1. Way Too Good Toffee Chocolate Popcorn
When the popcorn has been added to a bowl, stir in ½ cup slivered almonds and 1 cup dried cherries. Line a baking pan with parchment paper or a silpat and set aside.
In a medium-sized, heavy-bottomed saucepan, melt together ½ cup of light corn syrup, 1 cup of granulated sugar, ½ cup of butter and ¼ teaspoon of salt over medium heat. Bring to a boil and allow to boil hard for exactly 2 minutes.
Remove from heat and pour over the popcorn. Stir with a long-handled wooden spoon and turn onto the silpat lined pan.
Sprinkle a handful of semi-sweet chocolate chips over the top and let the entire thing stand until completely cooled. When the chocolate has returned to a firm state, use your hands to break into serving-sized pieces. Store in an airtight container at room temperature.
2. Garlic and Parmesan Popcorn
In a microwave safe bowl, add 3 tablespoons of butter and ½-1 clove of garlic (minced or crushed through a garlic press) and cover with plastic wrap. Heat on HIGH just until butter is melted, about 30 seconds.
Remove plastic wrap, stir, and add freshly ground black pepper to taste. When you turn the popcorn into a bowl, drizzle with the garlic butter mixture and grate a generous amount of fresh Parmesan cheese over the top. Toss to coat, then serve.
3. Pizza Popcorn
Prepare like the Garlic and Parmesan Popcorn, but stir in ½ teaspoon of dried oregano and 1 cup of diced stick pepperoni.
Toss 16 cups of our White Cheddar or Yellow Cheddar popcorn with 2 cups shredded cheddar, 1 cup grated parmesan and 1/2 cup grated pecorino; spread on baking sheets. Bake at 350 degrees F until the cheddar melts, 3 minutes. Season with salt.
5. Ultimate Cheddar Lover’s Popcorn Snack Mix
Packed with cheese crackers, white cheddar popcorn, cheddar snack mix, cheese puffs, and toasted sunflower seeds, this is eminently snackable and as easy to throw together as stirring!
Make caramel – simmer butter, sugar and corn syrup or glucose; Whisk in baking soda to make the caramel foam up! Toss popcorn with caramel – just do the best you can here, the caramel will harden as it cools. Don’t worry if it’s not evenly coated, we do this in the next step; Bake 45 minutes, tossing 3 – 4 times – this makes the caramel coat the popcorn evenly, then makes the caramel and popcorn crisp so it stays crispy for 2+ weeks!
7. Sweet and Salty Popcorn Trail Mix
Buy our Plain Salted Popcorn. Toss it with 1 cup each of M&Ms, salted peanuts, chocolate chips, and thin pretzel sticks. Store in a wide-mouthed, airtight container.
Whisk 5 tablespoons melted butter with 1/4 cup Sriracha, 1 1/2 teaspoons grated lime zest and 1 tablespoon lime juice; drizzle over 16 cups Yellow Cheddar with Sriracha and toss. Season with salt.