The flavor will be mild, but you’ll get to enjoy the toasty taste of each popcorn kernel. This is a great option if you love popcorn but you aren’t a fan of the large fat content that comes with butter.
The amount of popcorn is up to you, but using about 1/3 cup (43 g) will spread your butter evenly. The more butter you add, the better your popcorn will taste! For an extra rich and creamy treat, try ghee instead of butter. Keep the napkins nearby, as this popcorn style can get a little greasy.
Add 1/4 cup (21 g) of unsalted butter to a saucepan and cook it on medium heat until it’s brown (it should take about 10 minutes). Take your pan off the heat, then whisk in 1⁄4 in (0. 64 cm) of honey and 1/2 tsp (2. 4 g) of salt. Drizzle your honey butter goodness over your popcorn and enjoy!
Add 7 tbsp (99 g) of butter to a saucepan and cook it over medium heat until it’s brown. Take your pan off the heat and stir in 1. 5 tsp (7. 5 g) of grated lemon zest. Drizzle your lemon butter over your popcorn and sprinkle in a pinch of salt to bring out that lemony flavor.
Add 4 tbsp (56 g) of butter to a saucepan and turn it on medium heat until it melts. Grate 4 garlic cloves and stir them into your melted butter. Chop up 1 tsp (14 g) each of rosemary, sage, and thyme, and cook them in the butter for 1 minute. Drizzle your garlicky goodness over 3/4 cup (96 g) of popped kernels.
Melt 2 tbsp (28 g) of butter and drizzle it over your plain popcorn, then shake the bowl to disperse the butter evenly. Mix 2 tbsp (28 g) of granulated sugar with 1. 5 tsp (7. 5 g) of cinnamon, then sprinkle it 1/2 cup (64 g) of popped kernels. Add a pinch of salt to bring out your sugary flavors. To make your snack a little healthier, mix in 1/2 cup (64 g) of raisins.
In a saucepan, melt 4 tbsp (56 g) of butter. Whisk in 1 packet of dried Ranch powder. Drizzle your buttery flavoring over 3/4 cup (96 g) of popped kernels and mix in a pinch of salt.
Melt 1/4 cup (21 g) of unsalted butter in a saucepan. Whisk together 1/2 cup (43 g) of nutritional yeast, 1 tsp (14 g) of chili powder, and 1/2 tsp (7. 5 g) of salt in a small bowl. Pour the butter over 1/2 cup (64 g) of popped kernels, then shake on your delicious chili cheese mixture.
Pour 1/4 cup (21 g) of unsalted butter in a saucepan, then melt it over low heat. Whisk together 2 tsp (10 g) of ground coriander, 2 tsp (10 g) of dried dill, 1/2 tsp (7. 5 g) of ground mustard, 1/2 tsp (7. 5 g) of garlic powder, 1/2 tsp (7. 5 g) of onion powder, 1/2 tsp (7. 5 g) of celery seed, 1/2 tsp (7. 5 g) of citric acid, and 1 tbsp (14 g) of salt. Add the butter to 1/2 cup (64 g) of popped kernels, then sprinkle on your dill flavoring.
Throw 1 cup (85 g) of chopped pepperoni into a pan with 1 US tbsp (15 mL) of olive oil, then fry the pieces until they’re crisp. Drain the pepperoni on a paper towel while you pop your popcorn. Toss 3/4 cup (96 g) of popped kernels and the pepperoni pieces mixed with 1 cup (85 g) of shredded mozzarella, 1/2 cup (42 g) of grated parmesan, 2 tablespoons (30 mL) of olive oil, and 1 tsp (14 g) of both granulated garlic and dried oregano. Sprinkle a little bit of salt all over to boost the flavors.
Melt 10 oz (280 g) of white chocolate and 2 tablespoons (30 mL) of coconut oil over low heat. Pour the chocolate mixture over 1/2 cup (64 g) of popped kernels, then top it with crushed Oreos. Set your concoction in the fridge for 10 minutes to let the chocolate harden, then dig in.
Mix together 2 tablespoons (30 mL) of melted butter and 2 tablespoons (30 mL) of olive oil, then toss your popcorn in it. Sprinkle 2 tbsp (28 g) of Everything Bagel spice into 1/2 cup (64 g) of popped kernels, then toss it all to combine.
Mix 2 tablespoons (30 mL) of melted butter and 2 tablespoons (30 mL) of olive oil, then drizzle it over your popcorn. Top 1/2 cup (64 g) of popped kernels with 10 chopped licorice sticks, 2 cups (170 g) of mini pretzels, 1 box of M&Ms, and a pinch of salt.
