Time to Go Inside...and Eat Snacks

The seasons are getting colder and the days are getting shorter, so that means less time outside for us.

For the beekeepers, it’s almost time for rest. What better way to chill out than a good movie and some popcorn? Of course, being beekeepers, we have to make the popcorn honey flavoured.

Here’s the recipe for our best honeyed popcorn, but be warned, it can get sticky!

Of course, if you have a popcorn maker you can use this for your popping or make the coating for some store-bought popcorn.

If using store-bought, remember to check if it already has added salt so you don’t double up when you make the coating.

Ingredients:

• 1/2 cup popcorn kernels
• 1/4 cup manuka honey (We recommend using UMF 5+ 500g)
• 1/4 cup butter
• 1/4 teaspoon salt

Method:

1. Pop the popcorn kernels: In a large pot with a tight-fitting lid, heat 2 tablespoons of oil over medium-high heat. Add 1/2 cup of popcorn kernels and shake the pot to coat the kernels evenly in the oil. Cover the pot with the lid and wait for the popcorn to start popping. Shake the pot occasionally to ensure the kernels don't burn. When the popping slows down(several seconds between pops), remove the pot from the heat.
2. Make the honey coating: In a small saucepan, melt 1/4 cup of butter over low heat. Add 1/4 cup of manuka honey and 1/4 teaspoon of salt and stir until combined.
3. Coat the popcorn: Pour the honey mixture over the popcorn and toss the popcorn until it is evenly coated.
4. Bake the popcorn: Preheat your oven to 150°C(300°F). Line a baking sheet with parchment paper and spread the honey-coated popcorn evenly on the sheet. Bake for 10-15 minutes, or until the popcorn is crispy and golden brown.
5. Serve and enjoy: Remove the popcorn from the oven and let it cool for a few minutes before serving. Enjoy your sweet and crunchy honey popcorn as a snack or a dessert!