Honey

I had a boyfriend once who called me honey.  We were casually dating and called each other normal names then boom, he called me honey and I felt weird about it. It was as if that was the name he used for his wife. Turns out I was right.

Honey was a favourite food of my son. Part of that had to do with his relationship with Winnie the Pooh. If honey was good enough for Pooh Bear, then honey was good enough for him.  Plus eating local honey has the added benefit of building up your immune system to ward against hay fever.  

I love honey. I especially love local honey. So much so that I think I want to become an urban beekeeper.  Save the bees, eat local honey and grow an amazing garden. All things I think I want for me. Or at the very least it is a romanticized version of what I want for me.  

Disneyland had this great popcorn cart over in Pooh Corner. They served honey popcorn. The smell was amazing. Warm honey gives off a pleasant sweet fragrance that has a blend of clover mixed in. The popcorn was a crisp and sweet blend of honey caramel. I loved it. It was one of my favourite treats available at the park until it was gone. Now they appear to have just a plain popcorn cart, but it has been years since I have darkened the doorstep of any Disney Park, but I like to do little things that remind me of great vacations past. 

After I first tried the honey popcorn at Pooh Corner, I went home to try to recreate it. It took me several attempts but I finally got the proportions right.  It has become my signature recipe that I make only once a year.  Usually, my mom makes the popcorn for me and I do the rest. Making popcorn is not something I am good at but I figured out another way to do it while she is in Ireland.  Here is my Honey popcorn the way Pooh Bear likes it. Don’t blame me if you have a sudden urge to play Pooh Sticks or search for Heffalumps and Woozles. Eat at your own risk. 

Robyn’s Pooh Corner inspired Honey Popcorn

  • 4 qt popped popcorn (I use Orville’s microwave with butter and salt)
  • 1 cup nuts (almonds and pecans are what I prefer but anything will work)
  • 1/2 cup salted butter
  • 1 cup light brown sugar (I have used dark brown but light gives a better colour)
  • 1/4 cup of honey (local clover honey not creamed – regular drippy honey)
  • 1 tsp pure vanilla (the best you can get your hands on. The Barefoot Contessa is correct)

Pop your popcorn and place it in a prepared roaster. I spray it with pam but if you don’t so that, grease it or you will be frustrated when its time to stir the popcorn. Sprinkle nuts over the top of the popcorn.

In a heavy bottom saucepan, melt butter over medium-high heat. Add sugar and honey. Stir consistently until it comes to a gentle boil. Turn heat down to medium and let it gently boil for 5 minutes without stirring. You do not want the sugar to become grainy – so leave it alone! After 5 minutes, remove from heat and add vanilla. It will bubble up and appear angry. Beware. Then give it a stir to incorporate the vanilla throughout. 

Pour over popcorn and nuts, stir until well coated. Bake at 250 F for 1 hour. This is the secret to the perfect texture. Skipping this step makes the popcorn soggy and gooey. Every 15 minutes, remove from oven and stir. The honey caramel settles to the bottom and you want it to coat the popcorn evenly. Cover your counter with parchment paper. Once the popcorn is done (one hour in the oven!!!) turn it out on the parchment to cool. This prevents it from sticking to the pan. Soak the pan in water for easy cleanup.

Variations: I have substituted pure maple syrup for the honey. Maple popcorn is decedent. It is expensive but so good. 

 

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