- 1/2 cup unpopped popcorn kernels
- 5 tablespoons peanut oil *not needed if using an air popper
- 1 3/4 cups light brown sugar
- 5 tablespoons unsalted butter
- 1/3 cup honey
- 1/2 teaspoon sea salt
- 1 teaspoon baking soda
In a stockpot or an extra-large saucepan, heat popcorn kernels in 3 tablespoons of oil. Stir to coat all kernels. Cover and cook over medium heat, 5 to 7 minutes, or until kernels are fully popped (shaking pot after 3 minutes). *If you have an air popper you can pop the kernels in the air popper alleviating some fat from cooking the kernels in oil.
Lightly coat 2 large baking pans with cooking spray. Pour popcorn into pans and preheat oven to 200 degrees F.
In a medium saucepan, combine brown sugar, butter, honey, remaining oil, and salt. Cook over medium-high heat, stirring constantly with a wooden or silicone spoon, 2 to 3 minutes. Stir in baking soda until smooth.
Evenly drizzle over popcorn; stir to coat. Bake for 1 hour, stirring every 15 minutes. Makes 12 cups.
11g fat (4g saturated)
*the fat content and calorie content will drop if you pop the popcorn with an air popper