CRACKED PEPPER AND HONEY BUTTER POPCORN
This sweet and spicy grown up popcorn recipe is from the Winter 2010 issue of the LCBO's Food and Drink Magazine. If you are making it ahead of time you can reheat it in s 200F oven on a rimmed baking sheet for about 5 minutes. Completely cooled the popcorn can be stored in an airtight container for 2 days.
Provided by Chef Regina V. Smith
Categories Lunch/Snacks
Time 5m
Yield 8 cups
Number Of Ingredients 5
Steps:
- Place freshly popped popcorn in a large bowl.
- Combine the butter and honey, and microwave them on medium until both ingredients are melted, about 40 seconds. Stir Well.
- Drizzle over popcorn and toss well. Taste and adjust seasoning, if necessary.
Nutrition Facts : Calories 62.2, Fat 3.2, SaturatedFat 1.9, Cholesterol 7.6, Sodium 98.8, Carbohydrate 7.8, Fiber 1.2, Sugar 1.5, Protein 1.1
CINNAMON AND HONEY POPCORN
Make and share this Cinnamon and Honey Popcorn recipe from Food.com.
Provided by ImPat
Categories < 15 Mins
Time 10m
Yield 2 snacks, 2 serving(s)
Number Of Ingredients 3
Steps:
- Spoon the popcorn into a brown paper bag and fold over the open end of the bag twice to seal and place the bag in a microwave oven and cook on high (100%) for 2 minutes and then remove the bag and shake it and then return bag to microwave and cook on high (100%) for a further 1 to 1 1/2 minutes or until the corn stops popping (will vary depending on the wattage of your microwave),.
- Transfer the popped popcorn to a large bowl and drizzle the honey over and sprinkle with the cinnamon and toss to combine.
- divide the popcorn between small bowls and serve straightaway.
Nutrition Facts : Calories 24.3, Sodium 0.4, Carbohydrate 6.8, Fiber 0.7, Sugar 5.7, Protein 0.1
HONEY CRUNCH POPCORN
What a treat for that sweet craving, not high in fat either. This would be great placed in some decorative tins and given as a gift.
Provided by Shirl J 831
Categories Lunch/Snacks
Time 45m
Yield 12 serving(s)
Number Of Ingredients 5
Steps:
- Heat oven to 300°F; spray large nonstick baking sheet with spray.
- Combine popcorn and pecans in large bowl; mix lightly.
- Set aside.
- Combine brown sugar and honey in small pan.
- Cover and cook on medium heat just till brown sugar is dissolved and mixture comes to a boil, stirring occasionally.
- Pour over popcorn toss lightly to coat evenly.
- Transfer to baking sheet.
- Bake 30 minutes, stirring after 15 minutes.
- Spray large sheet of wax paper with spray.
- Transfer popcorn to wax paper to cool.
- Store in airtight containers.
- You can add 1 cup chopped, mixed dry fruit immediately after removing from the oven if desired.
Nutrition Facts : Calories 139.8, Fat 3.6, SaturatedFat 0.3, Sodium 4.8, Carbohydrate 27.4, Fiber 1.6, Sugar 20.7, Protein 1.5
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- Heat honey in a small saucepan over medium-high heat until it reaches a simmer, stirring occasionally. Let the honey simmer for 1 minute without stirring. Then immediately remove from heat and drizzle the honey over the popcorn. Toss to combine until the popcorn is evenly coated with the honey.
- Transfer the popcorn to the freezer. Let it chill for 5-15 minutes until the honey is chilled and cool to the touch. Remove from the freezer.
- Shape the popcorn into small balls using a large ice cream scoop or a (1/4 cup) measuring cup, or by simply shaping the popcorn into balls with your hands. (It may help to grease your hands with cooking spray.) Place the popcorn balls on a parchment-lined baking sheet. If desired, stick a bamboo skewer or a popsicle stick into the center of the popcorn ball. Let cool to room temperature.
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