In the flurry of chilly, snowy nights we had earlier this month, I wanted to make some popcorn. I don’t know what about the popcorn was appealing, beyond the fact that it was there and light and something to snack on, but I had never made popcorn on the stovetop and was excited to do so. Mark Bittman’s How to Cook Everything Fast has a quick recipe for how to make a rosemary popcorn, with a variation for flavoring with honey, which sounded just right. So, I followed the instructions and made my own homemade honey popcorn.
2 Tbsp vegetable oil
1/2 c popping corn
1 Tbsp honey
Put 2 tablespoons vegetable oil in a large pot over medium heat. Add 3 corn kernels and cover the pot. When the three kernels pop, add 1/2 c kernels, cover, and, holding the lid in place, shake the pot. Cook, shaking occasionally until the popping stops, about 5 minutes. Toss with honey and salt.