Appetizer
Red Chile & Honey Popcorn
4.4 · 41 reviews
This Hatch Chile Honey Popcorn is the ultimate sweet-and-spicy snack, and it's ready in about 25 minutes. A quick glaze of New Mexico honey, butter and Hatch red chile powder, simmered on the stove and baked onto fresh popcorn, is all it takes to turn movie night into something truly special.
Some of the best snacks in life are the simplest ones, and this Hatch Chile Honey Popcorn is proof. Four ingredients, one saucepan, one sheet pan, and you've got a bowl of something so good it's hard to stop reaching in for more. Sweet, salty, and just a little spicy — it hits every note at once.
The magic here is in the glaze. Melt butter with that New Mexico honey, stir in the chile powder and simmer it a minute or two so the chile cooks through and its flavor blooms. Pour the hot glaze over fresh popcorn, toss, and bake on a lined sheet pan at 300°F for 10 to 15 minutes, stirring once, until it sets. Let it cool before serving. Use Hatch red chile powder for a deeper, earthier warmth, or go with Hatch green chile powder for something a little brighter. Can't decide? Use both.
This is the kind of snack that gets requested every single movie night once you make it the first time. It's also great for game day, afternoon snacking, or honestly any time you want something quick and satisfying with that unmistakable New Mexico flavor. Keep a bag of popcorn, a bottle of New Mexico honey and a jar of Hatch chile powder in the pantry and you're never more than half an hour away from your new favorite treat.
Red Chile & Honey Popcorn
- Prep5 min
- Cook20 min
- Total25 min
- Serves2-4
Ingredients
Instructions
- Heat the oven to 300°F and line a large sheet pan with parchment paper.
- Cook the bag of microwave popcorn on the popcorn setting, then pour the popcorn into a large bowl, leaving any unpopped kernels behind.
- In a small saucepan over medium heat, melt the butter with the New Mexico Honey.
- Stir in the Hatch Red or Green Chile Powder and let the glaze simmer for 1 to 2 minutes, stirring, so the chile powder cooks through.
- Pour the hot glaze over the popcorn and toss gently until every kernel is coated.
- Spread the popcorn in an even layer on the sheet pan and bake for 10 to 15 minutes, stirring once halfway through, until the glaze sets.
- Let the popcorn cool on the pan, break up any clumps, and enjoy!
Made with Hatch New Mexico Red Chile Powder, grown by our family in the Hatch Valley for five generations.
