Good old-fashioned popcorn is a worthy treat full of whole-grain goodness. A freshly made batch is easily tossed with a multitude of fun flavours. We love this ritual as we gear up for family movie night. It’s not junk when you make it yourself!
- MAKES ENOUGH FOR 4 TO 6 SNACKERS
For the popcorn
Vegetable oil
1 cup (250 mL) of popcorn kernels
Start by making a big batch of popcorn. Set a large pot over medium-high heat. Pour in a puddle of vegetable oil, enough to thinly coat the bottom. Pour in the popcorn kernels. Shake the pot a bit to evenly coat the kernels with the oil.
When a few kernels pop and escape from the pot, put the lid on slightly askew to allow the steam to vent. Listen carefully. The tempo of the popping will increase from sporadic to constant. When it begins to slow, put the lid on tight and turn off the heat. When the crescendo has stopped, pour the popcorn into the largest bowl you can find, making sure to discard any un-popped kernels.
For Buffalo Wing Popcorn
1 cup (250 mL) of butter
½ cup (125 mL) of Frank’s Original or your favourite hot sauce
2 tablespoons (30 mL) of celery salt
In a small saucepan over medium heat, melt the butter with the hot sauce and celery salt. Pour over the hot popcorn while it’s still in
the pot, constantly tossing and stirring the works until the flavours are evenly distributed. The residual heat of the pot will help evaporate some of the butter’s moisture, preventing the popcorn from becoming soggy.
For Lemon Pepper Popcorn
3 lemons
½ cup (125 mL) of extra-virgin olive oil
1 tablespoon (15 mL) of freshly ground pepper
½ teaspoon (2 mL) of salt
Zest the lemons over the fresh popcorn. Drizzle in the oil and season with the pepper and salt. Toss and stir the works together until the flavours are evenly distributed.
For Parmesan Rosemary Popcorn
½ cup (125 mL) of extra-virgin olive oil
1 cup (250 mL) of finely grated Parmigiano-Reggiano
The leaves of 4 sprigs of fresh rosemary, very finely chopped
½ teaspoon (2 mL) of salt
Lots of freshly ground pepper
Drizzle the oil over the popcorn as you toss and stir the works together. Add the Parmesan, rosemary, salt and pepper and continue to toss and stir until the flavours are evenly distributed.
For Sriracha Lime Popcorn
2 limes
2 tablespoons (30 mL) of Sriracha sauce
2 tablespoons (30 mL) of olive oil
Zest the limes over the fresh popcorn. Stir together the Sriracha and olive oil. Drizzle over the popcorn as you toss and stir the works together, evenly distributing the flavours.
Everything Bagel Popcorn
½ cup (125 mL) of butter
¼ cup (60 mL) of white sesame seeds
¼ cup (60 mL) of poppy seeds
2 teaspoons (10 mL) of onion powder
2 teaspoons (10 mL) of garlic powder
1 teaspoon (5 mL) of salt
Lots of freshly ground pepper
In a small saucepan over medium heat, melt the butter with the sesame seeds, poppy seeds, onion powder, garlic powder, salt and pepper. Bring to a sizzle, then drizzle over the popcorn as you toss and stir the works together, evenly distributing the flavours.
For Pumpkin Spice Popcorn
½ cup (125 mL) of butter
1 teaspoon (5 mL) of cinnamon
¼ teaspoon (1 mL) of nutmeg
¼ teaspoon (1 mL) of ground cloves
¼ teaspoon (1 mL) of ground ginger
2 tablespoons (30 mL) of sugar
In a small saucepan over medium heat, melt the butter with the cinnamon, nutmeg, cloves and ginger until lightly sizzling. Drizzle over the popcorn as you toss and stir the works together, evenly distributing the flavours. Sprinkle with sugar for a final flourish of sweetness.
For PB&J Popcorn
¼ cup (60 mL) of butter
½ cup (125 mL) of your favourite jelly or jam
½ cup (125 mL) of smooth peanut butter
In a small saucepan over medium heat, melt the butter and jelly or jam together. Stir in the peanut butter until smooth. Drizzle over the popcorn as you toss and stir the works together, evenly distributing the flavours. (A batch can seem a little soggy at first but it crisps nicely as it rests—if it lasts that long.)
For Maple Bacon Popcorn
8 thick slices of bacon, thinly sliced crosswise
½ cup (125 mL) of maple syrup
¼ teaspoon (1 mL) of salt
Lots of freshly ground pepper
Toss the bacon into a heavy skillet over medium-high heat. Add a splash of water to help it cook evenly. Cook, stirring frequently, until the water has evaporated and the bacon is deliciously browned and evenly crisp, 10 minutes or so.
Pour off none, some or most of the bacon fat. Add the maple syrup, salt and pepper and bring the works to a simmer. Bubble away as the syrup absorbs the flavour of the bacon and smoothly combines with the bacon fat, just a moment or two. Remove from the heat. Drizzle over the popcorn as you toss and stir the works together, evenly distributing the flavours.
For Garam Masala Popcorn
½ cup (125 mL) of butter
1 teaspoon (5 mL) of ground cumin
½ teaspoon (2 mL) of cinnamon
½ teaspoon (2 mL) of ground coriander
½ teaspoon (2 mL) of ground cardamom
¼ teaspoon (1 mL) of ground cloves
¼ teaspoon (1 mL) of nutmeg
In a small saucepan over medium heat, melt the butter with the cumin, cinnamon, coriander, cardamom, cloves and nutmeg until lightly sizzling. Drizzle over the popcorn as you toss and stir the works together, evenly distributing the flavours.
For BBQ Popcorn
½ cup (125 mL) of butter
1 teaspoon (5 mL) of chili powder
1 teaspoon (5 mL) of ground cumin
½ teaspoon (2 mL) of onion powder
½ teaspoon (2 mL) of garlic powder
½ teaspoon (2 mL) of salt
¼ teaspoon (1 mL) of cayenne pepper
In a small saucepan over medium heat, melt the butter with the chili powder, cumin, onion powder, garlic powder, salt and cayenne until lightly sizzling. Drizzle over the popcorn as you toss and stir the works together, evenly distributing the flavours.
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