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Yield: 4 servings | Prep time: 5 minutes | Cook time: 5 minutes

INGREDIENTS

  • 2 tablespoons of butter, melted
  • 1 tablespoon of honey
  • 1 tablespoon of Tabañero Sriracha Honey Sauce
  • 3 tablespoons of coconut oil
  • 1/3 cup of popcorn kernels
  • Kosher salt to taste

EQUIPMENT

  • 1 small mixing bowl
  • 1 whisk
  • 1 deep saucepan
  • 1 large serving bowl

INSTRUCTIONS

In a small mixing bowl, combine the melted butter, honey, and Tabañero Sriracha Honey Sauce. Whisk until well combined and set aside.

Heat the coconut oil in a deep saucepan over medium-high heat. Test the oil's temperature by adding one or two popcorn kernels to the pot. When the popcorn kernels pop, the oil is ready. If the oil begins to smoke, lower the heat. Remove the test popcorn kernels.

Add the popcorn kernels to the saucepan and arrange into an even layer. Cover the saucepan with a lid, leaving a small gap for steam to escape. The popcorn will begin to pop. Shake the saucepan gently until the popping slows.

Once the popping stops, transfer the popcorn to a large serving bowl. Drizzle the popcorn with the Tabañero hot honey butter mixture, gently tossing until evenly distributed. Season with salt as needed, and serve warm.
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