Cracked Pepper and Honey Butter Popcorn
"This sweet and spicy grown up popcorn recipe is from the Winter 2010 issue of the LCBO's Food and Drink Magazine. If you are making it ahead of time you can reheat it in s 200F oven on a rimmed baking sheet for about 5 minutes. Completely cooled the popcorn can be stored in an airtight container for 2 days."
photo by loof751
- Ready In:
- 5mins
- Ingredients:
- 5
- Yields:
-
8 cups
ingredients
- 8 cups popped popcorn, warm and freshly popped
- 2 tablespoons butter
- 2 teaspoons honey
- 3⁄4 teaspoon black pepper, coarsely ground
- 1⁄4 teaspoon salt
directions
- Place freshly popped popcorn in a large bowl.
- Combine the butter and honey, and microwave them on medium until both ingredients are melted, about 40 seconds. Stir Well.
- Drizzle over popcorn and toss well. Taste and adjust seasoning, if necessary.
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Reviews
-
Nice popcorn, great for the adult palate! I liked the combination of pepper and honey. You definitely have to eat this right away, it's not as good if it sits or is rewarmed. Thanks for sharing a different and tasty recipe! Made for My3Chefs 2013
RECIPE SUBMITTED BY
I am a classically trained chef and a grad of NECI in Vermont. I ran my own catering company for years and then decided to switch gears and go to law school. I now practice law and cook just for fun.
I enjoy cooking for friends and DH and I entertain regularly. I also cook for my three golden retrievers and have found several wonderful biscuit recipes here at Zaar.
I collect cookbooks and food literature. My all time favourite food writer is MFK Fisher. If you have not read it, I commend her short story "Borderland " to you. It is one of the most evocative pieces of food writing ever. My current favourite cookbook is "Urban Italian - Simple Recipes and True Stories from a Life in Food" by Andrew Carmelini.
For years I managed to hang on to all of my back issues of Gourmet some of which date back to the 1980's. Sadly, I recently lost that particular battle and to promote marital harmony, I am recycling my old mags but am posting my favorite Gourmet recipes along with some interesting ones worthy of a test drive.
