Honey Popcorn

1. Stage

Preheat the oven to 250°F.  Line a large baking sheet with parchment paper.

2. Stage

Pop the popcorn: Heat the oil in a large stockpot on medium-high heat and add 3 popcorn kernels to the pot. Once the popcorn kernels pop, add the remaining kernels and cover. Remove from the heat and let it rest for 30 seconds. Put the pot back on medium-high heat and set the lid ajar, preferably to the side so that the oil doesn’t splatter towards you. Step away from the pot while the popcorn is popping. When the popping slows enough that you can hear individual kernels popping, remove the pot from the heat and let it finish popping off the heat, about 30 seconds longer.

3. Stage

Discard any kernels: Slowly pour the popcorn onto the baking sheet, keeping unpopped kernels in the pot. Look through the popped popcorn and remove any additional unpopped kernels.

4. Stage

Make the honey coating: Wipe out the pot and set it back on the stove. Add the honey and butter to the pot and heat on low. Stir with a flexible spatula and simmer for 1 minute.

5. Stage

Coat the popcorn: Use the parchment as a sling to pour the popcorn into the pot. Return the parchment paper to the baking sheet. Using a flexible spatula, start at the bottom of the pot and scoop up use a folding motion to coat the popcorn with the honey mixture. Scrape the sides and continue stirring from the bottom to the top until the popcorn is evenly coated and no liquid is pooled at the bottom. The popcorn will be a glossy golden-yellow color. Dump the coated popcorn back onto the parchment-lined baking sheet and spread it out evenly with a flexible spatula. Sprinkle with 1/2 teaspoon of kosher salt, if using.

6. Stage

Bake: Bake until the popcorn has deepened to a caramel color and it feels dry and firm, about 45 minutes, stirring every 15 minutes. The popcorn will end up chewy and soft if not baked long enough. You can tell the popcorn is done when you can smell the honey, the popcorn has darkened slightly, and it feels dry and firm to the touch. It becomes even crispier as it cools. Let the popcorn cool for 15 minutes, then break the popcorn into bite-sized chunks or individual kernels. Once completely cool, about 30 minutes, serve or store at room temperature in an airtight container for up to 5 days. Love the recipe? Leave us stars and a comment below!