Hot Honey Butter Popcorn (Printable Version)

Crispy popcorn tossed in a sweet and spicy honey butter glaze for a flavorful snack.

# What You Need:

→ Popcorn

01 - 1/2 cup popcorn kernels
02 - 2 tablespoons vegetable oil (canola or sunflower)

→ Hot Honey Butter

03 - 4 tablespoons unsalted butter
04 - 3 tablespoons honey
05 - 1 to 1.5 teaspoons hot sauce (e.g., Sriracha, Frank's RedHot), to taste
06 - 1/2 teaspoon chili flakes (optional)
07 - 1/2 teaspoon fine sea salt

# Steps:

01 - Warm vegetable oil in a large heavy-bottomed pot over medium-high heat. Add a few popcorn kernels and cover.
02 - Once the test kernels have popped, add the remaining kernels in an even layer. Cover the pot, leaving the lid slightly ajar to allow steam to escape. Shake the pot occasionally until the popping slows to 2–3 seconds between pops, then remove from heat and transfer popcorn to a large bowl.
03 - Melt unsalted butter over low heat in a small saucepan. Stir in honey, hot sauce, and chili flakes if using, mixing until fully combined and warmed through.
04 - Pour the hot honey butter sauce evenly over the popcorn. Toss thoroughly to coat all kernels.
05 - Sprinkle fine sea salt over the coated popcorn and toss again. Serve promptly, adjusting seasoning or heat level as desired.

# Expert Advice:

01 -
  • It's ready in 15 minutes flat, which means you can satisfy a sudden craving without planning ahead.
  • The sweet and spicy balance hits differently every time—addictive in the best way.
  • It feels fancy enough for movie night but casual enough to make on a Tuesday.
02 -
  • Don't leave the pot unattended while popping—popcorn can burn fast and create a bitter taste that ruins the whole batch.
  • The sauce needs to be warm when it hits the popcorn, otherwise it won't coat evenly and will clump instead of cling.
  • Taste as you go with the hot sauce and chili flakes; everyone's heat tolerance is different, and you can always add more but can't take it back.
03 -
  • Invest in a popcorn popper if you make this regularly—it removes the guesswork and gives you consistent results every single time.
  • Keep your honey at room temperature so it mixes smoothly into the butter without getting chunky or crystallizing.
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