From the Clif Family Kitchen
Recipe by Executive Chef, John McConnell
Cinnamon Honey Spread & Brown Butter Popcorn
Yield: 3 quarts of popped popcorn
1 Tbsp. organic coconut oil
½ cup organic popping corn
4 Tbsp. (1/2 stick) unsalted butter
3 Tbsp. Clif Family Solar Grown™ Cinnamon Honey Spread
1 tsp. kosher salt
In a heavy-bottomed pan (make sure you have a tight-fitting lid), add coconut oil over high heat until oil is hot, but not smoking. Add popcorn kernels and begin stirring with a wooden spoon until you begin to hear a sizzle. Cover pot with lid, reduce heat to medium. Use two heat-proof oven mitts and move the covered pot in a circular motion directly over the burner. Continue to move the pot vigorously until you begin to hear the popcorn kernels pop. Remove from the heat when you hear 2-3 seconds between the last few kernels of popcorn. When the corn is popped, transfer to a large mixing bowl.
Melt the butter in the same pan used for popping popcorn over medium heat. Swirl the pan occasionally to be sure the butter is melting evenly. As the butter melts, it will begin to foam. The color will progress from lemony yellow to golden-tan to a toasty-brown. Once you smell a nutty aroma and have achieved a toasty-brown color, immediately take the pan off the heat and scrape the browned butter, including any browned bits, into a heatproof bowl. Add the honey and salt to browned butter and stir continuously until the honey is melted and well incorporated. Drizzle mixture over the bowl of popcorn and stir until the popcorn is well-coated. Enjoy while warm.
Try pairing with a chilled glass of Clif Family Oak Knoll Sauvignon Blanc!