Taking the extra step to make homemade popcorn makes a world of difference in the flavor and really doesn’t take much more time than the usual method of popping a bag in the microwave. I love relying on all-natural ingredients and playing around with different combos: truffle butter and Parmesan, garlic and black pepper, or even the Japanese spice blend furikake and rice crackers. This version yields kettle corn–like, sweet and savory, fluffy kernels with a hint of spice. You can also sub in regular old honey and still get delicious results.
¼ cup canola oil
½ cup popcorn kernels
½ stick unsalted butter
1 tablespoon Spiced Honey (see below)
¾ teaspoon salt
Yields approximately ½ cup
½ cup honey
2 teaspoons salt
½ teaspoon granulated garlic
½ teaspoon granulated onion
½ teaspoon toasted coriander seeds, roughly crushed
¼ teaspoon Aleppo or other chili flakes
Spiced Honey Directions:
1. Add all ingredients to a small saucepan and bring up to a strong simmer.
2. Reduce heat to very low and warm for about 10 to 15 minutes to let the flavors infuse.
3. Can be served hot or at room temperature. Store in an airtight container at room temperature—the spiced honey should last for about a year.
1. In a medium pot or large saucepan with a cover, add the oil so that it coats the bottom of the pan.
2. Add the popcorn, cover, and place over medium-high heat.
3. When the kernels start to pop, shake the pan until the popping slows to a few seconds between each pop. Shaking the pan will help to prevent the popcorn from burning.
4. Remove from heat.
5. In a small saucepan, melt the butter with the honey and salt. Pour the butter-honey mixture all over the popcorn, tossing to coat.
Reprinted with permission from Exotic Table (Adams Media) by Aliya LeeKong