Honey Popcorn Recipe

5 from 3 votes

Fluffy, freshly popped corn coated in a rich, buttery honey caramel – a more-ishly crunchy, golden treat.

Prep Time5

Cook Time8

Total Time13

Course: confectionery

Cuisine: American, Australian, British

Servings:

Calories: 88kcal

Line a very large baking tray (or 2 x baking trays) with baking paper.
Place oil and first measure of butter in a medium heavy-based saucepan (that has a lid). Heat over medium/high heat until butter has melted and then add the popping corn kernels. Place lid on saucepan. Once corn is popping rapidly, turn heat down to low and keep saucepan over heat until popping slows. Turn heat off.
Once popcorn has cooled a little, transfer popcorn to a bowl. Make sure to remove any un-popped kernels. You should have about 10 cups of popcorn.
Add the sugar, second measure of butter and honey to the large saucepan. (Saucepan should be large enough to allow popcorn to be added once this mixture cooks).
Place saucepan over low heat, stirring, until sugar has dissolved. Bring to a steady simmer (you may have to raise heat to low-medium) and simmer for 5 minutes or until the mixture changes from a yellow colour to a more golden, light caramel colour.
Turn off heat and add popped corn to the mixture in the saucepan. Stir to ensure all of the popcorn is coated in the mixture.
Pour popcorn onto baking tray and allow to set at room temperature.
Once set, break apart into smaller pieces and store in an airtight container.

Storing: Store in an airtight container in a cool, dark place for up to 3 weeks.

Freezing: Not suitable.

Nutrition: The nutrition information is an automatically generated estimate and is not guaranteed to be accurate.