Honey Popcorn

5 from 47 votes

Easy honey popcorn made with microwave popcorn, butter, honey and vanilla, then baked briefly until crisp. A sweet homemade popcorn recipe for movie nights and snack bowls.

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Prep Time:10

Drying and cooling time:30

Total Time:40

Course: Snack

Cuisine: International

Keyword: honey popcorn, honey popcorn recipe, honey butter popcorn, sweet popcorn recipe

Servings: servings

Calories: 407kcal

Equipment

1 large saucepan
1 large baking tray

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 baking paper.
Pop the microwave popcorn according to the packet instructions. Measure out 5 cups of popped popcorn and remove any unpopped kernels.
5 cups popped, plain microwave popcorn
Add the butter and honey to a large saucepan. Warm gently for 1-2 minutes, stirring, until the butter has melted and the mixture looks smooth and runny. Do not boil.
3 tablespoons (45g) butter, ¼ cup honey
Remove from the heat and stir in the vanilla.
1 teaspoon vanilla extract
Add the popcorn to the saucepan. Gently fold it through the honey butter using an up-and-over motion until the popcorn is evenly coated and no honey mixture is pooling at the bottom.
Add salt to taste. Start with a small pinch if your popcorn or butter is already salted.
salt to taste
Tip the coated popcorn onto the prepared baking tray and spread it out into a thin, even layer. Try not to leave big clumps, so the popcorn dries evenly.
Bake for 20-25 minutes, stirring every 10 minutes, until the popcorn looks lightly golden and less wet. Watch it closely near the end because honey can catch quickly.
Leave the popcorn on the tray for 10-15 minutes to cool and dry. It will crisp more as it cools. Break up any clusters before serving.

Notes

Remove unpopped kernels before coating.
Do not boil the honey and butter; warm only until melted and smooth.
Spread the popcorn out well before baking.
Cool completely before storing.
Best eaten the day it is made.

Nutrition