This easy honey popcorn recipe is the perfect homemade sweet popcorn - simple, natural and ridiculously moreish.
It comes together with just five simple ingredients and we’ve made it even easier by using microwave popcorn.
Ideal for movie nights, game days or whenever the snack craving hits.
Want to impress your foodie friends? Use Manuka honey, serve it in elegant little bowls or individual glasses and pair it with a trendy local craft beer.
(...call it something fancy like Manuka Honey-Infused Gourmet Popcorn...) 😜
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What's to love about this recipe
- Only 5 simple ingredients.
- Super quick and easy to make using microwave popcorn.
- All-natural flavours, no artificial additives.
- Sweet, crunchy and irresistibly moreish.
- Perfect for movie nights or game day snacks.
- Posh it up with Manuka honey.
Key ingredient notes and substitutions
Popcorn
We use plain, unflavoured microwave popcorn to keep things simple and quick.
If you prefer to pop your own, go ahead! You’ll need about 4 tablespoons of popcorn kernels to make 5 cups of popped popcorn.
Honey
You can use any runny honey you have on hand or go a little fancier with something like Manuka honey.
Just pick your favourite – they all work.
A note on the salt
We’ve left the salt to taste, as it will depend on whether you're using plain or salted popcorn and whether your butter is salted or unsalted.
Generally, we recommend going a little heavier on the salt, as it really helps to bring out the honey and buttery flavours.
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Step-by-step instructions
1. Preheat the oven to 150°C (300°F) and line a large baking tray with parchment paper.
2. Pop the microwave popcorn according to the package instructions and measure out five cups (or use about 4 tablespoons of kernels to make your own). Set aside.
3. In a large saucepan, add the butter and honey. Gently heat for 1-2 minutes, stirring, until the butter has fully melted and the mixture is warm and runny. Remove from the heat.
4. Stir through the vanilla extract and mix until everything is fully combined.
5. Pour the popcorn into the saucepan.
6. Using a spatula or large spoon, gently mix the popcorn with the hot honey sauce, making sure every kernel is coated and no sauce remains at the bottom of the pan. Use an up-and-over motion.
7. Add salt to taste.
8. Tip the coated popcorn onto the prepared baking tray and spread it out into a single layer, ensuring the kernels aren't overlapping.
9. Bake the popcorn in the preheated oven for 20-25 minutes, stirring every 10 minutes. Keep a close eye on it as it can brown quickly. If it starts to brown too fast, stir it and open the oven door slightly to cool it down.
10. Allow the popcorn to cool and dry for 10-15 minutes before transferring it to a bowl, individual bowls or paper bags. If some kernels are sticking together, gently separate them by hand or with a fork.
Top Tips
Use freshly popped popcorn
For the best texture and taste, use freshly popped popcorn. Stale popcorn can result in a less crisp snack.
Don’t boil the honey and butter
Gently heat them just until the butter melts. Boiling can cause separation and make the honey crystallise.
Coat evenly
Ensure the honey mixture evenly coats all the popcorn by stirring gently but thoroughly. This helps achieve a consistent flavour throughout.
Monitor the baking time
Keep a close eye on the popcorn while baking. Overbaking can lead to a burnt taste, so stir every 10 minutes and adjust the baking time as needed, or open the oven door a little.
Cool completely
Allow the popcorn to cool completely before storing. This prevents condensation, which can make the popcorn soggy.
Storage
For the best flavour and crunch, honey popcorn is best enjoyed fresh, within a few hours of making.
While it will still be fine the next day, like most popcorn, it will start to lose its crispness and become a little stale.
Store it in an airtight container to keep it as fresh as possible.
Recipe
Honey Popcorn
Equipment
- 1 large saucepan
Ingredients
- 5 cups popped, plain microwave popcorn - or pop your own with about 4 tablespoons of kernels
- 3 tablespoons (45g) butter - salted or unsalted
- ¼ cup honey
- 1 teaspoon vanilla extract
- salt to taste
Instructions
- Preheat the oven to 150°C (300°F) and line a large baking tray with parchment paper.
- Pop the microwave popcorn according to the package instructions and measure out five cups (or use about 4 tablespoons of kernels to make your own). Set aside.5 cups popped, plain microwave popcorn
- In a large saucepan, add the butter and honey. Gently heat for 1-2 minutes, stirring, until the butter has fully melted and the mixture is warm and runny. Remove from the heat.3 tablespoons (45g) butter, ¼ cup honey
- Stir through the vanilla extract and mix until everything is fully combined.1 teaspoon vanilla extract
- Pour the popcorn into the saucepan.Using a spatula or large spoon, gently mix the popcorn with the hot honey sauce, making sure every kernel is coated and no sauce remains at the bottom of the pan. Use an up-and-over motion.
- Add salt to taste.salt to taste
- Tip the coated popcorn onto the prepared baking tray and spread it out into a single layer, ensuring the kernels aren't overlapping.
- Bake the popcorn in the preheated oven for 20-25 minutes, stirring every 10 minutes. Keep a close eye on it as it can brown quickly. If it starts to brown too fast, stir it and open the oven door slightly to cool it down.
- Allow the popcorn to cool and dry for 10-15 minutes before transferring it to a bowl, individual bowls or paper bags. If some kernels are sticking together, gently separate them by hand or with a fork.
Notes
Top Tips
Use freshly popped popcorn
For the best texture and taste, use freshly popped popcorn. Stale popcorn can result in a less crisp snack.Don’t boil the honey and butter
Gently heat them just until the butter melts. Boiling can cause separation and make the honey crystallise.Coat evenly
Ensure the honey mixture evenly coats all the popcorn by stirring gently but thoroughly. This helps achieve a consistent flavour throughout.Monitor the baking time
Keep a close eye on the popcorn while baking. Overbaking can lead to a burnt taste, so stir every 10 minutes and adjust the baking time as needed, or open the oven door a little.Cool completely
Allow the popcorn to cool completely before storing. This prevents condensation, which can make the popcorn soggy.**Nutritional data disclaimer**
Please keep in mind that the nutritional information provided below is calculated by a third party and we cannot guarantee the accuracy. We try our best to give you the most accurate information, but we do not take responsibility for errors that may be present. Also, the nutritional value of the recipe may change depending on the exact brands and products used. We recommend that you consult with a qualified healthcare professional or registered dietitian for personalised advice on your dietary needs.
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