Hot Honey Popcorn
SIlightly more complex to make than normal popcorn, but well worth it
Servings: 1 person
Ingredients
- 50 g popcorn kernels or 1 standard microwave bag, plain
- 2 tbsp neutral oil or coconut oil for popping
- 3 tbsp honey
- ½ –1 tsp chilli flakes to taste
- ¼ tsp cayenne or Aleppo pepper optional
- ½ tsp apple cider vinegar or lemon juice
- ½ tsp fine sea salt plus more to finish
Instructions
Pop the corn
- Heat oil in a large, lidded pan over medium-high.
- Add 2–3 kernels; when they pop, add the rest and cover.
- Shake occasionally until popping slows to a few seconds between pops.
- Tip into a very large bowl.
Make the hot honey
- In a small saucepan on low heat, warm honey with chilli flakes and cayenne.
- Let it gently infuse for 2–3 minutes — do not boil.
- Stir in vinegar/lemon juice, salt, and butter (if using).
Dress the popcorn
- Drizzle hot honey slowly over popcorn while tossing constantly.
- Season with a pinch more salt.
Set the glaze (important)
- Spread popcorn on a baking tray.
- Bake at 160°C (fan 140°C) for 8–10 minutes, stirring once.
- This dries the coating and keeps it crisp.
Cool & finish
- Let cool for 5 minutes — it’ll crisp further.
- Taste and adjust salt or chilli.