Calabrian Hot Honey Sticky Popcorn Bunches

Calabrian Hot Honey Sticky Popcorn Clusters

Prep Time: 20 Minutes
Cook Time: 60 Minutes

Tools: Stock pot, large pot with lid, 2 sheet pans, wooden spoon, parchment paper or aluminum foil

When we say Tutto Calabria Calabrian Hot Honey pairs well with almost any recipe, we mean it! Here in the Wholesale Italian Food test kitchen, we wanted to create a recipe that's simple to make, incredibly delicious, and perfect for sharing.

To showcase the sweet heat of our Calabrian Hot Honey, our chef put an Italian-inspired twist on a childhood favorite—classic sticky popcorn clusters. The result is a crispy, sweet-and-spicy snack that's perfect for parties, game nights, movie marathons, holiday gatherings, or simply enjoying on the couch on a Friday night. (No judgment here!)

Made with just a handful of pantry-friendly ingredients, these Calabrian Hot Honey Sticky Popcorn Clusters are guaranteed to disappear quickly.

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Ingredients

• 1 cup Tutto Calabria Calabrian Hot Honey

• 1 cup coconut oil, divided (1/4 cup for popping the popcorn and 3/4 cup for the honey mixture)

• 1/2 cup popcorn kernels

• 1 teaspoon salt

• 1/4 teaspoon baking soda

• 1 teaspoon vanilla extract

• 1 cup of your favorite nuts, such as almonds or peanuts (we used almonds)

Instructions

1. Preheat your oven to 250°F (120°C). Line two sheet pans with parchment paper or aluminum foil.

2. In a large pot, melt 1/4 cup of the coconut oil over medium heat. Add the popcorn kernels and cover with a lid to prevent kernels from popping out of the pot.

3. Once the popping slows to several seconds between pops, remove the pot from the heat. Stir in your chosen nuts and set aside.

4. In a stock pot or saucepan, combine the remaining 3/4 cup of coconut oil with the Calabrian Hot Honey. Heat over medium heat until the coconut oil has completely melted and the mixture comes to a gentle boil. Stir occasionally with a wooden spoon until fully combined, about 4 minutes.

5. Remove the mixture from the heat and immediately stir in the salt, vanilla extract, and baking soda. Stir quickly as the mixture foams.

6. Pour the hot honey mixture over the popcorn and nuts, tossing immediately to coat everything evenly.

7. Spread the coated popcorn evenly between the prepared sheet pans.

8. Bake for 60 minutes, stirring the popcorn and rotating the pans every 20–30 minutes to ensure even baking.

9. When finished, the popcorn should be beautifully caramelized with a rich golden-brown color and a crisp texture. If you'd like popcorn clusters, gently press portions together while they're still warm. Otherwise, allow the popcorn to cool as individual pieces.

10. Let the popcorn cool completely before serving. Store leftovers in an airtight container for up to one week.
    
    

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Tips

• Short on time? Skip popping the kernels on the stovetop and use plain microwave popcorn instead. Avoid buttered or heavily salted varieties, as they can become soggy once coated with the hot honey mixture.

• For an extra kick, drizzle a little additional Calabrian Hot Honey over the popcorn just before serving.

• Try different nuts such as pecans, walnuts, cashews, or pistachios to customize the flavor and texture.

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