Hot Honey Butter Popcorn (Printer-friendly)

Crispy popcorn with honey, butter, and a hint of chili for a flavorful snack.

# Ingredient List:

→ Popcorn

01 - 1/2 cup popcorn kernels
02 - 2 tablespoons vegetable oil (canola or sunflower)

→ Hot Honey Butter

03 - 4 tablespoons unsalted butter
04 - 3 tablespoons honey
05 - 1 to 1.5 teaspoons hot sauce (e.g., Sriracha, Franks RedHot), to taste
06 - 1/2 teaspoon chili flakes (optional)
07 - 1/2 teaspoon fine sea salt

# How-To Steps:

01 - Warm vegetable oil in a large, heavy-bottomed pot over medium-high heat. Add two popcorn kernels and cover tightly; when they pop, proceed to next step.
02 - Add the remaining kernels in a single layer. Cover the pot, leaving the lid slightly ajar to release steam. Shake pot intermittently while popcorn pops; once popping slows to 2 to 3 seconds between pops, remove from heat and transfer popcorn into a large bowl.
03 - In a small saucepan over low heat, melt butter. Stir in honey, hot sauce, and chili flakes if desired, blending until smooth and heated through.
04 - Drizzle the hot honey butter evenly over the popcorn. Toss thoroughly to ensure even coating. Sprinkle sea salt, toss once more to distribute seasoning.
05 - Enjoy immediately, adjusting hot sauce or chili flakes according to taste preferences.

# Expert Advice:

01 -
  • It comes together in the time it takes to watch previews, making it perfect when guests arrive unexpectedly.
  • The balance of honey's sweetness against chili heat makes every handful interesting, never boring.
  • You probably have everything in your kitchen right now, no special shopping required.
02 -
  • The biggest mistake is leaving the lid completely sealed, which creates steam buildup and makes popcorn soggy instead of crispy.
  • Toss the popcorn with the hot coating while the mixture is still warm, or it'll harden and clump instead of coating evenly.
03 -
  • Keep a close eye on the saucepan while warming the honey mixture—honey can scorch quickly, and even a slightly burned batch will taste noticeably bitter.
  • If you're making a vegan version, maple syrup works beautifully instead of honey, and the flavor shift is subtle enough to feel intentional rather than like a substitution.
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