15 Ways to Eat Your Popcorn is a reprint of a column I wrote for the Traverse City Record Eagle in 2011.
“I don’t understand all these things people are doing to popcorn. Why bother? Popcorn is perfect with just a little salt on it.”
My father said that to me on the phone a couple weeks ago, and at the time I agreed. But shortly after we hung up, my mind went to whiskey caramel bacon popcorn, chipotle kettle corn, and a dozen other variations. Popcorn is versatile—simple and satisfying with just salt, or a canvas for bold flavors.
Popcorn is an outstanding snack: portable, filling, inexpensive, customizable, and enjoyable for any occasion. It’s also a whole grain, which means it retains the germ and bran that provide a concentration of vitamins and minerals. Popcorn delivers fiber and antioxidants (notably polyphenols) in a low-calorie, gluten-free form—before you load it with butter or cheese, that is.
For the best flavor and control over ingredients, avoid microwave popcorn. When you air-pop or pop on the stovetop you control the oil, salt, and add-ins so you can tailor popcorn to tastes or dietary needs.
When feeding a crowd or craving a snack, use a heavy pan with a tight-fitting lid and at least an eight-quart capacity. Below are fifteen favorite ways to prepare popcorn, and a basic method for stovetop popping to get you started.
All of these methods require a large, heavy-bottomed stockpot (minimum eight quarts) with a tight-fitting lid.
How To Make Popcorn
Add 3 tablespoons of coconut, canola, or vegetable oil and 3 unpopped popcorn kernels to the bottom of a large, heavy-bottomed pan with a tight-fitting lid. Place the pan over medium-high heat and cover. When the oil is sizzling and the three test kernels pop, remove the lid and add 2/3 cup of unpopped popcorn. Immediately replace the lid.
As the kernels pop, hold the lid with oven mitts and firmly shake the pan back and forth every five seconds. When popping slows to a pop or two every few seconds, remove the pan from heat. Turn the popcorn into a large bowl and sprinkle lightly with fine salt. That simple salted popcorn is a classic starting point—now for variations.
How to Make Kettle Corn
Follow the basic popping method. When the test kernels pop and you add the 2/3 cup of unpopped popcorn, also add 2/3 cup granulated sugar (raw or white). Replace the lid and shake the pan vigorously every five seconds. When popping slows, remove from heat and transfer to a large bowl. Sprinkle lightly with fine salt and stir gently with a long-handled spoon. Be careful—the hot sugar can burn. Allow to cool slightly before serving.
Chipotle Kettle Corn
Make basic kettle corn and, after salting, add 1/2 to 1 teaspoon ground chipotle powder. Stir gently and let cool to meld the sweet-smoky-spicy flavors.
Bacon Kettle Corn
Substitute equal parts bacon grease for the cooking oil and follow the kettle corn method. After popping, stir in crispy crumbled bacon along with the salt for a savory-sweet bite.
Hot Sauce Popcorn
For a fast kick, keep a bowl of plain salted popcorn and a bottle of your favorite hot sauce nearby. Drizzle to taste, toss, and enjoy.
Garlic and Parmesan Popcorn
Melt 3 tablespoons butter with 1/2 to 1 clove minced garlic in a microwave-safe bowl—just until the butter melts, about 30 seconds. Add freshly ground black pepper to taste. Prepare plain popcorn, then drizzle the garlic butter over the popped corn and grate a generous amount of fresh Parmesan on top. Toss to coat and serve.
Pizza Popcorn
Make the garlic and Parmesan version but stir in 1/2 teaspoon dried oregano and about 1 cup diced stick pepperoni for a pizza-inspired snack.
Cheddar Popcorn
Make plain salted popcorn and, while still hot, sprinkle at least 1/3 cup cheddar cheese powder and toss to coat. You can buy genuine cheddar cheese powder or use the dry powder from boxed macaroni and cheese. Ensure the product is actual cheddar cheese powder rather than a generic cheese seasoning for best flavor.
Vegan “Cheese” Popcorn
Use extra-virgin coconut oil (reduce the amount to 1 tablespoon) to pop the corn. After popping, sprinkle a small amount of fine salt and 3 tablespoons nutritional yeast flakes. Toss well for a savory, cheesy vegan alternative.
Salted Caramel Corn
This beloved salted caramel corn is a classic and a favorite for gifting during the holidays. The caramel coats the popcorn evenly and the salted finish keeps it balanced. Allow it to cool before serving so the caramel sets.
Sweet and Salty Popcorn Trail Mix
After making plain salted popcorn and allowing it to cool, toss in 1 cup each of M&M’s, salted peanuts, chocolate chips, and thin pretzel sticks. Store in a wide-mouthed airtight container for snacking.
Powerfood Popcorn Trail Mix
Make plain popcorn but omit the salt. Once cooled, mix in 2 cups dried cherries or cranberries, 1 cup raw cacao nibs, 2 cups whole almonds, and 1 cup unsweetened flaked coconut. Store in an airtight container for a nutrient-dense snack.
Way Too Good Toffee Chocolate Popcorn
Pop 1/2 cup unpopped kernels with 3 tablespoons fat (no salt). Stir in 1/2 cup slivered almonds and 1 cup dried cherries. Line a baking pan with parchment or a silicone mat. In a saucepan, melt together 1/2 cup light corn syrup, 1 cup granulated sugar, 1/2 cup butter, and 1/4 teaspoon salt. Bring to a hard boil and let boil for exactly 2 minutes. Remove from heat and pour over the popcorn mixture, stirring to coat. Spread on the lined pan, sprinkle with semi-sweet chocolate chips, and let cool completely. When the chocolate firms, break into pieces and store at room temperature in an airtight container.
Muddy Buddy Popcorn
Place 9 cups plain popped popcorn in a large bowl. In a microwave-safe bowl, combine 1 cup semi-sweet chocolate chips, 1/2 cup natural peanut butter, and 1/4 cup butter. Microwave on HIGH for 1 minute, stir, then heat an additional 30 seconds or until smooth. Stir in 1 teaspoon vanilla. Pour over the popcorn, toss to coat, then sprinkle 1 1/2 cups powdered sugar over the mixture and toss until evenly covered. Spread on a cookie sheet to cool and set, then store in an airtight container.
