Curried Popcorn

Curried Popcorn

Ingredients

•     3 tablespoons coconut oil
•     2 cloves garlic, chopped
•     1/4 teaspoon ground turmeric
•     1/4 teaspoon curry powder
•     1/4 teaspoon cumin
•     2 dashes hot sauce
•     1 gallon popped popcorn

Directions

    Melt the coconut oil in a small saucepan over medium heat; stir in the garlic, turmeric, curry powder, and cumin; keep over heat 1 minute. Reduce heat to low and simmer 1 minute more. Add the hot sauce and pour over the popcorn. Serve immediately.

Gourmet Microwave Popcorn

Gourmet Microwave Popcorn

Ingredients

•     1/4 cup unpopped popcorn
•     salt to taste
•     1 teaspoon olive oil, or more if needed

Directions

    Place popcorn in a brown paper bag. Tightly seal the bag by folding the top several times.
    Microwave on High until the popping slows, about 2 minutes. Carefully open the bag. Season with salt and drizzle with olive oil. Reclose the bag and shake to distribute the seasoning.

Truffle Lovers' Popcorn

Truffle Lovers' Popcorn
Ingredients

•     4 teaspoons white truffle oil
•     2 tablespoons dried parsley
•     1/4 cup grated Parmesan cheese
•     1 (3.5 ounce) package microwave popcorn, popped
•     1/4 teaspoon sea salt, or to taste

Directions

    Mix the truffle oil, parsley, and Parmesan cheese in a heat-safe bowl.
    Place unopened package of popcorn into center of microwave oven; cook on High power until the bag fills with popped corn and the pops occur about 2 seconds apart (1 1/2 to 4 minutes, depending on oven's power). Open hot bag carefully and pour into bowl. Toss with truffle oil mixture; season to taste with sea salt.

Bacon Popcorn

Bacon Popcorn

Ingredients

•     1/2 cup bacon grease
•     3/4 cup unpopped popcorn kernels
•     1/2 teaspoon seasoned salt, or to taste
•     3 tablespoons bacon bits (optional)
•     1 cup shredded Cheddar cheese (optional)

Directions

    Measure the bacon grease into a 6 quart pot and place over high heat. Add one or two popcorn kernels as testers. When the test kernels pop, add the rest of the popcorn and cover with a lid. As the popcorn starts to pop, shake the pan back and forth constantly to keep the unpopped kernels on the bottom where they can pop. When the popping slows down, remove the pan from the heat and let it finish popping.
    Pour the popcorn into a large bowl or paper sack. Season with half of the seasoned salt and stir. Taste before adding more salt if desired. Toss with bacon bits and shredded Cheddar cheese for an extra special treat. Store leftovers in lunch sacks or sandwich bags.

Pad Thai Popcorn

Pad Thai Popcorn

Ingredients

•     1 teaspoon vegetable oil
•     1/3 cup unpopped popcorn
•     1 cup chopped dry-roasted, salted peanuts
•     1/2 cup packed brown sugar
•     1/4 cup vegetable oil
•     1/4 cup corn syrup
•     2 teaspoons lime juice
•     1 1/2 tablespoons fish sauce
•     1 1/2 tablespoons sambal oelek chili paste
•     1 tablespoon freshly grated lime zest
•     1/3 teaspoon baking soda
•     1/4 cup chopped cilantro

Directions

    Preheat oven to 250 degrees F (120 degrees C). Line baking sheet with foil brushed with vegetable oil or a silicone baking mat.
    Heat 1 teaspoon vegetable oil in a large saucepan. Add popcorn; cover and cook, shaking often, until fully popped, about 5 minutes. Transfer popcorn to a large bowl using a strainer or your hands, leaving unpopped kernels in the pan. Stir chopped peanuts into popcorn.
    Combine brown sugar, 1/4 cup vegetable oil, and corn syrup in a large saucepan over medium heat. Add lime juice and fish sauce. Bring to a boil and cook, stirring occasionally, until thick, about 5 minutes. Remove from heat and quickly stir in sambal oelek, lime zest, and baking soda. Pour brown sugar mixture over popcorn, stirring to coat. Spread popcorn out on the prepared baking sheet.
    Bake in the preheated oven, tossing every 10 to 15 minutes, until browned and sticky, about 45 minutes. Allow to cool and become crispy. Toss with cilantro before serving.