re: Popcorn Seasoning

Louisiana hot sauce, lightly drizzled, is a staple in rotation.

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I usually toss in infused olive oil (typically pepper infused), and throw some kosher salt in there.

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I've used the olive oil in place of butter, which is actually my favorite. I've used flavored olive oil, smoked olive oil and truffle oil like this:


I love that stuff.

I've also used smoked salts and pepper.

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Truffle salt is damn good

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2nd that!

First things first if you love popcorn, drop the microwave version and buy a whirly pop stovetop popper. Then get you some good Amish corn like baby whites, or red, or purple. Try a small batch plain first. They each have their own flavor and are so much different than your general yellow corn.

As far as mixing butter and spices on the popcorn, I've always used the big brown paper grocery bags to dump the corn in. Been doing it this way for 40 yrs. Dump the corn, pour in small amounts of butter, season, shake the bag and repeat to taste. The big brown paper bags have been hard to come by so I recently bought way too many off Amazon.

Parmesan and shredded cheddar, Tony’s, cavenders, and olive oil are toppings I use—usually some combination of those

Sriracha on Orville kettlecorn provides a nice heat that complements the sweetness of the popcorn.

Whatever happened to just popcorn from the cub scouts. Y’all some fancy popcorn eaters