8 easy popcorn flavors you can make at home — sweet, savory, spicy, and everything in between.
1️⃣ Kettle Corn
2 tbsp oil (30 mL)
¼ cup kernels (40 g)
2 tbsp sugar (25 g)
¼ tsp salt (1.5 g)
Steps:
Heat oil and 3 test kernels over medium-high. Once popped, add the rest + sugar + salt. Shake 3 sec on/off until popping starts, then shake continuously. Remove when pops slow (2 sec gaps). Cool before eating.
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2️⃣ Dill Pickle
Seasoning:
1 tsp dried dill (1 g) or 1½ tbsp fresh (2.5 g)
½ tsp garlic powder (1.5 g)
½ tsp salt (3 g)
pepper to taste
Popcorn Base:
1½ tbsp oil (22 mL)
¼ cup kernels (40 g)
1½ tbsp butter (21 g)
½ tbsp pickle juice (7 mL)
Steps:
Heat oil and 3 test kernels on high. Once popped, add rest, cover, shake. Crack lid after 30–60 sec to vent steam. Melt butter and juice, toss with popcorn, then seasoning.
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3️⃣ Garlic Parmesan
Spice Mix:
2 tbsp chili powder (14 g)
1 tbsp paprika (7 g)
1 tbsp garlic powder (9 g)
2 tsp rosemary (2 g)
1 tsp salt (6 g)
½ tsp pepper (1 g)
¼ tsp cayenne (0.5 g)
Topping:
1 tbsp butter (14 g)
½ cup parmesan (45 g)
Steps:
Pop ¼ cup kernels (40 g) in 1–2 tbsp oil. Toss with butter + spice mix. Grate parmesan on top, toss again.
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4️⃣ Nacho Cheese
Seasoning:
¼ cup cheddar powder (25 g)
¼ tsp mustard powder (0.5 g)
¼ tsp cayenne (0.5 g)
Popcorn Base:
2 tbsp oil (30 mL)
½ cup kernels (80 g)
4 tbsp butter (56 g)
Steps:
Heat oil and test kernels over medium-high. Once popped, add rest, remove from heat 30 sec, then return. Crack lid slightly, shake until popping slows. Toss with butter + seasoning in stages.
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5️⃣ Jalapeño Cheddar
½ cup kernels (80 g)
3 tbsp oil (45 mL)
3 tbsp butter (42 g)
¼ cup cheddar powder (25 g)
¼ tsp jalapeño powder (0.5 g)
¼ tsp mustard powder (0.5 g)
salt + pepper to taste
Steps:
Heat oil 1–2 min over medium-high. Add kernels, cover, shake until popping slows. Toss with butter + seasonings. Serve warm.
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6️⃣ Pumpkin Spice
Caramel Base:
½ cup butter (113 g)
¼ cup corn syrup (60 mL)
½ cup brown sugar (100 g)
½ cup sugar (100 g)
½ tsp salt (3 g)
2 tsp pumpkin spice (4 g)
¼ tsp baking soda (1 g)
½ tsp vanilla (2.5 mL)
Drizzle:
⅓ cup white chocolate chips (60 g)
1 tbsp shortening (12 g)
Steps:
Preheat oven to 250°F (120°C). Boil caramel 5 min, pour over popped corn (from ½ cup kernels / 80 g). Bake 60 min, stir every 15. Cool, drizzle melted chips + shortening.
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7️⃣ Chocolate Peanut Butter
9 cups popped corn (180 g)
10 oz chocolate chips (285 g)
½ cup creamy peanut butter (120 g)
1 tsp salt (6 g)
Steps:
Melt chocolate and peanut butter separately (microwave, 20-sec intervals). Drizzle over popcorn. Let set 20–30 min. Break apart and serve.
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8️⃣ Cinnamon Sugar
½ cup kernels (80 g)
4 tbsp butter (56 g)
2 tbsp sugar (25 g)
1½ tsp cinnamon (3 g)
Steps:
Pop kernels. Brown butter until nutty (1–2 min). Mix cinnamon + sugar. Toss popcorn with butter, then sugar mix.
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#kettlecorn
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