Lavender Honey Popcorn

How to Make Lavender Honey Popcorn

1. 1

   Step 1: Pop the kernels

   Heat a large, heavy-bottomed pot over medium-high heat with the neutral oil and 2–3 test kernels. When the tests pop, add the remaining popcorn kernels in an even layer, cover, and shake the pot occasionally as the kernels pop. When popping slows to 2–3 seconds between pops, remove from heat and transfer the popcorn to a large heatproof bowl, discarding any unpopped kernels.

   For this step

   • 1/2 cupPopcorn kernels
   • 2 tbspNeutral oil (canola or grapeseed)
   
2. 2

   Step 2: Infuse the honey with lavender

   In a small saucepan, combine the honey and dried culinary lavender and warm gently over low heat for 4–5 minutes—do not boil—to release the floral aroma. Remove from heat and let steep 5 minutes, then strain the honey through a fine-mesh sieve into a small bowl, pressing the lavender to extract flavor; discard the solids. (You’ll use the infused honey in the glaze.)

   For this step

   • 1 tspDried culinary lavender (culinary grade)
   • 3 tbspHoney
   
3. 3

   Step 3: Make the honey-butter glaze

   Wipe the saucepan clean, return it to low heat, and melt the butter with the granulated sugar until the sugar dissolves and the mixture is glossy, about 1–2 minutes. Stir in the lavender-infused honey, vanilla extract, and flaky sea salt and simmer gently 1–2 minutes until slightly thickened and glossy. Remove from heat.

   For this step

   • 3 tbspUnsalted butter
   • 2 tbspGranulated sugar
   • 1/2 tspVanilla extract
   • 1/2 tspFlaky sea salt (plus extra to finish)
   
4. 4

   Step 4: Coat the popcorn

   Working quickly, pour the warm glaze evenly over the popped popcorn, using a spatula or two large spoons to gently fold and toss so most pieces get a light coating. Spread the coated popcorn in a single layer on a parchment-lined baking sheet to prevent clumping and to cool.
   
5. 5

   Step 5: Cool, finish, and serve

   Let the popcorn cool and set for 15–20 minutes, breaking apart any large clumps with your hands or a spatula. Sprinkle a pinch of extra flaky sea salt or a few lightly crushed lavender buds on top if desired. Yield: about 6 servings (about 2 cups per serving).
   

1. Heat a large, heavy-bottomed pot over medium-high heat with the neutral oil and 2–3 test kernels. When the tests pop, add the remaining popcorn kernels in an even layer, cover, and shake the pot occasionally as the kernels pop. When popping slows to 2–3 seconds between pops, remove from heat and transfer the popcorn to a large heatproof bowl, discarding any unpopped kernels.
2. In a small saucepan, combine the honey and dried culinary lavender and warm gently over low heat for 4–5 minutes—do not boil—to release the floral aroma. Remove from heat and let steep 5 minutes, then strain the honey through a fine-mesh sieve into a small bowl, pressing the lavender to extract flavor; discard the solids. (You’ll use the infused honey in the glaze.)
3. Wipe the saucepan clean, return it to low heat, and melt the butter with the granulated sugar until the sugar dissolves and the mixture is glossy, about 1–2 minutes. Stir in the lavender-infused honey, vanilla extract, and flaky sea salt and simmer gently 1–2 minutes until slightly thickened and glossy. Remove from heat.
4. Working quickly, pour the warm glaze evenly over the popped popcorn, using a spatula or two large spoons to gently fold and toss so most pieces get a light coating. Spread the coated popcorn in a single layer on a parchment-lined baking sheet to prevent clumping and to cool.
5. Let the popcorn cool and set for 15–20 minutes, breaking apart any large clumps with your hands or a spatula. Sprinkle a pinch of extra flaky sea salt or a few lightly crushed lavender buds on top if desired. Yield: about 6 servings (about 2 cups per serving).