popcorn trio 6

I absolutely LOVE popcorn.

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I think it’s safe to say it’s my favorite snack… well one of my favorite snacks…actually there are quite a few, like these Baked Curried Chickpeas or this Tomato and Avocado Bruschetta. I could go on and on when it comes to food, but back to the popcorn.  I am definitely more of a savory than sweet kind of girl. As you know, I like to get creative in the kitchen and I love food with lots of flavor. I’ve gotta say, I wouldn’t turn down good old butter or olive oil with a sprinkle of salt, but today I’m rounding up three of my absolute favorite combos for popcorn toppings that I know you’ll love if you’re looking for something a little different.

Tip: I find that having snack recipes and ideas on hand always frees up more time for fun things like family movie nights, so I’ve created a list of quick and easy meal prep snacks for you here!

What are your favorite ways to eat popcorn? I always love seeing your creations, show me your recreations of my recipes or your own variations by tagging me @lindsaypleskot with #makefoodfeelgood on twitter or instagram.

Now go make yourself a big bowl of popcorn and get ready for the best movie night of your life.

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Popcorn 3 Ways

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  • Author: Lindsay Pleskot
  • Prep Time: 5 minutes
  • Cook Time: 5 minutes
  • Total Time: 10 minutes
  • Category: Snacks
  • Method: Stove Top
  • Cuisine: North American
Print Recipe

Description

Popcorn gets an upgrade with three easy, flavorful toppings. Make them vegan by using extra virgin olive oil instead of butter.

Ingredients

Scale

Popcorn

  • Use your preferred method for popping popcorn. I use a Whirly Pop, stover top popper

1. Spicy Tangy Sriracha Lime

  • 12-15 cups of popcorn, popped (yield from 1/2 cup of kernels)
  • 2 tbsp butter
  • 2 tbsp sriracha
  • Juice of 1 lime
  • 1/4 tsp of salt

2. Decadent Rosemary Parmesan

  • 12-15 cups of popcorn, popped (yield from 1/2 cup of kernels)
  • 2 tbsp butter
  • 2 tbsp fresh parmesan, finely grated
  • 1 tbsp fresh rosemary, finely chopped
  • 1/4 tsp of salt

3. Olive Oil with Fresh Cracked Pepper and Sea Salt

  • 12-15 cups of popcorn, popped (yield from 1/2 cup of kernels)
  • 2 tbsp extra virgin olive oil
  • 1/4 tsp each of fresh cracked pepper and coarse sea salt * more to taste if needed

Instructions

Spicy Tangy Sriracha Lime

  1. Place Popcorn in a large bowl
  2. Melt butter in a small sauce pan over medium heat, stirring to make sure it doesn’t burn. Once melted, add Sriracha and lime juice and stir until evenly mixed.
  3. Slowly pour the butter mixture over the popcorn, tossing lightly to coat evenly. Sprinkle with salt and toss again to distribute.

Decadent Rosemary Parmesan

  1. Place Popcorn in a large bowl
  2. Melt butter in a small sauce pan over medium heat, stirring to make sure it doesn’t burn. Once melted, mix in the Rosemary.
  3. Slowly pour the butter mixture over the popcorn, tossing lightly to coat evenly.
  4. Sprinkle with parmesan and salt, toss again to distribute.

Olive Oil with Fresh Cracked Pepper and Sea Salt

  1. Place Popcorn in a large bowl
  2. Drizzle with olive oil, tossing to coat evenly. Sprinkle with salt and pepper, toss to distribute and add more to taste if needed

Enjoy!

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