Sweet And Salty Popcorn With Orange-Blossom Honey

By Amanda Hesser

Published October 2, 2001

Total Time
15 minutes
Rating
3(14)
Comments
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Featured in: Now Playing in the Heartland: The Great Popcorn Harvest

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Ingredients

Yield:6 servings

  • 6 cups popped white popcorn

  • 1 cup salted roasted nuts (one kind, or a mixture), optional

  • ½ cup sugar

  • ⅓ cup orange-blossom honey

  • 1 teaspoon coarse salt

Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)

42 grams carbs; 294 calories; 8 grams monosaturated fat; 3 grams polyunsaturated fat; 2 grams saturated fat; 14 grams fat; 2 grams fiber; 152 milligrams sodium; 5 grams protein; 33 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Preheat oven to 250 degrees. Place popcorn and nuts in a large ovenproof bowl, and keep warm in oven. Pour sugar into a small, heavy saucepan and place over medium-low heat. When sugar is melted and a light caramel color, add honey and stir until smooth and liquid. Remove from heat.

  2. Step 2

    Take popcorn from oven, sprinkle it with salt, and then pour sugar syrup over it. Using a potholder to steady bowl with one hand, stir quickly, using a large fork, to fluff and coat corn. Spread on baking sheet, and let cool. Break into large pieces and eat as a sweet snack. Store in an airtight tin.

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Ratings

3 out of 5
14 user ratings
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Comments

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volvo544girl

Absolutely delicious! I used lavender salt. Terrific with the honey! I wish I had removed unpopped kernels.

Mister Mustard

I like it.

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