What happened to Honey Popcorn?

Honey popcorn never disappeared it just got overshadowed by commercial caramel corn and kettle corn. This homemade version brings back the pure, clean sweetness that made honey popcorn a beloved treat in the early 1900s.

Is honey good in popcorn?

Absolutely! Honey is excellent in popcorn because it provides natural sweetness without artificial flavors, contains beneficial antioxidants and creates a beautiful glossy coating when properly prepared. Unlike refined sugar, honey adds complexity and depth to the flavor profile.

Is Honey Popcorn a thing?

Yes honey popcorn is definitely a thing! It's been a popular homemade treat for over a century and remains a favorite at farmers markets, specialty stores and homemade gift exchanges. Many people just don't realize how easy it is to make at home.

Can you put hot honey on popcorn?

Yes but with technique! The honey mixture should be warm enough to coat evenly (about 1-minute simmer) but not so hot that it burns. The key is working quickly to coat all kernels before the mixture cools and thickens.

Honey Popcorn Recipe: Easy Homemade (5 Ingredients)

Description

Transform ordinary popcorn kernels into golden, crispy honey-coated clusters with this foolproof recipe. Using just 5 simple ingredients, create a sweet and salty snack that’s perfect for movie nights, parties, or homemade gifts. The secret is the low-temperature baking method that ensures perfect crispiness every time.

Ingredients

Scale

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)

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Instructions

Prepare: Preheat oven to 250°F. Line a large baking sheet with parchment paper.
Pop the popcorn: Heat oil in a large stockpot on medium-high heat. Add 3 popcorn kernels to test. Once they pop, add remaining kernels and cover. Remove from heat for 30 seconds. Return to medium-high heat with lid ajar. When popping slows to individual kernels, remove from heat and let finish popping for 30 seconds.
Remove unpopped kernels: Pour popcorn onto baking sheet, leaving unpopped kernels in pot. Remove any additional unpopped kernels from popped corn.
Make honey coating: Clean pot and return to stove. Add honey and butter, heat on low while stirring with flexible spatula. Simmer for 1 minute.
Coat popcorn: Pour popcorn back into pot using parchment as sling. Using folding motion with spatula, coat popcorn evenly from bottom to top until glossy golden-yellow with no liquid pooled at bottom.
Bake: Spread coated popcorn on parchment-lined baking sheet. Sprinkle with salt if using. Bake 45 minutes, stirring every 15 minutes, until caramel-colored, dry and firm.

Cool and serve: Let cool 15 minutes, then break into bite-sized chunks. Cool completely (30 minutes total) before serving or storing.

Notes

The popcorn is done when it smells intensely of honey, has darkened slightly and feels dry and firm to touch
Popcorn becomes crispier as it cools
Using low heat for the honey mixture prevents burning
Store in airtight container at room temperature for up to 5 days

Do not refrigerate as it will make popcorn soggy

Prep Time: 15 minutes
Cook Time: 50 minutes (5 minutes popping + 45 minutes baking)
Category: Snack
Method: Stovetop + Baking
Cuisine: American

Nutrition

Serving Size: 1 cup
Calories: 145
Sugar: 16g
Sodium: 150mg
Fat: 6g
Saturated Fat: 3g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 24g
Fiber: 2g
Protein: 2g
Cholesterol: 8mg