Whether you’re indulging in binge-watching your favorite new streaming series or treating yourself to a sweet dessert for finishing all your yard work, honey makes the reward sweeter.
recipe by Raquel Pelzel for Epicurious
- 1 teaspoon salt
- 1/4 teaspoon baking soda
- 1/4 teaspoon garlic powder
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon ground coriander
- 1/4 teaspoon ground cumin
- 1/4 cup coconut oil, melted
- 1/4 cup honey
- 1/4 cup sugar
- 1 tablespoon Sriracha
- 1/2 teaspoon cayenne pepper (optional)
- Zest of 1 lime
- 10 cups popped popcorn (from about one 3.5-ounce bag)
- Preheat oven to 250°F. Stir salt, baking soda, garlic powder, cinnamon, coriander, and cumin in a medium bowl.
- Heat oil in a small saucepan over medium-high. Add honey, sugar, Sriracha, and cayenne, if using, and bring to a boil. Add 1 Tbsp. water and cook 1 minute. Remove from heat and stir in lime zest and spice mixture.
- Place popcorn in a large bowl and pour spicy honey syrup over. Using a rubber spatula, quickly stir to evenly coat popcorn. Transfer popcorn to a parchment-lined rimmed baking sheet and bake, tossing every 15 minutes, 45 minutes total. Let cool 5 minutes before devouring (it will get crunchy as it cools).
Do Ahead: Popcorn can be made 4 days ahead; store in an airtight container at room temperature. Makes 8 servings.
Honey-Caramel Ice Cream Sundaes with Apples
recipe by Mike Lew & Kate Higgins for Bon Appetit
Honey Caramel Sauce
- 1 cup (packed) golden brown sugar
- 1/2 cup heavy whipping cream
- 1/4 cup (1/2 stick) unsalted butter
- 2 tablespoons honey
- 1 teaspoon ground cardamom
- 1/2 teaspoon ground allspice
- 1/4 teaspoon ground cloves
- 1 teaspoon vanilla extract
- 3 tablespoons butter
- 3 large Golden Delicious apples (or comparable variety), peeled, cored, each cut into 8 wedges
- 3 tablespoons (packed) golden brown sugar
- Vanilla or other flavor ice cream
- Toasted pecan halves (optional)
- Stir sugar, cream, butter, honey, and 3 tablespoons water in heavy medium saucepan over low heat until sugar dissolves. Increase heat; bring syrup to boil. Add spices, pinch of salt, and pinch of black pepper, shaking pan to blend. Boil without stirring until sauce coats spoon, about 3 minutes. Remove from heat; stir in vanilla. DO AHEAD Can be made 1 week ahead. Cool, cover, and chill. Rewarm before using.
- Melt butter in large skillet over medium-high heat. Add apples; sprinkle with sugar. Sauté apples until tender and brown in spots, about 12 minutes.
- Scoop ice cream into dishes. Top with sauce, apples, and pecans, if using. Makes 8 servings.
I would talk to Wild’s Apple Farm or Compean & Sons and see what apples they could recommend for this recipe. I would also take a look at Lick Ice Cream‘s menu and see what other flavors would complement this. They have some amazing ones that could be very interesting with caramel and apples.