Hot Honey Butter Popcorn (Print Version)

Crispy popcorn blended with sweet honey, rich butter, and a spicy chili touch.

# What You'll 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), adjusted to taste
06 - 1/2 teaspoon chili flakes (optional)
07 - 1/2 teaspoon fine sea salt

# How to Make It:

01 - Warm vegetable oil in a large, heavy-bottomed pot over medium-high heat. Place two popcorn kernels inside, cover with lid.
02 - Once the test kernels pop, add remaining kernels evenly. Cover the pot, leaving lid slightly ajar to vent steam. Shake intermittently until popping slows to 2–3 seconds between pops. Remove from heat and transfer popcorn to a large bowl.
03 - Melt butter in a small saucepan over low heat. Stir in honey, hot sauce, and optional chili flakes until fully combined and warmed.
04 - Drizzle hot honey butter evenly over popcorn, tossing thoroughly to coat. Sprinkle sea salt and toss again to distribute.
05 - Present immediately, adjusting seasoning or spice level as desired.

# Additional Tips::

01 -
  • It tastes like you spent way more time on it than the actual 15 minutes it takes.
  • The honey and hot sauce balance each other in a way that's somehow both comforting and exciting.
  • You can adjust the heat level to match your mood—mild and sweet one night, fire-breathing the next.
02 -
  • Don't cover the pot completely while popping or steam will build up and make your popcorn soggy instead of crispy.
  • Pour the hot honey butter while the popcorn is still slightly warm—it helps the coating cling instead of sliding off onto the bottom of the bowl.
  • If your popcorn gets cool before coating, it actually won't stick as well, so have everything ready before you finish popping.
03 -
  • Always add your test kernels before the full batch—this is your thermometer, and it takes the guesswork out of knowing when the oil is ready.
  • If you want extra crispy popcorn, use a pot with a heavy bottom and a tight-fitting lid, and don't shake it too much once the kernels start popping.
  • Make the honey butter while the popcorn is popping so it's ready the moment you need it.
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