Hot Honey Butter Popcorn (Printable Version)

Crispy popcorn coated in a sweet honey butter and spicy chili blend, ideal for snacks or gatherings.

# What You Need:

→ 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 (e.g., Sriracha, Frank's RedHot), adjust to taste
06 - 1/2 teaspoon chili flakes (optional)
07 - 1/2 teaspoon fine sea salt

# How To Make It:

01 - Heat vegetable oil in a large, heavy-bottomed pot over medium-high heat. Add a few popcorn kernels and cover the pot.
02 - Once the test kernels pop, add the remaining popcorn kernels in an even layer. Cover the pot, leaving the lid slightly ajar to release steam. Shake the pot occasionally until popping slows to 2 to 3 seconds between pops. Remove from heat and transfer popcorn to a large bowl.
03 - Melt butter in a small saucepan over low heat. Stir in honey, hot sauce, and chili flakes if using until fully combined and warmed through.
04 - Pour the hot honey butter sauce evenly over the popcorn and toss thoroughly to coat. Sprinkle sea salt and toss again.
05 - Serve immediately, adjusting seasoning or heat level as desired.

# Expert Tips:

01 -
  • The honey balances the heat perfectly, so it's addictive without being painful.
  • It comes together in 15 minutes but tastes like you've been working on it all day.
  • It's the kind of snack that disappears before you realize how much you've eaten.
02 -
  • Don't pour the hot honey butter over cold popcorn—the warmth is what helps the coating adhere and keeps the texture crispy.
  • If you find your popcorn turning soggy after a few minutes, it means too much liquid made it to the bowl; use a lighter hand with the honey butter next time and taste as you go.
03 -
  • Use a heavy-bottomed pot because it distributes heat evenly and prevents hot spots that would burn your kernels before others pop.
  • The small vent in the pot lid is non-negotiable—steam needs to escape, or you'll end up with chewy, disappointing popcorn instead of crispy kernels.
Return