The possibilities for seasoning your popcorn are endless. When the popcorn has finished popping, pour it into a large bowl. Toss the popcorn with the topping, which should be poured, drizzled, or sprinkled on top. The most crucial tip for seasoning your flavoured popcorn snacks, regardless of the topping, is to flavor it when it is still warm off the burner or microwave. When the popcorn is still warm, the butter, oil, melted chocolate, or spices will cling and absorb the best.
Let’s face it: plain popcorn is dull. We are not saying to turn it down, but it feels a bit underwhelming. Sure, it has a good crunch factor, but it lacks taste and flair. Each of these five basic popcorn bowls begins the same way. Heat some oil in a tall pot (like a large stockpot), add the kernels, and let the popping begin. This is everything you’ll need to get started with each flavour of popcorn.
2 tbsp canola oil + 1/2 cup popcorn kernels.A half-cup of kernels may not seem like much, but once popped, it yields around 10 cups. There is plenty popcorn.
Popcorn with Honey Brown Butter
This popcorn is a smacker’s dream come true if you have a sweet craving. Honey butter chips pale in comparison to this popcorn. Nutty brown butter and sweet honey make an excellent pairing, especially when mixed with a pinch of salt. Prepare the popcorn according to the package directions. Brown 1/4 cup unsalted butter in a small pot. Take the pan off the heat and stir in 1/4 cup honey and 1/2 teaspoon salt. Drizzle over the popcorn and mix until evenly coated.
Popcorn with Chili Cheese
Because cheesy popcorn is completely addicting. The secret ingredient that makes exceptionally “cheesy” popcorn without the cheese is nutritional yeast. Prepare the popcorn according to the package directions. In a saucepan, melt 1/4 cup unsalted butter. 1/2 cup nutritional yeast, 1 teaspoon chilli powder, and 1/2 teaspoon salt in a small mixing dish. Drizzle the butter and nutritional yeast mixture over the popcorn and toss until evenly covered.