Honey Popcorn

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.

5 from 47 votes

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Course: Snack

Cuisine: International

Prep Time: 10

Drying and cooling time: 30

Total Time: 40

Servings: servings

Calories: 407kcal

Author: Maretha Corbett

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.

Nutrition