Food Network Magazine produced these recipes using 12 to 16 cups freshly sprang popcorn. Make use of a bag or a couple of microwave popcorn, or help make your own: Heat a couple of kernels in 1/4 cup vegetable oil inside a large pot over medium heat until one pops. Add 3/4 cup kernels and canopy the pot. Prepare, trembling the pot from time to time, before the popping subsides.
1. Brown Butter–Lemon Prepare 6 tablespoons butter inside a skillet over medium heat until browned, about 7 minutes. Remove in the heat and stir in 1 1/2 teaspoons grated lemon zest drizzle over 16 cups hot popcorn. Toss with 2 teaspoons kosher salt.
Ranch Popcorn (No. 2)
2. Ranch Melt 4 tablespoons butter having a 1-ounce packet ranch seasoning mix toss with 16 cups hot popcorn and a pair of tablespoons chopped chives. Season with salt.
3. Garlic clove-Plant Melt 4 tablespoons butter inside a saucepan add 4 grated garlic clove cloves and 1 teaspoon each finely chopped fresh rosemary oil, sage and thyme and cook1 minute. Drizzle over 16 cups hot popcorn and toss with 2 teaspoons kosher salt.
4. Parmesan-Rosemary oil Toss 16 cups hot popcorn with 1/2 cup grated parmesan, 3 tablespoons essential olive oil, 1 tablespoon finely chopped fresh rosemary oil and a pair of teaspoons kosher salt.
5. Frito Cake Toss 12 cups hot popcorn, 6 tablespoons melted butter, 4 cups Fritos (or any other corn chips) and a pair of tablespoons chili powder spread on baking sheets. Top with 2 cups shredded cheddar and a pair of chopped scallions. Bake at 350 levels F before the cheese melts, 3 minutes. Season with salt.
6. Truffle Toss 16 cups hot popcorn with 6 tablespoons melted butter, 1 1/two tablespoons truffle oil, 1/4 cup grated parmesan, 1 teaspoon kosher salt and 1/2 teaspoon pepper.
7. Cinema Melt 1 stick butter in a tiny saucepan over low heat, skimming from the foam and solids drizzle over 16 cups hot popcorn and toss with 2 teaspoons kosher salt.
8. Veggie Pulse 2 cups each mixed veggie chips and dehydrated snap peas inside a mixer until powdery toss with 8 cups hot popcorn and a pair of cups each veggie chips and dehydrated snap peas. Season with salt.
Three-Cheese Popcorn (No. 9)
9. Three-Cheese Toss 16 cups hot popcorn with 2 cups shredded cheddar, 1 cup grated parmesan and 1/2 cup grated pecorino spread on baking sheets. Bake at 350 levels F before the cheddar melts, 3 minutes. Season with salt.
10. Gruyere-Porcini Pulse 1/2 cup dried porcini mushrooms inside a spice grinder until powdery. Add two tablespoons chopped fresh parsley and 1 1/2 teaspoons kosher salt pulse again until powdery. Drizzle 6 tablespoons melted butter over 16 cups hot popcorn toss using the porcini powder and 1 cup finely grated gruyere.
11. Everything Bagel Toss 12 cups hot popcorn with 4 cups damaged bagel chips, 6 tablespoons melted butter, two tablespoons each white-colored and black sesame seeds, 1 tablespoon each caraway seeds, granulated onion and granulated garlic clove, and 1 1/2 teaspoons kosher salt.
12. Mustard-Pretzel Whisk 4 tablespoons melted butter with two tablespoons dijon mustard, 1 teaspoon sugar and 1/2 teaspoon kosher salt drizzle over 12 cups hot popcorn and toss with 4 cups small pretzels.
13. Sesame Heat 6 tablespoons butter with 2/3 cup sesame seeds in a tiny skillet over medium heat before the seeds are toasted, about a few minutes. Stir in 1 tablespoon each sugar and kosher salt toss with 16 cups hot popcorn.
14. Sushi Whisk 1 1/two tablespoons each vegetable oil and soy sauce with 2 teaspoons each toasted sesame oil and grain vinegar drizzle over 16 cups hot popcorn. Toss with 2 cups torn roasted seaweed snacks and1 cup wasabi peas.
Crab Boil Popcorn (No. 15)
15. Crab Boil Melt 4 tablespoons butter with two tablespoons Old Bay Seasoning in a tiny skillet over medium heat drizzle over 12 cups hot popcorn and toss with 4 cups oyster crackers.
16. Pepperoni Pizza Prepare 1 cup chopped pepperoni in 1 tablespoon vegetable oil inside a large pot until crisp drain in writing towels, reserving the drippings. Pop 3/4 cup corn kernels within the drippings toss using the pepperoni, 1 cup shredded mozzarella, 1/2 cup grated parmesan, two tablespoons essential olive oil and 1 teaspoon each granulated garlic clove and dried oregano. Season with salt.
17. Chorizo-Manchego Prepare 1 cup diced chorizo by 50 percent tablespoons vegetable oil until crisp drain in writing towels, reserving the drippings. Toss 16 cups hot popcorn using the chorizo, chorizo drippings and 1 cup grated manchego. Season with salt.
18. Bacon-Chive Prepare 6 slices chopped bacon until crisp drain in writing towels, reserving the drippings. Drizzle two tablespoons each reserved bacon drippings and melted butter over 16 cups hot popcorn. Toss using the bacon, 1/2 cup chopped chives and 1/2 teaspoon cayenne. Season with salt.
19. Bacon-Jalapeno Dip 4 thinly sliced jalapenos in 1/2 cup corn starch whisked with 1/3 cup seltzer. Heat 1 " vegetable oil in a tiny saucepan to 350 levels F. Fry the jalapenos until golden and crisp, 2 minutes drain in writing towels. Make Bacon-Chive Popcorn (No. 18), omitting the cayenne. Toss using the fried jalapenos.
20. Spicy Pork Rind Heat 1/4 cup vegetable oil with 1 1/two tablespoons chili powder, 2 teaspoons grated lime zest and 1/2 teaspoon cayenne inside a skillet over medium heat, 2 minutes drizzle over 16 cups hot popcorn. Toss with 2 cups pork rinds and 1 tablespoon lime juice. Season with salt.
21. Szechuan Heat 1 cup each peanuts and dried arbol chiles, 1/2 cup each peanut oil, sesame seeds and Szechuan peppercorns, and 4 teaspoons each sugar and kosher salt inside a large skillet over medium heat before the nuts and chiles are toasted, 4 minutes pour over 16 cups hot popcorn. Toss with2 tablespoons toasted sesame oil.
22. Sriracha-Lime 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 hot popcorn and toss. Season with salt.
23. Chipotle Melt 4 tablespoons butter with two tablespoons chipotle hot sauce and 1 tablespoon chipotle chile powder drizzle over 16 cups hot popcorn. Toss with 2 cups corn nuts. Season with salt.
24. Crunchy Ramen Soak two 3-ounce packages ramen noodles (any flavor reserve the packets) in tepid to warm water, 4 minutes pull apart and pat dry. Heat 1/4 inch vegetable oil inside a large skillet over medium-high temperature. Fry the noodles in one layer until crisp drain. Enter pieces toss with 8 cups hot popcorn, and also the flavor packets to taste.
41. Tropical Spread 2 cups sweetened shredded coconut on the baking sheet and bake at 350 levels F until golden, about ten minutes. Toss with 16 cups hot popcorn, 1 1/2 cups chopped dried pineapple and three tablespoons each confectioners’ sugar and melted butter. Season with salt.
42. Strawberry Pulse 1 cup freeze-dried bananas and 6 tablespoons confectioners’ sugar inside a mixer until powdery. Drizzle 4 tablespoons melted butter over 16 cups hot popcorn and sprinkle using the strawberry sugar. Toss with 1 cup freeze-dried bananas.
43. Yogurt-Granola Melt 6 tablespoons butter with two tablespoons each brown sugar and honey over medium heat, stirring, before the sugar dissolves, 3 minutes drizzle over 12 cups hot popcorn. Toss with 4 cups granola and a pair of cups yogurt-covered raisins. Season with salt.
44. Cinnamon Sugar Drizzle 6 tablespoons melted butter over 12 cups hot popcorn toss with 4 cups cinnamon cereal (for example Cinnamon Toast Crunch), 1/3 cup sugar, 2 teaspoons cinnamon and 1 teaspoon kosher salt.
45. Walnut-Pecan Heat 2 cups sugar, 1 cup walnut syrup and 1/2 cup light corn syrup inside a large pot until it reaches 260 levels F on the chocolate thermometer, about 12 minutes. Add 3 cups pecans and prepare 2 minutes. Stir in 3 tablespoons butter until melted, then pour over 16 cups hot popcorn toss to coat. Spread on baking sheets and let awesome.
46. Sticky Marshmallow Melt 8 cups small marshmallows and 6 tablespoons butter with 1/2 cup each sugar and lightweight corn syrup inside a large saucepan over medium heat, stirring pour over 16 cups hot popcorn. Add 4 cups cornflakes and blend well. Season with salt.
47. Rocky Road Whisk 5 tablespoons melted butter with 2 teaspoons each vanilla flavoring and kosher salt drizzle over 16 cups hot popcorn. Toss with 2 cups each small marshmallows, choc chips and toasted pecans. Spread on baking sheets and bake at 350 levels F before the marshmallows and chocolate are slightly melted, a couple of minutes.
48. S'mores Make Rocky Road Popcorn (No. 47), replacing the pecans with gently crushed graham crackers.
49. Cookies and Cream Warm 1/4 cup sweetened condensed milk inside a saucepan over medium heat drizzle over 12 cups hot popcorn. Toss with 4 cups gently crushed chocolate sandwich cookies (for example Oreos).
50. Kettle Corn Mix 1/2 cup confectioners’ sugar, two tablespoons granulated sugar and 1 teaspoon kosher salt in a tiny bowl put aside. Heat a couple of corn kernels in 1/4 cup vegetable oil inside a large pot over medium-high temperature until one pops. Add 3/4 cup corn kernels and canopy. Prepare, trembling the pot from time to time, before the popcorn starts quickly popping. Crack the lid open and pour within the sugar mixture. Cover and prepare, trembling the pot, before the popping subsides.
Photographs by Levi Brown
