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Popcorn Seasoning?

 
master steward
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Okay, I eat a lot of popcorn.

I do get tired of buttered popcorn.

Does anyone have some seasoning recipes?

 
rocket scientist
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We still use butter but sprinkle brewers' yeast over top.
 
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Hello, I only use salt for popcorn I tried with spices but they are not good only what I liked but not too much, the ground chili pepper was good but not very
 
pollinator
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I sometimes add a glug of maple syrup to the pan and mix it up for a few seconds after the corn is popped. Kind of like "kettle corn"
 
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I like parmesan cheese sprinkled on top

My mom has always liked lemon pepper
 
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On our popcorn we use salt, granulated garlic, and Bad Byrons Butt Rub for some spiciness. The butt rub (typically used for pork...) has salt, black pepper, chipotle powder, granulated garlic, granulated onion. No MSG or sugar.

We use Butt Rub on a lot of things like salads, fish, shrimp, any kind of meat, and of course, popcorn. We just love the stuff and buy it by the kilo. Some day I will try to make my own knock-off but that's down on my to-do list.
 
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i will pop corn in any kind of grease or oil, the "dirtier" the better (some left over from frying chicken, for example......). That usually affects how I will season it.
I do really like sweet and salty, though, and will often pop in schmaltz or bacon grease but add a bit of sugar with the salt to make a kettle corn.

If I don't want sweet, one of my favorites is popping in sesame oil and just use salt, it makes a great savory flavor.
 
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Substitute ghee for the butter (can be popped in ghee without burning like butter) for a slightly different flavor. This is our usual, with salt.
A favorite bagged popcorn (from Maine) is Little Lad's. Their seasoning has nutritional yeast, salt, dill, and some other stuff? likely some onion or garlic powders?
All sorts of spice blends can work, either savory or sweet. Make your own recipes or buy one to try. Fine grinds and powders will probably disperse evenly and adhere better than coarse ground spices or small seeds like sesame or celery (except coarse sugars, those are sticky!).
Shameless plug for our business, Soluna Garden Farm, our Smoky Maple Barbeque Rub is good on popcorn.
 
pollinator
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While I don't think I could ever get tired of butter popcorn... :), as a kid we used to use the dried "cheese" mix from macaroni and cheese boxes.

There is a store/restaurant in Portland, ME that has tons of popcorn flavors. You could probably get some inspiration from them.
https://www.coastalmainepopcorn.com/our-popcorn-flavors-s/12.htm
 
Mk Neal
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Tereza Okava wrote:i will pop corn in any kind of grease or oil, the "dirtier" the better (some left over from frying chicken, for example......). That usually affects how I will season it.
I do really like sweet and salty, though, and will often pop in schmaltz or bacon grease but add a bit of sugar with the salt to make a kettle corn.

If I don't want sweet, one of my favorites is popping in sesame oil and just use salt, it makes a great savory flavor.


I also love popping in sesame oil!  It gives the best flavor.
 
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I toss it with some glugs of olive oil, a good bit of nutritional yeast and some salt.
 
pollinator
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Family favorites include nutritional yeast, garlic salt, parmesan, dulse flakes and lemon/lime juice. The nutritional yeast and dulse flakes add a lot of good nutrition as  well as taste.
 
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Heat coconut oil in a pan.

Add popcorn, salt, dry or fresh spicy pepper. When finished add popcorn to a large brown paper bag. Add more salt, spice--shake and serve





 
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Just popping in different kinds of fat changes the flavour so much. I haven't tried sesame oil,but that sounds amazing. Coconut oil is really good for sweet popcorn, if you like that. Just pop and sprinkle with some berry sugar so it doesn't fall off.

You can take any spice blend you like, like Mrs dash, Montreal steak spice, etc. and grind it up fine in a spice/coffee grinder. Then it sticks to the popcorn.
 
Anne Miller
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thomas rubino wrote:We still use butter but sprinkle brewers' yeast over top.



I might even have some of this in the fridge.  What is the difference between brewer yeast and baker's yeast?

Caitlin suggested nutritional yeast and some salt.  Are these all the same thing or three different products?

I loved the suggestion for parmesan cheese and even the mention of the cheese packet out of macaroni and cheese boxes.

Butt Rub is also totally doable.

Dulse flakes were new, though Amazon came to the rescue with sea vegetables. Kelp?

Dulse if I remember correctly is sweet or sugar in Spanish so I was thinking of something entirely different.

This has been a fun thread, thanks everyone!

 
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