1. Place the popped popcorn in a large mixing bowl. Remove any unpopped kernels.

2. Pour the Sting Honey into a small saucepan and heat over medium heat until it reaches a gentle simmer. Simmer for 1 minute, watching carefully to prevent scorching.

3. Immediately remove the saucepan from the heat and drizzle the hot honey over the popcorn. Toss carefully until the popcorn is evenly coated.

4. Spread the coated popcorn on a baking sheet and chill in the freezer for 5–15 minutes, until cool enough to handle.

5. Lightly grease your hands or line a 1/3-cup measuring cup with a strip of parchment paper. Firmly pack the popcorn into six portions and shape each into a ball.

6. Place the popcorn balls on a parchment-lined baking sheet and allow them to cool completely before serving.

Tips

• Choose your heat: Mild Sting Honey offers a gentler kick, Medium Hornet Sting brings more warmth, and Hot Killer Bee is for those who like their snacks fiery!

• Make them crunchy: For a kettle-corn-style finish, spread the honey-coated popcorn on a baking sheet and bake at 250°F for about 30 minutes, stirring halfway through. Cool completely. This method may make the popcorn less pliable, so test a small batch if you want to shape it into balls.

• Make shaping easier: Use a parchment-lined measuring cup to pack the popcorn into uniform portions without sticking to your hands.

• Handle hot honey carefully: Hot honey can cause serious burns. Allow the popcorn to cool sufficiently before shaping, and have an adult handle the heating and mixing.

• Storage: Store in an airtight container at room temperature. For the best texture, enjoy within a few days.

• Caution: Chilldren under 1 year old should not eat honey

  
  

Note: Honey alone may not bind popcorn balls as firmly as a traditional candy syrup. Test the recipe before serving to make sure the balls hold together as desired.