Popcorn…which flavor to chose…?

Everybody loves popcorn. We all cannot imagine watching a movie in the movie theater , or on our own couch, without a salty and buttery snack.  It is a real staple when it comes to snacks, all over America. Popcorn is low calorie, quick and easy to make, and extremely versatile. The basic version with the salt, or with the salt and butter is always the best. But can we update the popcorn a little bit?? Well, of course we can! There is so many ways of creating new flavor combinations, by adding some extra ingredients to the good old bowl of popped goodness. So many easy recipes to check. Please do and explore the flavor ideas in the quest to find a new go-to snack…perfect for the next movie night.

• STORE kernels in an airtight container in a cool, dark place — not in the fridge, where they will dry out. Kernels need moisture to pop.
• COVER the pan loosely during popping; if the lid is tight, the steam inside will moisten the popcorn, and wet popcorn is no fun.
• SALT the corn after it is popped; if you salt the kernels or oil beforehand, the popcorn will not turn out light and fluffy.

Counting Calories?

1 cup air-popped corn = 31

1 cup oil-popped corn = 55

1 cup oil-popped corn with 2 teaspoons melted butter = 122

1/2 bag “light butter” microwave popcorn = 180

small movie-theater popcorn without butter = 400

small movie-theater popcorn with butter = 600

large movie-theater popcorn without butter = 1,160

large movie-theater popcorn with butter = 1,640

Ranch

Ranch Melt 4 tablespoons butter with a 1-ounce packet ranch seasoning mix; toss with 16 cups hot popcorn and 2 tablespoons chopped chives. Season with salt.

Garlic-Herb

Melt 4 tablespoons butter in a saucepan; add 4 grated garlic cloves and 1 teaspoon each finely chopped fresh rosemary, sage, and thyme and cook1 minute. Drizzle over 16 cups hot popcorn and toss with 2 teaspoons kosher salt.

Parmesan-Rosemary

 Toss 16 cups hot popcorn with 1/2 cup grated parmesan, 3 tablespoons olive oil, 1 tablespoon finely chopped fresh rosemary and 2 teaspoons kosher salt.

Frito Chips

 Toss 12 cups hot popcorn, 6 tablespoons melted butter, 4 cups Fritos (or other corn chips) and 2 tablespoons chili powder; spread on baking sheets. Top with 2 cups shredded cheddar and 2 chopped scallions. Bake at 350 degrees F until the cheese melts, 3 minutes. Season with salt.

Truffle

 Toss 16 cups hot popcorn with 6 tablespoons melted butter, 1 1/2 tablespoons truffle oil, 1/4 cup grated parmesan, 1 teaspoon kosher salt and 1/2 teaspoon pepper.

Movie Theater

Melt 1 stick butter in a small saucepan over low heat, skimming off the foam and solids; drizzle over 16 cups hot popcorn and toss with 2 teaspoons kosher salt.

Maple Bacon

In a large bowl, toss  the popcorn with 2 tablespoons melted butter mixed with 2 teaspoons neutral-flavored oil and toss vigorously. Sprinkle 1 1/2 tablespoons maple sugar and a large pinch of kosher salt. Top with 4 slices of crumbled crispy bacon. Season to taste with more salt.

Veggie

Pulse 2 cups each mixed veggie chips and dehydrated snap peas in a food processor until powdery; toss with 8 cups hot popcorn and 2 cups each veggie chips and dehydrated snap peas. Season with salt.

Three-Cheese

Toss 16 cups hot popcorn with 2 cups shredded cheddar, 1 cup grated parmesan and 1/2 cup grated pecorino; spread on baking sheets. Bake at 350 degrees F until the cheddar melts, 3 minutes. Season with salt.

Mustard-Pretzel

Stir 4 tablespoons melted butter with 2 tablespoons Dijon  mustard, 1 teaspoon sugar and 1/2 teaspoon kosher salt; drizzle over 12 cups hot popcorn and toss with 4 cups mini pretzels.

Sesame

Heat 6 tablespoons butter with 2/3 cup sesame seeds in a small skillet over medium heat until the seeds are toasted, about 5 minutes. Stir in 1 tablespoon each sugar and kosher salt; toss with 16 cups hot popcorn.

Sushi

 Stir 1 1/2 tablespoons each vegetable oil and soy sauce with 2 teaspoons each toasted sesame oil and rice vinegar; drizzle over 16 cups hot popcorn. Toss with 2 cups torn roasted seaweed snacks and 1 cup wasabi peas.

Gingerbread Caramel Crunch

Place popcorn in a large bowl coated with cooking spray; set aside. Butter the sides of a small heavy saucepan. Add the  ¾ cup of brown sugar,1/2 cup of  butter, ¼ cup of light corn syrup, ¼ cup of  molasses, 2 teaspoons of ginger, 1/2 teaspoon of cinnamon and salt. Bring to a boil over medium heat, stirring constantly. Boil without stirring for 5 minutes. Remove from the heat; stir in baking soda (mixture will foam). Stir in vanilla. Quickly pour over popcorn and mix well. Transfer to 2 greased 15x10x1-in. baking pans. Bake at 250° for 1 hour, stirring every 10 minutes. Remove from pans and place on waxed paper to cool. enjoy

Crab Boil

Melt 4 tablespoons butter with 2 tablespoons Old Bay Seasoning in a small skillet over medium heat; drizzle over 12 cups hot popcorn and toss with 4 cups oyster crackers.

Movie night

In a large bowl, toss the popcorn with 2 tablespoons melted butter mixed with 2 teaspoons neutral-flavored oil and toss vigorously. Chop 10 Twizzlers into 1/2-inch pieces. Sprinkle a large pinch of kosher salt over the popcorn and coat completely. Top with the Twizzlers, a 3.1-ounce box of plain M&M’s, and 2 cups of mini pretzels. Season to taste with more salt.

Chorizo-Manchego

Cook 1 cup finely chopped chorizo in 2 tablespoons vegetable oil until crisp; drain on paper towels, reserving the drippings. Toss 16 cups hot popcorn with the chorizo, chorizo drippings and 1 cup grated manchego. Season with salt.

Bacon-Jalapeno

Dip 4 thinly sliced jalapenos in 1/2 cup cornstarch whisked with 1/3 cup seltzer. Heat 1 inch vegetable oil in a small saucepan to 350 degrees F. Fry the jalapenos until golden and crisp, 2 minutes; drain on paper towels. Make Bacon-Chive Popcorn, skipping the cayenne pepper. Toss with the fried jalapenos.

Spicy Pork Rind

Heat 1/4 cup vegetable oil with 1 1/2 tablespoons chili powder, 2 teaspoons grated lime zest and 1/2 teaspoon cayenne in a skillet over medium heat, 2 minutes; drizzle over 16 cups hot popcorn. Toss with 2 cups pork rinds and 1 tablespoon lime juice. Season with salt.

Szechuan

Heat 1 cup each peanuts and dried arbol chiles, 1/2 cup each peanut oil, sesame seeds and Szechuan peppercorns, and 4 teaspoons each sugar and kosher salt in a large skillet over medium heat until the nuts and chiles are toasted, 4 minutes; pour over 16 cups hot popcorn. Toss with2 tablespoons toasted sesame oil.

Siracha-Lime

Stir 5 tablespoons melted butter with 1/4 cup Sriracha, 1 1/2 teaspoons grated lime zest and 1 tablespoon lime juice; drizzle over 16 cups hot popcorn and toss. Season with salt.

Chipotle

 Melt 4 tablespoons butter with 2 tablespoons chipotle hot sauce and 1 tablespoon chipotle chile powder; drizzle over 16 cups hot popcorn. Toss with 2 cups corn nuts. Season with salt.

Mint Chocolate

Make a popcorn your usual way, to have about 8 cups of fully popped one. Place popcorn in a large bowl. In a small saucepan, melt mints ( 1 pack of Junior Mints) and 2 tablespoon of butter over medium-low heat; add green food coloring,  stir until smooth. Pour over popcorn; toss to coat. Immediately spread onto waxed paper; let stand until set. Break into pieces. Sprinkle some extra chocolate pieces and enjoy.

Crunchy Ramen

Soak two 3-ounce packages ramen noodles (any flavor; reserve the packets) in warm water, 4 minutes; pull apart and pat dry. Heat ¼ cup  vegetable oil in a large skillet over medium-high heat. Fry the noodles in a single layer until crisp; drain. Break into pieces; toss with 8 cups hot popcorn, and the flavor packets to taste. sprinkled with scallions.

Curry

Curry Melt 1 stick butter in a saucepan over low heat. Add 2 cups each golden raisins and pistachios, 3 tablespoons sugar and 1 tablespoon curry powder and cook 2 minutes; toss with 16 cups hot popcorn and 2 teaspoons kosher salt.

Mole

Stir 6 tablespoons each melted butter and jarred mole sauce; toss with 16 cups hot popcorn. Season with salt.

Buffalo

Melt 6 tablespoons butter with 1/3 cup Buffalo hot sauce; toss with 16 cups hot popcorn, 1/2 cup crumbled blue cheese and some celery leaves. Season with salt.

Cookie Monster

Make the popcorn your usual way. Combine the 2 cups of white chocolate chips and  1 teaspoon of vegetable oil in a small, microwave-safe bowl and heat in 20-second intervals, stirring in between, until fully melted. Stir in the blue food coloring. Place the popcorn in a large bowl and add the blue chocolate mixture. Stir, 1 1/2 c. mini–Chips Ahoy, 1 1/2 c. mini-Oreos, plus crushed cookies for garnish. Spread onto a baking sheet in an even layer and top with candy eyeballs and crushed cookies. Chill in the refrigerator for 20 to 25 minutes before serving.

Caesar

Heat 1/3 cup olive oil, 4 minced anchovy fillets and 1 teaspoon each grated garlic and lemon zest over medium heat,2 minutes; drizzle over 12 cups hot popcorn. Toss with 4 cups toasted bread cubes and 1/3 cup grated parmesan. Season with salt.

Herb

Toss 16 cups hot popcorn with 6 tablespoons melted butter, 1/4 cup each chopped fresh parsley, chives, tarragon, and chervil, and 2 teaspoons kosher salt.

French Onion Dip

French Onion Dip Melt 6 tablespoons butter with a 1-ounce packet onion soup mix; toss with 16 cups hot popcorn and a 6-ounce package French-fried onions.

Salt and Vinegar

Combine 1/4 cup malt vinegar and 2 teaspoons kosher salt in a small spray bottle; shake to dissolve the salt. Spray over 16 cups hot popcorn.

BBQ

Melt 4 tablespoons butter with 1 teaspoon each cumin, paprika, granulated garlic, chili powder and barbecue sauce, and a pinch of cayenne; toss with 12 cups hot popcorn and 4 cups lightly crushed barbecue potato chips. Season with salt.

Margarita

Melt 6 tablespoons butter with 2 tablespoons each lime juice and tequila, 2 teaspoons each sugar and kosher salt, and 1 1/2 teaspoons grated lime zest in a skillet over medium heat; drizzle over 12 cups hot popcorn and toss with 4 cups lightly crushed lime-flavored tortilla chips.

Blue Cheese–Almond

Drizzle 4 tablespoons melted butter over 16 cups hot popcorn; toss with 1 cup each crumbled blue cheese and toasted sliced almonds, and 1 teaspoon kosher salt.

Peanut Butter

Heat 1 cup honey and 3/4 cup sugar over medium heat, stirring, until the sugar dissolves, about 5 minutes. Stir in 1 cup peanut butter and 1 teaspoon each vanilla extract and kosher salt until smooth; pour over 16 cups hot popcorn and 2 cups peanuts and toss. Spread on baking sheets and let cool.

Tropical

Spread 2 cups sweetened shredded coconut on a baking sheet and bake at 350 degrees F until golden, about 10 minutes. Toss with 16 cups hot popcorn, 1 1/2 cups chopped dried pineapple and 3 tablespoons each confectioners’ sugar and melted butter. Season with salt.

Dill Pickle

Just like dill pickle potato chips! The trick to getting the flavor is vinegar powder (you can find it online). It really brings home that pickle flavor. Make the popcorn your usual way.  Mixed the popcorn with 2 tablespoons melted butter mixed with 2 teaspoons neutral flavored oil and toss vigorously. In a small bowl, combine 1 1/2 teaspoons vinegar powder, 1/2 teaspoon ground coriander, 1/2 teaspoon dry mustard powder, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, 1/4 teaspoon dill seeds (crushed with the side of a knife), and a hearty pinch of kosher salt. Sprinkle over the popcorn and toss to coat completely. Top with an additional 1/4 cup chopped fresh dill.

Strawberry

Pulse 1 cup freeze-dried strawberries and 6 tablespoons confectioners’ sugar in a food processor until powdery. Drizzle 4 tablespoons melted butter over 16 cups hot popcorn and sprinkle with the strawberry sugar. Toss with 1 cup freeze-dried strawberries.

Yogurt-Granola

 Melt 6 tablespoons butter with 2 tablespoons each brown sugar and honey over medium heat, stirring, until the sugar dissolves, 3 minutes; drizzle over 12 cups hot popcorn. Toss with 4 cups granola and 2 cups yogurt-covered raisins. Season with salt.

Garlic Parmesan

Start by making your popcorn regular way. In a large bowl, toss the popcorn with 2 tablespoons melted butter mixed with 2 teaspoons extra virgin olive oil and toss vigorously. Sprinkle 1 teaspoon garlic powder, a large pinch of kosher salt, and a few grinds of fresh black pepper over the popcorn and toss to coat completely. Top with 1/2 cup finely grated Parmesan cheese. Season to taste with more salt.

Cinnamon toast

 Drizzle 6 tablespoons melted butter over 12 cups hot popcorn; toss with 4 cups cinnamon cereal (such as Cinnamon Toast Crunch), 1/3 cup sugar, 2 teaspoons cinnamon and 1 teaspoon kosher salt.

Maple-Pecan

Heat 2 cups sugar, 1 cup maple syrup and 1/2 cup light corn syrup in a large pot until it reaches 260 degrees F on a candy thermometer, about 12 minutes. Add 3 cups pecans and cook 2 minutes. Stir in 3 tablespoons butter until melted, then pour over 16 cups hot popcorn; toss to coat. Spread on baking sheets and let cool.

Ranch and Chive

In a large bowl, toss the popcorn with 2 tablespoons melted butter mixed with 2 teaspoons neutral-flavored oil and toss vigorously. Sprinkle 3 tablespoons ranch dressing powder and a pinch of kosher salt and toss to coat completely. Top with 1/4 cup thinly slice fresh chives or 2 tablespoons dried chives. Season to taste with more salt.

Sticky Marshmallow

 Melt 8 cups mini marshmallows and 6 tablespoons butter with 1/2 cup each sugar and light corn syrup in a large saucepan over medium heat, stirring; pour over 16 cups hot popcorn. Add 4 cups cornflakes and mix well. Season with salt.

Rocky Road

 Stir 5 tablespoons melted butter with 2 teaspoons each vanilla extract and kosher salt; drizzle over 16 cups  of freshly made popcorn. Toss with 2 cups each mini marshmallows, chocolate chips and toasted pecans. Spread on baking sheets and bake at 350 degrees F until the marshmallows and chocolate are slightly melted, about 2 minutes.

Cookies and Cream

Warm 1/4 cup sweetened condensed milk in a saucepan over medium heat; drizzle over 12 cups hot popcorn. Toss with 4 cups lightly crushed chocolate sandwich cookies (such as Oreos).

Kettle Corn

Mix 1/2 cup confectioners’ sugar, 2 tablespoons granulated sugar and 1 teaspoon kosher salt in a small bowl; set aside. Heat a few popcorn kernels in 1/4 cup vegetable oil in a large pot over medium-high heat until one pops. Add 3/4 cup popcorn kernels and cover. Cook, shaking the pot occasionally, until the popcorn starts rapidly popping. Crack the lid open and pour in the sugar mixture. Cover and cook, shaking the pot, until the popping subsides.

Salted Caramel

Make your popcorn regular way and set aside. Melt 1 stuck of butter in a large pot over medium-high heat. Add 1 cup of  the brown sugar and ¼ cup of corn syrup and bring mixture to a boil. Reduce the heat to low and simmer for 5 minutes. Whisk in salt, ¼ teaspoon of baking soda and vanilla. Pour caramel sauce over the popcorn and toss until it is evenly coated with the caramel.

Spread the mixture onto the prepared baking sheet or pan in an even layer. Sprinkle with flaky sea salt. Bake for about 1 hour, stirring to toss every 15 minutes, until the popcorn is a deep golden color (baking is the secret to crunchy caramel corn).  Remove the pan from the oven and let cool to room temperature. Break up the caramel corn with your hands or a wooden spoon.

Theater-Style Butter

Movie theaters use butter-flavored oil, which has a lower water content than butter, so it makes popcorn less soggy. Real clarified butter has the same effect. To make it, melt 2 sticks butter in a glass measuring cup in the microwave. Let sit for a few minutes; the butter will separate into 3 layers. Skim off the top layer of foam, then slowly pour the clarified butter into a heatproof container; discard the bottom layer of milk solids. Use 3 tablespoons hot clarified butter for 10 cups popcorn; refrigerate the rest (it is great for sautéing).

Caramel Corn

Boil 1/2 cup honey, 1 tablespoon molasses, 1/2 stick unsalted butter, 1 teaspoon vanilla and 1/2 teaspoon salt in a saucepan. Toss with 10 cups popcorn. Spread on a rimmed baking sheet and bake at 300 degrees F until crisp, 10 to 15 minutes, checking often. Cool completely.

Homemade Microwave Popcorn

Place 1/4 cup unpropped kernels in a brown paper lunch bag. Tightly fold the top over a few times; microwave on high for about 2 minutes, or until the popping slows (the timing depends on your microwave).

Brown Butter & Lemon

Heat 6 tablespoons butter in a skillet over medium heat until browned, about 7 minutes. Remove from the heat and stir in 1 1/2 teaspoons grated lemon zest; drizzle over popcorn. Toss with 2 teaspoons kosher salt.

Everything Bagel

Toss popcorn with 4 cups broken bagel chips, 6 tablespoons melted butter, 2 tablespoons each white and black sesame seeds, 1 tablespoon each caraway seeds, granulated onion, and granulated garlic, and 1 1/2 teaspoons kosher salt.

Pepperoni Pizza

In a small skillet, fry 1 cup chopped pepperoni until crisp. Add the pepperoni and its drippings to the popcorn. Add 1 cup shredded mozzarella, 1/2 cup grated parmesan, 2 tablespoons olive oil and 1 teaspoon each granulated garlic and dried oregano. Season with salt.

Bacon Chive

Cook 6 slices chopped bacon until crisp; drain on paper towels, reserving the drippings. Drizzle 2 tablespoons each reserved bacon drippings and melted butter over popcorn. Toss with the bacon, 1/2 cup chopped chives and 1/2 teaspoon cayenne.

Taco night

Make the popcorn your usual way. Transfer to  a large zip log bag ( 1 gallon) . Add: 2 tbsp. butter, melted 1/4 c. crushed Doritos (pulse in the food processor until finely ground), 1 tbsp. freshly chopped cilantro, Juice of 1 lime, sprinkle of coarse sea salt. Close it tightly and shake it well. Then enjoy.

Thai Curry

Heat ½ cup  vegetable oil in a medium saucepan to 350°F. Fry 4 ounces rice vermicelli until crisp, about 20 seconds; drain. Warm 1/4 cup each red Thai curry paste and vegetable oil and 1 teaspoon kosher salt in the microwave, 1 minute; drizzle over popcorn. Toss with 2 cups roasted cashews and the fried noodles.

Jamaican Jerk

Stir 5 tablespoons melted butter with 1 1/2 tablespoons jerk seasoning, 1 teaspoon curry powder and 1/4 teaspoon cayenne; drizzle over popcorn. Toss with 1 cup toasted coconut and 2 teaspoons grated lime zest. Season with salt.

Za’atar

Stir 6 tablespoons melted butter, 2 tablespoons za’atar spice blend and 1 teaspoon kosher salt; drizzle over popcorn and toss with 4 cups broken pita chips.

Cajun Popcorn

Melt 4 tablespoons butter with 1 tablespoon Cajun seasoning, 1 teaspoon grated lemon zest, 1/4 teaspoon cayenne and 2 chopped scallions; drizzle over popcorn and toss.

Tex Mex

Make the popcorn your regular way. When kits ready, transfer to the bowl. Covered lightly with butter spray. Then add: ½ teaspoon of cumin seeds, 1/4 cup minced fresh cilantro, 1 teaspoon salt, 1 teaspoon chili powder, 1/2 teaspoon garlic powder, 1/8 teaspoon smoked paprika. Toss everything together. And enjoy.

Spicy Caramel Bacon

Make the popcorn the usual way and set aside. Cook the bacon, cool it off and crumble into pieces. In a small bowl, whisk together the baking soda and cayenne pepper. Combine  3 cups of the granulated sugar, 3 tablespoons butter, 2 teaspoons of salt, and 1/2 cup water. Cook over high heat, without stirring, until the mixture becomes a light golden-yellow caramel, about 10 minutes. Remove from the heat and carefully whisk in the baking soda mixture (the mixture will bubble up). Quickly fold in bacon bits. Pour the caramel over the popcorn and toss, like a salad, until all of the popcorn is evenly coated with the caramel. Pour the popcorn onto a large baking pan and quickly flatten and separate it into small pieces while it is still warm. Cool to room temperature, about 15 minutes.

Snicker’s Caramel Corn

Cook the popcorn the regular way and set it aside. Add 1 cup of butter, 1 cup of brown sugar, 1 teaspoon of vanilla, ½ teaspoon of salt and 1/3 cp of corn syrup to a medium sized pan. Cook over medium heat, stirring often, until the butter and sugar are completely melted. Cook for 5 minutes until it almost comes to a boil. Carefully add in the baking soda, stirring so that it does not boil over. Pour the caramel sauce over the popcorn and stir so that all the popcorn is coated. Bake in the oven for 45 minutes, taking out to stir every 15 minutes. Remove from the oven and let cool for 10 minutes. Add 10 chopped Snickers candy bars all over the top of the popcorn and let sit for an hour. The chocolate will melt slightly and stick to the caramel corn, but then you want to give it time to cool and harden again. Break the caramel corn into pieces and serve.