50 Flavored Popcorn Recipes

• Home
• Recipes

Discover a new favorite snack: Recipe Iseasy Magazine offers dozens of creative popcorn flavor ideas to try at home.

Prices and availability may change after publication, and we may earn compensation from affiliate links. Learn more.

Levi Brown

Frito Pie (No. 5)

Recipe Iseasy Magazine developed these recipes for 12 to 16 cups of freshly popped popcorn. You can use one or two bags of microwave popcorn or make your own: heat a few kernels in 1/4 cup vegetable oil over medium heat in a large pot until one pops; then add 3/4 cup kernels, cover, and cookshaking occasionallyuntil popping slows.

1. Brown Butter Lemon: Cook 6 tablespoons butter over medium until browned, about 7 minutes. Remove from heat and stir in 1 1/2 teaspoons lemon zest. Drizzle over 16 cups warm popcorn and toss with 2 teaspoons kosher salt.

Levi Brown

Ranch Popcorn (No. 2)

2. Ranch Melt: Melt 4 tablespoons butter with a 1-ounce ranch seasoning packet. Toss with 16 cups warm popcorn and 2 tablespoons chopped chives; add salt to taste.
3. Garlic-Herb Melt: Melt 4 tablespoons butter, add 4 grated garlic cloves and 1 teaspoon each finely chopped rosemary, sage, and thyme; cook 1 minute. Pour over 16 cups hot popcorn and mix with 2 teaspoons kosher salt.
4. Parmesan-Rosemary Toss: Combine 16 cups hot popcorn with 1/2 cup grated Parmesan, 3 tablespoons olive oil, 1 tablespoon finely chopped fresh rosemary, and 2 teaspoons kosher salt. Toss to coat.
5. Frito Pie Toss: Mix 12 cups hot popcorn with 6 tablespoons melted butter, 4 cups Fritos (or other corn chips), and 2 tablespoons chili powder; spread on baking sheets. Top with 2 cups shredded cheddar and 2 chopped scallions. Bake at 350F until cheese melts, about 3 minutes. Season with salt.
6. Truffle Toss: Drizzle 6 tablespoons melted butter and 1 1/2 tablespoons truffle oil over 16 cups hot popcorn. Add 1/4 cup grated Parmesan, 1 teaspoon kosher salt, and 1/2 teaspoon black pepper; toss well.
7. Movie Theater Melt: Melt 1 stick butter over low heat, skimming foam and solids. Pour over 16 cups hot popcorn and mix with 2 teaspoons kosher salt.
8. Veggie Pulse: Process 2 cups mixed vegetable chips and 2 cups dehydrated snap peas in a food processor until powdery. Toss with 8 cups hot popcorn and the remaining 2 cups each of veggie chips and snap peas. Season with salt.

Levi Brown

Three-Cheese Popcorn (No. 9)

9. Three-Cheese Toss: Toss 16 cups hot popcorn with 2 cups shredded cheddar, 1 cup grated Parmesan, and 1/2 cup grated pecorino. Spread on baking sheets and bake at 350F until cheddar melts, about 3 minutes. Season with salt.
10. Gruyere-Porcini Pulse: Grind 1/2 cup dried porcini into a powder and combine with 2 tablespoons chopped parsley and 1 1/2 teaspoons kosher salt; pulse again. Drizzle 6 tablespoons melted butter over 16 cups hot popcorn and toss with the porcini mixture and 1 cup finely grated Gruyre.
11. Everything Bagel Toss: Combine 12 cups hot popcorn with 4 cups crushed bagel chips, 6 tablespoons melted butter, 2 tablespoons each white and black sesame seeds, 1 tablespoon each caraway seeds, granulated onion, granulated garlic, and 1 1/2 teaspoons kosher salt. Toss well.
12. Mustard-Pretzel Whisk: Whisk 4 tablespoons melted butter with 2 tablespoons Dijon mustard, 1 teaspoon sugar, and 1/2 teaspoon kosher salt. Drizzle over 12 cups hot popcorn and toss with 4 cups mini pretzels.
13. Sesame Heat: Melt 6 tablespoons butter with 2/3 cup sesame seeds in a skillet over medium until seeds toast, about 5 minutes. Stir in 1 tablespoon each sugar and kosher salt. Toss with 16 cups hot popcorn.
14. Sushi Whisk: Whisk 1 1/2 tablespoons each vegetable oil and soy sauce with 2 teaspoons toasted sesame oil and rice vinegar. Drizzle over 16 cups hot popcorn and toss with 2 cups torn roasted seaweed snacks and 1 cup wasabi peas.

Levi Brown

Crab Boil Popcorn (No. 15)

15. Crab Boil Melt: Melt 4 tablespoons butter with 2 tablespoons Old Bay in a skillet over medium; drizzle over 12 cups hot popcorn and toss with 4 cups oyster crackers.
16. Pepperoni Pizza: Cook 1 cup chopped pepperoni in 1 tablespoon vegetable oil until crisp; drain, reserving drippings. Pop 3/4 cup kernels in the drippings; toss with pepperoni, 1 cup shredded mozzarella, 1/2 cup grated Parmesan, 2 tablespoons olive oil, 1 teaspoon granulated garlic, and 1 teaspoon dried oregano. Season with salt.
17. Chorizo-Manchego: Cook 1 cup diced chorizo in 2 tablespoons vegetable oil until crisp; drain and reserve drippings. Toss 16 cups hot popcorn with chorizo, drippings, and 1 cup grated Manchego. Add salt to taste.
18. Bacon-Chive: Cook 6 chopped bacon slices until crispy; drain, reserving drippings. Drizzle 2 tablespoons each bacon drippings and melted butter over 16 cups hot popcorn. Toss with bacon, 1/2 cup chopped chives, and 1/2 teaspoon cayenne. Season with salt.
19. Bacon-Jalapeo Dip: Slice 4 jalapeos thinly and coat with 1/2 cup cornstarch mixed with 1/3 cup seltzer. Heat 1 inch vegetable oil to 350F and fry jalapeos until crispy, about 2 minutes; drain. Make the Bacon-Chive popcorn (without cayenne) and toss with fried jalapeos.
20. Spicy Pork Rind: Heat 1/4 cup vegetable oil with 1 1/2 tablespoons chili powder, 2 teaspoons lime zest, and 1/2 teaspoon cayenne for 2 minutes; drizzle over 16 cups hot popcorn. Toss with 2 cups pork rinds and 1 tablespoon lime juice. Add salt.
21. Szechuan Heat: In a large skillet, toast 1 cup peanuts, 1 cup dried arbol chiles, 1/2 cup peanut oil, 1/2 cup sesame seeds, 1/2 cup Szechuan peppercorns, 4 teaspoons sugar, and 4 teaspoons kosher salt over medium until fragrant, about 4 minutes. Pour over 16 cups hot popcorn and mix with 2 tablespoons toasted sesame oil.
22. Sriracha-Lime Whisk: Combine 5 tablespoons melted butter with 1/4 cup Sriracha, 1 1/2 teaspoons lime zest, and 1 tablespoon lime juice. Drizzle over 16 cups hot popcorn and toss. Season with salt.
23. Chipotle Melt: Melt 4 tablespoons butter with 2 tablespoons chipotle hot sauce and 1 tablespoon chipotle chili powder. Drizzle over 16 cups hot popcorn and toss with 2 cups corn nuts. Salt to taste.
24. Crunchy Ramen: Soak two 3-ounce ramen packages in warm water for 4 minutes; reserve flavor packets. Pat noodles dry, then fry in 1/4 inch vegetable oil over medium-high until crisp. Drain and break into pieces. Toss with 8 cups hot popcorn and flavor packets to taste.

Levi Brown

Curry Popcorn (No. 25)

25. Curry Melt: Melt 1 stick butter over low heat. Add 2 cups each golden raisins and pistachios, 3 tablespoons sugar, and 1 tablespoon curry powder; cook 2 minutes. Toss with 16 cups hot popcorn and 2 teaspoons kosher salt.
26. Thai Curry: Heat 1/2 inch vegetable oil to 350F and fry 4 ounces rice vermicelli noodles for 20 seconds until crisp; drain. Warm 1/4 cup red Thai curry paste with 1/4 cup vegetable oil and 1 teaspoon kosher salt in the microwave for 1 minute. Drizzle over 16 cups popcorn and toss with 2 cups roasted cashews and fried noodles.
27. Jamaican Jerk Whisk: Whisk 5 tablespoons melted butter with 1 1/2 tablespoons jerk seasoning, 1 teaspoon curry powder, and 1/4 teaspoon cayenne. Drizzle over 16 cups hot popcorn and toss with 1 cup toasted coconut and 2 teaspoons lime zest. Season with salt.
28. Zaatar Whisk: Combine 6 tablespoons melted butter, 2 tablespoons zaatar, and 1 teaspoon kosher salt. Drizzle over 12 cups hot popcorn and toss with 4 cups broken pita chips.
29. Mole Whisk: Mix 6 tablespoons melted butter with 6 tablespoons jarred mole sauce; toss with 16 cups hot popcorn. Season with salt.
30. Cajun Melt: Stir 4 tablespoons butter with 1 tablespoon Cajun seasoning, 1 teaspoon lemon zest, 1/4 teaspoon cayenne, and 2 chopped scallions. Drizzle over 16 cups hot popcorn and toss. Add salt to taste.
31. Buffalo Melt: Combine 6 tablespoons butter with 1/3 cup Buffalo sauce; toss with 16 cups hot popcorn, 1/2 cup crumbled blue cheese, and celery leaves. Season with salt.
32. Caesar Heat: Heat 1/3 cup olive oil with 4 minced anchovy fillets, 1 teaspoon grated garlic, and 1 teaspoon lemon zest for 2 minutes. Drizzle over 12 cups hot popcorn and toss with 4 cups toasted bread cubes and 1/3 cup grated Parmesan. Add salt.
33. Herb Toss: Toss 16 cups hot popcorn with 6 tablespoons melted butter, and 1/4 cup each freshly chopped parsley, chives, tarragon, and chervil, plus 2 teaspoons kosher salt.

Levi Brown

French Onion Dip Popcorn (No. 34)

34. French Onion Dip Melt: Melt 6 tablespoons butter with a 1-ounce onion soup mix packet. Toss with 16 cups hot popcorn and 6 ounces French-fried onions.
35. Salt and Vinegar: Combine 1/4 cup malt vinegar and 2 teaspoons kosher salt in a spray bottle; shake until salt dissolves. Lightly spray over 16 cups hot popcorn.
36. Barbecue Melt: Stir 4 tablespoons butter with 1 teaspoon each cumin, paprika, granulated garlic, chili powder, and barbecue sauce, plus a pinch of cayenne. Toss with 12 cups hot popcorn and 4 cups lightly crushed barbecue potato chips. Season with salt.

Levi Brown

Margarita Popcorn (No. 37)

37. Margarita Melt: Cook 6 tablespoons butter with 2 tablespoons each lime juice and tequila, 2 teaspoons each sugar and kosher salt, and 1 1/2 teaspoons lime zest in a skillet over medium. Drizzle over 12 cups hot popcorn and toss with 4 cups lightly crushed lime-flavored tortilla chips.
38. Blue Cheese Almond Drizzle: Drizzle 4 tablespoons melted butter over 16 cups popcorn; toss with 1 cup crumbled blue cheese and 1 cup toasted sliced almonds, plus 1 teaspoon kosher salt.
39. Peanut Butter Heat: Heat 1 cup honey with 3/4 cup sugar until sugar dissolves, about 5 minutes. Stir in 1 cup peanut butter, 1 teaspoon vanilla, and 1 teaspoon kosher salt until smooth. Pour over 16 cups hot popcorn and 2 cups peanuts; toss and spread on baking sheets to cool.

Levi Brown

Peanut Butter-Banana Popcorn (No. 40)

40. Peanut Butter Banana: Prepare the Peanut Butter Popcorn above, then add 1 cup dried banana chips and 1/2 cup chocolate chips with the peanuts.

Levi Brown

Tropical Popcorn (No. 41)

41. Tropical Spread: Bake 2 cups sweetened shredded coconut at 350F until golden, about 10 minutes. Toss with 16 cups hot popcorn, 1 1/2 cups chopped dried pineapple, 3 tablespoons confectioners' sugar, and 3 tablespoons melted butter. Add salt to taste.
42. Strawberry Pulse: Process 1 cup freeze-dried strawberries with 6 tablespoons confectioners' sugar until powdery. Drizzle 4 tablespoons melted butter over 16 cups hot popcorn and sprinkle with the strawberry sugar. Toss with 1 cup freeze-dried strawberries.
43. Yogurt-Granola Melt: Combine 6 tablespoons butter with 2 tablespoons each brown sugar and honey. Heat, stirring until sugar dissolves (about 3 minutes). Drizzle over 12 cups hot popcorn and toss with 4 cups granola and 2 cups yogurt-covered raisins. Season with salt.
44. Cinnamon Sugar Drizzle: Drizzle 6 tablespoons melted butter over 12 cups popcorn; toss with 4 cups cinnamon cereal, 1/3 cup sugar, 2 teaspoons cinnamon, and 1 teaspoon kosher salt.
45. Maple-Pecan: Heat 2 cups sugar, 1 cup maple syrup, and 1/2 cup light corn syrup to 260F, about 12 minutes. Stir in 3 cups pecans and cook 2 minutes. Mix in 3 tablespoons butter, then pour over 16 cups hot popcorn; toss and spread on baking sheets to cool.
46. Sticky Marshmallow Melt: Melt 8 cups mini marshmallows and 6 tablespoons butter with 1/2 cup sugar and 1/2 cup light corn syrup over medium, stirring. Pour over 16 cups hot popcorn, add 4 cups cornflakes, and mix well. Add salt.
47. Rocky Road: Whisk 5 tablespoons melted butter with 2 teaspoons vanilla and 2 teaspoons kosher salt; drizzle over 16 cups hot popcorn. Toss with 2 cups each mini marshmallows, chocolate chips, and toasted pecans. Spread on baking sheets and bake at 350F until marshmallows and chocolate soften, about 2 minutes.
48. S'mores: Make Rocky Road Popcorn, replacing pecans with lightly crushed graham crackers.
49. Cookies and Cream: Warm 1/4 cup sweetened condensed milk and drizzle over 12 cups hot popcorn. Toss with 4 cups crushed chocolate sandwich cookies.
50. Kettle Corn: Mix 1/2 cup confectioners' sugar, 2 tablespoons granulated sugar, and 1 teaspoon kosher salt in a small bowl. Heat a few kernels in 1/4 cup vegetable oil over medium-high in a large pot until one pops. Add 3/4 cup kernels, cover, and shake until popping slows. Remove the lid slightly and sprinkle sugar mixture; cover and shake until popping stops.

Receive a handpicked recipe in your inbox every day.

By submitting your email, you agree to our Terms of Use and acknowledge the Privacy Policy. Recipe Iseasy and affiliates may send updates, ads, and offers. To opt out or learn more, see the Privacy Policy.