Salty Honey + Togarashi Popcorn


 Prep Time : 10 Minutes | Cook Time : 3 Minutes | Total Time : 20 Minutes | Difficulty : Easy

Hello my lovelies! I have a movie night coming up at my place so that calls for interesting popcorn snacks! Because I am obsessed with salted honey at the moment I am looking for ways to use it everywhere. It’s fabulous on this popcorn. The sweetness combined with a spicy kick from some togarashi hits the spot. You can find togarashi in an asian supermarket. Its a blend of peppers and seeds and citrus peel. And it’s great on all sorts of things. I like to mix it into the breadcrumbs when I’m coating chicken for burgers. And sprinkle it liberally everywhere else. Popcorn is a great medium to experiment with flavours. It’s quick to make and it’s not a big investment of ingredients if it goes wrong. It’s time to go beyond fake butter flavour. You deserve better than that. You will need to eat this popcorn promptly before the honey gets sticky!

Pop some corn. Do it however you like just make sure it’s plain corn without any flavourings. Put it in a wide shallow bowl that will be easy to toss the corn in later.

In a small saucepan heat the honey and vinegar together. You want to bring it to a gentle simmer.

Once it’s bubbling cook it for 3 minutes. It will darken a little bit. We basically want to heat it so that it becomes a toffee. Take the honey off the heat and quickly stir in the togarashi and salt.

Drizzle the honey over the popcorn. As you drizzle toss the popcorn with a pair of tongs. This will help distribute the drizzles evenly. Tip the corn out onto a sheet of baking paper and spread the pieces out. It should be cool enough to touch by now.

Let the honey set hard – about 10 minutes – before piling in a bowl and jumping on the couch.

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Salty Honey + Togarashi Popcorn


Prep Time : 10 mins | Cook Time : 3 mins | Total Time : 20 mins | Difficulty : Easy | Makes : 6 cups popcorn

Crisp popcorn drizzled with spicy honey toffee and a sprinkle of salt.

Ingredients:

  • 6 cups popped corn
  • 3 tablespoons honey
  • 1/2 teaspoon rice wine vinegar (or cider vinegar)
  • 1 teaspoon togarashi seasoning mix
  • 1/2 teaspoon flaky salt
  • 1 additional teaspoon togarashi (optional)

– If using metric cups, reduce volume measures by 1 tablespoon for every cup of dry or liquid ingredients – 

Equipment:

  • Corn popping equipment (machine or pot, whatever you prefer)
  • Small saucepan
  • Large shallow bowl and tongs

Directions:

Pop some corn. Do it however you like just make sure it’s plain corn without any flavourings. Put it in a wide shallow bowl that will be easy to toss the corn in later.

In a small saucepan heat the honey and vinegar together. You want to bring it to a gentle simmer.

Once it’s bubbling cook it for 3 minutes. It will darken a little bit. We basically want to heat it so that it becomes a toffee.

Take the honey off the heat and quickly stir in the togarashi and salt.

Drizzle the honey over the popcorn. As you drizzle toss the popcorn with a pair of tongs. This will help distribute the drizzles evenly.

For an extra flavour kick sprinkle the additional togarashi over the corn and toss again.

Tip the corn out onto a sheet of baking paper and spread the pieces out. It should be cool enough to touch by now.

Let the honey set hard – about 10 minutes – before piling in a bowl and jumping on the couch.

Ready, set, snack!

Cook’s Notes:

  • If you are a sucker for spiciness add extra chilli flakes to the toffee or sprinkle over extra togarashi
  • We aren’t trying to completely coat the popcorn in toffee, just get a drizzle on all the pieces
  • The vinegar is important – it helps to balance the sweetness of the honey and make this popcorn truly mouthwatering!

 – This popcorn is best within a few hours of being made as the honey will absorb moisture very fast – just eat it! – 

© 2017 The Winsome Baker. All images & content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe.

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