50 Popcorn Topping Recipes

Find your new favorite snack: chefs offer dozens of exciting popcorn recipes!

3. Garlic with herbs. Melt 4 tablespoons butter in a saucepan; add 4 grated garlic cloves, 1 teaspoon each of chopped fresh rosemary, sage, and thyme, and cook for 1 minute. Drizzle the mixture over 1/6 cup of hot popcorn and toss with 2 teaspoons of coarse salt.

4. Parmesan and rosemary. Toss 1/6 cup hot popcorn with 1/2 cup grated Parmesan, 3 tablespoons olive oil, 1 tablespoon chopped fresh rosemary, and 2 teaspoons coarse salt.


5. Chips and cheese. Combine 1/2 cup hot popcorn, 6 tablespoons melted butter, 4 cups Fritos or other corn chips, and 2 tablespoons chili powder; spread on baking sheets. Sprinkle with 2 cups grated cheddar and 2 sliced ​​green onions. Bake at 350°F (180°C) until the cheese is melted, 3 minutes. Season with salt.

6. Truffle oil. Toss 1/6 cup hot popcorn with 6 tablespoons melted butter, 1 1/2 tablespoons truffle oil, 1/4 cup grated Parmesan, 1 teaspoon coarse salt, and 1/2 teaspoon pepper.


7. Oil and salt. Melt 110g butter in a small saucepan over low heat, skimming off any foam or chunks; drizzle 1/6 cup hot popcorn with the butter and toss with 2 tsp coarse salt.

8. Vegetable chips. In a food processor, pulse 2 cups each of assorted vegetable chips and dried sugar snap peas until finely ground; toss with 8 cups of hot popcorn, 2 cups each of vegetable chips and dried sugar snap peas. Season with salt.


9. With three cheeses. Toss 1/6 cup hot popcorn with 2 cups grated cheddar, 1 cup grated Parmesan, and 1/2 cup grated Pecorino; spread among baking sheets. Bake at 350°F (180°C) until the cheddar is melted, 3 minutes. Season with salt.

10. Gruyere and porcini mushrooms. Grind 1/2 cup dried porcini mushrooms in a spice grinder until finely ground. Add 2 tablespoons chopped fresh parsley and 1 1/2 teaspoons coarse salt; grind again to a fine powder. Drizzle 1/6 cup hot popcorn with 6 tablespoons melted butter; toss with ground mushrooms and 1 cup finely grated Gruyere cheese.

11. Bagels and spices. Stir together 1/2 cup hot popcorn, 4 cups crushed bagel chips, 6 tablespoons melted butter, 2 tablespoons each white and black sesame seeds, 1 tablespoon each cumin seeds, granulated onion and garlic, and 1 1/2 teaspoons coarse salt.


12. Mustard and pretzels. Whisk 4 tablespoons melted butter with 2 tablespoons Dijon mustard, 1 teaspoon sugar, and 1/2 teaspoon coarse salt; drizzle the mixture over 1/2 cup hot popcorn and toss with 4 cups mini pretzels.

13. With sesame. Heat 6 tablespoons butter with 2/3 cup sesame seeds in a small skillet over medium heat until the seeds are toasted, about 5 minutes. Stir in 1 tablespoon each sugar and coarse salt; toss with 1/6 cup hot popcorn.

14. "Sushi". Whisk together 1.5 tablespoons each vegetable oil and soy sauce, 2 teaspoons each dark sesame oil and rice vinegar; drizzle the mixture over 1/6 cup hot popcorn. Toss with 2 cups torn baked seaweed snacks and 1 cup wasabi peas.


15. "Old Bay". Melt 4 tablespoons butter with 2 tablespoons in a small skillet. Old Bay seasonings over medium heat; drizzle mixture over 1/2 cup hot popcorn and toss with 4 cups oyster crackers.

16. With pepperoni. Fry 1 cup chopped pepperoni in 1 tablespoon vegetable oil in a large saucepan until crisp; drain on paper towels, reserving any excess fat. Cook 3/4 cup popcorn in the fat until popped; toss with pepperoni, 1 cup shredded mozzarella, 1/2 cup grated Parmesan, 2 tablespoons olive oil, and 1 teaspoon each granulated garlic and dried oregano. Season with salt.


17. Chorizo ​​and manchego. Fry 1 cup diced chorizo ​​with 2 tablespoons vegetable oil until crisp; drain on paper towels, reserving any excess oil. Toss 1/4 cup hot popcorn with the chorizo, oil, and 1 cup grated Manchego cheese. Season with salt.

18. Bacon and chives. Fry 6 slices chopped bacon until crisp; drain on paper towels, reserving the fat. Drizzle 16 cups of hot popcorn with the reserved fat and 2 tablespoons each of melted butter. Toss with the bacon, 1/2 cup chopped chives, and 1/2 teaspoon cayenne pepper. Season with salt.

19. Bacon and jalapeno. Toss 4 thinly sliced ​​jalapeños in 1/2 cup cornstarch whisked with 1/3 cup seltzer water. Heat a 1-inch layer of vegetable oil in a small saucepan to 350°F (180°C). Fry the jalapeños until golden brown and crisp, 2 minutes; drain on paper towels. Follow recipe #18, omitting the cayenne. Toss with the jalapeños.

20. With cracklings. Heat 1/4 cup vegetable oil with 1.5 tbsp in a frying pan. chili powder, 2 teaspoons grated lime zest, and 1/2 teaspoon cayenne pepper over medium heat for 2 minutes; drizzle the mixture over 1/6 cup hot popcorn. Toss with 2 cups pork rinds and 1 tablespoon lime juice. Season with salt.

21. Sichuan pepper. In a large skillet, cook 1 cup each peanuts and dried arbol chiles, 1/2 cup each sesame seeds, Sichuan peppercorns, and peanut oil, 4 teaspoons sugar, and coarse salt over medium heat until the nuts and chiles are toasted, 4 minutes; pour over 1/6 cup hot popcorn. Toss with 2 tablespoons dark sesame oil.

22. Sriracha sauce and lime. Whisk 5 tablespoons melted butter with 1/4 cup Sriracha sauce, 1 1/2 teaspoons grated lime zest, and 1 tablespoon lime juice; top with 1/6 cup hot popcorn and toss to combine. Season with salt.

23. Chipotle sauce. Melt 4 tablespoons butter with 2 tablespoons chipotle hot sauce and 1 tablespoon chipotle chili powder; season with 1/6 cup hot popcorn. Toss with 2 cups popcorn snacks. Season with salt.

We recommend 24. With fried noodles. Soak 2 x 3 oz (85 g) packages ramen noodles (any flavor, save seasoning packets) in warm water for 4 minutes; separate and drain. Heat 1/4 inch (0.6 cm) of vegetable oil in a large skillet over medium-high heat. Fry the noodles in a single layer until crisp; drain. Break into pieces; toss with 8 cups (1/4 cup) hot popcorn and seasoning packets to taste.


25. With curry. Melt 110g butter in a saucepan over low heat. Add 2 cups each yellow raisins and pistachios, 3 tbsp sugar, and 1 tbsp curry powder and cook for 2 minutes; stir in 1/6 cup hot popcorn and 2 tsp coarse salt.

26. Thai curry paste. Heat 1/2 inch (1.3 cm) vegetable oil in a medium saucepan to 350°F (180°C). Fry 4 ounces (110 g) rice vermicelli until crisp, about 20 seconds; drain. Microwave 1/4 cup each red Thai curry paste, vegetable oil, and 1 teaspoon coarse salt for 1 minute; drizzle with the mixture over 1/4 cup (1/6 c) hot popcorn. Toss with 2 cups (2 c) toasted cashews and vermicelli.

27. In Jamaican. Whisk together 5 tablespoons melted butter and 1.5 tablespoons. jerk seasoning, 1 teaspoon curry powder, and 1/4 teaspoon cayenne pepper; season 1/6 cup hot popcorn. Toss with 1 cup toasted coconut and 2 teaspoons grated lime zest. Season with salt.

28. Za'atar spices. Whisk together 6 tablespoons melted butter, 2 tablespoons za'atar spice mix, and 1 teaspoon coarse salt; top with 1/2 cup hot popcorn and toss with 4 cups crushed pita chips.

29. Mole sauce. Whisk together 6 tablespoons of melted butter and store-bought butter. mole sauce; stir in 1/6 cup hot popcorn. Season with salt.


30. Cajun style. Melt 4 tbsp butter with 1 tbsp. Cajun spices, 1 teaspoon grated lemon zest, 1/4 teaspoon cayenne pepper, and 2 sliced ​​green onions; top with 1/6 cup hot popcorn and toss. Season with salt.

31. Buffalo sauce. Melt 6 tablespoons butter with 1/3 cup Buffalo hot sauce; toss with 1/6 cup hot popcorn, 1/2 cup crumbled blue cheese, and celery leaves. Season with salt.

32. "Caesar". Heat 1/3 cup olive oil, 4 chopped anchovy fillets, 1 teaspoon each grated garlic and lemon zest over medium heat for 2 minutes; top with 1/2 cup hot popcorn. Toss with 4 cups toasted bread cubes and 1/3 cup grated Parmesan. Season with salt.

33. With herbs. Toss 1/6 cup hot popcorn with 6 tablespoons melted butter, 1/4 cup each chopped fresh parsley, chives, tarragon, and chervil, and 2 teaspoons coarse salt.


34. French Onion Dip. Melt 6 tablespoons butter with 1 oz. package onion soup mix; stir in 1/4 cup hot popcorn and 6 oz. package French-fried onions.

35. Salt and vinegar. Combine 1/4 cup malt vinegar and 2 teaspoons coarse salt in a small spray bottle; shake to dissolve. Drizzle over 1/6 cup hot popcorn.

36. Barbecue. Melt 4 tablespoons of butter, adding 1 teaspoon each of cumin, paprika, granulated garlic, chili powder and barbecue sauce and a pinch of cayenne pepper; toss with 1/2 cup hot popcorn and 4 cups lightly crushed barbecue-flavored potato chips. Season with salt.


37. "Margarita". Melt 6 tablespoons butter, 2 tablespoons each lime juice and tequila, 2 teaspoons sugar and coarse salt, and 1 1/2 teaspoons grated lime zest in a skillet over medium heat; top with 1/2 cup hot popcorn. Toss with 4 cups lightly crushed lime-flavored tortilla chips.

38. Almonds and blue cheese. Drizzle 1/6 cup hot popcorn with 4 tablespoons melted butter; toss with 1 cup each crumbled blue cheese, toasted almond slices, and 1 teaspoon coarse salt.


39. Peanut butter. Heat 1 cup honey and 3/4 cup sugar over medium heat, stirring, until the sugar dissolves, about 5 minutes. Stir in 1 cup peanut butter, 1 teaspoon each vanilla extract and coarse salt until smooth; pour over 1/4 cup hot popcorn and 2 cups peanuts and toss. Spread on baking sheets and let cool.


40. Peanut butter and banana. Follow recipe #39, adding 1 cup dried banana chips and 1/2 cup chocolate chips with the nuts.


41. Tropical mix. Spread 2 cups sweetened coconut flakes on a baking sheet and bake at 180°C until golden brown, about 10 minutes. Toss with 16 cups hot popcorn, adding 1.5 cups chopped dried pineapple, 3 tablespoons each powdered sugar and melted butter. Season with salt.

42. With strawberries. In a food processor, puree 1 cup freeze-dried strawberries and 6 tablespoons powdered sugar until finely ground. Drizzle 16 cups of hot popcorn with 4 tablespoons melted butter and sprinkle with the sugar mixture. Stir in 1 cup freeze-dried strawberries.

43. Raisins and granola. Melt 6 tablespoons butter, 2 tablespoons each brown sugar and honey over medium heat, stirring for 3 minutes until the sugar dissolves; top with 1/2 cup hot popcorn. Stir in 4 cups granola and 2 cups yogurt-covered raisins. Season with salt.


44. Cinnamon sugar. Drizzle 12 cups hot popcorn with 6 tablespoons melted butter; toss with 4 cups cinnamon cereal (such as Cini Minis Cinnamon), 1/3 cup sugar, 2 teaspoons cinnamon, and 1 teaspoon coarse salt.

45. Maple syrup and pecans. Heat 2 cups sugar, 1 cup maple syrup, and 1/2 cup light corn syrup in a large saucepan until a candy thermometer reads 250°F (126°C), about 12 minutes. Add 3 cups pecans and cook for 2 minutes. Stir in 3 tablespoons butter until melted, then pour over 1/4 cup hot popcorn; toss to coat. Spread on baking sheets and let cool.

46. ​​With marshmallows. Melt 8 cups mini marshmallows, 6 tablespoons butter, 1/2 cup each sugar and light corn syrup in a large saucepan over medium heat, stirring; pour over 1/6 cup hot popcorn. Add 4 cups cornflakes and stir well. Season with salt.

47. "Rocky Road". Whisk together 5 tablespoons melted butter, 2 teaspoons each vanilla extract and coarse salt; top with 1/6 cup hot popcorn. Stir in 2 cups each mini marshmallows, chocolate chips, and toasted pecans. Spread on baking sheets and bake at 350°F (180°C) for about 2 minutes, until the marshmallows and chocolate have melted slightly.

48. "S'mores". Follow recipe #47, substituting slightly crushed graham crackers for the nuts.

49. With chocolate chip cookies. Heat 1/4 cup sweetened condensed milk in a saucepan over medium heat; drizzle it over 1/2 cup hot popcorn. Stir in 4 cups slightly crushed chocolate sandwich cookies (such as Oreos).

50. Sweet and salty popcorn. In a small bowl, combine 1/2 cup powdered sugar, 2 tablespoons granulated sugar, and 1 teaspoon coarse salt; set aside. In a large saucepan, heat a few popcorn kernels in 1/4 cup vegetable oil over medium-high heat until one pops. Add 3/4 cup corn and cover. Cook, shaking the pan occasionally, until the kernels begin to pop rapidly. Crack the lid and pour in the sugar mixture. Cover and cook, shaking the pan, until the popping noise subsides.







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