Slap 16 bacon slices on a rack in a baking pan. Top with 1/2 cup brown sugar and bake at 400 degrees until crisp, 12 minutes. Chop, don’t eat.
Pop your corn using your bacon drippings in place of oil. Toss the popcorn with the bacon. Sprinkle smoked paprika and salt. Netflix and chill with your favorite Kevin Bacon movie.
Heat oil in a big ol’ pot. Add diced jalapeño and popcorn kernels. Stir until all flavors are infused in the oil and kernels are coated in the stuff. Done when popped! Mmm…spicy.
Get your fire power ready. Toss 16 cups hot popcorn with 6 tablespoons melted butter, 1 1/2 tablespoons truffle oil, 1/4 cup grated parmesan, 1 teaspoon kosher salt and 1/2 teaspoon pepper. Level complete. Enjoy with your favorite Princess. Or Toad.
No cheesy jokes here. In a big bowl, combine 3 tablespoons melted butter, 1/4 cup cheddar cheese powder, 1/4 teaspoon mustard powder, 1/4 teaspoon cayenne pepper and 4 cups popcorn. Season with salt and pepper to taste and toss to combine. That’s it. Gouda job. Sorry, we couldn’t resist.
Heat 1/4 cup vegetable oil in a large pot over medium heat. Once hot, stir in 1/3 cup sweet stuff (sugar) and popcorn. Cover, and shake that pot constantly to keep the sugar from burning. Once popping has slowed to once every few seconds, remove from heat and keep shaking until you hear the pop stop. Throw into a big bowl, let cool, stirring occasionally to break up large clumps. Indulge… life is sweet.
movie star munchie
Heat 3 tablespoons peanut oil in a big pot with a lid over medium-high heat. Pour in 1/2 cup kernels and sprinkle some salt. Remember, you can always add more later. For that movie theater bang, add 2 tablespoons butter and cover. When you hear it pop, shake back and forth across the burner like a clip on repeat, until popping fades. Pan out. Cut! Fabulous, Darling.