How does one improve honey? I am not saying that it needs improvement. But, apparently Popeyes does. Take a look at the ingredients list. Honey is first. Which is good. But then they add sugars. All different kinds. And then because the honey has been watered down, they add color and "natural flavor" back in. Okay I guess. Now what is really confusing is why they add so many different versions of the same thing. Honey contains fructose and glucose. Corn syrup contains glucose. High fructose corn syrup (HFCS) contains more fructose than glucose (making it sweeter and therefore more appealing to consumers). Sugar contains sucrose. Fructose is pure fructose. So it seems that HFCS is redundant. And you can reduce it further because honey contains fructose and glucose. You just need sucrose and perhaps some fractional amount of either fructose or glucose to get the percentages correct.
All of this tweaking is odd to begin with. Isn't honey sweet enough to begin with? If it is a cost issue then ditch honey altogether and just use "natural flavor", caramel color, and what ever sweetener is cheap enough for you.
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