vanilla aroma and rich honey sweetness. It is suitable for sharing or as a treat alongside evening beverages or light parties. Storing the cooled popcorn in an airtight container maintains crispness.
For best results, use fresh popcorn and avoid overheating the honey mixture to prevent crystallization. Stir gently but thoroughly to evenly coat all kernels and watch closely during baking to avoid burning.
Ingredients
- 5 cups Popcorn or pop your own with about 4 tablespoons of kernels, popped, plain, microwave
- 3 tablespoons butter salted or unsalted, 45g
- ¼ cup honey
- 1 teaspoon vanilla extract
- salt to taste
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
- Use freshly popped popcorn for best texture and crunch.
- Heat butter and honey gently to avoid boiling or crystallizing the honey.
- Stir popcorn gently to ensure even coating of honey mixture.
- Monitor closely during baking, stirring every 10 minutes to prevent burning.
- Allow popcorn to cool fully before storing to keep it crisp.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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