If you’ve been looking for a just-right Honey Popcorn recipe, without having to scroll down forever just look at it, you’ve arrived!
Honey Popcorn is a more wholesome version of caramel corn, which uses honey in place of corn syrup.
Without further ado, here’s the Honey Popcorn recipe (a more compact, printable version appears below):
Honey Popcorn Recipe: Ingredients
- 1 stick butter
- 1c. light brown sugar
- ¼ c. honey
- 1/2 t. salt
- 1/2t. vanilla
- ¼ teaspoon baking soda
- 3 qts. popped popcorn
How to Make Honey Popcorn
- Preheat oven to 275 degrees.
- Grease a large baking sheet.
- In a large stockpot, gently melt the butter with the sugar, honey, and salt. Once the butter has melted, let it cook until it reaches the firm ball stage.
- Place pot on a potholder, and quickly stir in vanilla and baking soda. Working quickly, use a silicone spoonula to stir in the popcorn, and transfer the mixture to the baking sheet.
- Use buttered hands to even out the mixture.
- Bake 20 minutes. At minutes 7 and 14, use a metal spatula to flip and gently break up the corn.
- Once it’s cool, store in a large container with a fitted lid.
Honey Popcorn Printable Recipe
Honey Popcorn
Honey Popcorn is a more wholesome version of caramel corn, which uses honey in place of corn syrup.
Servings: 12
Calories: 150kcal
Cost: $4.25
Ingredients
- 1 stick butter
- 1 c. light brown sugar
- ¼ c. honey
- ½ t. salt
- ½ t. vanilla
- ¼ t. baking soda
- 3 its. popped popcorn
Instructions
- Preheat oven to 275 degrees. Grease a large baking sheet.
- In a large stockpot, gently melt the butter with the sugar, honey, and salt. Once the butter has melted, let it cook until it reaches the firm ball stage.
- Place pot on a potholder, and quickly stir in vanilla and baking soda. Working quickly, use a silicone spoonula to stir in the popcorn, and transfer the mixture to the baking sheet. Use buttered hands to even out the mixture.
- Bake 20 minutes. At minutes 7 and 14, use a metal spatula to flip and gently break up the corn.
- Once it’s cool, store in a large container with a fitted lid.
Honey Popcorn Tips for Success
- The way to make the most flavorful popcorn for this recipe is by using the stovetop pan, Whirlypop (view here). Use 1/2 cup of kernels.
- Try my caramel popcorn recipe, too (view here).
- Alternatively, 3 bags of microwave popcorn will work. Use one with less salt, and leave the salt out of the recipe.
- A tip from the Web Restaurant Store: “The firm ball stage forms at 245 degrees. At this temperature, sugar creates a solid ball when dripped into chilled water. This ball can be flattened with some pressure when squished between your fingers.” This recipe originally called for corn syrup. Honey may react a bit differently, such as crystallizing, but the honey crystals among the popped kernels is amazing.
- Do not refrigerate popcorn treats. The fridge is too humid for popcorn.
- If you’ve ever been the lucky recipient of a tin of popcorn from Harry & David, or a student fundraiser, I hope you kept the tin! It makes the best storage for homemade popcorn treats. Add a desiccant packet to make it last even longer.
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