Chai Spiced Popcorn

How to Make Chai Spiced Popcorn

1. 1

   Step 1: Stovetop pop the kernels

   Heat a large, heavy-bottomed pot over medium-high heat and add the neutral oil. Add three test kernels and cover; when they pop, add the remaining popcorn kernels in an even layer, cover, and shake the pot intermittently until popping slows to 2–3 seconds between pops (about 3–4 minutes). Remove from heat and transfer the popped corn to a very large bowl, leaving any un-popped kernels behind.

   For this step

   • 1/3 cuppopcorn kernels
   • 2 tbspneutral oil (vegetable, canola, or light coconut)
   
2. 2

   Step 2: Make the chai-spiced glaze

   In the same (or a small) saucepan, melt the unsalted butter over medium heat. Stir in the light brown sugar, honey, chai spice mix, and fine sea salt; bring to a gentle simmer and cook for 1–2 minutes until the sugar dissolves and the mixture is glossy. Remove from heat and stir in the vanilla extract.

   For this step

   • 3 tbspunsalted butter
   • 3 tbsplight brown sugar, packed
   • 1 tbsphoney
   • 1 tspchai spice mix (blend of cinnamon, cardamom, ginger, cloves, black pepper, nutmeg)
   • 1/2 tspfine sea salt
   • 1/2 tspvanilla extract
   
3. 3

   Step 3: Coat the popcorn

   Pour the warm chai glaze evenly over the popped corn and use a heatproof spatula to fold and toss, breaking up any large clusters so the glaze coats as many kernels as possible. Work quickly so the glaze spreads before it cools and sets.
   
4. 4

   Step 4: Bake briefly to set the coating

   Spread the coated popcorn in a single layer on a parchment-lined baking sheet and bake at 275°F (135°C) for 8–10 minutes, stirring once halfway through to prevent burning. This step crisps and sets the glaze so the popcorn is less sticky once cooled.
   
5. 5

   Step 5: Cool and finish

   Remove the tray from the oven and let the popcorn cool completely (about 10 minutes), then break into bite-sized clusters. Taste and finish with a light sprinkle of flaky sea salt if desired. Serve immediately or store completely cool popcorn in an airtight container for up to 3 days.
   

1. Heat a large, heavy-bottomed pot over medium-high heat and add the neutral oil. Add three test kernels and cover; when they pop, add the remaining popcorn kernels in an even layer, cover, and shake the pot intermittently until popping slows to 2–3 seconds between pops (about 3–4 minutes). Remove from heat and transfer the popped corn to a very large bowl, leaving any un-popped kernels behind.
2. In the same (or a small) saucepan, melt the unsalted butter over medium heat. Stir in the light brown sugar, honey, chai spice mix, and fine sea salt; bring to a gentle simmer and cook for 1–2 minutes until the sugar dissolves and the mixture is glossy. Remove from heat and stir in the vanilla extract.
3. Pour the warm chai glaze evenly over the popped corn and use a heatproof spatula to fold and toss, breaking up any large clusters so the glaze coats as many kernels as possible. Work quickly so the glaze spreads before it cools and sets.
4. Spread the coated popcorn in a single layer on a parchment-lined baking sheet and bake at 275°F (135°C) for 8–10 minutes, stirring once halfway through to prevent burning. This step crisps and sets the glaze so the popcorn is less sticky once cooled.
5. Remove the tray from the oven and let the popcorn cool completely (about 10 minutes), then break into bite-sized clusters. Taste and finish with a light sprinkle of flaky sea salt if desired. Serve immediately or store completely cool popcorn in an airtight container for up to 3 days.