Honey popcorn: A sweet twist on an age‑old snack staple

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 already part of the diet of tribes living 3,500 years before our era in what is now the American state of New Mexico.

In the United States, popcorn (a term first used by John Russell Bartlett, the author of the "Dictionary of Americanisms" published in 1848) enjoys particular recognition – the average U.S. citizen consumes nearly 50 kilograms 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, which he sold in special horse-drawn carts set up near circuses and other venues offering mass entertainment. Popcorn quickly became a favourite 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 entice 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 the corn snack, enhancing it with favourite additions. A delicious idea is honey popcorn. How to prepare it?

How is popcorn made? Under the influence of high temperature (approx. 180°C), microscopic water molecules in the corn kernels turn into steam, creating pressure that bursts the shell and pushes out the starchy-protein mass, or the characteristic "cloud." The best for roasting are selected corn varieties containing a lot of endosperm.

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

Polyphenols also demonstrate similar properties, which, as scientific research has shown, popcorn is a rich source of. Thanks to these antioxidants, consuming roasted corn can protect against cancer and even Alzheimer's disease.

Popcorn does not contain gluten, so it can be safely consumed by people showing its intolerance.

In a large pot, heat 2 tablespoons of oil (canola, coconut, walnut, or avocado), and then add corn kernels (half a cup) to the hot fat (it should be about 180°C). Cover the pot with a lid and set to medium heat. After a while, the seeds should start popping. When the popcorn pops less frequently, remove the pot from the heat.

Spread the kernels on a baking sheet lined with parchment paper. In a pot, heat over low heat honey (half a cup) and butter, preferably salted (1/4 cup). Stir until the ingredients completely dissolve. If you prefer more aromatic treats, you can add a few sprigs of rosemary or lavender to the warm mixture (leave them for five minutes, then remove them, and bring the mixture to a boil again).

Add the roasted corn to the pot, stir with a spatula to coat all the kernels with the glaze, and then spread them evenly back on the baking sheet. Place in an oven preheated to 120°C for about 45 minutes, stirring every 15 minutes. When the popcorn acquires a delicious caramel colour, it is ready. Let it cool for half an hour.