Honey popcorn: A sweet twist on an ancient favorite snack

It delights with its flavor, golden color, and pleasant crunchiness. If you are already tired of classic popcorn, try preparing a corn snack with honey. This will provide unforgettable experiences, enhancing home parties, movie nights, or game-watching.

Roasted corn kernels are one of the oldest snacks known to humankind, as evidenced by archaeological research conducted in Central and South America. The discovered remains indicate that this delicacy was part of the diet of tribes living 3,500 years ago in the area of what is now the American state of New Mexico.

In the United States, popcorn enjoys particular recognition. The term "popcorn" was first used by John Russell Bartlett, the author of the "Dictionary of Americanisms," published in 1848. The average U.S. citizen consumes nearly 110 pounds of this treat annually.

Until the mid-19th century, Americans prepared popcorn on kitchen plates. At the end of the 19th century, a confectioner from Chicago, Charles Cretors, created a steam-powered machine for roasting corn kernels. He sold these in special horse-drawn carts near circuses and other places offering mass entertainment. Popcorn quickly became a favorite snack among cinema-goers and, at one point, became more profitable than movie tickets.

Despite the passage of time, this delicacy has not lost its popularity. Many people cannot imagine visiting the cinema without roasted corn. It often appears in our homes, for example, during sports spectacles. Store shelves are filled with various popcorn products: salted, buttery, or cheesy, which achieve the desired effect after just a few minutes in the microwave.

We can also easily prepare this corn snack, enhancing it with our favorite additions. A delicious idea is honey popcorn. How to prepare it?

How is popcorn made? Under the influence of high temperature (approx. 350°F), microscopic water molecules in the corn kernels turn into steam, creating pressure that bursts the shell and pushes out the starchy-protein mass, forming the characteristic "cloud." The best varieties for roasting are those containing a lot of endosperm.

Such processed kernels provide a lot of nutritional value. They contain a significant dose of well-absorbed fiber, which ensures a faster feeling of satiety, positively affects the digestive tract, and accelerates the removal of harmful toxins from the body. They also contain valuable protein and numerous minerals, especially potassium, magnesium, phosphorus, iron, and manganese, which benefit the brain and heart, protect cells from the harmful effects of free radicals, and stimulate our immune system.

Polyphenols, which are abundant in popcorn, also demonstrate similar properties. Scientific research has shown that these antioxidants protect against cancer and Alzheimer's disease.

Popcorn does not contain gluten, so people with gluten intolerance can safely consume it.

Heat 2 tablespoons of oil (canola, coconut, walnut, or avocado) in a large pot. Add half a cup of corn kernels to the hot oil (about 350°F). Cover the pot with a lid and set it to medium heat. After a while, the kernels should start popping. When the popping decreases, remove the pot from the heat.

Spread the popcorn on a baking sheet lined with parchment paper. Heat half a cup of honey and a quarter cup of butter (preferably salted) over low heat in a pot. Stir until the ingredients completely dissolve. For more aromatic treats, add a few rosemary or lavender sprigs to the warm mixture. Leave these for five minutes, then remove them and bring the mixture to a boil again.

Add the roasted corn to the pot and stir with a spatula to coat all the kernels with the glaze. Spread them evenly back on the baking sheet. Place in an oven preheated to 250°F for about 45 minutes, stirring every 15 minutes. When the popcorn acquires a delicious caramel color, it is ready. Let it cool for half an hour before serving.