Everyone in our house love bacon, and this popcorn treat is a favorite. This Bacon and Chive Popcorn recipe brings the aroma and flavor of bacon, mixes in the crisp flavor of chives, and heats it all up with cayenne. A nearly perfect combination!
You’ll definitely want to use real bacon for this one – bacon bits might be OK sprinkled on a salad, but are too dry for a popcorn mix and end up at the bottom of the bowl. Bacon bits also don’t bring the full flavor of bacon to the popcorn, and you’ll need the drippings from cooking bacon to really make the flavors pop. And don’t try and use turkey bacon either! It just doesn’t have the same flavor.
You can dial-down the heat by using less cayenne, but don’t eliminate it entirely as it really adds to the flavor. If you’re out of cayenne, try some chili powder. I recently picked up some ground chipotle pepper, and found this really added flavorful, smoky taste that is amazing.
6 slices of bacon
2 tablespoons butter
1/2 cup chopped fresh chives
1/2 teaspoon cayenne pepper
Salt to taste
Cook the bacon until crisp, lay out to drain on paper towel, then chop into small pieces. Take 2 tablespoons of bacon drippings from the pan, combine with 2 tablespoons of melted butter, and drizzle over 16 cups of freshly popped popcorn.
Add the bacon, chives and toss. Sprinkle with the cayenne and salt to taste, and toss some more.
Everyone loves fresh popcorn! And the delicious aroma of corn popped on the stove is unbeatable. Perhaps your popper is on the fritz? Or maybe you can’t find all the pieces?
Don’t worry – if you have the kernels, I’ll bet your kitchen already has everything else you need for a great snack!
If you can’t find a large pot, improvise! You can try a wok covered with aluminum foil (poke holes for the steam to escape). Or perhaps a large stainless-steel mixing bowl (with an aluminum foil cover, and tongs or oven mits to hold it – be careful!)
Once the pot is up to temperature and the kernels have been added, the popping should take about 2 minutes. Shaking the pot over the burner will help the evenly heat the kernels, and prevent the popped corn from burning. By shaking, I really mean “sliding the pot back and forth on the burner, just enough to keep the kernels moving.”
I also recommend finely ground salt, as it sticks to the popcorn better. This is available a “popcorn salt” or also as “picking salt”. You can also make it at home using a food processor (use the “pulse” button 6-7 times) or a blade coffee grinder (we use one in a lot of popcorn seasonings)
1/4 cup of cooking oil (peanut or coconut oil if you have it, otherwise vegetable oil will do)
1/2 cup of popcorn kernels
1/2 teaspoon salt (finely ground, “popcorn” salt works best)
3 tablespoons of butter, melted (if desired)
Heat the oil, salt and 3 popcorn kernels in a large pot over medium-high heat. When the 3 kernels pop, add the rest of the popcorn, and cover the pot. Shake continuously until popping slows down (usually about 2 minutes). Try to leave the lid open a small amount to let steam escape. When finished, pour into a large serving bowl immediately.
Drizzle the melted butter over the popcorn slowly, tossing frequently to mix. Or try one of the many other seasoning recipes on SnackZest!
Several people in our household like a popular “Cool Ranch”-flavored junk food, but I’d rather not spend money on tortilla chips sprayed with some weird chemical concoction. After a bit of experimenting, we went beyond the flavor of the pre-packaged stuff. The bold flavor of real spices in this seasoning is sure to win over “Cool Ranch” fans!
3 teaspoons buttermilk powder (found in the baking aisle)
1 1/2 teaspoons dried parsley
3/4 teaspoon onion powder
3/4 teaspoon garlic salt
1/4 teaspoon chili powder
1/4 teaspoon dried dill
Mix all the spices and the buttermilk powder together thoroughly in a small bowl. Place your freshly popped popcorn in a large container and drizzle with olive oil or melted butter (if air-popped). Add the spice mixture evenly, and toss.
Our household is big on Football (and hockey, but that’s another story). During home games at our favorite stadium, several campus organizations make and sell kettle corn in huge kettles under a tent. The wonderful smell of fresh popped corn mixed with the caramelized sugar out in the fresh air draws a huge line of hungry fans. Eager to replicate the taste and smell (but not the line), we experimented quite a bit to perfect this recipe!
1/4 cup coconut oil
1/2 cup popcorn kernels
1/4 cup granulated sugar
1 teaspoon popcorn salt (finely ground salt)
Coconut oil adds nice sweet, nutty flavor to the popcorn. If you don’t have it on hand, feel free to substitute any other light cooking oil.
This is one popcorn recipe that must be made on the stove, in a large pot with a lid, or a Whirley Pop Popcorn Popper. Give the air popper the night off for this one!
Heat the coconut oil and 3 popcorn kernels in a pot or Whirley Pop Popcorn Popper over medium-high heat. When the 3 kernels pop, add the rest of the popcorn kernels and the sugar. Cover the pot, and shake (or stir) until popping slows down (usually about 2 minutes). If you are using a pot, try to leave the lid open a small amount to let steam escape. When popped, pour into a large serving bowl immediately, and sprinkle with salt to taste.
This spicy popcorn delivers the flavor of Buffalo wings in a light, easy snack. Buffalo Popcorn can be made up to 24 hours ahead of time, for movie night, game day or parties.
8-12 cups of freshly popped popcorn
2 tablespoons butter
1 tablespoon Buffalo Wing Sauce
Salt to taste
Preheat oven to 275°
Cook the butter and buffalo wing sauce in the microwave for 15-30 seconds (until melted). Combine the popped popcorn and buffalo/butter mixture in a large container with a lid, and toss until evenly coated.
Spread the popcorn in an even layer on a baking sheet, and bake for 20 minutes. Stir once or twice while baking. Remove from oven and lightly salt to taste.
Serve immediately or store in an airtight container and serve within 24 hours.
Everyone in our family loves Italian food, and a trip to our favorite local restaurant is always a delicious experience. The fresh breadsticks are always a big hit, and the kids often fill up on bread before the meal arrives.
The warm, fresh flavors of Italian breadsticks are the inspiration for this seasoning recipe. It is quick and easy, and sure to please!
1 tablespoon basil
1 tablespoon parsley
1/2 teaspoon garlic salt
1/2 teaspoon popcorn salt (finely ground salt)
2 tablespoons olive oil (can be omitted if using an oil popper)
Mix together the basil, parsley, garlic salt and popcorn salt in a small bowl. Place your freshly popped popcorn in a large container with a lid, toss with the olive oil (if air-popped), then add the spice mixture. Close the lid and shake until the popcorn is evenly coated. The seasonings will stick better if added while the popcorn is hot.
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