Taste

6 DIY Popcorn Recipes
With Tons of Flavor

After you master the art of homemade stovetop popcorn, it’s time to get crafty with seasonings. Whether you’re binge-watching your favorite TV show, having a family movie night, or tuning into one of this season’s many award shows, these popcorn recipes are sure to impress. Then, take your popcorn skills a step further and pop open a bottle of our suggested beverage pairing.

Miso-Butter Togarashi Popcorn

(6-8 servings)

Ingredients:
8 cups just-popped popcorn (from ½ cup black jewel kernels)
3 tablespoons unsalted butter, melted
1½ teaspoons toasted sesame oil
1 tablespoon mellow white miso paste
2 teaspoons shichimi togarashi (or as much as desired)
½ nori sheet, crumbled or 2 teaspoons furikake

Instructions:
1. Place freshly popped popcorn on a large rimmed baking sheet or in a large, wide bowl.

2. In a small bowl, whisk melted butter, sesame oil, and miso together until emulsified and smooth. Pour miso sesame butter over popcorn, tossing to coat.

3. Add the shichimi togarashi and gently toss to coat. Taste and season with salt and pepper as desired. Garnish with nori or furikake and serve immediately.

Suggested Wine Pairing: Crisp, dry, fruit-forward rosé from Provence

Cinnamon-Sugar Bitters Popcorn

(6-8 servings)

Ingredients:
8 cups just-popped popcorn (from ½ cup kernels)
½ stick (4 tablespoons) unsalted butter, melted
⅓ cup light brown sugar
2 teaspoons fine sea salt
5 tablespoons bitters
1½ teaspoons ground cinnamon
½ teaspoon ground allspice

Instructions:
1. Preheat oven to 325° F. Place the freshly popped popcorn in a large bowl. Line a rimmed baking sheet with parchment paper.

2. In a small pot over medium heat, whisk butter, sugar, salt, and bitters until sugar has mostly dissolved, about 3-4 minutes. Immediately stir in the cinnamon and allspice and cook for 1-2 minutes more, until a smooth glaze has formed.

3. Pour the glaze over the popcorn, and gently toss until all pieces are coated. Arrange popcorn on prepared baking sheet in a single layer and bake for 8 minutes, mixing halfway through. Let the popcorn cool so the glaze can harden. Serve at room temperature.

Suggested Wine Pairing: Rich, honeyed, late-harvest Riesling or a Champagne cocktail with a few dashes bitters.

Garlic-Butter Everything Bagel Popcorn

(6-8 servings)

Ingredients:
8 cups just-popped popcorn (from ½ cup kernels)
½ stick (4 tbsp) unsalted butter, melted
1 garlic clove, very finely minced or grated
2 tablespoons everything bagel seasoning or make your own:
-1½ teaspoons poppy seeds
-1 teaspoon white sesame seeds
-1 teaspoon black sesame seeds
-½ teaspoon minced dried garlic
-1½ teaspoons minced dried onion
-½ teaspoon flaked sea salt

Instructions:
1. Place freshly popped popcorn on a large rimmed baking sheet or in a large, wide bowl.

2. Place melted butter in a small bowl and add fresh minced garlic, waiting about 10 minutes for flavors to meld. Pour garlic butter over popcorn, distributing evenly.

3. Add the everything bagel seasoning, then gently toss to coat. Taste and season with salt and pepper as desired. Serve immediately.

Suggested Wine Pairing: Rich, buttery California Chardonnay

Herbaceous Honey Kettle Corn

(6-8 servings)

Ingredients:
8 cups just-popped popcorn (from ½ cup black jewel kernels)
3 tablespoons unsalted butter, melted
3 tablespoons honey
2 teaspoons finely minced fresh herbs (any combination of rosemary, thyme, parsley, sage, tarragon etc.). Chef’s tip: place the herbs in a food processor and pulse until they’re a fine powder
A pinch of flaky sea salt

1. Place freshly popped popcorn on a large rimmed baking sheet or in a large, wide bowl.

2. In a small bowl, whisk together melted butter, honey, and minced herbs until smooth.

3. Pour honey herb butter over popcorn, tossing to coat. Garnish with sea salt flakes.

Suggested Wine Pairing: Fizzy, fruit-forward, ruby-red Lambrusco

Parmesan Truffle Popcorn

(6-8 servings)

Ingredients:
8 cups just-popped popcorn (from ½ cup kernels)
2 tbsp good quality truffle oil
½ stick (¼ cup) unsalted butter, melted
1 cup freshly grated Parmesan (the better quality parm, the better quality popcorn)
2 tbsp finely minced fresh parsley

Instructions:
1. Place freshly popped popcorn on a large rimmed baking sheet or in a large, wide bowl.

2. Pour over melted butter and truffle oil, distributing evenly (so the cheese and herbs have something to stick to).

3. Add the Parmesan and parsley, then gently toss to coat. Taste and season with salt and pepper as desired. Serve immediately.

Suggested Wine Pairing: Elegant, silky Blanc de Blancs Champagne

Cookies & Cream Popcorn

(6-8 servings)

Ingredients:
8 cups just-popped popcorn (from ½ cup kernels)
¼ cup sweetened condensed milk
3 cups chocolate sandwich cookies, crushed
salt, to taste

Instructions:
1. Place chocolate sandwich cookies in a large ziplock bag and use a heavy pan to crush into dime-sized pieces. Place freshly popped popcorn on a large rimmed baking sheet or in a large, wide bowl.

2. Warm sweetened condensed milk in a small pot over medium heat and cook until heated through, about 2-4 minutes.

3. Drizzle condensed milk over freshly popped popcorn, and gently toss to coat with crushed chocolate sandwich cookies. Taste and add salt as desired.

Suggested Wine Pairing: Sweet, subtly fizzy Moscato d’Asti

This article is intended for individuals 21-years-old and over. Please drink responsibly.

Story contributed by Plated Recipe Developer Shanna Cooper.

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