Sea Salt Honey Butter Popcorn: A Snack for All Seasons

Honey Butter Popcorn |

Listen, I’m under no delusions that you’re all out there, biting your fingernails, anxiously awaiting our fresh blog post this morning, but I’m still going to tell you about the roadblocks involved in its getting here because apparently, admitting to your blog community that you aim to post every Tuesday and Friday is a little like telling your friends and family you want to lose fifteen pounds in the new year: the experts say this will keep you accountable, but in reality all it assures you is that now there are an even greater number of people you stand to disappoint—not to mention, the self-imposed pressure seems to draw all manner of new and unexpected obstacles into your path.

Today’s popcorn recipe, for example, comes to you in spite of dark days, failed brownies and one long and drizzling Sunday afternoon eaten up by hours playing with my new watercolor paint set (although, to be fair, those hours did bring our fresh January blog header).

It seems you can go nine months or more churning out regular posts (or, you know, working out or menu-planning or dusting the furniture), even when that means planning ahead for days when you’ll be out of town or for the holidays, but the minute—I mean, the minute!—you announce, out loud and in front of everyone, that you’re going to be doing something on a certain schedule, look out: now the laws of entropy are at work.

Honey Butter Popcorn |

And in cases such as these, whatever goal you’re working towards, it’s good to have backup resources in play—such as, in our case, for example, a popcorn recipe you found on another blog last year and have already made half a dozen times since.

Honey Butter Popcorn |
Honey Butter Popcorn |

I don’t know if I’ve actually explained this here before, but I’m drawn toward a particular perspective on food-blogging, one demonstrated by all the websites I like best, wherein the food blog is less a cookbook and more a biography. There are obviously recipes, prominent and pretty, but there are also revelations about people behind those recipes. There’s nothing wrong with cookbooky blogs (any more than there’s something wrong with cookbooks), but the sites I stop everything to read are the ones telling us about themselves.

So sometimes, when I get to thinking Tim and I have to come up with something New and Trendy and Cool for our weekly posts, I have to remind myself that’s not actually true: Isn’t real life just as much about the pizza crust you make every Friday night as it is about the fancy dessert you try one weekend? I think so. If our blog is supposed to be about our life and what we’re eating in it, then simple snacks like these have to play a big part.

Honey Butter Popcorn |

And in our house, when we want popcorn, we’re usually pulling up Melissa Coleman’s site, The Faux Martha, to make (again) the honey butter version she created.

It’s salty and sweet, sticky and addictive; with a total five ingredients, it comes together in mere minutes, especially when you’ve made it so many times that putting kernels in the stockpot feels as natural and mindless as brushing your teeth before bed.

It’s not a new recipe, not really an original one, but it’s a snack that finds its way into our living room on the regular, both foolproof and simple, our favorite popcorn, hands-down.

Honey Butter Popcorn
Makes enough for four, although Tim and I can eat an entire batch alone, or, at a party, enough to fill a large bowl from which many guests can take a handful

While the honey-butter topping comes from Melissa, the popcorn instructions originated with Mark Bittman, as posted by Kate Taylor at Cookie and Kate. Once you get the popping method down, all you need to remember is equal parts honey and butter, melted on the stove and drizzled over popped corn at the end, salted to taste.

2 tablespoons coconut oil
1/2 cup organic popcorn kernels
2 tablespoons butter, melted
2 tablespoons raw honey
sea salt to taste

Melt coconut oil in a large stockpot or Dutch oven with a lid. Place two kernels of unpopped corn in the pot and cover it. Once you hear the kernels pop, take off the lid and add the 1/2 cup kernels. Put the cover back on and shake the pot, holding the pot on with potholders. Cook over medium heat, shaking the pot again once or twice, until all you stop hearing popping sounds (about five minutes or so).

While corn pops, set a small saucepan on the stove and melt together the butter, honey and a little salt. When the popcorn kernels stop popping, turn off the heat. Transfer popcorn to a large bowl and toss with the honey-butter mixture, working to coat all the mixture. Enjoy!

Related Posts
Filter by
Post Page
Desserts Breakfast and Brunch Gluten Free Muffins Salads Summer Family Friendly Beverages Ice Cream Pizzas Fall Thanksgiving Halloween Cakes Poultry Barbecue and Grilling Memorial Day Chicken Waffles
Sort by

About Shanna Mallon

Shanna Mallon is a freelance writer who holds an MA in writing from DePaul University. Her work has been featured in a variety of media outlets, including The Kitchn, Better Homes & Gardens, Taste of Home,, Foodista, Entrepreneur, and Ragan PR. In 2014, she co-authored The Einkorn Cookbook with her husband, Tim. Today, you can find her digging into food topics and celebrating the everyday grace of eating on her blog, Go Eat Your Bread with Joy. Shanna lives in Nashville, Tennessee, with Tim and their two small kids.

36 thoughts on “Sea Salt Honey Butter Popcorn: A Snack for All Seasons”

  1. You know what I love about this outlook? I love that recipes like these are what make Tuesday nights in front of Friday Night Lights reruns feel more special. Everyone can make a fancy dinner for fancy occasions, but your blog and your recipes give us all the chance to make Wednesday lunch leftovers, Friday breakfast, and snacktime feel a little luxurious. That’s what makes the good life.

  2. It is so important to post snack things and more humble, everyday kind of stuff. I am slowly learning this. It doesn’t have to be fireworks every week. People just want something real!–approachability in a recipe or a lovely bit of writing. These are what readers seem to jam on most often for me and it’s a relief in a lot of ways. Bravo to you guys + Melissa’s amazing popcorn. Loving this post. xo

  3. Yum! We’re big popcorn eaters over here, so I’ll have to give this a try sometime soon. 🙂

    I agree that all recipes – from the most simple to the most complicated – belong on a food blog. I hardly ever plan to make anything ahead of time, but just make whatever I’m in the mood to cook; sometimes our “fanciest” dinners are on a Monday night, and the simplest recipes tend to show up when we have guests over.

    I like food that everyone can crowd around, that feels relaxed and inviting. Which is why I’m planning on this popcorn as a little app for our next dinner party. 🙂

  4. Ok, on Sunday I not only made failed brownies, but also failed brownie cookies. Total disaster. I was planning to make popcorn for the Golden Globes, but had used all my butter during said baking, so you can only imagine the disappointment! I love the idea of honey and butter–planning to try this soon.

  5. Yes Shanna,

    it’s the stories (which gently bring in different recipes & dishes) that draw us back to our favorite sites over and over again. And the stories are what inspire us to dream bigger, to see the kindness in a person’s face despite the harsh weathered lines, and wonder what stories does each person have to tell.

    thanks for telling your beautiful stories & tales of adventure, love & hope – and most importantly, for inspiring me to tell interesting stories, not just chronicle my life.


  6. I too am drawn to blogs that draw me in, engage me and inspire me. I may or may not make the recipe, that isn’t really important. Good writing keeps me coming back. I am also drawn to popcorn.

  7. Scrolling from the shot of popcorn kernels casually disorganized to the next frame of the same kernels popped and transformed just made my eyes pop wide open. What a great visual, that pair of photos!!

  8. Popcorn was such an integral part of my childhood. This honey butter version sounds really good. I like your new header and like the fact that you painted it even more!

  9. Yum! In our house we make a lot of popcorn on the weekends, always popped stove top, with the preferred topping being butter and nutritional yeast (and sometimes a sprinkle of Old Bay seasoning). Honey butter sounds so good! I never would have thought of it. I’ll be trying it for sure this weekend. And I hear ya on the blog schedule. I’ve just challenged myself to go a month without looking at blog stats so that when life gets in the way of my posting schedule I don’t stress out about it so much. I’m about 5 days in, and honestly, its pretty liberating.

    • Katie, I’m skipping stats lately myself and it is definitely liberating! No point focusing on that stuff anyway — it’s not what matters. : )

  10. Shanna – this is such a nice perspective, and you put into words what I love about your blog and others that approach blogging in a similar way. Fancy recipes are great, but I love the reminder that all of these recipes (particularly these simple go-tos) are a part of a life well-lived.

    (PS. Your ruined brownie reference made me smile. I ruined not one, but two batches of brownies on Sunday…I was clearly not meant to come up with a brownie recipe this week.)

    • Haha, Jess, what is it about brownies? I mean, not that the failure keeps us from eating them… chocolate is chocolate. : ) Thanks for your kind words — glad to have you reading here!

  11. I know that panic of ‘I’ve got to have something for the blog’ all too well and sometimes that pressure to create can be stifling. But what I really like is to see how people really eat not how the eat for the blog and I should remember that when my mind feels totally blank or I have (yet another) kitchen failure. I love the simplicity of this post!

    • “What I really like is to see how people really eat not how they eat for the blog.”

      YES! Exactly. I like when food blogs feel a little like anthropology (i.e., the study, not the store… although, actually, I like when blogs feel like Anthropologie, too). : )

  12. Shanna, this popcorn looks delicious! Love the salty-sweet combo.

    As for food blogs, I too want to hear about the lives of the people who write them. The recipe within the post is something I can likely find elsewhere, so that’s not the only thing that keeps me coming back. The stories (even little everyday happenings) are essential!

  13. Yes to everything in this post. It’s actually the thought behind my latest post. I mean does anyone really need a recipe for yogurt with walnuts and honey – no. But it’s part of my routine, my eating life and it’s part of my truth. If I work too hard on what I think people want to read my space no longer feels like my home. Authenticity is always best – especially when it involves butter, honey and popcorn.

    • Ashley, I loved your most recent post, especially hearing about the inspiration behind it and imagining you at your weekly yogurt date, thinking or reading or listening in on people nearby.

  14. I agree completely about food blogs that are more life blogs with food thrown in. I love reading those – like yours. As much as I love food, it’s not necessarily what I crave to read about 🙂
    This popcorn is going to be made, here, very soon. What a brilliant idea!

    • Thank you so much for that, Kristen — and as further testament to this idea, I haven’t been able to stop thinking about what you wrote recently about your sensitive daughter (because I was her when I was younger!) and what that’s like, both for a kid and for a parent.

  15. Ha!

    I really enjoyed reading the begining of this, I can definitely relate to those obligatory deadlines. Anyways, this popcorn looks outstanding! I have always loved either butter or honey on my popcorn, but to combine them is pure, simple genuis.

    I will definitely be giving this a try!


Leave a Comment

This site uses Akismet to reduce spam. Learn how your comment data is processed.