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dressed up popcorn

stuckinschool May 26, 2006 05:33 PM

i love popcorn.

so i was intrigued by the posting about one of my other favorite things in this world . . . champagne, love the bubbly!

the thread include some great ideas for dressed up popcorn, truffle oil and rosemary oil and parmesan i believe. sounds delish, so i was wondering if anyone else had some fabulous popcorn dressings up their sleaves?

Thanks, and happy friday!

  1. a
    Aaron May 26, 2006 07:29 PM

    I too love popcorn...Indeed those were my recommendations, but believe me, I have more:
    Butter, chile powder and grated aged gouda.
    Fried sage leaves, and a drizzle of the oil used to fry them.
    Coarse fleur de sel and a drizzle of caramel.
    Beurre noisette (browned butter), alone or with either black pepper or thyme.
    Garlic infused oil with parmesan.
    Butter, paprika, cumin and cayenne for a spicy note.

    1. b
      boogiebaby May 27, 2006 04:41 AM

      My favorite ways to eat popcorn is either with parmesan cheese, or with Tony Chachere's Creole Seasoning.

      My friend like to sprinkle cocoa powder on hers.

      1. p
        piccola May 27, 2006 09:22 AM

        Butter and curry powder (also good with a dash of coconut milk powder, or toasted coconut)

        Sesame oil with toasted sesame seeds

        Butter, brown sugar, ginger and cardamom (a sticky mess, but oh-so-good)

        Olive oil and part of an onion soup packet (or sub your fave soup packet)

        1. t
          Terrie H. May 27, 2006 07:02 PM

          I will admit to being an Old Bay Seasoning junkie since I live in Maryland. I put it in and on a LOT of stuff... popcorn is one of them.

          1 Reply
          1. re: Terrie H.
            acme May 27, 2006 11:26 PM

            I like True Lemon and Molly McButter; it's tart and buttery with no need for salt.

          2. c
            carswell May 28, 2006 01:42 AM

            The dressed-upiest is popcorn drizzled with truffle oil and sprinkled with freshly grated Parmesan. It is indeed a fine match for Champagne, even the high-end stuff.

            That said, my favourite variant is simply to pop the corn in duck fat instead of oil and then sprinkle with sea salt and, optionally, white or black pepper.

            1. m
              Mila May 30, 2006 01:10 PM

              We get this Mexican Chile Lime Seasoning from the latin store. So good, sorry can't remember name.

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