Honey Crackle Corn
Get ready to indulge in the irresistible caramelized crunch of Honey Crackle Corn, a sweet and savory snack that's perfect for movie nights, parties, or everyday munching. This crowd-pleasing recipe transforms fluffy popped popcorn into a golden, crackly treat by coating it with a luscious blend of honey, buttery caramel, and a touch of vanilla. The secret to its addictive crispiness lies in the baking soda, which creates light, crisp layers of sweetness that coat every kernel. Baked to perfection for an even, crunch-tastic texture, this easy-to-make snack comes together in just 25 minutes and stores beautifully in an airtight container for up to a week—though we doubt it will last that long! Whether you’re entertaining guests or savoring a solo snack, Honey Crackle Corn is the ultimate combination of simplicity and flavor.
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Recipe Information
Ingredients
- 8 cups Popped popcorn
- 1 cup Honey
- 4 tablespoons Unsalted butter
- 1 cup Brown sugar
- 1 teaspoon Vanilla extract
- 0.25 teaspoon Salt
- 0.5 teaspoon Baking soda
Instructions
Preheat your oven to 250°F (120°C). Line a baking sheet with parchment paper or a silicone baking mat and set aside.
Place the popped popcorn in a large bowl. Make sure the bowl is big enough to mix the popcorn thoroughly with the coating later.
In a medium saucepan, combine the honey, unsalted butter, and brown sugar over medium heat. Stir until the butter melts and the mixture is well combined.
Bring the mixture to a gentle boil, stirring frequently to prevent burning. Let it simmer for about 2-3 minutes without stirring further.
Remove the saucepan from the heat and quickly stir in the vanilla extract, salt, and baking soda. The mixture will bubble up slightly; this is normal and helps create the crackly texture.
Pour the honey mixture evenly over the popped popcorn. Use a spatula to gently toss and coat the popcorn completely.
Spread the coated popcorn in an even layer on the prepared baking sheet. Bake for 10-12 minutes, stirring halfway through to ensure even coating and crispness.
Remove the baking sheet from the oven and let the Honey Crackle Corn cool completely. The coating will harden as it cools, forming a crunchy texture.
Once cooled, break apart any large clusters and serve. Store in an airtight container at room temperature for up to a week.
Nutrition Facts
Calories |
1941 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 57.2 g | 73% | |
| Saturated Fat | 29.1 g | 146% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 124 mg | 41% | |
| Sodium | 1284 mg | 56% | |
| Total Carbohydrate | 382.6 g | 139% | |
| Dietary Fiber | 8.0 g | 29% | |
| Total Sugars | 336.6 g | ||
| Protein | 8.4 g | 17% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 147 mg | 11% | |
| Iron | 4.0 mg | 22% | |
| Potassium | 508 mg | 11% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
