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.

Honey-Sriracha Popcorn

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)


  1. Preheat oven to 250°F. Stir salt, baking soda, garlic powder, cinnamon, coriander, and cumin in a medium bowl.
  2. 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.
  3. 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)


  1. 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.
  2. 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.
  3. 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.