Forget caramel corn. Honey popcorn is more simpler and just as tasty.
Ingredients:
- 2 tablespoons oil, such as 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
Instructions:
Step No.01
Preheat the oven to 250° Fahrenheit.
Line a large baking sheet with parchment paper.
Step No.02
To pop popcorn, heat oil in a large stockpot over medium-high heat and add 3 kernels. Once the popcorn kernels have popped, add the remaining kernels and cover. Remove from the heat and let it cool for 30 seconds.
Place the saucepan back on medium-high heat and leave the lid ajar, preferably to the side so that the oil does not splatter on you. Step away from the pot while the popcorn is popping.
When the popping slows to the point that you can hear individual kernels popping, remove the pot from the heat and allow it to continue popping for about 30 seconds.
Step No.03
To remove any kernels, slowly pour the popcorn onto a baking sheet, leaving unpopped kernels in the pot. Look through the popped popcorn and remove any unpopped kernels.
Step No.04
To make the honey coating, wipe off the saucepan and return it to the stove.
Place the honey and butter in the pot and heat on low. Stir with a flexible spatula and simmer for 1 minute.
Step No.05
To coat the popcorn, use the paper like a sling to pour it into the kettle. Return the parchment to the baking sheet.
Using a flexible spatula, begin at the bottom of the pot and scoop up the popcorn, folding it to coat it with the honey mixture. Scrape the sides and whisk from bottom to top until the popcorn is evenly coated and no liquid accumulates at the bottom. The popcorn will have a lustrous golden-yellow tint.
Return the coated popcorn to the parchment-lined baking sheet and spread it evenly with a flexible spatula. Sprinkle with 1/2 teaspoon kosher salt, if using.
Step No.06
Bake popcorn for 45 minutes, stirring every 15 minutes, until caramelized and crisp.
If you don’t bake the popcorn long enough, it will become chewy and soft. The popcorn is done when it smells like honey, has darkened somewhat, and feels dry and firm to the touch. It gets much crisper as it cools.
Let the popcorn cool for 15 minutes before breaking it into bite-sized portions or individual kernels. Allow to cool for about 30 minutes before serving or storing at room temperature in an airtight jar for up to 5 days.
Full Recipes:https://www.simplyrecipes.com/honey-popcorn-recipe-7970006