Best Dads Honey Crunch Popcorn Recipes

DELICIOUS POPCORN CRUNCH

Steps:

• Line baking sheets with aluminum foil.
• Combine popcorn, cranberries, pecans, and chocolate pieces together in a bowl.
• Stir sugar, butter, corn syrup, and vanilla extract together in a heavy saucepan; cook and stir over medium-high heat until boiling, about 5 minutes. Boil mixture for 2 minutes. Remove saucepan from heat and stir in vinegar.
• Pour sugar mixture over popcorn mixture; mix until evenly coated. Spread coated popcorn mixture onto prepared baking sheets; cool. Break into pieces and store in an airtight container.

ST. PATRICK'S DAY POPCORN

Steps:

• Place popcorn in a large roasting pan; keep warm in a 250° oven. Meanwhile, in a large heavy saucepan, combine the sugars, water, corn syrup, vinegar and salt. Cook and stir over medium heat until mixture comes to a boil. Cook, stirring occasionally, until a candy thermometer reads 260° (hard-ball stage)., Remove from the heat; stir in butter until melted. Stir in food coloring. Drizzle over warm popcorn and toss to coat. Cool. Break into pieces. Store in an airtight container.

MRS. MUELLER'S HONEY POPCORN

Steps:

• Heat honey and butter in a small saucepan over fairly low heat until blended, stirring.
• Remove from heat and let cool down a bit.
• Meanwhile, preheat oven to 350°F and line a jelly roll pan or two smaller rimmed cookie sheets with parchment paper.
• In a very large bowl, combine popped popcorn and nuts, then pour syrup over and combine so everything is evenly covered with syrup.
• Spread in one layer into prepared pan (s) and bake about 10 minutes, sitrring after the first 5 minutes.
• Remove from oven and let cool in pans.
• Variation: Use any type of nuts you prefer.

HONEY CRUNCH POPCORN

Steps:

• Heat oven to 300°F; spray large nonstick baking sheet with spray.
• Combine popcorn and pecans in large bowl; mix lightly.
• Set aside.
• Combine brown sugar and honey in small pan.
• Cover and cook on medium heat just till brown sugar is dissolved and mixture comes to a boil, stirring occasionally.
• Pour over popcorn toss lightly to coat evenly.
• Transfer to baking sheet.
• Bake 30 minutes, stirring after 15 minutes.
• Spray large sheet of wax paper with spray.
• Transfer popcorn to wax paper to cool.
• Store in airtight containers.
• You can add 1 cup chopped, mixed dry fruit immediately after removing from the oven if desired.

HIGH HONEY-SRIRACHA POPCORN

Steps:

• To decarb herb, preheat oven to 225°F and line a small rimmed baking sheet with parchment paper. Sort cannabis bud and flower for stems and seeds (discard stems and seeds). Finely grind herb using a hand herb grinder or very finely chop with a chef's knife. Spread herb into an even layer in pan. Cover pan tightly with foil, crimping it around edges of pan, and bake until golden brown, 40-50 minutes. Let cool, covered, 20 minutes. Makes about 2 tsp. decarbed herb.
• Preheat oven to 250°F. Stir salt, baking soda, garlic powder, cinnamon, coriander, and cumin in a medium bowl. Stir in 1/2 tsp. decarbed herb (be careful to only use 1/2 tsp. here, reserving the remaining decarbed herb for another use.)
• Heat oil in a small saucepan over medium-high. Add honey, sugar, Sriracha, and cayenne, if using, and bring to a boil. Add 1 Tbsp. water and cook 1 minute. Remove from heat and stir in lime zest and spice mixture.
• Place popcorn in a large bowl and pour spicy honey syrup over. Using a rubber spatula, quickly stir to evenly coat popcorn. Transfer popcorn to a parchment-lined rimmed baking sheet and bake, tossing every 15 minutes, 45 minutes total. Let cool 5 minutes before devouring (it will get crunchy as it cools).
• This recipe is only intended for those who have obtained marijuana legally under applicable federal and state laws.
• Special Equipment
• An herb grinder
• Do Ahead
• Popcorn can be made 4 days ahead; store in an airtight container at room temperature.

SWEET AND CRUNCHY POPCORN SNACK MIX

Steps:

• Line a large baking sheet with waxed paper.
• Combine crispy corn and rice cereal, honey graham cereal, peanut butter corn puff cereal, popcorn, chocolate pieces, and peanuts in a large bowl.
• Melt butter in a large saucepan over medium heat; whisk in flour until smooth, 2 to 3 minutes. Add brown sugar and corn syrup; bring to a boil, stirring occasionally, until sugar is dissolved, about 1 minute. Stir peanut butter into sugar mixture until creamy, about 3 minutes; pour over cereal mixture and gently toss until coated.
• Spread cereal mixture over prepared baking sheet and allow to cool, about 30 minutes. Once cooled, break mixture into chunks and store in an airtight container.