Recipe courtesy of Kelsey Nixon
Episode: Honey
Honey Corn
Total:
25 min
Active:
10 min
Yield:
12 servings
Level:
Easy
Total:
25 min
Active:
10 min
Yield:
12 servings
Level:
Easy

Ingredients

Directions

Special equipment: candy thermometer

Place the popcorn and peanuts in an extra-large bowl or on 2 silicone-lined baking sheets and set aside. Combine the sugar, butter, cream and honey in a large soup pot or Dutch oven. Bring to a boil over medium-high heat. Reduce the heat slightly, clip on a candy thermometer, and keep at a low boil until it reaches the softball stage, about 234 degrees F. Remove the pot from the heat and add the baking soda while stirring. Pour the sugar mixture over the popcorn and mix well. Store in an airtight container for up to 2 days.

IDEAS YOU'LL LOVE

Hot Corn Chile Dip

Recipe courtesy of Ree Drummond

Blueberry Cobbler with Lemon Honey Ice Cream

Recipe courtesy of Nancy Fuller

Cream-Style Corn

Recipe courtesy of Trisha Yearwood

Fresh Corn Tomato Salad

Recipe courtesy of Food Network Kitchen

Corn and Green Chile Chowder

Grilled Salmon with Sherry Vinegar-Honey Glaze and Spicy Tomato Relish

Recipe courtesy of Bobby Flay

Avocado and Grilled Corn Salad with Green Goddess Dressing

Recipe courtesy of Food Network

Corn Cakes with Honey

Recipe courtesy of Rachael Ray

Trending Videos 5 Videos

Get the recipe

Crab Cupcakes 00:50

Make a splash with these too-cute cupcakes that are a cinch to assemble.

Similar Topics:

Browse Reviews By Keyword

          Get Cooking