Honey Kapow Popcorn

A sweet, spiced moreish alternative to caramel corn with no refined sugar.

Makes approx. 8 cups
Prep time 15 minutes


  • 8 cups popped popcorn
  • 4 tablespoons honey
  • 30 grams butter
  • 2 tea temples Kapow Tea
  • 1/8 teaspoon baking soda


    Pop the corn, measure out 8 cups and set aside a large heat-proof bowl.


    1. Using a coffee grinder or bullet style blender, process the Kapow until fine and powdery
    2. Bring the honey and butter to a simmer in a small saucepan
    3. Simmer for 3-4 minutes until it darkens slightly
    4. Take off the heat and stir in the baking soda
    5. While the mixture is foamy, pour over the popped corn and toss to coat


    This popcorn is best the day it is made, but will keep for 2 days in an airtight container.

    Recipe and photograph by Kearin Armstrong, The Winsome Baker.

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