Popcorn Recipes

Tracy Robb

[anvplayer video=”5098803″ station=”998128″]

A lot more people have been watching Oscar picks from home in the past few years. And while you may miss the theater, there are benefits to hosting your very own viewing party.

Like … you can decide on all the snacks! There is no better movie snack than popcorn. Here with three different way you can pump up your popcorn, we have Becca Mills joining us.

Cheddar Cheese Popcorn

Ingredients:

  • 3 tbsp. oil of choice (refined coconut oil is preferred)
  • ½ cup popcorn kernels
  • 4 tbsp. unsalted butter
  • 1 cheddar cheese powder packet
  • ½ tsp. ground mustard (optional)
  • Fine sea salt (to taste)

Instructions:

  1. In a large heavy-bottomed large stockpot or Dutch oven, add the oil and three popcorn kernels, heating over high heat. Cover the pan. These are the “test kernels” and once they pop, it signals that the oil is officially hot enough to pop all the kernels at the same time.
  2. Meanwhile, measure out the remaining 1/2 cup of popcorn kernels and begin preparing your butter by melting it either in a microwave-safe bowl or on the stovetop. If microwaving, run it in 20 second intervals, checking often to keep it from exploding.
  3. Remove the cheddar cheese packet from the box of macaroni. Stir in mustard powder, if using.
  4. Once the three test kernels have popped, immediately add the 1/2 cup of popcorn kernels to the pan. Cover and remove from heat, gently swirling from side to side for 20 seconds. Return the pan to the heat, and the popcorn kernels will almost immediately begin popping.
  5. Once the kernels are about halfway done popping, slightly crack the lid to allow excess steam to escape. Do this when the stockpot is approximately halfway full with popcorn, or about 30 seconds to 1 minute after they’ve popped – this does not have to be exact.
  6. If needed, you can gently shake the pan side to side to allow any remaining kernels to make it to the bottom of the pan to pop. Once the popping has slowed or just stopped, immediately pour the popcorn into your serving bowl. It’s helpful if you have a large bowl with a lid. Alternatively, use a large brown paper bag to toss.
  7. Toss the freshly made popcorn with the melted butter until evenly coated, ensuring it’s tossed well. Then, sprinkle the powdered cheese evenly over buttered popcorn and toss or shake to coat until completely covered. Add salt and adjust to taste. Enjoy immediately!

Spicy Parmesan Garlic Popcorn

Ingredients:

  • 3 tbsp. oil of choice (refined coconut oil is preferred)
  • ½ cup popcorn kernels
  • 4 tbsp. unsalted butter
  • 3 tbsp. freshly grated parmesan
  • 1 tsp. garlic powder
  • ½ tsp. red pepper flakes (more or less to taste, can be omitted for no spice!)
  • Fine sea salt (to taste)

Instructions:

  1. In a large heavy-bottomed large stockpot or Dutch oven, add the oil and three popcorn kernels, heating over high heat. Cover the pan. These are the “test kernels” and once they pop, it signals that the oil is officially hot enough to pop all the kernels at the same time.
  2. Meanwhile, measure out the remaining 1/2 cup of popcorn kernels and begin preparing your butter by melting it either in a microwave-safe bowl or on the stovetop. If microwaving, run it in 30 second intervals, checking often to keep it from exploding.
  3. In a small bowl, stir together the grated parmesan, garlic powder, and red pepper flakes.
  4. Once the three test kernels have popped, immediately add the 1/2 cup of popcorn kernels to the pan. Cover and remove from heat, gently swirling from side to side for 20 seconds. Return the pan to the heat, and the popcorn kernels will almost immediately beginning popping.
  5. Once the kernels are about halfway done popping, slightly crack the lid to allow excess steam to escape. Do this when the stockpot is approximately halfway full with popcorn, or about 30 seconds to 1 minute after they’ve popped – this does not have to be exact.
  6. If needed, you can gently shake the pan side to side to allow any remaining kernels to make it to the bottom of the pan to pop. Once the popping has slowed or just stopped, immediately pour the popcorn into your serving bowl.
  7. Toss the freshly made popcorn with the melted butter until evenly coated. Then, sprinkle the cheese mixture evenly over buttered popcorn and toss to coat. Add salt and adjust to taste. Enjoy immediately!

Chocolate Drizzled Popcorn

Ingredients:

  • 3 tbsp. oil of choice (refined coconut oil is preferred)
  • ½ cup popcorn kernels
  • ¾ – 1 cup chocolate chips, or chopped chocolate
  • 1 tsp. oil of choice
  • Sea salt flakes, as desired

Instructions:

  1. Prepare a large baking sheet (or two) with a layer of parchment or waxed paper. You can also spread the paper on a countertop or table – you just want an area for the popcorn to dry.
  2. In a large heavy-bottomed large stockpot or Dutch oven, add the oil and three popcorn kernels, heating over high heat. Cover the pan. These are the “test kernels” and once they pop, it signals that the oil is officially hot enough to pop all the kernels at the same time.
  3. Meanwhile, measure out the remaining 1/2 cup of popcorn kernels. Once the three test kernels have popped, immediately add the 1/2 cup of popcorn kernels to the pan. Cover and remove from heat, gently swirling from side to side for 20 seconds. Return the pan to the heat, and the popcorn kernels will almost immediately begin popping.
  4. Once the kernels are about halfway done popping, slightly crack the lid to allow excess steam to escape. Do this when the stockpot is approximately halfway full with popcorn, or about 30 seconds to 1 minute after they’ve popped – this does not have to be exact.
  5. If needed, you can gently shake the pan side to side to allow any remaining kernels to make it to the bottom of the pan to pop. Once the popping has slowed or just stopped, pour the popcorn onto the prepared baking sheet or parchment paper.
  6. In a microwave-safe bowl, add the chocolate an additional 1 teaspoon of oil. Heat in 15-20 second increments, stirring between each time, until the chocolate is almost melted. Then, continue stirring and allow the residual heat to melt the remaining lumps.
  7. Drizzle the chocolate across the popcorn until evenly coated. Sprinkle flaky salt across as desired and add any additional mix-ins you’d like. Let the chocolate harden, for approximately 30 minutes.
  8. Store popcorn in an airtight container at room temperature in a cool area. It will last for up to 3-5 days.