I love popcorn, and if you know me IRL, you know I mean I really love popcorn. And while I do prefer the microwavable, fast, and lightly salted variety, I do spice it up a bit if I’m feeling up to it. On my Internet browser, I bookmarked a post from Food Network that I’ve been pulling from for months as well as playing with flavors and spices to create my own recipes, like Old Bay or Rosemary Parmesan popcorn.
You’re probably thinking, “Okay Jacqie, this is fun an all, but why are you talking about popcorn right now.” If you remember a few posts ago, I mentioned loving the silly holidays and themed a post around National Bubble Bath Day. Holding true to that, Thursday is National Popcorn Day! So I wanted to do a write up on one of my favorite snacks and a few twists on the classics.
Generally I just use microwavable popcorn, but feel free to make some on the stove top, and these recipes will reflect one full-size, unsalted/un-buttered bag which equates about 13 cups of popped popcorn.
Old Bay Popcorn
What you’ll need:
- 1 bag, microwavable popcorn
- 1-2 tbsp. melted butter
- 1/2 tsp. salt, or more to taste
- 1/2 tsp. fresh ground black pepper
- 1/2 tsp. Old Bay seasoning
What you’ll do:
- Go ahead and pop your corn, pour into bowl, and sit aside.
- Melt the butter on the stove top or in the microwave.
- Pour melted butter over the popcorn, and add the seasonings.
Somoa Popcorn
Adapted from Babble
What you’ll need:
- 1 bag, microwavable popcorn
- 3/4 c. shredded, unsweetened coconut
- 1/2 c. semi-sweet chocolate chips
- 1/4 c. sugar
- 3 tbsp. vegetable oil
- 1 tbsp. salt
What you’ll do:
- Preheat oven to 350 degrees (F), and line two baking sheets with parchment paper.
- Spread coconut shreds about one baking sheet in an even layer.
- Bake for about 10 minutes, stirring occasionally, watching carefully as coconut will burn easily. Set aside.
- Melt the chocolate using either a double boiler or the microwave (here and here are some videos to show you how). Once cool enough, transfer to a parchment cone or Ziploc bag.
- Pop the popcorn. Transfer to bowl and toss with coconut. Spread evenly on second lined baking sheet.
- Snip a slit in the Ziploc bag and drizzle chocolate over the popcorn. Place in freezer for 20 minutes. Serve immediately.
Rosemary Parmesan Popcorn
What you’ll need:
- 1 bag, microwavable popcorn
- 2 tbsp. olive oil
- 2 tsp. chopped, fresh rosemary leaves
- 1/2 tsp. salt
- cracked black pepper, to taste
- 1 tbsp. grated Parmesan cheese
- Zest from one lemon
What you’ll do:
- Pop corn, as you do.
- While corn in poppin’, combine olive oil, rosemary, salt, and pepper in small bowl.
- When popcorn is done, transfer to bowl, drizzle with oil mixture, sprinkle Parmesan, and grate lemon over the popcorn.
- Toss to combine.
Browned Butter Snickerdoodle Popcorn
Adapted from I Heart Eating
What you’ll need:
- 1 bag, microwavable popcorn
- 2 tbsp. butter
- 2 tbsp. granulated sugar
- 1/4 c. powdered sugar
- 2 tsp. cinnamon
What you’ll do:
- Microwave popcorn.
- Melt butter on stove at medium-low heat. Continue heating, stirring occasionally until butter is an amber brown color and starts to form specks on the top.
- In a large bowl, toss butter and popcorn.
- In separate bowl, whisk together powdered sugar, granulated sugar, and cinnamon.
- Sift cinnamon mixture over popcorn.
- For more cinnamon flavor, melt down 1/4 c. cinnamon chips. Once melted, drizzle over popcorn. Drizzle will set in 10 minutes.
Chili Cinnamon Coconut Popcorn
Adapted from Babble
What you’ll need:
- 1 bag, microwavable popcorn
- 1/2-1 tsp. cinnamon
- 1/4 tsp. salt
- 1 tbsp. maple syrup
- 1/4 c. tasted coconut shreds (see Samoa recipe)
- Chili seasoning, to preference (I just kind of mix a bit of salt, sugar, red pepper flakes, chili powder, onion powder, and garlic powder)
What you’ll do:
- Pop your corn.
- Toast your coconut.
- Toss all ingredients together in a bowl. Serve warm.
Photo Credit: Brooklyn Supper, Sheri Silver, I Heart Eating, Kathy Patalsky
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