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
- Place Popcorn in a large bowl
- 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.
- Slowly pour the butter mixture over the popcorn, tossing lightly to coat evenly. Sprinkle with salt and toss again to distribute.
Decadent Rosemary Parmesan
- Place Popcorn in a large bowl
- Melt butter in a small sauce pan over medium heat, stirring to make sure it doesn’t burn. Once melted, mix in the Rosemary.
- Slowly pour the butter mixture over the popcorn, tossing lightly to coat evenly.
- Sprinkle with parmesan and salt, toss again to distribute.
Olive Oil with Fresh Cracked Pepper and Sea Salt
- Place Popcorn in a large bowl
- Drizzle with olive oil, tossing to coat evenly. Sprinkle with salt and pepper, toss to distribute and add more to taste if needed
- Prep Time: 5 minutes
- Cook Time: 5 minutes
- Category: Snacks
- Method: Stove Top
- Cuisine: North American