Honey Corn
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 ⓘ
- Special Equipment: candy thermometer ⓘ
Instructions
- 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.
Nutrition & Diet Analysis (per serving)
489
kcal
24% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).