Hot Honey Butter Popcorn (Print Version)

Crispy popcorn tossed in honey, butter, and chili for a sweet and spicy snack experience.

# Components:

→ Popcorn

01 - 1/2 cup popcorn kernels
02 - 2 tablespoons vegetable oil (canola or sunflower)

→ Hot Honey Butter

03 - 4 tablespoons unsalted butter
04 - 3 tablespoons honey
05 - 1 to 1.5 teaspoons hot sauce (Sriracha or Frank's RedHot), to taste
06 - 1/2 teaspoon chili flakes (optional)
07 - 1/2 teaspoon fine sea salt

# Directions:

01 - Warm vegetable oil in a large heavy-bottomed pot over medium-high heat. Add two popcorn kernels and cover.
02 - When test kernels pop, add remaining kernels in a single layer. Cover pot with lid slightly ajar to release steam and shake occasionally until popping slows to 2–3 seconds between pops.
03 - In a small saucepan over low heat, melt butter then stir in honey, hot sauce, and chili flakes until thoroughly blended and warm.
04 - Transfer popped corn to a large bowl. Pour hot honey butter over it and toss to evenly coat. Sprinkle sea salt and toss again.
05 - Serve immediately, adjusting seasoning or spice level as preferred.

# Expert Advice:

01 -
  • The honey melts into the butter and clings to every kernel, so you get sweetness and heat in every handful.
  • It comes together faster than it takes to pop the corn, making it perfect for sudden cravings or last-minute gatherings.
02 -
  • The biggest mistake is pouring warm honey butter over cold popcorn—it won't coat evenly and will pool at the bottom instead of clinging to each kernel.
  • If you leave the pot lid on completely while popping, steam builds up and softens your popcorn before you can remove it; that tiny gap makes all the difference.
03 -
  • Buy popcorn kernels in bulk rather than microwave bags; they're cheaper, fresher, and give you control over how much oil and seasoning you actually use.
  • The moment you pour hot honey butter over warm popcorn, toss immediately—waiting even 30 seconds lets it start to set, making even coating nearly impossible.
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