Sweet, crunchy + lavender adds something extra special! It’s like eating a lightened up Carmel-Corn! No added sugar here! Just honey-sweetened and no butter! The coconut oil gives this Honey-Lavender Popcorn a perfect buttery flavor without the dairy! Oh…and no fancy popcorn popper needed! The perfect pairing for a Chic-Flick;).
This post contains affiliate links and I receive small commissions for purchases made through them. However, the opinions here are all my own and I would never recommend a product to you that I didn’t believe in.
This recipe was inspired by a winery my husband I have visited (@analemmawines). A lot of wineries will serve charcuterie plates but this winery had popcorn! Not just normal popcorn, but fancy popcorn…right up my alley! They had two flavors, Truffle and Lavender-Honey. We loved them both but I thought it would be great if I could re-create the Lavender-Honey Popcorn at home!
I made this Honey-Lavender Popcorn for my sweet neighbor who came over and watched the Downton Abbey movie with me! I thought it would be the perfect pairing for our long-awaited Chick-Flick! We had talked about going to the theatre to see it but life got in the way and we were never able to go so I thought it would be fun to have her over and enjoy it ala wine + girly-popcorn. Now I say girlie, but my husband enjoyed it as well from his office while we watched the movie:). Not really his type of movie;). Although I did do a Star-Wars marathon before the new Star Wars came out so I have earned my fair share of Chick-Flicks!
I do have to mention that my husband is the popcorn master! He popped the corn for the recipe before the movie for me:). Credit goes to him for teaching me how to do popcorn on the stove. He gave me instructions and I attempted it on my own for the second-go-round of this recipe. Well, I did it but I had popcorn everywhere! The popcorn seriously had a personality of its own and was crazy popping!! I think I got a little too aggressive with the shaking;), but Sophie (our sweet ol’ Miniature Dachshund) was a happy girl! I tried again, not so crazy this time, and we had popcorn success!!!
After the popping, you add the coconut oil, honey + lavender syrup + coat to cover the little morsels. Then a little salt and into the oven it goes! Its really that easy!! It seriously reminds me of the Caramel-Corn we used to get at the video rental store growing up! Good memories;). I love it when I get to re-create recipes that taste like the not-so-healthy version but still stir-up sweet memories!
I hope you enjoy this Honey-Lavender Popcorn recipe! It would even be great without the lavender if that isn’t your thing…honey-sweetened Caramel-Corn! I also hope it inspires you to call up a friend/loved-one and have a movie night! We can get so busy and self-consumed in this crazy world of ours. God has truly been teaching me that relationships are the most important thing in this life, except for Him of course:). I still have a lot of work to go on this!
not giving up meeting together, as some are in the habit of doing, but encouraging one another—and all the more as you see the Day approaching.
Hebrews 10:25
Honey-Lavender Popcorn {Dairy-Free + Gluten-Free}
Ingredients
- 6 tbsp virgin coconut oil (the solid stuff), divided
- 1/4 cup popcorn kernels, preferably organic + sprouted (easier to digest + more nutrients)*
- 1/4 cup honey
- 2 tsp dried culinary lavender, finely minced**
- sea salt
Instructions
- Preheat oven to 350 degrees and line a sheet pan with parchment paper.
- Heat 3 tbsp of the coconut oil in 3-quart saucepan (If you have a gas top you may want to use as old pan due to the high heat you cook the popcorn and blackening the bottom) over high heat. Heat until oil starts to smoke.
- One the oil starts to smoke add in the popcorn kernels in an even layer in the bottom of the pan. Let them sizzle in the oil with the lid off. Once you see the first kernel pop quickly place the lid on the pan and start shaking your money-maker;). But seriously, you need to shake the pan so the kernels on the bottom get "flipped" around like a pancake to prevent burning. If possible, hold the lid on with an oven-mitt/heat-proof towel. Continue to pop until you notice that popping really starts to slow down. Remove popcorn from the heat, keeping the lid on to keep warn.
- Next, in a small saucepan add the remaining 3 tbsp of oil + the honey. Bring to a bowl over medium-high heat whisking constantly until honey is well-dissolved into the oil. Let boil up for a few more seconds. Remove from heat and whisk in the cut culinary lavender.
- Poor honey-lavender oil over the popcorn and give a good stir to coat the kernels.
- Dump popcorn onto a parchment-lined sheet pan, being sure to pour any syrup that's left on the bottom, give it another good stir with your hands to coat all the kernels you can. Spread out into a single layer and sprinkle on some sea salt of choice (I think finely ground works better here). I like to do it this way so you can better see how much salt to use. Give it another stir with your hands and a taste until desires salt amount (be careful not to eat it all at this point;). Spread it out again in a single layer and place it in the preheated oven.
- Bake for a total of about 15 minutes, until popcorn is golden (be careful because this can burn really fast, so keep a close eye!). Set timer for every 5 minutes to stir a total of 2 times while in the oven. Remove from the oven and let cool. Popcorn will harden/caramelize as it cools.
- Now put in your fav. Rom-Com/Chick-Flick & Enjoy!!:)
Notes
These Honey Cardamom Oatmeal Raisin cookies would also be a great addition to your movie night!
I can attest, this is an amazing taste treat! I’m going to make this for sure. One question, though — where do you get culinary lavender, and is there a non-culinary type to avoid? Thanks, Alicia!
Thank you so much Barb! It was fun enjoying it with you:). I purchased mine from our local Arome Store. You want to make sure the label states that it is culinary. Here’s a great piece I found about culinary lavender.
‘When shopping for culinary lavenders, it’s a good idea to work with botanical names, just to make sure you get the right plant. The best tasting edible lavenders are the ones with the sweetest perfume. English lavender is extremely popular as a culinary lavender. This is normally sold as Lavandula angustifolia, but it’s sometimes sold as Lavandula officinalis or Lavandula vera. Occasionally it’s listed as “true English lavender.”’ -HGTV
The lavender I found did not have the varietal on it, it just said…”for tea and culinary purposes”. Organic is always best; however, the lavender I purchased was not organic, but was local!
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