Popcorn Four Ways
Betül’s Notes
Here is some inspiration for an at-home movie night snack with a few simple, delicious popcorn recipes: Butter, Chocolate, White Chocolate Strawberry, and Caramel! You can of course use store-bought popcorn, though I prefer to pop my own so I can control the flavor.
Popcorn Four Ways
Ingredients
For the Base Popcorn*:
- ½ cup popcorn kernels
- High smoke point oil
For the Classic Butter Popcorn:
- 3-6 tbsp butter
- Salt to taste
For the Chocolate Popcorn:
- 120 g semi-sweet chocolate
For the White Chocolate Strawberry Popcorn:
- 4 oz white chocolate
- 1 oz freeze dried strawberries
For the Caramel Popcorn:
- ½ cup water
- 1 cup granulated sugar
- 1 tbsp butter
- Pinch of salt
- 1/8 tsp baking soda
Instructions
Prepare the Base Popcorn*:
- If using microwave popcorn, pop according to package instructions.
- For homemade popcorn, drizzle enough oil large pot, just enough to coat the bottom, and drop a couple popcorn kernels in the oil. Once they pop, pour the rest of the kernels in the pot and cover with a lid. Cook for about 1-2 minutes or until the sound of popping slows down. Turn off the heat, pour into a large bowl and enjoy with any of the flavors below!
For the Classic Butter Popcorn:
- In a medium bowl, microwave butter until it is fully melted. Drizzle over prepared popcorn and season to taste with salt. Toss until evenly coated and enjoy!
- For the Chocolate Popcorn: Melt the chocolate in the microwave in 30 second bursts, stirring fully between each until full melted. Pour over the popped popcorn, toss, and enjoy!
For the White Chocolate Strawberry Popcorn:
- Blitz the dried strawberries in a blender or spice grinder until it’s a powder. Melt the chocolate in the microwave in 30 second bursts, stirring fully between each. Drizzle the white chocolate over the popped popcorn and sprinkle with dried strawberries. Enjoy!
For the Caramel Popcorn:
- Be sure you have all of your ingredients ready, because when it’s go time, you’ll have to move fast!
- In a medium saucepan, add water and sugar and mix well. Place over medium-low heat and cook until lightly golden brown, stirring consistently and watching. Remove from heat and add butter and salt. Stir until fully dissolved. Add baking soda, mix fully, and then immediately pour carefully (don’t burn yourself!) evenly over the popcorn. When it cools slightly, toss the popcorn and break into pieces.
- If you have leftover caramel, pour on to a parchment sheet and eat as the most delicious caramel candy.
- Bon appetit!
Notes
*Note: You can also use storebought microwave popcorn for these recipes! All measurements can be used for a standard bag of microwave popcorn.
*The base popcorn measurements make enough for any one of the flavors. If you’d like to make all of the flavors, you will need to pop four separate batches (or use four bags) of popcorn.
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