# Popcorn Toppings **URL:** \ **Category:** Cafe Society\ **Created:** [July 28, 2007, 11:41pm UTC](https://boards.straightdope.com/t/popcorn-toppings/413543 "2007-07-28T23:41:29Z")\ **Posts on this page:** 20\ **Page:** 2
**Author:** ![Mtgman](https://avatars.discourse-cdn.com/v4/letter/m/b5a626/32.png) [@Mtgman](https://boards.straightdope.com/u/Mtgman)\ **Post date:** [July 29, 2007, 9:32am UTC](https://boards.straightdope.com/t/popcorn-toppings/413543/21 "2007-07-29T09:32:35Z")
[QUOTE=Zabali\_Clawbane] Lawry’s Seasoned Salt is quite good. Garlic salt, onion powder/flakes, oregano, and parsely is good. Grated sharp cheddar is excellent. Garlic salt, chili powder, and oregano is also tastey. There is a Mrs. Dash type spice blend that is really nice on popcorn too. Lemon pepper and garlic salt is good also. [/QUOTE] Used all of those fairly regulary in the household when I was growing up. Back in the days when we were first doing it the Lawry’s salt still had MSG in it, and the recipe is different now, so it’s not as good. I remember my grandmother had an ancient bottle of Lawry’s with MSG in it, that we found when we consolidated households(we all moved into a bigger place together). We fought over it, but decided to make a big batch of popcorn with it. Man that brought back memories. These days I buy MSG seperately(called Accent at the grocery store if you’re interested) and spike a small bottle of Lawry’s to set aside for pretty much just this purpose. Enjoy, Steven ---
**Author:** ![kittenblue](https://avatars.discourse-cdn.com/v4/letter/k/ba8739/32.png) [@kittenblue](https://boards.straightdope.com/u/kittenblue)\ **Post date:** [July 29, 2007, 12:43pm UTC](https://boards.straightdope.com/t/popcorn-toppings/413543/22 "2007-07-29T12:43:38Z")
Grated extra-sharp cheddar and kosher salt on kettle corn. Or regular corn, with a bit of butter. ---
**Author:** ![devilsknew](https://avatars.discourse-cdn.com/v4/letter/d/4da419/32.png) [@devilsknew](https://boards.straightdope.com/u/devilsknew)\ **Post date:** [July 29, 2007, 12:47pm UTC](https://boards.straightdope.com/t/popcorn-toppings/413543/23 "2007-07-29T12:47:05Z")
I’ve not tried it, but it occurs to me you could use wasabi powder on popcorn. Maybe a drizzling of soy sauce and a sprinkling of wasabi for some sushi popcorn. If anybody tries it let me know if it works, and more importantly, how it tastes. ---
**Author:** ![MissGypsy](https://avatars.discourse-cdn.com/v4/letter/m/8491ac/32.png) [@MissGypsy](https://boards.straightdope.com/u/MissGypsy)\ **Post date:** [July 29, 2007, 11:32pm UTC](https://boards.straightdope.com/t/popcorn-toppings/413543/24 "2007-07-29T23:32:26Z")
[QUOTE=Kysle] Bolding mine OK, you win. How did you ‘melt’ peanut butter, though? I’ve never tried that but I can’t picture it getting any less viscous. [/QUOTE] Easy. Glop some into softened or melted butter, and nuke it for 30-60 seconds in a glass dish or measuring cup. I’d say about 2-3 Tbsp of peanut butter to 4 Tbsp of butter, but I don’t recall ever measuring very exactly. Kiddie comfort food. 🙂 ---
**Author:** ![Skywatcher](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/skywatcher/32/254_2.png) [@Skywatcher](https://boards.straightdope.com/u/Skywatcher)\ **Post date:** [July 30, 2007, 12:02am UTC](https://boards.straightdope.com/t/popcorn-toppings/413543/25 "2007-07-30T00:02:05Z")
Peanut butter & butter over popcorn is quite good and results in a quasi-caramel corn. ---
**Author:** ![WhyNot](https://avatars.discourse-cdn.com/v4/letter/w/c77e96/32.png) [@WhyNot](https://boards.straightdope.com/u/WhyNot)\ **Post date:** [July 30, 2007, 12:52am UTC](https://boards.straightdope.com/t/popcorn-toppings/413543/26 "2007-07-30T00:52:13Z")
[QUOTE=Lute Skywatcher] Peanut butter & butter over popcorn is quite good and results in a quasi-caramel corn. [/QUOTE] When I was a kid, I made peanut butter and “jelly” popcorn by doing this, and then adding thin-shaved slices of strawberry or grape fruit leather! ---
**Author:** ![Zabali\_Clawbane](https://avatars.discourse-cdn.com/v4/letter/z/ecd19e/32.png) [@Zabali\_Clawbane](https://boards.straightdope.com/u/Zabali_Clawbane)\ **Post date:** [July 30, 2007, 12:55am UTC](https://boards.straightdope.com/t/popcorn-toppings/413543/27 "2007-07-30T00:55:18Z")
[QUOTE=WhyNot] \grape fruit leather! [/QUOTE] What is that? 😕 ---
**Author:** ![WhyNot](https://avatars.discourse-cdn.com/v4/letter/w/c77e96/32.png) [@WhyNot](https://boards.straightdope.com/u/WhyNot)\ **Post date:** [July 30, 2007, 1:02am UTC](https://boards.straightdope.com/t/popcorn-toppings/413543/28 "2007-07-30T01:02:28Z")
[QUOTE=Zabali\_Clawbane] What is that? 😕 [/QUOTE] Fruit Roll Ups were the main brand when I was a kid. Pureed and dried fruit, usually stuck to a piece of cellophane and sold in the lunchbox food aisle. I make my own now, so I don’t know what the current brand, if any, is. ETA: Oh, right, here’s one: [FruitaBü™](http://www.fruitabu.com/) ---
**Author:** ![Zabali\_Clawbane](https://avatars.discourse-cdn.com/v4/letter/z/ecd19e/32.png) [@Zabali\_Clawbane](https://boards.straightdope.com/u/Zabali_Clawbane)\ **Post date:** [July 30, 2007, 1:05am UTC](https://boards.straightdope.com/t/popcorn-toppings/413543/29 "2007-07-30T01:05:40Z")
[QUOTE=WhyNot] Fruit Roll Ups were the main brand when I was a kid. Pureed and dried fruit, usually stuck to a piece of cellophane and sold in the lunchbox food aisle. I make my own now, so I don’t know what the current brand, if any, is. ETA: Oh, right, here’s one: [FruitaBü™](http://www.fruitabu.com/) [/QUOTE] Ohhhh, ok! I was thinking you said “grapefruit leather” for some reason. I was trying to figure out how you got the flesh of a citron to be leathery in texture… Sheesh! :smack: :o ---
**Author:** ![WhyNot](https://avatars.discourse-cdn.com/v4/letter/w/c77e96/32.png) [@WhyNot](https://boards.straightdope.com/u/WhyNot)\ **Post date:** [July 30, 2007, 1:08am UTC](https://boards.straightdope.com/t/popcorn-toppings/413543/30 "2007-07-30T01:08:41Z")
[QUOTE=Zabali\_Clawbane] Ohhhh, ok! I was thinking you said “grapefruit leather” for some reason. I was trying to figure out how you got the flesh of a citron to be leathery in texture… Sheesh! :smack: :o [/QUOTE] 😃 and…eeeeeew! (Not a fan of the grapefruit!) ---
**Author:** ![levdrakon](https://avatars.discourse-cdn.com/v4/letter/l/49beb7/32.png) [@levdrakon](https://boards.straightdope.com/u/levdrakon)\ **Post date:** [July 30, 2007, 1:18am UTC](https://boards.straightdope.com/t/popcorn-toppings/413543/31 "2007-07-30T01:18:09Z")
My mom sent me some of this [cheddar cheese popcorn powder](http://www.americanspice.com/catalog/30227/Cheddar_Cheese_Popcorn_Pal.html?show_size=1&ORIG=30&SEARCH=3&WORDS=CHEDDAR+cheese+powder+popcorn&PAGE=0&_ssess_=111cb54e9a31f2472d818f29b5929a27) years ago. I’m not exactly sure if it was this brand, but similar. It wasn’t bad. That’s about it. I’ve got some Amish popping corn that comes still on the cob. You just nukerate it. It gets butter & salt. If I still had that cheddar powder mom sent, I’d use that. ---
**Author:** ![Darryl\_Lict](https://avatars.discourse-cdn.com/v4/letter/d/7cd45c/32.png) [@Darryl\_Lict](https://boards.straightdope.com/u/Darryl_Lict)\ **Post date:** [July 30, 2007, 1:26am UTC](https://boards.straightdope.com/t/popcorn-toppings/413543/32 "2007-07-30T01:26:27Z")
[QUOTE=devilsknew] I’ve not tried it, but it occurs to me you could use wasabi powder on popcorn. Maybe a drizzling of soy sauce and a sprinkling of wasabi for some sushi popcorn. [/QUOTE] Hey, I like the way you think. I’m not a huge popcorn fan, but I’ll have to try that with Alton Brown’s homemade microwave popcorn technique. My hot coed neighbor friends in college used to toss soy sauce, amongst other things on their popcorn. It got a little soggy, but was still pretty good. ---
**Author:** ![Common\_Tater](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/common_tater/32/13846_2.png) [@Common\_Tater](https://boards.straightdope.com/u/Common_Tater)\ **Post date:** [July 30, 2007, 2:05am UTC](https://boards.straightdope.com/t/popcorn-toppings/413543/33 "2007-07-30T02:05:21Z")
[QUOTE=Lute Skywatcher] Lately I’ve been eschewing the hot-air popper in favor of the stove because our hot-air popper isn’t very efficient. The oil I use is a mix of peanut & olive at about a 3:1 ratio. The popcorn gets topped with a combination of Parmesan Herb and Garlic Pepper, both from McCormick’s. [/QUOTE] To me it isn’t popcorn unless it is that small-kernal white stuff (doesn’t really matter brand name as long as it is fresh) and cooked over the stove or electric skillet w/ oil at a very high temperature. It’s actually quicker than a microwave, unless using one of those industrial models. Although I’ve never tried it, have been told that coconut oil is the par excellance, although I bet bacon grease would work in a pinch, too. Forget anything other than a crisco type, imo. I don’t like Canola or rapeseed for this purpose. Corn oil is OK (but not as a topping!) For seasonings, try a bit of chili powder! , garlic powder or herb butter. It’s hard to beat just butter and salt, though. ---
**Author:** ![missred](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/missred/32/14096_2.png) [@missred](https://boards.straightdope.com/u/missred)\ **Post date:** [July 30, 2007, 2:45am UTC](https://boards.straightdope.com/t/popcorn-toppings/413543/34 "2007-07-30T02:45:18Z")
I’m pretty much the microwave-in-a-bag popcorn popper. I usually sprinkle several packets of splenda ™ on it…tastes like kettle corn. Cinnamon, garlic powder, chili powder or onion powder are good if I’m in the mood for something savory. ---
**Author:** ![Cartooniverse](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/cartooniverse/32/3084_2.png) [@Cartooniverse](https://boards.straightdope.com/u/Cartooniverse)\ **Post date:** [July 30, 2007, 3:38am UTC](https://boards.straightdope.com/t/popcorn-toppings/413543/35 "2007-07-30T03:38:51Z")
For those debating the mechanics of drizzling liquids that are watery ( such as soy sauce ) over popcorn and getting a decent distribution, consider using a small [atomizer spray bottle.](http://www.hairextensions.com/skin1/images/ext_images/zoom/BH72008/main01.jpg) They are available in lots of supermarkets and specialty food stores. A small one can be kept in the fridge with soy sauce or other fluids, and you are then able to spray a very fine mist of the flavored fluids over the popcorn. Wouldn’t do very well with melted butter or hot oils, I would WAG, because the nozzle would clog up. But for true liquid state at room temp? A good solution. ( pun intended ) Cartooniverse ---
**Author:** ![Zabali\_Clawbane](https://avatars.discourse-cdn.com/v4/letter/z/ecd19e/32.png) [@Zabali\_Clawbane](https://boards.straightdope.com/u/Zabali_Clawbane)\ **Post date:** [July 30, 2007, 3:42am UTC](https://boards.straightdope.com/t/popcorn-toppings/413543/36 "2007-07-30T03:42:23Z")
I wonder what flavoring the oil used to pop the popcorn in would do? Say, garlic oil, or the like? ---
**Author:** ![cckerberos](https://avatars.discourse-cdn.com/v4/letter/c/f0a364/32.png) [@cckerberos](https://boards.straightdope.com/u/cckerberos)\ **Post date:** [July 30, 2007, 4:13am UTC](https://boards.straightdope.com/t/popcorn-toppings/413543/37 "2007-07-30T04:13:39Z")
I’m a big fan of [Hurricane Popcorn](http://www.amazon.com/o/ASIN/B00016WIUS/105-3624497-3566015?SubscriptionId=0GKY5T9AP29X0E3X4XG2), which involves rice crackers, nori, and some kind of sauce that’s difficult to describe. ---
**Author:** ![Darryl\_Lict](https://avatars.discourse-cdn.com/v4/letter/d/7cd45c/32.png) [@Darryl\_Lict](https://boards.straightdope.com/u/Darryl_Lict)\ **Post date:** [July 30, 2007, 4:47am UTC](https://boards.straightdope.com/t/popcorn-toppings/413543/38 "2007-07-30T04:47:50Z")
[QUOTE=Cartooniverse] For those debating the mechanics of drizzling liquids that are watery ( such as soy sauce ) over popcorn and getting a decent distribution, consider using a small [atomizer spray bottle.](http://www.hairextensions.com/skin1/images/ext_images/zoom/BH72008/main01.jpg) [/QUOTE] This would probably work well for the soy sauce. However, I was all excited about the soy sauce/wasabi combo, so I found that Kikkoman sells dehydrated soy sauce, unfortunately you have to buy it by the 100 lb. drum. This [place](http://www.spicebarn.com/soy_sauce_powder.htm) sells dehydrated soy sauce by the pound as I’m not sure I could use up a 100 pound drum very quickly. They also sell a bunch of popcorn [seasonings](http://spicebarn.com/popcorn_seasonings.htm). Hmmm, they sell a 12 pack assortment for $34.89! ---
**Author:** ![Skywatcher](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/skywatcher/32/254_2.png) [@Skywatcher](https://boards.straightdope.com/u/Skywatcher)\ **Post date:** [July 30, 2007, 3:21pm UTC](https://boards.straightdope.com/t/popcorn-toppings/413543/39 "2007-07-30T15:21:47Z")
[QUOTE=Cartooniverse] For those debating the mechanics of drizzling liquids that are watery ( such as soy sauce ) over popcorn and getting a decent distribution, consider using a small [atomizer spray bottle.](http://www.hairextensions.com/skin1/images/ext_images/zoom/BH72008/main01.jpg) They are available in lots of supermarkets and specialty food stores. A small one can be kept in the fridge with soy sauce or other fluids, and you are then able to spray a very fine mist of the flavored fluids over the popcorn. Wouldn’t do very well with melted butter or hot oils, I would WAG, because the nozzle would clog up. But for true liquid state at room temp? A good solution. ( pun intended ) [/QUOTE] [I Can’t Believe It’s Not Butter! Spray](http://www.tasteyoulove.com/product_detail.asp?pid=5) ---
**Author:** ![Skywatcher](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/skywatcher/32/254_2.png) [@Skywatcher](https://boards.straightdope.com/u/Skywatcher)\ **Post date:** [July 30, 2007, 3:23pm UTC](https://boards.straightdope.com/t/popcorn-toppings/413543/40 "2007-07-30T15:23:17Z")
[QUOTE=Zabali\_Clawbane] I wonder what flavoring the oil used to pop the popcorn in would do? Say, garlic oil, or the like? [/QUOTE] As I said earlier, I put in a bit of olive oil in regular cooking oil. Gives the popcorn a very nice flavor and works well with Italian-style seasoning. [Previous page](https://boards.straightdope.com/t/popcorn-toppings/413543.md?page=1) [Next page](https://boards.straightdope.com/t/popcorn-toppings/413543.md?page=3)