Popcorn Recipe

Popcorn is now one of the most popular snack foods on the planet. However, the flexibility of those adored kernels extends well beyond the traditional butter and salt. If you adore popcorn as much as we do, you’ll enjoy branching away from the traditional and experimenting with these creative ways to use it. Use custom popcorn boxes to serve your popcorns, to your guests, or delight yourself.

Use custom cardboard boxes for your popcorn boxes because they are lightweight, can be customized according to the needs, whether it’s size, design, print, or finishing. Here are some of the popular popcorn recipes that will entice your tastebuds.

Stovetop Popcorns

  • Utilize a sturdy, heavy-bottomed saucepan: Since inexpensive pots do not spread heat equally, you risk having hot spots that melt the popcorn.
  • Avoid turning on the heat too high: It’s just too quick to burn oil at temperatures above medium, and even a hint of smoke coming from the pot can cause your popcorn to taste burnt.
  • To begin, use two popcorn kernels to determine the temperature. When those pop, your oil is sufficiently hot. Insert the remaining kernels and switch off the heat for 1 minute. This pre-pops the popcorn without consuming any oil.
  • When the popcorn is popping, gently tilt the lid. This prevents the popcorn from self-steaming in the pot and losing its crispness.
  • If the popcorn begins to overflow the jar, simply remove the lid and empty the contents into a tub. Replace the lid and place the popcorn back on the heat source before the popping slows.
  • Season sparsely with salt. You may still add more, but you cannot reduce it excessively.

Stovetop Popcorn Recipe

Making popcorn from scratch can be difficult. Not only do we need as many rice grains as possible, but we also need to make popcorn from scratch. But you also want the seeds not to burn at the bottom of the pot!


:popcorn: 3 tablespoons coconut oil or olive oil

:popcorn: 1/3 cup high quality popcorn core

:popcorn: 1 tablespoon or more butter (for tasting) (optional)

:popcorn: Salt to taste


Heat the oil:
  1. Heat the oil over medium heat in a pan with a platform for 3 liters. If you use coconut oil, dissolve all the solid oil.

  2. Add 3 or 4 kernels of popcorn to the oil.
    Wait for the popcorn core to appear.

  3. Add the remaining popcorn.
    After the core is cooked, leave 1/3 cup of the popcorn core evenly.

  4. Turn off the pot, remove from the heat and count for 30 seconds.
    This method first heats the oil to the appropriate temperature, then waits 30 seconds, and then brings all the other seeds to a temperature that almost cracks, so that when reheated, everything bounces off at once.

  5. Put the pot back on the fire.
    Popcorn should start cracking soon and all together. When it becomes serious, gently shake the pot and move it to the stove.

Tip: While the popcorn pops up, open the lid slightly in half to let the steam out of the popcorn. (Popcorn is drier and crispier)

  1. If the pop-up is delayed for a few seconds between the pop-ups, remove the pan from the heat.
    Remove the lid and immediately pour the popcorn into a large bowl.

  2. Melt the butter in an empty hot pan:
    If you want to add butter, put it in an empty hot pan and it will melt easily.

  3. Sprinkle with salt popcorn and taste:
    Funny fillings of popcorn-Spanish smoked paprika, edible yeast, chili powder, chili powder, curry powder, cumin, grated Parmesan cheese.

Salt-Butter popcorn:

  1. Melt the coconut oil: In a 7- to 9-quart stockpot over medium-high pressure, melt the coconut oil.

  2. Tester kernels: Add three popcorn kernels and wait for them to pop. These tiny creatures will warn you when the oil is too hot to add the remaining kernels.

  3. Add popcorn and let it pop: Add the remaining popcorn kernels until the tester kernels have popped. They should fully cover the bottom of the jar. Swirl the pot to distribute the oil evenly among the kernels.

  4. Continue popping and shaking the pan: Cover, reduce to medium heat, and gently shake the pan as the kernels pop. Remove from the heat after about 3 minutes, or when the popping has slowed noticeably (1 to 2 seconds between pops). Shake the pot for an additional 30 seconds or before the popping has ceased completely.

  5. Sprinkle: 1/2 of the butter or ghee over the popcorn, cover, and shake the pot to coat. Sprinkle the popcorn with the remaining butter or ghee and season with salt. Replace the cover and shake.

Serve right away.

Brown Sugar and glazed cinnamon popcorns


  1. Light Brown sugar: 50g

  2. Butter: 10g

  3. Double cream: 3tbsp

  4. Popcorn kernels: 25g

  5. Cinnamon powder: sprinkle according to taste

STEP 1: Dissolve the sugar in a shallow saucepan with 2 tbsp water on low heat. Get to a boil without stirring. Whisk in the butter until the sugar has become a golden brown caramel color. Remove from the heat and pour in the double cream (keeping a safe distance as it can spit), vigorously stirring when combined, then add the ground cinnamon.

STEP 2: In a saucepan with a tight-fitting seal, pop the popcorn kernels for 4 minutes, then remove from the heat and spill over the sugar glaze, flipping the popcorn until uniformly covered.


Spicy and Sweet popcorn


  1. Salted microwave popcorn: 100g

  2. Chili powder: ¼ tbsp

  3. Cinnamon powder: ½ tbsp

  4. 1 tbsp agave syrup

The simplest popcorn recipe. Just microwave the popcorn packet put it into the large bowl, spruce it up with spices, and then put some agave syrup in it and then stir it. Pour it into the popcorn bag and eat it as an afternoon snack or you can also take the popcorn bag to work as well.

Caramel Popcorn:

Caramel popcorn recipe

CARAMEL: Melt the butter in a medium saucepan over medium heat. Then apply the brown sugar and combine it thoroughly. Continue stirring as it comes to a boiling point.

Boil the mixture without stirring for 5 minutes. After five minutes, add the vanilla and baking soda. Combine to incorporate everything.

TOSS: Switch off the heat and remove the caramel from the heat. Drizzle the caramel sauce over the popcorn in the big bowl that has been packed. Toss it gently to dust the popcorn uniformly.

COOL: Distribute the popcorn evenly onto the baking sheet lined with wax paper. Distribute it evenly to allow the popcorn to cool fully.

It should be broken up and stored in airtight plastic bags or bins. Keep it at room temperature it will stay fresh and crunchy for up to 5 days.

Popcorn balls recipe


:popcorn: 7 liters of popcorn

:popcorn: 1 cup of sugar

:popcorn: 1 cup of light wheat syrup

:popcorn: 1/4 cup water

:popcorn: 1/4 teaspoon of salt

:popcorn: 3 tablespoons of butter

:popcorn: 1 teaspoon of vanilla extract

:popcorn: Food coloring, optional


:point_right: Place the popcorn on a large baking tray preheated to a 200 ° oven.

:point_right: In a large pot, put sugar, corn syrup, water, and salt. Cook over medium heat until the sweet thermometer reads 235 ° (soft ball distance).

:point_right: Remove from heat, add butter, vanilla and food coloring if necessary, mix until the butter melts, pour immediately over the popcorn and stir to blend.

:point_right: When the mixture is cool enough to be processed, quickly shape it to 3 inches. The ball is dipped in cold water to prevent sticking.

Popcorn chicken recipe


:popcorn: 3 cups flour

:popcorn: 2 teaspoons of garlic powder

:popcorn: 1⁄2 teaspoon of salt

:popcorn: Ground black pepper 1⁄2 teaspoon

:popcorn: 2 eggs

:popcorn: 2 tablespoons of lemon juice

:popcorn: Frying oil

:popcorn: 3 boneless skinless chicken breasts

Suggestion checklist

Step 1

Mix the flour, garlic powder, salt and pepper in a bowl. In a separate bowl, whisk the egg and lemon juice.

Step 2

In a large saucepan, heat 1 1/2 to 2 inches of oil over medium heat.

Step 3

Dip the chicken pieces in the flour mixture, then mix the eggs and back into the dough.

4th step

Test the oil to make sure it’s hot enough: the little dough that has fallen into it should be browned. Put 10 chicken pieces in hot oil. Bake for about 8 minutes until golden brown. Remove from oil and pour on a paper towel dish, season with salt. Repeat with the rest of the chicken.

Popcorn seasoning recipe

Homemade seasonal popcorn flavor
The flavor details are summarized as follows:

Parmesan Garlic and Herb - Quite a pretty self-explanatory mix, this mix is ​​packed with Parmesan cheese, garlic powder, and Italian herbs. I like to add ground red pepper for heating. (And flavors reminiscent of pizza), but feel free to ignore it if you like. This combination is amazing in pasta and pizza, so it’s a versatile spice combo available!
Smoky BBQ - Slightly spicy, a little sweet, and a little bit smoky, this is a really fun combo made with spices you probably have in your pantry right now.
Cinnamon and Sugar - It looks like this seasoning is super easy to make and is definitely delicious. Actually, I like this flavor the best with brown sugar. But white sugar can last a long time without clumping If using it immediately, use a brown color. If you plan to save it, use white sugar. Will also like to sprinkle it on toast as well
Peanut Butter - This is a huge surprise. But in the end, they are my favorites! Powdered peanut butter, powdered sugar and salt is an irresistible popcorn coating. It’s better if you throw popcorn with M & Ms too. Good!
Homemade popcorn seasoning is as easy as taking a bowl, pouring the ingredients, and whisking or shaking to combine!

How to use popcorn seasoning

All these condiments can be used with regular popcorn or microwave popcorn.

I have included salt in each seasoning recipe. But if you’re already planning on using it with buttered and salted popcorn, I don’t have to salt it.

If you’re making the popcorn from scratch, you’ll need to spray or drizzle it with butter, olive oil, or coconut oil after the popsicle are popped to give the seasoning something on.

Garlic Parmesan Popcorn Seasoning

Things required

:point_right: 4 tablespoons of grated Parmesan

:point_right: 1 teaspoon of garlic powder

:point_right: 2 teaspoons of dried Italian herbs

:point_right: 1/2 teaspoon paprika (optional)

:point_right: 1/2 teaspoon of salt


Put the dried ingredients in a bowl and mix with a whisk. Store in a sealed container in the refrigerator.

When finished, sprinkle the spices with microwave popcorn or homemade popcorn. Make sure the popcorn contains butter or oil to contain something in the spice. If you are using prepackaged salted popcorn, do not add salt to the spices. Here is my favorite baked popcorn recipe.

Popcorn shrimp recipe


:fried_shrimp: 1 pound (455 g) shrimp, peeled and peeled

Seasoned Flour

:fried_shrimp: 1 cup (125 g) flour

:fried_shrimp: 1 tablespoon of cajun spice

:fried_shrimp: 2 teaspoons of salt

:fried_shrimp: 1 teaspoon of black pepper

Egg mixture

:egg: 1 egg

:egg: 3 tablespoons of milk

:egg: 1 teaspoon of cajun spice


:man_cook: Put the spicy flour mixture in a medium bowl. Mix well

:man_cook: Put half of the flour mixture in a large zippered bag and back up the rest.

:man_cook: Put the shrimp in the bag and shake until each shrimp is covered with a paste. Shake off excess flour.

:man_cook: Put the eggs, milk and Cajun seasoning in a separate bowl. Mix well.

:man_cook: Dip the fried shrimp in the egg and coat with fresh wheat flour.

:man_cook: Heat the oil to 350 ° F (180 ° C).

:man_cook: Fry the shrimp for a while until golden brown.

:man_cook: Served with a delicious dipping sauce

:man_cook: Enjoy!

Flavored popcorn recipes


:point_right: 5 liters of popcorn

:point_right: 1/2 cup melted butter

:point_right: 2 tablespoons of grated Parmesan cheese

:point_right: 2 tablespoons of dried parsley

:point_right: 1 teaspoon of garlic salt

:point_right: 1 teaspoon of red pepper

:point_right: 4-6 hot pepper dipping sauce


:point_right: Put the popcorn in a large bowl. Combine the remaining ingredients. Drizzle on the popcorn and toss until well covered

Nutrition information
1 cup: 98 calories, 8 g fat (3 g saturated fat), 13 mg cholesterol, 245 mg sodium, 6 g carbs (0 sugar, 1 g fiber), 1 g protein.

Frequently Asked Questions (FAQ’s)

Q: How to make chocolate covered popcorn recipe?


:popcorn: 5 tablespoons unsalted butter

:popcorn: Brown sugar 1/4 cup

:popcorn: 2 tablespoons unsweetened cocoa powder

:popcorn: 1/4 teaspoon baking soda

:popcorn: 6 cups of popcorn

:popcorn: Taste kosher salt or sea salt

Steps to take:

  1. Collect materials. Preheat oven to 250 degrees Fahrenheit.

  2. Melt the butter in a small saucepan over medium heat.

  3. Add sugar and cocoa cake.

  4. When the mixture boils and the sugar melts, remove from heat. Add baking soda.

  5. Spread the popcorn evenly on the pan or jelly roll. Season with salt

  6. Throw the popcorn to cover it well. Taste and add salt as needed.

  7. Bake in a preheated oven for 30-40 minutes, stir every 15 minutes and bake until dry and crispy. Place it on the top plate and let it cool.

Q: What can you add to popcorn to taste?

Melt 1/4 cup unsalted butter in a saucepan. In a small bowl, whisk together 1/2 cup baking powder, 1 teaspoon cayenne pepper and 1/2 teaspoon salt. Fill with oil and sprinkle popcorn with nutritious yeast and mix.

Q: How do you season popcorn at home?

Drizzle popcorn with melted butter or olive oil. Thrown evenly. Sprinkle with ground pepper, salt and Parmesan powder. Pour for glazing.

Q: Is Popcorn Keto friendly?

Popcorn can be easily added to the keto diet, which is limited to 50 grams of pure carbohydrates per day, and can also be added to the more restrictive keto diet, don’t say you are on a keto diet to lose weight. Popcorn has only 90 calories per head.

Q: Yellow or white popcorn better?

If you want smaller, softer popcorn, use white grains. The yellow seed will give you a bigger, softer and stronger scale. The grocery store shelves contain snow dust or mushrooms. Almost all of them are snow dust.


Popcorns are the best. Everyone loves to eat them. Popcorns are best when you add chocolate to them or any other flavor. They are made either in the microwave or on the cooking stove. They are rich in carbohydrates as a result of which popcorns can be keto friendly.

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