Gourmet Popcorn Recipes

An Oscar-worthy movie calls for some pretty spectacular popcorn. All the recipes start with one bag of microwave popcorn, but you can easily substitute it for 8 cups of stovetop popcorn.

Truffle & Parmesan Popcorn

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INGREDIENTS:

  • 1/4 cup unsalted butter
  • 1/4 cup chopped fresh chives
  • 1 teaspoon white truffle oil
  • 1 cup freshly grated Parmesan
  • 1 bag microwave popcorn, popped as directed

DIRECTIONS:

  • In a small saucepan over medium heat, add the butter and chives.
  • Sauté until the butter is fragrant, about 30 seconds.
  • Remove from the heat and add the truffle oil.
  • Place the popcorn into a large bowl and pour over the truffled butter and sprinkle in the Parmesan.
  • Toss well to combine and serve immediately.

Sriracha & Ranch Popcorn

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INGREDIENTS:

  • 1/4 cup unsalted butter
  • 2 Tbsp Sriracha hot sauce
  • 2 tsp ranch flavored popcorn seasoning
  • 1 bag microwave popcorn, popped as directed

DIRECTIONS:

  • Melt butter and Sriracha together in a small bowl.
  • Place popcorn in a large bowl, then pour over the butter and hot sauce mixture.
  • Toss well to coat the popcorn evenly, then add ranch seasoning and toss again.

Birthday Cake Popcorn with Sprinkles

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INGREDIENTS:

  • 1 cup white chocolate chips
  • 1/8 cup unsalted butter
  • 1 cup white cake mix
  • 1 Bag microwave popcorn, popped
  • 1/4 cup vanilla sprinkles and candy of your choice

DIRECTIONS:

  • In a small saucepan over low heat, melt together white chocolate and butter.
  • Add cake mix and stir until smooth.
  • Pour popcorn into a large bowl and pour chocolate mixture over.
  • Toss well to coat, then add sprinkles and toss again.

Buttered Rum & Sea Salt Caramel Popcorn

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INGREDIENTS:

  • 6 Tbsp unsalted butter
  • 1/3 cup dark brown sugar
  • 3 Tbsp light corn syrup
  • Heaping 1/4 tsp salt
  • 1 tsp vanilla extract
  • 4 Tbsp Old Sam Dark Rum
  • 1 bag microwave popcorn, popped as directed

DIRECTIONS:

  • Preheat oven to 300F. Spray a large baking sheet with cooking spray or line it with parchment.
  • Have a rubber spatula handy. Place the popcorn in a large bowl.
  • Heat the butter, sugar, corn syrup, and salt in a medium sauce pan over medium-high heat, stirring frequently.
  • Once the mixture comes to a boil, cook another 5 minutes.
  • Remove from heat and add the rum and vanilla. Stir and immediately pour over the popcorn.
  • Use a rubber spatula to stir until the popcorn is nicely coated and then transfer to the baking sheet, spreading out to an even layer.
  • Bake for 35 minutes, stirring once halfway through. Let cool for about 15 minutes before eating.