Why does it work
- Popping popcorn in a generous amount of oil produces a very good result.
- Before popping the kernels ensure lightly season that salt is equally distributed on the powdered corn.
I think anyone can be, if they are so desired, then the liquid makes honey and French mustard and make honey-master popcorn. It would be without a doubt Happen Honey-Master Popcorn. It will also be disgusting and wet and disgusting. It is better what snack-food companies do and sprinkle popcorn into honey-master dried mixture.
Good news here: I have already worked how to make Honey-Master Dry Mix (It includes powder honey, dry mustard, butie powder, citric acid and some other things, and it tastes a lot like a spice on the honey mustard pretzel of the snider). So all of you have to do it some corn, toss it with this DIY Honey-Mustard Seasoning Mix, and you are good for the more delicious movie night, or snack bag, or whatever you are making popcorn.
Serious Eats / Amanda Suarez
Just a couple note on this, very simple recipe:
- Do not sleep on popping method here. Are kernels Popped a generous amount of oilWhich we think is some of the best popcorn on the planet, which is crisp and crisp at once. But not only popcorn is so better when popped up in this way, it is equally and lightly coated in a glow of fat that helps to stick dry masala. You will have a very difficult time for the mixture to stick to the air-pop popcorn.
- While we think it is a bad idea to put real honey and wet mustard on the popcorn, we will accept that the powder required to make a dried mixture is not delicious as real liquid honey, and when applied to popcorn, the taste is not as prominent as anyone can expect. If you drip some liquid honey lightly at the top after the popcorn is experienced, we will not blame you. It will be sticky, but it will also be delicious.
Homemade Honey-Master Popcorn needs your movie night
Cook mode
(keep screen awake)
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In a large pot, add oil, popcorn kernels and a pinch of salt. Cover the pot and set on medium-high heat. Cook, often by mixing the pot, until the popcorn starts to pop. As soon as the popping slowed down every few seconds, remove it from the heat. Stand until all popping is closed, then open the pot and transfer the popcorn to a large serving bowl.
Serious Eats / Amanda Suarez
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Immediately sprinkle the honey-free seasoning mixture on the hot popcorn, tossed for the coat evenly. Serve the season with extra salt and a drizzle with some liquid honey, if desired, serve.
Serious Eats / Amanda Suarez
Make-forward and storage
Pop and experienced popcorn can be stored at room temperature in airtight container for 1 day. Do not pop the popcorn in advance and try to do the season later, as the seasoning is best glued when the popcorn is fresh and hot.
