Hot ‘n’ Sweet Popcorn GF V
Recipe / Naomi Sherman
When I was a child, those bags of caramel-covered popcorn at the supermarket seemed like the most impossible luxury. As an adult, I totally understand why my mother refused to buy them for us. This deliciously sticky and salty snack is my adult version of those forbidden treats, but so much better. The hot honey gives the popcorn a beautiful blooming warmth and the sweet, salty flavours just bring it all together.
Makes: 8 cups
Hot Honey
200g honey
1 tbsp dried chilli flakes
1 tsp apple-cider vinegar
½ cup popcorn kernels
50g hot honey (recipe above)
1 tbsp coconut oil
Sea salt, to taste
1. Make the hot honey by combining the honey and chilli flakes in a small pot over medium heat until you start to see bubbles forming around the edges.
2. Remove from heat and let steep for at least 10 mins.
3. Add the apple-cider vinegar and then strain into a jug.
4. Pop your corn using a popcorn maker or pot (or buy microwave popcorn, I won't judge you).
5. Place popcorn in a large mixing bowl.
6. Heat the hot honey and coconut oil over medium-high heat until it starts to bubble.
7. Reduce down for a few mins, stirring so that it doesn't burn. You want it to be thick and sticky but not like caramel.
8. Pour it over the popcorn and stir well until it is all coated in the mixture.
9. Add sea salt to taste.
10. You can store this popcorn for a few days, but it really is best eaten fresh.
11. Leftover hot honey can be kept in a jar.
