Recipe courtesy of Kelsey Nixon
Episode: Honey
Honey Corn
Total:
25 min
Active:
10 min
Yield:
12 servings
Level:
Easy
Total:
25 min
Active:
10 min
Yield:
12 servings
Level:
Easy

Ingredients

  • Three 16-ounce bags microwave buttered popcorn, or 1 cup loose popcorn kernels, popped (about 20 cups)
  • 1 1/2 cups salted roasted peanuts
  • 4 cups sugar
  • 1 cup (2 sticks) unsalted butter
  • 1 cup heavy cream
  • 1 cup honey with the honeycomb, chopped
  • 1 teaspoon baking soda

Directions

Special equipment: candy thermometer

Place the popcorn and peanuts in an extra-large bowl or on 2 silicone-lined baking sheets and set aside.

Combine the sugar, butter, cream and honey in a large soup pot or Dutch oven. Bring to a boil over medium-high heat. Reduce the heat slightly, clip on a candy thermometer, and keep at a low boil until it reaches the softball stage, about 234 degrees F. Remove the pot from the heat and add the baking soda while stirring.

Pour the sugar mixture over the popcorn and mix well.

Store in an airtight container for up to 2 days.

Categories:

IDEAS YOU'LL LOVE

Pepper-Crusted Corned Beef in a Bag with Honey Mustard Sauce

Honey Black Pepper-Glazed Salmon with Spinach Nectarine Salad, Steamed Potatoes and Organic Sweet Corn

Honey's Spicy Honey Wings

Recipe courtesy of No Author

Honey Punch

Recipe courtesy of Kimberly Schlapman

Honeyed Strawberries

Recipe courtesy of Aida Mollenkamp

Cooking Tips

How to Poach Eggs Perfectly

Watch videos from Cooking Channel shows and chefs. Learn to prepare feature recipes and relive your favorite moments

On TV