Honey Corn

Save Recipe
  • Level: Easy
  • Total: 25 min
  • Active: 10 min
  • Yield: 12 servings
Share This Recipe

Ingredients

Three 16-ounce bags microwave buttered popcorn, or 1 cup loose popcorn kernels, popped (about 20 cups)

1 1/2 cups salted roasted peanuts

4 cups sugar

1 cup (2 sticks) unsalted butter

1 cup heavy cream

1 cup honey with the honeycomb, chopped

1 teaspoon baking soda

Directions

Special equipment:
candy thermometer
  1. 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.

Corn Cakes with Honey

Grilled Corn Muffins with Blueberry-Honey Butter

Sour Cream and Lemon Honey Corn Muffins

Smoky Chicken and Corn with Honey Butter

Honey-Roasted Peanut and Pretzel Caramel Corn Crunch

Kettle Corn Dog with Chipotle Honey Mustard Dipping Sauce

Spice-Rubbed Corned Beef with Mustard-Honey-Horseradish Sauce

Blue Corn Pancakes with Orange Honey Butter and Cinnamon Maple Syrup