Move over caramel, honey corn is here. This sweet snack is easy to whip up and makes a perfectly ooey, gooey treat.
I developed a slight obsession with honey after visiting the Asheville Bee Charmer table at Food Blog Forum several summers ago.
Before that day, I never considered how the taste of honey differs based on the plants the bees visit.
As I polished off a season of The Great British Baking Show this weekend, contestant Sophie mentioned her own minor obsession with honey and how it can differ in taste just like wine. I smiled and said yes out loud.
My favorite was a Meadowfoam honey from Oregon. I can’t adequately describe to you how marvelous this tasted. It was divine.
Today I’m on the last drops from a jar where the bees collected honey from a patch of mint. It’s very slightly minty and perfect over sourdough toast and on tea. Sigh, I dream of delightful honey.
Baking with honey is a beast I have not fully mastered, but cooking with honey, that I can do.
Honey corn recipe notes
A simple clover or wildflower honey works just fine for honey corn.
A candy thermometer is a hugely useful tool.
Use a saucepan or pot that is much larger than you think you need for the honey sauce. You may be tempted by the small saucepan that everything fits in. Don’t give into its charms.
Choose the large saucepan. When you add the baking soda, the sauce is going to expand and bubble up and you are going to need every bit of the extra room in the saucepan. Take a wild guess about how I know this.
Feel free to experiment. Peanuts are polarizing, so maybe use pecans or pistachios. Sprinkle in a little cinnamon.
Honey corn does not taste as heavenly the next day, so you’ll likely want to make this the day of if you plan to enjoy it as a sweet movie night treat or present it to someone who deserves a delicious homemade gift.
That’s not to say it wasn’t still tasty – believe me, I polished off my fair share – but I liked it best freshly made. The honey coating doesn’t quite set up into a crisp shell the way caramel corn coats the popcorn.
Nevertheless, make this once, and chances are you’ll be making it time and time again. It’s practically perfect. Just like honey. Enjoy!
- 24 cups popcorn (from about 1 cup popcorn kernels)
- 1 1/2 cups salted peanuts
- 4 cups sugar
- 1 cup butter
- 1 cup heavy cream
- 1 cup honey
- 1 teaspoon baking soda
- Prepare two large, rimmed-baking sheets by lining them with aluminum foil or a silicone baking mat.
- Divide the popcorn and spread it over the two baking sheets.
- Next sprinkle the peanuts over the popcorn.
- Combine the sugar, butter, cream, and honey in a large pot over medium-high heat and bring to a gentle boil.
- Allow the honey mixture to boil until it reaches 234 degrees F.
- Remove the honey mixture from the heat, begin to stir, and add the baking soda, stirring the entire time.
- Now pour the honey mixture over the popcorn and peanuts on your baking sheets.
- Use a large spatula to gently spread the mixture over the popcorn and peanuts.
- Allow to cool slightly, then enjoy warm.
Do not skimp on the size of your pot. You may think a large saucepan is fine, but when you add the baking soda, your honey mixture with expand and quickly run over the sides of your seemingly large-enough saucepan.
You want to keep the honey mixture in the soft-ball stage, which ranges from 234 - 240 degrees F.
Note the prep-time assumes your popcorn is already popped.
Recipe from Kitchen Confidence by Kelsey Nixon.