Almost everyone loves to enjoy a tasty bowl of popcorn while binging on their favorite Netflix show or catching the latest movie release on a video streaming service. Popcorn isn’t just the perfect snack to enjoy while watching movies or TV, though; it makes a delicious anytime snack, too!
There are lots of ways to enjoy your favorite snack beyond the traditional movie theater butter-style popcorn. Experiment with different flavors like sweet caramel popcorn, cheese popcorn, and exotic blends of spices to please your taste buds. Want to try some new and exciting popcorn flavors without spending hours in the grocery store and kitchen? Shop with Edible Arrangements® and choose from our incredible selection of gifts and snack bundles featuring Maddy and Maize™ gourmet popcorn. Choose a snack bundle featuring our signature Apple Fruit Truffles® along with a dozen fresh-baked cookies in an assortment of flavors and a bag of Maddy and Maize™ Thai Curry popcorn. Yum!
Can’t decide on a single flavor? Choose a Maddy & Maize™ popcorn bundle with four incredible gourmet popcorn flavors to sample, including Raspberry Lemonade, Dark Chocolate Caramel, Bourbon Barbecue, and Birthday Cake. There’s a gourmet popcorn flavor everyone in the family will enjoy! Got a favorite? Stop by your local Edible Arrangements® store to grab a bag of your favorite gourmet popcorn flavor for a sweet surprise for the ones you love.
For more delicious popcorn recipes you should try, we put out a call for ideas and curated responses below. (Note: Edible Arrangements® is not endorsing any of the companies or ideas discussed below, but we asked for suggestions to get some different perspectives.) Keep reading to find out what the contributors who responded to our query had to say about their favorite popcorn recipes.
Lynell Ross
Lynell Ross is the founder and managing editor of Zivadream, an education advocacy website dedicated to helping people improve their lives.
“My favorite popcorn recipe is Brown Butter and Parmesan Popcorn.
Here is the recipe:
You’ll need:
- 1/4 cup extra virgin olive oil
- 1 cup popcorn kernels
- 3/4 stick unsalted butter
- Salt
- Pepper
- Small block of fresh Parmesan
Start by putting a large, heavy-duty pot on the stovetop, adding 1/4 cup of extra virgin olive oil to the pot, and firing up the heat to medium. You can use canola oil as an alternative, but I prefer the taste of olive oil, and it is generally a very healthy option. Just make sure not to bring the heat up any higher than medium or the oil may smoke. Once the oil is hot, add 1 cup of popcorn kernels to the pot, gently shake the pot in a circular
motion to ensure all the kernels get a coat of oil and cover.
Cook until you hear the magic sound of the kernels popping, but don’t remove until the popping slows to several seconds between pops. Once the popping slows to infrequent pops, remove the pot from the heat, and pour the popcorn into a large bowl.
Next, add a small saucepan to the stovetop, bring up to medium heat and add 3/4 stick of butter. Cook the butter slowly until it develops a nice light brown or amber color, and has a nice earthy or nutty smell. Don’t let the butter cook too hot, and remove the pan from the stovetop every so often to give it a few gentle circular shakes.
Once the butter is a beautiful amber and smelling delicious, gently drizzle it over the popcorn in the bowl, while folding the popcorn with a large spoon to get good coverage. While folding the popcorn, also sprinkle the popcorn with salt and pepper. Finally, for the most delectable part, finely grate a healthy amount of fresh parmesan over the popcorn while continuing to fold the popcorn over. Once you have good coverage of the seasonings on the popcorn, it’s ready to enjoy.”
Venae Watts
Venae Watts is a fifth-generation family member of Minerva Dairy, America’s oldest family-owned creamery.
“My favorite popcorn recipe is Buttery Seasoned Snack Mix.
Prep Time: 20 Minutes
Servings: 9
Ingredients:
- 1 cup (2 sticks) Minerva Dairy Garlic Herb Butter
- 3 cups cheese crackers
- 2 cups mini twist pretzels
- 3 cups puffed cereal
- 4 Tbsp Worcestershire sauce
- 1 tsp onion powder
- 3 tsp red pepper flakes
- 1/4 cup grated Parmesan cheese
- 1 cup popped popcorn kernels
Directions:
- Preheat the oven to 300 degrees.
- Melt the butter in a large rimmed baking or roasting pan.
- While the butter is melting, combine the cheese crackers, pretzels, and cereal.
- Add the Worcestershire sauce, red pepper flakes, and onion powder to the melted butter and stir.
- Pour the cracker/cereal mixture over the melted butter and stir until everything is completely coated with the butter mixture.
- Return the pan to the oven and roast for 10 minutes.
- Add the Parmesan cheese. Stir.
- Add the popcorn and stir.
- Roast for an additional five minutes.
- Allow the snack mix to cool slightly before serving.
Makes nine cups.”
Marissa Owens
Marissa Owens is a freelance writer for the business, finance, media, and technology sectors. She is a featured writer for Opportunity Business Loans.
“My favorite popcorn recipe is a twist on Hawaiian popcorn, which is buttered popcorn sprinkled with furikake seasoning – a seaweed and sesame seed mix.
Furikake seasoning can be found in the Asian food aisle of a grocery store or at Asian supermarkets. My version starts with a kettle corn popcorn base and is finished with the furikake seasoning and a pinch of cayenne pepper. You get the sweet, savory, and spicy all in one!
Here’s the recipe :
For kettle corn:
- 1/2 cup popcorn kernels
- 1/4 cup vegetable oil
- 1/4 cup white sugar
Skip this step if you already have premade kettle corn.
Seasoning:
- 1/4 cup furikake seasoning mix
- 1/8 tsp cayenne pepper (optional)
- In a large pot over medium heat, pour the vegetable oil to coat the pot. Once the oil is heated, add in the popcorn kernels and white sugar.
- Cover the pot and occasionally shake the pot to keep the kernels from burning. Keep on medium.
- Once the popping slows to once every few seconds, turn the heat off and remove the pot, while continuing to shake for a few minutes until the popping has stopped.
- Pour the popcorn into a large bowl and leave to cool, stirring occasionally to break up any lumps.
- Add 1/4 cup of furikake seasoning mix and an optional 1/8 tsp of cayenne pepper. Toss to mix evenly.”
Jacquie Smith
Jacquie Smith the Founder of Little Adapts by Jax and NYC-based Holistic Nutrition Coach and Barre + Yoga Teacher. She found her passion for health and wellness in 2013 when she started experimenting with natural foods and remedies in order to heal herself from cystic acne, horrible digestion, and overall exhaustion caused by stress and corporate travel.
“Here’s my favorite popcorn recipe…”
Vegan Doritos Popcorn
- 4 Tbsp avocado or olive oil
- 1/2 cup organic corn kernels
- 2 Tbsp nutritional yeast
- 1/2 Tbsp garlic powder
- 1/8 tsp black pepper
- 1/8 tsp cayenne pepper
- 1/8 tsp Himalayan pink sea salt
Instructions:
- Pour 1-2 tbsp avocado oil into a small saucepan (enough to coat the bottom of the pan).
- Put heat on high and warm up the oil for a minute or so.
- Throw corn kernels into the saucepan and put on the lid.
- Turn heat off once you no longer hear popping or after about 3 to 5 minutes.
- Pour popcorn into a medium-sized bowl and then split the remaining avocado oil and spices in half. Pour the first half over the popcorn and mix. Then pour the remaining ingredients and mix to make sure all of the popcorn is evenly coated. Enjoy!”
Pamela Reed
Pamela is a recipe developer, urban gardener, and mama to 1 human and many cats. She runs Brooklyn Farm Girl which is a blog focused on easy to make recipes and growing your own food in NYC. Pamela has collaborated with many brands ranging from food and drink to home décor and travel. She has appeared in commercials and TV appearances, including on HGTV. Her blog has had received worldwide print attention, including most recently the NYTIMES.
“Need a fun activity to do with the kids for movie night? Try making rainbow popcorn balls. This DIY recipe walks you through how to make colored popcorn balls using food dye and Karo syrup!”
Sam Milner
Samantha owns and writes for RecipeThis.com, her family’s food blog.
“My favorite popcorn is popcorn cooked in the Instant Pot. I first tried popcorn like this when I got my first Instant Pot in late 2016 and loved the way the popcorn was made. It cooks in coconut oil, though you can swap this for another oil and butter. You can then add caramel if you like, even though I don’t. What is also great is that you can serve it in the inner pot of your instant pot and it saves on washing up. Plus, it is very easy to clean up afterward.”
Alex Azoury
Alex Azoury is the Founder and CEO of Home Grounds.
“My mouth is already watering thinking about it. Have you ever tried…drumroll please… Mocha Chocolate Popcorn?!
Mocha Chocolate Popcorn is the perfectly delicious blend of savory and sweet. It’s pretty simple, as you can toss the popcorn with instant mocha powder. Or, if you want to jazz it up, melt your favorite white or milk chocolate and toss with that. Want the deluxe version? Add caramel drizzles!
This is an absolutely mouth-watering and uplifting snack for your next movie night.”
Elmer Taboada
Elmer Tabby Taboada is the marketing manager of DaVinci Tech, home of DaVinci Vaporizers — the most advanced, premium vaporizers in the market today.
“Here’s my go-to popcorn recipe whenever I watch a movie or series at home. The recipe is called Chewy Caramel-Coated Popcorn. I found the recipe and have been making it countless times ever since I tasted it.
This popcorn recipe is perfect for those with a sweet tooth. The sweet caramel sauce complements well with the soft texture of popcorn. I also add finely crushed salted cashews or peanuts to add a bit of crunch. If I’m feeling extra, I add cinnamon sticks after I melt my butter to infuse a delectable dessert aroma.”
Bryan Truong
Bryan co-founded his company, Game Cows, with his girlfriend Kendra in 2018. Game Cows is a website completely dedicated to board games where they review, curate, and promote amazing tabletop games to increase awareness of the analog genius of this enduring pastime.
“Popcorn is a failproof option, especially for movie nights and game nights. The below recipe is my go-to choice because it’s fast, easy, and sinfully salty-sweet. You’re also likely to find the three ingredients needed for this recipe in your local store, even in these times of toilet paper droughts and vacant shelves.
The Lazy (But Still Fabulous) White Chocolate Pecan Popcorn
Ingredients:
- 3 bags (about 9-10 ounces) microwave popcorn
- 24 ounces white chocolate or almond bark, chopped
- 1 cup pecan halves
Directions:
- Pop your popcorn of choice (I prefer movie theater butter because I’m a heathen and, in my eyes, one can never go wrong with butter) according to the directions on the bag. Combine pecan halves and popcorn into a large bowl.
- Place your chopped white chocolate/almond bark into a microwave-safe bowl. Heat in the microwave for 1 to 1 ½ minutes. Stir and place back in the microwave. Heat for another 30 seconds to 1 minute.
- Pour the melted white chocolate/almond bark over the popcorn. Stir. Stir like you’ve never stirred before.
- Spread this decadent concoction onto a baking sheet. While impatiently waiting for it to cool completely, don’t forget to lick your stirring implement clean.
And voila! You now have a simple-yet-scrumptious snack that will keep your guests both energized and satisfied during an exciting – and tasty – night in.”
Jamie Bacharach
Jamie Bacharach is a Licensed Medical Acupuncturist and Health Coach in Jerusalem, Israel, as well as the Head of Practice at Acupuncture Jerusalem. Jamie’s travels have taken her across the world as she has learned to synthesize the best of Western and Eastern medicine to the benefit of her patients.
“My favorite popcorn recipe is Peppermint Chocolate Popcorn:
- 1/3 cup popcorn kernels
- 1/4 cup vegetable oil
- 1/2 cup crushed peppermint candies
- 8 oz dark chocolate
- 1 tsp salt
- 1 tsp peppermint extract
Pour the oil into a pot on medium heat and add 5 kernels before closing the lid. Once a kernel has popped, add the remaining kernels and remove from the heat once the popping slows. Separately, melt the dark chocolate with added peppermint extract and salt. Pour the melted chocolate-peppermint over the popcorn before adding the crushed peppermint candies, folding to incorporate all ingredients. Let harden for approximately one hour before serving.”
Anna Rider
Anna Rider is a Food Writer and Recipe Developer at GarlicDelight.com.
“My favorite popcorn recipe is Garlic Butter Popcorn. I love garlic butter popcorn because it carries the same delicious aroma of generously buttered popcorn while offering a piquant twist in the garlic. The garlic needs to be cooked gently in the butter to cut the strong raw garlic flavor. What you get is a subtle sweet garlicky flavor. When you mix it evenly with butter and pour it over freshly popped popcorn, it’s divine.”
Andrew Farinaccio
Andrew Farinaccio is the head website content writer at Hotels4Teams. An avid traveler, Andrew has been everywhere from Paris to Los Angeles. His hobbies include making music, cooking, and playing video games. He graduated from Rutgers University in 2017 with a degree in journalism and media studies.
“My favorite popcorn recipe is based on my favorite bagel toppings. It includes salt and butter, of course, as well as black pepper, honey, and a dash of crushed red pepper. Everything bagel seasoning works well too if you have it on hand.”
Laurel Link
Laurel Link is the CEO of Parabo Press, a photo printing service that wants to fill your space with joy. She’s also mom to baby Luna and Ursula the dog.
“My favorite way to make popcorn is super simple and tastes amazing (seriously haven’t bought a bag of the microwave stuff in years).
Put 3 tablespoons of vegetable or canola oil in a medium pot (with a lid!), add 3 kernels of popcorn, and turn the heat on medium/high. Wait with that lid on. When the 3 kernels pop, add 1/3 cup popcorn, 1/4 cup sugar, and 1/2 teaspoon cinnamon. Put the lid back on and turn the heat down to medium.
Shake the pot a lot. You don’t want the sugar to stick or burn. Give it a shake every few seconds and keep it up till the popping slows to once every 2 seconds or so.
Turn off the heat and add 1/2 teaspoon of salt. Shake, shake, shake, then dump the popcorn into your serving bowl. Wait. This is the hard part. You have to wait a couple minutes so you don’t burn your fingers. When it’s cooled a little, give it a stir to break up any clumps, then dig in!”
Summer Yule
Summer Yule, MS, RDN is the face behind SummerYule.com, a resource for those looking for recipes with no added sugars and no refined grains. As a registered dietitian as well as a person who sustained a 70-pound weight loss, Summer understands both the science and the struggle involved in healthy weight management after age 30.
“My favorite popcorn recipe uses nutritional yeast and Zahtar seasoning. Popcorn is a terrific canvas to experiment with new herbs and spices.
- 1/4 cup popcorn kernels
- 2 Tbsp olive oil
- 1 Tbsp melted butter
- 1 Tbsp nutritional yeast
- 1 tsp Zahtar spice blend
Heat the olive oil over medium-high heat in a cast-iron skillet. Add the popcorn kernels, cover, and shake the covered pan until the popping stops (5-8 minutes).
Put the popped kernels in a plastic container that has a lid. Drizzle with the melted butter, then add the nutritional yeast and Zahtar seasoning. Put the lid on the container and give it a good shake to distribute the seasoning.”
Stacy Caprio
Stacy Caprio works with Renuw.co.
“My favorite popcorn recipe is putting popcorn kernels into a stovetop pan along with 2 tablespoons of coconut oil and cooking until the kernels are fully popped. Then putting the popcorn into a bowl, melting a chunk of butter in the microwave, and pouring the butter on top of the popcorn. Finally, add a dash of salt on top to make a savory, perfect batch of popcorn.”
Melanie Musson
Melanie Musson is a writer for CarInsuranceComparison.com. She has four children who inspire her to create new and fun treats.
“My favorite popcorn recipe is Caramel Apple Puffcorn:
- 1 8-oz bag plain puffcorn
- 1 cup butter
- 1 cup brown sugar
- ½ cup white corn syrup
- 1/2 cup freeze-dried apples, ground
- 1 tsp baking soda
- 1 tsp vanilla
Place the puffcorn in a large bowl and set aside. To grind freeze-dried apples, place slices in a food processor and pulse until fine. Boil the butter, brown sugar, and corn syrup for two minutes. Remove from heat and add remaining ingredients. Pour over the puffcorn and stir gently.”
Joey Holmes
Joey Holmes is based in Cornwall, UK, and runs Cool of the Wild. She can’t get enough of being outdoors. Whether that’s lounging around the campfire cooking up a feast, hitting the trail in her running shoes, or attempting to conquer the waves on her surfboard, she lives for it.
“My favorite popcorn recipe is a smoky BBQ flavor. It mixes the oh-so-delicious combo of sweet and saltiness with a twist of smokiness that I just can’t resist. Ideally, it should be cooked over a campfire (for some added authentic flavor), and is best washed down with a fireside ale at sunset! For a video of how to make popcorn over a campfire and the full recipe, read my campfire popcorn article.”
Daniel Demoss
Daniel DeMoss is the Founder of Dumbbell Reviews and a personal trainer based in Denver (Matrix Gym) and a true fitness nerd.
“My favorite popcorn recipe is Cheese Caramel Popcorn.
Ingredients:
- 50gm corn kernels
- 2 Tbsp cooking oil
- 5 tsp butter (3 for caramel)
- Salt to taste,
- 2-3 Tbsp cheese powder
- 1 cup sugar
- ¼ tsp baking soda
Caramel:
Put one cup sugar in a pan on a low to medium flame. Stir continuously so that sugar melts entirely without burning. Now, lower the flame. Add 3 tablespoons butter and mix it well. Now, add the baking soda and cook it for 10 minutes. Your camel topping is ready now.
Popcorn:
Add oil in a large vessel with 2 tbsp butter and let it melt completely. Now add popcorn along with salt. Once they start popping, cover the vessel with a lid and high the flame. When you stop listening to popping sounds. Put popcorn in a bowl.
Now, spread the cheese powder and caramel to the popcorn.”
Caroline Eleanor Burkholder
Caroline Eleanor Burkholder MS, RD, LD is a registered and licensed dietitian. She has a background in nutrition counseling in higher education, private practice, and eating disorder residential and outpatient treatment settings.
“My favorite popcorn recipe is Fiery Southwestern Cilantro Lime Popcorn:
- 4 cups Sea Salt and Pepper Skinny Pop
- 1 Tbsp lime juice
- 1 tsp garlic salt
- 1/4 tsp chili powder
- 1/4 tsp cumin
- 1/4 tsp red pepper flakes
- 2 Tbsp cilantro, finely chopped
Place popcorn in a medium bowl. Add remaining ingredients and toss to coat well.”
Stephanie Chong
Stephanie started noodPR on her kitchen counter in response to a growing demand for a PR agency centered around sustainable development. Combined with her interest in social impact, noodPR was formed as the go-to agency for sustainable, ethical, and socially-conscious brands.
“My favorite popcorn recipe is stovetop turmeric popcorn with S+P. It’s the perfect snack for quarantine and chill! Fun fact: Ingesting turmeric prevents memory loss and reduces inflammation.
Ingredients:
- Turmeric
- Sea salt
- Pepper
- Whole kernels
- Coconut oil
Directions:
- Place 1/2 cup kernels in a pot.
- Cover kernels with 2 Tbsp coconut oil.
- Cover lid, turn up the heat to medium.
- You will hear popping within 7-10 minutes.
- Once the popping slows down, with each pop happening 2-3 seconds, remove the pot from the heat.
- Pour popcorn into a large bowl, and generously sprinkle turmeric, sea salt, and pepper into the bowl and distribute evenly!”
Whether you’re looking for a fabulous gift for someone special or a different twist on traditional popcorn for movie night at home, shop with Edible Arrangements® and choose a bundle featuring Maddy and Maize™ gourmet popcorn in a selection of amazing flavors like raspberry lemonade, dark chocolate caramel, bourbon barbecue, and birthday cake. With an incredible selection of gifts and snack bundles, you can find the perfect gourmet popcorn treat for any occasion.
