Hot Honey Parmesan Popcorn

Why You’ll Love This Recipe

• Sweet-heat meets salty-cheesy for an addictive movie-night snack.
• Ready in 15 minutes with pantry ingredients.
• Balanced texture: glossy hot-honey butter, fluffy popcorn, and a cloud of finely grated Parmesan.
• Easy to scale and simple to customize for spice level.

Grocery List

• Produce: None
• Dairy: Unsalted butter; Parmesan cheese
• Pantry: Popcorn kernels; neutral oil (canola, grapeseed, or peanut); hot honey; chili powder; fine sea salt; black pepper

Full Ingredients

For the Popcorn

• 1/3 cup (60 g) popcorn kernels
• 2 tbsp (30 ml) neutral oil (canola, grapeseed, or peanut)

Hot-Honey Butter

• 3 tbsp (42 g) unsalted butter
• 2 tbsp (30 ml) hot honey
• 1/4 tsp chili powder

To Finish

• 1/3 cup (30 g) Parmesan, very finely grated (Microplane-fine)
• 1/2 tsp fine sea salt, or to taste
• Freshly ground black pepper, to taste (optional)

Step-by-Step Instructions

Step 1: Set up your pot and bowl

Choose a large, heavy-bottomed pot with a lid (at least 4-quart) and a spacious mixing bowl. Have a small bowl ready for unpopped kernels. Measure all ingredients so you can work quickly once the popcorn starts popping.

Step 2: Heat the oil and test the temperature

Add the oil to the pot and heat over medium-high until shimmering. Drop in 3 popcorn kernels and cover. When all 3 kernels pop, the oil is ready; this typically indicates about 360°F/182°C if you’re using an instant-read thermometer.

Step 3: Pop the kernels

Pour in the remaining kernels, cover with the lid slightly ajar to vent steam (for crisp popcorn), and cook, shaking the pot occasionally to keep kernels in an even layer. Once popping begins, continue shaking every 10–15 seconds. When popping slows to 2–3 seconds between pops (3–4 minutes total), remove from heat. Immediately pour the popcorn into the large bowl and tilt the bowl to let unpopped kernels fall to the bottom; scoop those out and discard.

Step 4: Make the hot-honey butter

While the popcorn pops, melt the butter in a small saucepan over low heat or in the microwave (30–45 seconds). Whisk in the hot honey and chili powder until smooth and glossy. Keep the mixture warm (but not simmering) so it stays fluid for coating.

Step 5: Dress and season the popcorn

Drizzle the hot-honey butter over the popcorn in a slow, steady stream while tossing with a large spoon or two spatulas to coat evenly. Sprinkle with the salt and a few grinds of black pepper, tossing again so the seasoning is well distributed.

Step 6: Add Parmesan without clumping

Let the dressed popcorn cool for 60 seconds; this prevents the cheese from melting into clumps. Sprinkle in half the Parmesan while tossing, then add the remaining Parmesan and toss again until you see a light, even “snow” of cheese. Taste and adjust salt or chili powder to your liking. Serve immediately while warm and crisp.

Pro Tips

• Use a heavy pot and keep the lid slightly ajar to vent steam for crisp, not chewy, popcorn.
• Test kernels are your temperature guide; no thermometer needed, but aim for about 360°F/182°C oil for consistent results.
• Finely grate Parmesan (Microplane-fine) so it floats over the kernels and clings evenly.
• Let the popcorn cool 60 seconds before adding cheese to avoid clumps and greasy spots.
• Want extra heat? Add a pinch of cayenne or double the chili powder in the hot-honey butter.

Variations

• Smoky Chipotle: Swap the chili powder for 1/4 tsp chipotle powder and add a pinch of smoked paprika.
• Garlic-Parmesan Heat: Whisk 1/2 tsp garlic powder into the hot-honey butter before tossing; keep the chili powder as-is.
• Air-Popper Method: Air-pop 8 cups popcorn, then proceed with the hot-honey butter and seasonings (skip the oil).

Storage & Make-Ahead

Popcorn is best right after tossing. If needed, store leftovers in an airtight container at room temperature up to 24 hours. To re-crisp, spread on a sheet pan and warm at 250°F/120°C for 5–7 minutes; add a touch of fresh Parmesan after reheating if desired. The hot-honey butter can be made up to 3 days ahead; refrigerate, then rewarm gently until pourable before using.

Nutrition (per serving)

Approximate: 250 calories; 17 g fat; 22 g carbohydrates; 5 g protein; ~550 mg sodium. Values will vary based on exact ingredients and salt level.