Hot Honey Butter Popcorn (Printable version)

Crispy popcorn tossed with a sweet honey butter and a spicy chili kick.

# What You'll 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)
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 with lid.
02 - Once test kernels pop, add remaining kernels evenly. Cover pot leaving lid slightly ajar to release steam. Shake intermittently until popping slows to 2–3 seconds between pops. Remove from heat and transfer popcorn to a large bowl.
03 - Melt unsalted butter in a small saucepan over low heat. Stir in honey, hot sauce, and chili flakes if using until fully combined and warmed.
04 - Drizzle hot honey butter mixture evenly over popcorn. Toss thoroughly to coat all pieces. Sprinkle with fine sea salt and toss again.
05 - Serve immediately, adjusting seasoning or spice level to preference.

# Expert Advice:

01 -
  • The sweet and heat balance feels like a small revelation every single time you eat it.
  • It comes together in minutes, making it perfect for those moments when you need something special without the fuss.
  • It's the kind of snack that makes people ask what you did differently, and you get to share something you made yourself.
02 -
  • If you pour the hot coating over cooled popcorn, it won't coat evenly—timing matters, so work quickly.
  • Leaving the lid completely off lets kernels bounce out; slightly ajar is the sweet spot that keeps everything in the pot while letting steam escape.
03 -
  • If your popcorn sits for more than a few minutes, the coating will soften the kernels; make and serve in quick succession for maximum crispness.
  • Start with less hot sauce than you think you need—you can always drizzle more after tasting, but you can't undo too much heat.
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