This spiced honey‑butter popcorn takes only about 30 minutes to prepare, and you'll have a sweet snack ready with very little effort. The turmeric gives the popcorn a gorgeous golden coating and adds a subtle, almost imperceptible savoury note. For a child‑friendly version, keep it simple and skip the chilli. If you’d like a bit more lift for adults, a pinch of cayenne, chilli flakes, or even a twist of black pepper works really well. 

Serves: 4 - 8                                          Preparation: 30 minutes 

Ingredients
100g popping corn 
2 tbsp vegetable oil
100g honey
50g butter
½ tsp salt
2 tsp ground turmeric
⅛–¼ tsp cayenne pepper (optional) 

Tip:   For a warm sweet version try adding cinnamon and nutmeg 

Method 

1. Heat the oven to 150°C fan (160°C conventional) and line two baking trays with baking paper or silicone mats. 
2. Pop the corn using either the stovetop or microwave method.  
• Stovetop: Heat 2 tbsp oil with a few test kernels. Once they pop, pull the pan off the heat and add the rest of the corn. Wait 30 seconds (for the kernels to heat evenly) then return to the heat and pop with the lid slightly ajar until pops slow and are three seconds apart. 
• Microwave: Work in two batches, microwaving 50g kernels at a time, with a light oil coating, for 3–5 minutes until pops are three seconds apart. 
3. Remove any unpopped kernels and place the popped corn in a large bowl. 
4. Melt the butter and honey in a small pan, then stir in the salt, turmeric and cayenne, if using. 
5. Pour the spiced honey‑butter over the popcorn and toss well to coat evenly. 
6. Spread the popcorn across the two lined trays in an even layer and bake for 10–15 minutes until lightly golden and dry, keeping a close eye to prevent burning. 
7. Cool completely so the popcorn becomes crisp.