Sweet and Salty Popcorn with Orange Blossom Honey
Adapted from The Essential New York Times Cookbook
Serves about 6

Hesser instructs you to keep your popcorn and nuts warm in a 250ºF oven which sounded weird to me, so I didn’t do it.  Maybe this is why mine was sticky.  She also instructs you to use the salt on the popcorn but in my experience, salt does not stick well to popcorn.  I added mine directly to the honey mixture and it came out great.

6 cups popped popcorn
1 cup salted roasted nuts (one kind, or a mixture; optional)
½ cup sugar
1/3 cup orange blossom honey
1 tsp. coarse salt

Place the popcorn and nuts in a large bowl.  Line a baking sheet with parchment paper.

Pour the sugar into a small heavy saucepan and place over medium-low heat.  When the sugar is melted and a light caramel color, add the honey and stir until smooth and liquid.  Stir in the salt and remove from the heat.

Pour the syrup over the popcorn mixture.  Using a rubber spatula and working quickly, stir the popcorn so the honey coats as much of it as possible.  Spread onto the prepared sheet and let cool.  Break into large or small pieces and store in an airtight tin.