National Popcorn Day – Two Popcorn Recipes

If there is ONE thing to know about me it’s that I LOVE POPCORN. I definitely went through at least one box a week of the 100 calorie lite microwave popcorn in college, but now I’ve switched my popcorn habits to be less frequent and more flavorful. Since today is National Popcorn Day, I’ve whipped up two of my favorite recipes to share with you to inspire your next popcorn adventure!

Popcorn || Popcorn Bowl || Air-popper || Truffle Oil

Popcorn Recipes Popcorn Recipes Popcorn Recipes Popcorn RecipesPopcorn Recipes

Popcorn RecipesPopcorn RecipesPopcorn RecipesPopcorn Recipes

Popcorn || Popcorn Bowl || Air-popper || Truffle Oil

I think we can all agree that while in a pinch microwave popcorn is good, nothing compares to stove popped, all-butter popcorn. When my mom first made this for me out of college, my eyes bugged open real wide, my tastebuds were set on fire, and I realized my popcorn habits would never be the same.

There are some things that you need to know about popcorn: not all corns are created the same. If you’re going to make at home popcorn, a large kernel white corn is the best way. If you have a WholeFoods near you, they typically sell wholesale popcorn kernels in their seed aisle. If you’re lucky enough to live near a farm market that sells fresh popcorn, grab that. And when all else is not avail, I HIGHLY recommend picking up Amish Country Popcorn. It is the absolute best popcorn I’ve ever had. It makes huge, fluffy kernels, perfect to be dripped in butter and fancied up with spices.

The next thing to know is that not all kinds of butter are created the same. The only butter I eat, cook with, bake with, and use in everyday scenarios is Kerry Gold Irish Butter (unsalted and salted). For popcorn, I like their salted variety that way the kernels get a nice salt pop to them before I add additional seasonings. Melt your butter on low while your kernels cook and keep it on the burner until you are ready to combine everything.

Simple instructions for making stove-top popcorn: combine olive oil and 1/3 cup of popcorn in a large pot on high heat. Continuously shake the kernels so that they aren’t sitting too long on the bottom of the pan. Keep shaking the pan while the popcorn pops. When pops slow to once every 5 seconds, remove from heat. Cover with melted butter and toss to combine. Add seasonings as desired. 

While you could go ahead and employ the simple sea salted popcorn and call it a day, it wouldn’t quite be a taste bud adventure if you did that. Below you’ll find two popcorn recipes to amp up your popcorn experience. One is a curry salt that I use on almost everything, and another is a parmersan truffle.


Curry Salt
Prep Time
5 mins
  • 3 Tablespoons curry powder
  • 3 Tablespoons Course salt
  • 1 Tablespoon dried parsley
  • 1 Tablespoon onion powder
  1. In a bowl, combine all ingredients and mix with a fork.
  2. Add desired amount to popcorn.
Parmesan Truffle Seasoning
Prep Time
5 mins
  • 3 Tablespoons finely grated parmesan
  • 1 Tablespoon dried thyme
  • 1 Tablespoon truffle oil
  1. Once you've popped your popcorn and added butter, lightly drizzle truffle oil overtop.
  2. Mix together parmesan and dried thyme in a separate bowl, and then lightly sprinkle overtop of finished popcorn.
  3. Serve immediately.

Author: Cynthia

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