I’ve always been a huge fan of sweet and salty snacks, and this honey butter popcorn is one of my absolute favorites! It’s budget-friendly, super easy to make, always a hit with my kids, and perfect for movie nights.
Sweet And Salty Popcorn
I’ve made this sweet and salty popcorn plenty of times, and over time, I’ve picked up a few tips that take it from good to absolutely AMAZING.
In my opinion, it’s all about finding the right butter to honey balance and tossing the popcorn well in the honey butter mixture to coat every piece. Those little tricks change everything.
It’s a simple snack, but when you get it right, it’s something you’ll keep making again and again without even thinking.
I used to make this sweet and salty popcorn in the microwave; however, once I started making it from scratch on the stovetop, everything changed. The texture is crispier; the flavor is better. Now, I can’t imagine going back!
You'll Need
Popcorn Kernels. I use yellow popcorn kernels.
Oil: I popped the popcorn kernels in vegetable oil.
Butter. I use unsalted butter. It adds a delicate touch to your bowl of popcorn.
Honey. Honey gives a sweet and warm flavor to this popcorn recipe.
Vanilla Extract. Vanilla extract and honey are the best combos for flavoring your popcorn.
Salt. I add just a little bit to balance the flavor.
Full information on ingredients and quantities is in the recipe card at the end of the post.
How To Make Sweet And Salty Popcorn
One: In a large pot, add the oil and popcorn kernels over medium heat. Shake the pot constantly as the popcorn starts to pop.
Tip: When the popping slows down to just a few seconds between each pop, count to 3, then turn off the heat.
Two: Transfer the popcorn into a large mixing bowl and set aside.
Three: In a small saucepan, melt the butter over medium heat, and stir in honey until well mixed. Now, turn off the heat and add the vanilla extract.
Four: Pour the mixture over the popcorn, and mix until the popcorn is well coated. Sprinkle salt on top and serve.
Top Tips
- For popping just ½ cup of popcorn kernels, a 4 quart (approximately 4 liter) pot with a lid works best.
- I highly recommend using a heavy-bottomed pot to prevent the popcorn from burning.
- To make this recipe dairy-free, use coconut oil instead of butter.
- I don’t recommend refrigerating or freezing popcorn. It’s best to serve it right away while it’s still fresh and crunchy.
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Recipe
Honey Butter Popcorn
Equipment
- Pot
- Bowl
Ingredients
- ½ cup popcorn kernels
- 2 tablespoon vegetable oil
- 2 tablespoon unsalted butter
- 2 tablespoon honey
- 1 teaspoon vanilla
- pinch of salt
Instructions
- In a large pot, add oil and popcorn kernels over medium heat. Shake the pot constantly as the popcorn starts to pop.
- Transfer the popcorn into a large mixing bowl and set aside.
- In a small saucepan, melt the butter over medium heat, and stir in honey until well mixed. Now, turn off the heat and add the vanilla extract.
- Pour the mixture over the popcorn, and mix until the popcorn is well coated. Sprinkle salt on top and serve.
Olivia says
Easy and healthy snacks. Thanks for the recipe.