Truffle Oil and sometimes parmesan. So good.
I can definitely agree with truffle oil and parmesan.
Powdered ranch dressing is a pretty useful thing. There’s a recipe where you toss oyster crackers (those teeny dime-sized pillows) with oil to make them sticky and then toss with powdered ranch dressing. Pretty finger-lickin’ good.
And a recipe that takes an envelope of ranch dressing mix, an envelope of brown gravy mix, and an envelope of Good Seasons Italian Dressing mix–mix them all together with a can of beef broth and pour over a beef chuck roast or beef ribs in a slow cooker. Dee-VINE! [/recipe hijack]
we pop in olive oil, and that, with the addition of dehydrated granulated garlic is our favorite nosh. I toss a bottle of italian seasoning in a magic bullet blender and powder it, and it mixes better with the garlic and cheap green can parmesan.
never really been fond of sweet popcorn, I associate it with Cracker Jacks, and I don’t happen to like peanuts so I tend to not be interested in carmel corn/kettle corn/whatever
When I melt the butter I will somtines throw in a few dashes of hot sauce. Not too much though. Stir it around and toss with the popcorn.
Old Bay Seasoning
I like popping corn in bacon grease. Mmm, mmm, good!
Duck fat and smoked paprika. And to ensure they’re all popped, heat the fat until three or four test grains are all popped. Then remove from pan the heat, add the corn, and roll in the pan for 30 seconds until they are all an even temperature. Then return the pan to the heat, and they will all pop happily.
Back in the 70s, my dad became a big popcorn fan. As snack foods go, it’s really cheap. Every night after most of the kids were asleep, he’d take the medium-sized saucepan (IIRC, he never went for microwave popcorn), and pop up a serving to munch while he watched TV.
He kept this up well into the 80s. I remember coming home on leave one year, and he and Mom had just that day received a trio of exchange students from Germany into the house. So Dad actually broke out the eight-quart Dutch oven and made a huge pot of popcorn for all of us. Then he poured melted butter over it and sprinkled it with granulated sugar.
I thought it was the most genius thing I’d ever seen, and couldn’t WAIT to get back to base and try it myself.
Huh. I need to try this. Might be the real protip of the thread. I love Old Bay chips, but never thought of trying this.
Ghirardelli makes a caramel sauce in a squeeze bottle that’s intended for ice cream. It’s awesome on freshly popped popcorn. You can add a couple squeezes of their chocolate sauce as well if you want to go nuts. (PS can you spell Ghirardelli without looking it up? It still looks funny.)
When my blood pressure was out of control I was on a big popcorn kick and needed something low salt to toss over it. Two products emerged as surprisingly tasty popcorn topping
Nutritional yeast
Powdered buttermilk
They pack a lot of flavor and go well with the texture of popcorn.
My old roommate came back from Puerto Rico oncwith popcorn drizzled with what tasted like liquefied Lifesavers. Interesting to try once, not twice. Maybe with butter rum Lifesavers…
Ever try anchovy popcorn?
I always have a tall stack of canned anchovies in my pantry—the ones in the 2-oz pull-tab cans packed in olive oil. I use canned flat anchovies as toppers for my homemade pizzas (I don’t like to brag, but my homemade pizzas would put the best pizza parlors in New York, Chicago, Славянск-на-Кубани and Detroit to shame). I use rolled anchovies (each anchovy wrapped around a single plump caper) as cracker toppers. Sometimes, if I’m feeling jiggy, I just pop them in my mouth with no cracker (it should go without saying that after I pop them in my mouth, I chew and swallow).
Ironically (and I use that term ironically), when the last anchovy has been extracted from the can, you’re left with a tablespoon or more of savory, anchovy-infused olive oil. Seems like kind of a waste to let a delicacy like that go to waste, doesn’t it?
*Popcorn drizzled with warm anchovy flavored olive oil!
*
I’ve never tried it myself. It sound pretty gross to me, so I just chuck the remaining oil and can into the trash bin. But, it sounds like something some of you may enjoy. So, your welcome!
My favorite popcorn dressing is Ethiopian spiced ghee + the hot spice blend berbere. But I practically never make that; it’s messy. Most of the time I just give the popped corn a dash of plain salt and have at it. I take plain kernels and pop them old school on the stove with a little peanut oil. They don’t need extra grease then.
I’ve done truffle salt and butter – we’ve actually thought about bringing it into the theater… Maybe someday.
Isn’t brown sugar and melted butter on popcorn basically how caramel corn is made?
How do you guys sprinkle brown sugar or other seasonings on popcorn and have it stick? Did you melt the butter, add brown sugar and then mix it all together in a big bowl?
Warning about using the green-can, grocery-shelf Kraft parmesan cheese over warm popcorn. My father used to do this & the entire house smelled of spew. Ugh.
Melted butter or olive oil and alder smoked sea salt. Yum!
Tabasco sauce sprinkled liberally. Good stuff.