Gourmet Popcorn Recipes

Numerous individuals are fond of popcorn, but remember the popcorn you’re consuming isn’t simply run-of-the-mill.

There are lots of different kinds out there, and each has its own unique flavor and texture.

You can make your own gourmet popcorn at home to add variety to the snack you love!

Caramel Popcorn

Ingredients

Makes 1 cup

1/2 cup white sugar

1 tablespoon butter

3 tablespoons corn syrup

Pinch of salt

4 cups popped popcorn

1 teaspoon vanilla extract

Instructions

In a large saucepan over medium heat, combine the sugar, butter, corn syrup, and salt.

Stir until smooth.

Bring to a boil and cook for 2 minutes.

Remove from heat and let cool slightly.

Add the vanilla and pour into a bowl or resealable plastic bag.

Pour in the popcorn and stir well.

Add more popcorn as necessary to create a thin layer that will hold up when cooled.

Place the popcorn in an air-tight container and refrigerate overnight if possible.

If not, store in the fridge for up to 3 days.

Serve with your favorite dipping sauces.

Kettle Corn

Ingredients

This recipe makes about 4 cups of kettle corn.

1/4 cup kosher salt

2 tablespoons vegetable oil

3 teaspoons chili powder

1 teaspoon cayenne pepper

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon paprika

1 teaspoon black pepper

8 cups popped popcorn

Instructions

Place all ingredients except the popcorn in a blender and blend until combined.

(If using a food processor, mix the spices together first.)

Transfer the spice mixture to a large bowl.

Add the popcorn and toss to coat evenly.

Spread the popcorn on paper towels to remove excess moisture.

Store in an air-tight container in a cool location.

The popcorn can be stored for up to 3 weeks.

Chocolate Popcorn

Ingredients

Makes 4 cups

1/2 cup unsalted butter

1/4 cup granulated sugar

1/4 cup light brown sugar

1/2 cup evaporated milk

1/2 cup chocolate chips

6 cups popped popcorn

1 teaspoon vanilla extract

Instructions

In a large saucepan, melt the butter over medium heat.

Once melted, add both sugars and bring to a boil.

Cook for two minutes.

Remove from heat and stir in the evaporated milk and chocolate chips.

Return to heat and bring to a boil again.

Boil for one minute and then remove from heat.

Stir in the vanilla.

Pour the mixture onto a baking sheet lined with parchment paper.

Spread the mixture into a thin layer so that it will harden as it cools.

Let cool completely before placing in an air-tight container.

The popcorn should keep for up to 3 weeks.

Peanut Butter Popcorn

Ingredients

Makes about 8 cups

2 cups peanut butter

4 cups popped popcorn

1 teaspoon vanilla extract

Instructions

Mix the peanut butter and vanilla together thoroughly.

Pour into a bowl and top with the popcorn.

Store in an air-tight container.

This popcorn can last up to 3 weeks.

Cheese Popcorn

Ingredients

Makes 1 1/4 cups

1 1/4 cup shredded cheddar cheese

1 1/4 cup shredded mozzarella cheese

1/2 cup panko breadcrumbs

1/4 cup grated Parmesan cheese

4 cups popped popcorn

Instructions

Preheat oven to 350 degrees F.

Combine the cheeses, breadcrumbs, and Parmesan in a separate bowl.

Line a cookie sheet with foil and spray lightly with cooking spray.

Spread the cheese mixture on the bottom of the pan.

Top with the popcorn.

Bake for 10 minutes.

Remove from oven and allow to cool.

Store in an air-tight container.

This popcorn should last for up to 3 weeks.

Bacon Popcorn

Ingredients

Makes 4 cups

1 pound bacon strips

1/4 cup olive oil

1/4 cup honey

1 teaspoon kosher salt

1 teaspoon freshly ground black pepper

4 cups popped popcorn

Instructions

Break the bacon into bite size pieces.

In a large skillet, fry the bacon over medium high heat until crispy.

Remove the bacon and set aside.

Drain off most of the fat from the skillet and return the skillet to the stove.

Add the olive oil and honey and bring to a boil.

Reduce heat and simmer for 5 minutes.

Remove from heat.

Toss the popcorn with the honey and bacon drippings.

Season with salt and pepper.

Place in a single layer on a rimmed baking sheet.

Bake in the oven for 15 minutes.

The popcorn should remain crunchy after cooling.

Allow it to cool completely before storing in an air-tight container.

This popcorn should keep for up to 3 weeks.

Spicy Popcorn

Ingredients

Makes 6 cups

2 tablespoons olive oil

1 teaspoon cumin

1 teaspoon cayenne pepper

1/2 teaspoon clove

1/2 teaspoon cinnamon

1/2 teaspoon black pepper

1/4 teaspoon nutmeg

1/4 teaspoon cardamom

1/4 teaspoon cloves

1/4 teaspoon ginger

1/4 teaspoon turmeric

1/4 teaspoon coriander

4 cups popped popcorn

Instructions

Heat the olive oil in a small pot over medium heat.

Add the spices and stir to combine.

Sauté for 30 seconds.

Add the popcorn and stir to combine.

Serve immediately.

This popcorn should keep for up to 3 weeks.

Fruit Popcorn

Ingredients

Makes 2 cups

1/4 cup granulated sugar

1/4 cup water

1/4 cup corn syrup

1/4 cup light corn syrup

1/4 cup pineapple juice

1/4 cup orange juice concentrate

1/4 teaspoon lemon juice

12 ounces fresh fruit such as peaches, strawberries, or apples

1/2 teaspoon cinnamon

1/2 teaspoon vanilla extract

1/4 teaspoon nutmeg

1/2 teaspoon kosher salt

4 cups popped popcorn

Instructions

Combine the sugars, water, corn syrups, juices, spices, and salt in a medium saucepan.

Bring to a boil.

Lower heat and simmer for 5 minutes.

Add the fruit and stir gently to combine.

Return to a boil.

Boil for another minute.

Remove from heat and stir in the vanilla extract.

Pour over the popcorn, tossing to combine.

Serve immediately.

This popcorn should keep for up to 3 weeks.

Popcorn Balls

Ingredients

Makes about 16 balls

1 cup shortening

1 cup powdered sugar

1 egg

1/4 cup milk

2 cups plus 2 tablespoons all purpose flour

1 teaspoon baking soda

1/2 teaspoon salt

1/2 teaspoon cinnamon

1/2 teaspoon nutmeg

1/4 teaspoon cloves

1/4 teaspoon ginger

1/2 cup dark brown sugar

4 cups popped popcorn

Instructions

Preheat the oven to 375 degrees F.

Line a baking sheet with parchment paper.

In a large mixing bowl, cream the shortening and sugar together.

Beat in the egg and milk.

Add the dry ingredients and beat until smooth.

Roll the dough into balls about the size of golf balls.

Arrange on prepared baking sheet.

Bake in the oven for 12 minutes.

Allow the balls to cool for about 10 minutes before serving.

These popcorn balls should keep for up to 3 weeks.

Popcorn Cake

This cake tastes like popcorn, but it’s much healthier!

It’s also really easy to whip up.

Ingredient

Makes 19 x 13 inch cake

2 cups plain Greek yogurt

2 eggs

2 cups sugar

3/4 cup coconut oil

1/2 teaspoon vanilla extract

1/2 cup evaporated milk

2 cups all purpose flour

1/3 cup cocoa powder

1/2 teaspoon baking soda

1/2 teaspoon baking powder

1/2 teaspoon salt

1/4 teaspoon cinnamon

1/4 teaspoon nutmeg

1/2 cup chopped walnuts

2 cups popped popcorn

Instructions

Preheat oven to 350 degrees F.

Grease and line a 9×13 baking dish with parchment paper.

In a large bowl, whisk together the yogurt, eggs, and sugar until fluffy.

Add the coconut oil and vanilla extract and continue to whisk until creamy.

In a separate bowl, sift together the flour, cocoa powder, baking soda, baking powder, salt, cinnamon, and nutmeg.

Add the dry ingredients to the wet ingredients and stir to combine.

Fold in the walnuts.

Pour the batter into the prepared baking dish.

Top with the popcorn.

Bake for 35 to 40 minutes or until a toothpick inserted in the middle comes out clean.

Allow the cake to cool and serve.

This cake should keep for up to 3 weeks.

These recipes are only a few of the many types of homemade gourmet popcorn available.

Try making other varieties including caramel corn, kettle corn, cheese popcorn, bacon popcorn, peanut butter popcorn, spiced popcorn, and fruit popcorn.

Each recipe offers variations on the basic idea of popping some popcorn and adding flavors to the finished product.

This way, you’ll never get bored of gourmet popcorn!

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