Popcorn Mania: {20+ Seasoning Ideas}

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I’m happy to have a bowl full of popcorn that just has butter and salt for toppings, but there are so many more tasty ways to jazz this snack up. Here are tonnes of ideas and recipes to try, some sweet, some spicy, some cheesy…all great!

A Favorite Movie SnackFirst here are a bunch of seasoning ideas, start with a bowl of freshly popped popcorn drizzled with melted butter, then add one of the below:

  • Grated Parmesan Cheese (see recipes below)
  • Herb Shake: Oregano, Basil, Parsley
  • Salt & Vinegar: Spritz lightly with vinegar, sprinkle salt to taste
  • Lemon Pepper
  • Tabasco Sauce (mixed into melted butter then poured over top)
  • Creole Seasoning
  • Lime Juice Spritz & Lemon Pepper
  • Dill Weed & Celery Salt
  • Garlic sauteed in butter then poured over top
  • Taco seasoning mix

Parmesan Dill

1 cup Parmesan cheese (grated)
1 1/2 TBS Dill weed
1 tsp Garlic salt

*refrigerate excess

Parmesan Nacho

1/2 cup Parmesan cheese (grated)
1 tsp Paprika
1 tsp Chili powder
1/2 tsp ground cumin
1/4 tsp cayenne pepper
1/4 tsp pepper

*refrigerate excess

Cheesy BBQ

1/4 cup Parmesan cheese (grated)
2 TBS Butter (melted)
1/2 tsp chili powder
1/2 tsp garlic salt

Gourmet-Style

Vanilla

3 quarts popcorn (popped)
1 cup white sugar
1/2 cup butter
1/4 cup corn syrup (light)
1/2 – 1 tsp vanilla (to taste)
1/4 tsp baking soda
Chopped nuts *optional, amount to taste

  • Combine sugar, butter, corn syrup and baking soda in a saucepan, boil for 2 minutes on medium heat–stir frequently. Stir in the vanilla then pour the hot liquid over the popcorn making sure to frequently shake and toss so it’s all covered. Add the nuts at this point–mix in well so that they are evenly distributed. Chill in the refrigerator. Break off pieces to serve.

Lemon Dill

lemon juice *amount to taste
dill weed *amount to taste
lemon pepper

  • Fill a large bowl half full with hot, lightly buttered popcorn, spritz lightly with lemon juice, sprinkle dill weed. Shake and toss in the bowl to mix, then repeat the lemon juice and dill weed topping. Shake to mix again. Top with sprinkles of lemon pepper. Amounts are to taste, but careful not to over butter or over spritz with lemon juice–will result in a soggy snack. Use a spray bottle that has a light spray for the lemon juice.

Cheesy Herb

1/2 cup grated Parmesan cheese
1 tsp oregano (dried)
2 tsp basil (dried)
lemon pepper or black pepper

  • Mix cheese and spices then sprinkle over hot, buttered popcorn. Shake and toss to evenly distribute. Serve while still warm.

Gooey Cheese (Velveeta)

1 inch slice Velveeta (cut into cubes)
2 TBS butter
Salt to taste

  • Place the cubes of Velveeta and the butter in a bowl and melt in the microwave, stirring as needed making sure all cheese lumps are gone and butter is well blended in the cheese. Drizzle the cheese over hot, fresh popcorn stirring constantly so that the cheese covers all of it. Sprinkle with salt and enjoy.

Chocolate & Cherries

4 ounces chocolate
1 ounce butter
2 TBS double cream
Glazed cherries, chopped *optional, amount to taste
Nuts *optional, amount to taste

  • Melt chocolate and butter over low heat, then stir in cherries and cream. Lightly pour over popcorn, stirring continuously so it all gets covered in the chocolate mix. Sprinkle top with roughly crushed nuts. Refrigerate for approximately 2 hours before serving.

Paul’s Picture Show Crunch Source

1 cup whole almonds
1 cup pecan halves
1 cup cashews or walnuts
1 bag (3.5 oz.) Newman’s Own Microwave Popcorn
½ cup margarine
½ cup unsalted butter
1 1/3 cups sugar
¼ cup light corn syrup
1 Tbsp. pure vanilla extract

  • Preheat the oven to 300°F. Coat a large heatproof mixing bowl (16 cups or larger) and a 15 X 10-inch baking pan with margarine or nonstick cooking spray.
  • In another 15X10-inch baking pan, combine the almonds, pecans, and cashews, and toast for 20 minutes, stirring occasionally. Remove the pan from the oven and cool the nuts to room temperature.
  • Pop the popcorn following the package directions then pour into the prepared bowl. Add the nuts and mix well.
  • Melt the margarine and butter in a heavy 2-quart saucepan over medium heat. Add the sugar, corn syrup, and 1/4 cup of water. Mix well and stir often. Continue to cook over medium-high heat until it reaches 275°F on a candy thermometer. Remove the pan from the heat and slowly stir in the vanilla extract. (Stir carefully because the vanilla extract will spatter when added to the hot syrup.)
  • Pour the hot syrup over the popcorn-nut mixture and mix until evenly coated. Immediately pour mix into the prepared baking pan. Let cool for 1 hour. Break into pieces and serve or store in an airtight container.

Carmel Bake

2 cups brown sugar
1 cup butter
1/2 cup corn syrup
1 tsp salt
1/2 tsp baking soda
vanilla
nuts – optional
popped popcorn – 6 quarts (store in a large roasting pan)

  • Melt the butter over medium heat; stir in corn syrup, brown sugar, salt and bring to a boil–stir constantly. Now without stirring, let boil for 5 minutes. Remove from heat and add baking soda, vanilla and nuts (if using). Pour evenly over popcorn and stir the mix until it’s all covered. Bake for one hour on low heat–250 degrees, stir well every 15 minutes. Remove pan from oven and let cool. Break into chunks and store in airtight containers.

Pink Candy Popcorn Recipe (or any color you like)
Originally published on Tipnut March 13, 2007

Make Colorful Candy Popcorn With This Easy How-To Recipe

Make Colorful Candy Popcorn With This Easy How-To Recipe

Anyone else remember this favorite childhood treat?

Ingredients:

2 cups sugar
1 TBS butter
1/2 cup water
red food coloring

2 cups unpopped popcorn

Directions:

  • Preheat oven to 200°. Pop popcorn and place in oven to keep warm. Boil the rest of the ingredients for 3 minutes then pour slowly over the popcorn. Mix well then let dry.

Kettle Corn

Here’s a great video showing how to make kettle corn, the creator of the video (Scott Hargrove) makes it look oh-so-easy…but the best part is how yummy this is. If you can’t watch videos on your computer, I do have the recipe and instructions below.

Recipe:

1/4 cup vegetable oil (peanut oil or canola oil works too)
1/2 cup popcorn kernels
1/2 cup confectioners sugar
1 TBS white granulated sugar
1 TBS brown sugar
Coarse salt (to taste)

Large pot with a lid

Directions:

  • Place the large pot on stove and turn the heat on high, add the oil to the pot. Heat oil till it gets very hot (not smoking). Ripples and veins will start to appear in the oil.
  • When the oil is hot, add the popcorn kernels then cover with lid.
  • Watch for kernels to pop, once they start popping, turn the heat down to medium.
  • Carefully shake the pot occasionally to shake the unpopped kernels to the bottom of the pot (where they can get hot enough to pop). This also helps prevent the popcorn from scorching.
  • When it stops popping, remove pot from heat.
  • Carefully remove the lid so you don’t get hit with hot popping kernels.
  • Pour the powdered sugar over top. Cover with lid and give the pot a shake to distribute the sugar.
  • Remove lid, add the both the brown and white sugars, cover with lid and shake it up again.
  • Put pot on stove again, low heat, to melt the sugar a bit, shake often. Cover with salt (to taste), shake pot again.
  • Pour popcorn into large serving bowl and sprinkle a bit more salt over top.

Delish!

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Published: April 26, 2007
Updated: January 16, 2012

What Readers Are Saying:
34 Comments to “Popcorn Mania: {20+ Seasoning Ideas}”
  1. djpblog says:

    Cinnamon & Sugar

  2. TipNut says:

    Nice one! Thanks for sharing that :).

  3. Rebeca Rambal says:

    I can’t believe is not Butter Spray.I take it to the movies with me and makes any seasoning stick without adding calories. It’s actually quite good!

  4. TipNut says:

    Rebeca, I’ll have to try that. Thanks for suggesting it :).

  5. Michelle says:

    I love Tamari sprinkled on my popcorn. Which is wheat-free.

  6. Katie says:

    Hi I’m Katie.
    I am 13 years old and starting my own popcorn business in New Zealand.
    My Flavours include:
    -Sweet-
    Icing Sugar
    Fudge sauce
    Maple Syrup
    Honey
    Caramel
    Sugar Cinnamon
    Kettle Corn (Icing Sugar & Salt)

    -Savoury-
    Rich Ranch
    Salt & Pepper
    The Obvious Butter
    Parmersan Garlic
    Herbalicious

    -Spicy-
    Spicy Cajun
    Tabasco Butter
    Lemon Pepper
    Tasty Taco

  7. shortlady says:

    I am a popcorn animal…love the new ideas on flavorings

  8. Vickie says:

    The only way to eat it is with lots of parmesan.

  9. Daricelynn says:

    Garlic sauteed in olive oil is tasty too

  10. jeff leach says:

    Its great to hear someone so young starting there own popcorn company. I sell the stuff myself. Good luck with the business.

  11. L says:

    Plain popcorn eaten with Doritos chips is simple and delicious!

  12. Jennifer says:

    I make my popcorn on the stove in a pot with oil.

    If you replace 1 tsp – 1 tblspn of HOT oil to the regular cooking oil, the popcorn comes out spicy hot.

    I’m sure you could do this with any flavored oil.

  13. Nana says:

    I have no connection with the Whirley Popcorn Maker but it is so wondeful to make your own popcorn. They are pricey but last for years and I found mine at a thrift shop.

  14. maggie says:

    garlic salt n hot sauce yummy

  15. mieke says:

    My favouorite is : paprika,butter,cumin.cinnamon salt and sugar :)

  16. dee says:

    Dip your popcorn (i always use the orville smart pop) in mustard! AMAZING!

  17. Sue says:

    i have a commercial popcorn maker at home, and i make it for myself and my siberian husky (ona) every night. our favorite is cooked in light olive oil, sprayed with butter flavored pam, and sprinkled with everglades seasoning — YUM!

    • Sue says:

      * commerical style, not as big as a movie theater one! lol

    • Cesar says:

      Looks like a good game day snack (or ritelay tv snack in my case). I bet it would be tasty with a little dark chocolate drizzle. One of these days I’ll have to try this so I can make popcorn that isn’t from the microwave.

  18. Robin says:

    Just to be clear, on the pink candynpipcorn recipe: you just let it air dry? Or you bake it?

  19. lola says:

    I use organic coconut oil. healthy and super tasty.

    • Jen says:

      This is my favorite way too – coconut oil and popcorn (finely ground) salt.

      I also like to eat it with grated sharp cheddar cheese on it.

  20. Bill says:

    Move over crab fries, try seasoning your popcorn with Old Bay and butter.
    Yum, so good.

  21. Anonymous says:

    i like orange zest on my popcorn and my friend has rice crackers

  22. John says:

    Best kept popcorn secret…. Put 1/4 cup popcorn into a regular brown paper lunch bag. Fold top over two times. Stick in the microwave (mine is 900 watt and takes 1minute and 50 seconds). No oil needed and almost every kernel pops. From there you can dump it into a bowl and add melted butter, cheese, etc. I’m gonna have to try the “I can’t believe it’s not butter” trick. Personally I like to add Kosher salt, ground pepper and garlic powder.

    • Linda says:

      WOW, I am so gonna try the paper sack secret … I’m trying to get both my son and myself off the unhealthy snack train wreck I’ve gotten us on

  23. Breezydaze says:

    I make jalapeño popcorn and it’s the best!

    Add 3-4 jalapeños and garlic when popping in the stove, or sauté them in olive oil and drizzle over if air popping. Garlic salt or salt to taste.

  24. Marsi says:

    We drizzle a tiny bit of butter and sprinkle with nutritional yeast and salt. It is addicting….beware!

  25. Laura smith says:

    Hi thank you for sharing I’m planning on making the pink popcorn for my little girls birthday party. Can you tell me how far in advance can I make it from the paty and what’s the best way to store it until then? Thanks again


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