2 tablespoons sesame seeds or toasted almond slivers (optional).
1 tablespoon bee pollen (optional).
Instructions
Preheat your oven to 300°F (150°C). Line a large baking sheet with parchment paper for easy cleanup.
Pop the popcorn if you haven’t already. Transfer to a large mixing bowl and check for unpopped kernels.
In a small saucepan, melt the butter or coconut oil. Stir in honey and brown sugar until smooth and glossy, about 2 minutes. Add the cinnamon, ginger (if using), and a pinch of salt. Simmer 1–2 minutes, then remove from heat and stir in vanilla.
Pour the warm glaze over the popcorn. Use a silicone spatula to toss gently, coating as much of the popcorn as possible without crushing the kernels.
Spread the coated popcorn in a thin, even layer on the prepared baking sheet. Bake for 10–12 minutes, then stir and bake another 5–7 minutes until the coating feels set and the popcorn looks glossy.
Remove from the oven and let cool completely on the sheet. If you’re using sesame seeds or almonds, sprinkle them on while the glaze is still warm so they stick. Break into clusters as it cools; these little chunks resemble tiny honeycomb cells.
Store in an airtight container at room temperature for up to 5–7 days. Re-crisp in a 300°F oven for 5 minutes if needed.
