Honey Popcorn
Rédacteur en chef
Abuja, Nigeria ·
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Abuja, Nigeria ·
Popcorn popped on the hob, coated in a honey and butter mixture and baked briefly so the coating sets crisp rather than staying sticky. No country is claimed. **This page had no recipe card in the source**, only an article about why honey popcorn is good. The ingredients and method below have been reconstructed from what that article describes, and that is flagged rather than hidden. The technique the article gets right is the baking step, and it is the difference between honey popcorn and sticky popcorn. Honey poured over popcorn stays tacky, because honey is around eighteen per cent water. Spreading the coated popcorn on a tray and baking it at a low temperature drives that water off, and the sugars set into a thin brittle shell. Ten to fifteen minutes at a low heat, turned once or twice, is enough. Its other observation is also true: honey helps salt adhere to the popcorn, which distributes the seasoning far more evenly than salt sprinkled onto dry kernels, most of which falls to the bottom of the bowl. Popcorn itself is indigenous to the Americas, maize was domesticated in Mexico and popping varieties are ancient there. Maize is now grown and eaten across Africa, but popcorn as a snack came the other way.
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Warm the oil in a large heavy pot over medium heat with three kernels in it, lid on. When those three pop, the oil is at temperature.
Tip in the rest of the kernels, cover, and shake the pot occasionally until the popping slows to a few seconds between pops. Take it off the heat immediately.
Set the oven to 250°F / 120°C and line a large baking tray with parchment.
Warm the honey, butter and salt together in a small pan until the butter has melted and the mixture is smooth and pourable.
Pour the honey mixture over the popcorn in a large bowl and turn it through thoroughly, so every piece is lightly coated rather than a few being drenched.
Spread the coated popcorn in a single layer on the tray.
Bake for 10 to 15 minutes, turning it once or twice. This drives off the water in the honey so the coating sets crisp instead of staying tacky.
Cool completely on the tray before serving, it crisps further as it cools.
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