Hot Honey Butter Popcorn (Printable)

Crispy popcorn with a blend of honey, butter, and chili for a sweet and spicy snack.

# 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, Franks RedHot), to taste
06 - 1/2 teaspoon chili flakes (optional)
07 - 1/2 teaspoon fine sea salt

# How-To Steps:

01 - Warm the vegetable oil in a large heavy-bottomed pot over medium-high heat. Add two popcorn kernels, cover, and wait until they pop.
02 - Add the remaining popcorn kernels evenly to the pot. Cover with lid slightly ajar to release steam. Shake the pot occasionally. Remove from heat when popping slows to every 2 to 3 seconds. 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 heated through.
04 - Pour the hot honey butter evenly over the popcorn. Toss thoroughly to coat. Sprinkle with sea salt and toss once more.
05 - Serve immediately, adjusting seasoning and heat level if desired.

# Expert Suggestions:

01 -
  • It transforms pantry staples into something that tastes like you spent way more effort than you actually did.
  • The sweet-spicy balance keeps you reaching for more without feeling guilty about it.
  • Ready in 15 minutes, which means you can be eating before the opening credits finish.
02 -
  • Don't walk away from the pot during popping—kernels that stay too long will burn and make everything taste bitter, so stay close and listen.
  • The honey butter must be warm when it hits the popcorn or it won't coat evenly; cold sauce will just sit on top instead of clinging to each piece.
  • Always toss immediately after pouring the sauce, while both are still warm, because that's when everything adheres and becomes one delicious thing.
03 -
  • Make the honey butter in advance and reheat it gently just before coating the popcorn—it ensures you're never scrambling while the popcorn cools.
  • If you're making a big batch for a party, pop several rounds and keep them warm in a low oven while you toss each batch with fresh warm sauce so nothing gets soggy.
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