Categories: Popcorn
Ingredients
- 2 teaspoons canola or grapeseed oil
- 1/2 cup popcorn kernels
- 4 tablespoons (1/2 stick) unsalted butter
- 3 tablespoons honey
- 1 teaspoon kosher salt
Directions
- Place the oil and 3 kernels of the popcorn in a tall, large pot. Cover and heat over medium heat until all 3 kernels pop. Pour in the remaining kernels, cover the pot again, and shake to distribute. As the popcorn pops, shake the pot occasionally and immediately remove from heat once the popping slows to 2 to 3 seconds between pops.
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Pour the popcorn into a large bowl, removing any unpopped or partially popped kernels.
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Melt the butter in a light-colored, high-sided large frying pan over medium heat. Swirl the pan occasionally to be sure the butter is cooking evenly. As the butter melts, it will begin to foam. The color will progress from lemony-yellow to golden-tan to a toasty-brown. Once you smell that nutty aroma, immediately take the pan off the heat and scrape the browned butter, including any browned bits, into a heatproof bowl.
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Add the honey and salt, and stir continuously until it is melted. Drizzle over the bowl of popcorn and stir until the popcorn is well-coated. Serve immediately.