Description
This Sweet Spicy Salty Popcorn recipe combines the perfect balance of flavors—sweetness from brown sugar and honey, a spicy kick from cayenne pepper, and a salty touch—all coated over crisp, freshly popped popcorn. A quick and simple treat ideal for snacking or entertaining.
Ingredients
Scale
Popcorn
- 1/2 cup popcorn kernels
- 3 tablespoons vegetable oil
Sauce
- 1/4 cup butter
- 1/4 cup brown sugar
- 1/4 teaspoon cinnamon
- 1/4 teaspoon cayenne pepper (adjust for spice preference)
- 1 teaspoon salt
- 1 tablespoon honey
- 1/2 teaspoon vanilla extract
Instructions
- Heat Oil and Test Kernels: Heat the vegetable oil in a large pot over medium-high heat. Add a few popcorn kernels to the pot and cover with a lid to test when the oil is hot enough.
- Preheat Kernels: Once those kernels pop, indicating the oil is hot, add the rest of the popcorn kernels, cover the pot, and remove from heat for 30 seconds to allow all kernels to warm evenly.
- Pop the Popcorn: Return the pot to the stove and cook over medium-high heat, shaking the pot occasionally to prevent burning, until the popping slows to a few seconds between each pop.
- Transfer Popcorn: When most kernels have popped, remove the pot from heat and pour the popcorn into a large bowl.
- Prepare the Sweet Spicy Sauce: In a separate saucepan, melt the butter over medium heat. Add brown sugar, cinnamon, cayenne pepper, and salt, stirring until fully combined and the sugar dissolves.
- Add Honey and Vanilla: Stir in the honey and vanilla extract, mixing thoroughly to incorporate the flavors into the sauce.
- Coat the Popcorn: Pour the warm sauce over the popcorn and stir well to ensure an even coating on all the kernels.
- Cool and Serve: Spread the coated popcorn on a baking sheet to cool for a few minutes, allowing the sauce to set before serving.
Notes
- Adjust the cayenne pepper to control the level of spiciness to your taste.
- Be sure to shake the pot frequently while popping the kernels to prevent burning and achieve even popping.
- Allow the popcorn to cool slightly after coating so the sauce crisps up and reduces stickiness.
- You can substitute vegetable oil with canola or coconut oil for different flavor nuances.
- Store leftovers in an airtight container to maintain freshness and crunch.
