Whether you’re watching a flick, chillin’ in the break room at the office, or lounging on the couch with your favorite book, there’s nothing like a good ol’ batch of popcorn. While the microwaveable options are often tasty, a bowl of old-fashioned, piping-hot, made-on-the-stove popcorn is always going to be number one in our books. And, lucky for you, we’re sharing our favorite sweet, savory, and just plain tasty recipes made for at-home popping. Trust us, once you top your kernels with these bold blends, you’ll never settle for movie theatre popcorn again.

How to Stove Pop:
Heat 1 tablespoon of oil in a medium heavy-bottomed pan over medium heat (use grape seed, canola, or vegetable oil). Add a few popcorn kernels and let it heat up. When one kernel pops, add 1/3 cup of uncooked popcorn kernels and cover the pan. Shake the pan a little to spread the kernels in an even layer. Let the kernels pop for several minutes until the pan is full and the popping slows down. Remove from heat and transfer popcorn to a large bowl.

Sriracha Sesame Ginger Popcorn
recipe via
You need:
2 Tablespoons Butter
1 Tablespoon Olive Oil
1 Tablespoon Sriracha Sauce
1 teaspoon Sesame Seeds, Plus More For Garnish
1 teaspoon Garlic Powder
½ teaspoons Ground Ginger
4 cups Popped Popcorn
Salt To Taste

What to do:
In a small sauce pan, melt the butter with the olive oil and Sriracha sauce. Stir in the sesame seeds, garlic powder and ground ginger. Mix well. The sauce will be thin. Pour over the popcorn and toss to coat well. Season with salt to taste and garnish with additional sesame seeds.

White Chocolate Popcorn
recipe via
You need:
10 cups popped popcorn
1 cup Rice-Krispies cereal
2 cups peanuts
1 package white almond bark
3 tablespoons peanut butter
What to do:
Remove old maids from popcorn. Mix popcorn, cereal, and peanuts in a large bowl (a roaster pan works great). Melt almond bark in the microwave. Add peanut butter to melted almond bark and stir. Pour melted mixture over popcorn mixture and stir lightly. Spread mixture over waxed paper and let cool.

Rosemary, Brown Butter, and Lemon Popcorn
recipe via
You need:
10 cups popped popcorn (or one 3-oz. bag plain microwave popcorn, popped)
4 Tbsp. butter
2 Tbsp. fresh rosemary (1 Tbsp. finely minced, 1 Tbsp. whole leaves)
1 Tbsp. finely grated lemon zest
Salt to taste

What to do:
Put popcorn in large mixing bowl. Heat butter over medium-low heat or in the microwave until it melts, turns golden-brown and starts to smell nutty. Swirl the pan or bowl frequently so it heats evenly and doesn’t burn. Stop when the foam subsides. Remove butter from heat and add rosemary and lemon zest; let sit for a few seconds. Drizzle butter over popcorn and mix until evenly distributed. Sprinkle with salt to taste. After the foam settles, you’ll be able to see the bits of milk solids in the butter browning. Take it off the heat while it’s still light golden-brown, or it might burn. Sprinkle with kosher salt.


Coconut Curry Popcorn
recipe via
You need:
4 cups fresh popped popcorn
2 tablespoons coconut sugar
2 tablespoons garam masala spice
ground hot chilies to taste
2 tablespoons coconut oil
sea salt to taste

What to do:

Toast coconut sugar, garam masala, and chili powder in a dry skillet for about 2 minutes on medium high heat. Add coconut oil and melt over spices, whisking together as it melts, to incorporate. Cook for another couple of minutes to integrate flavor. Toss with popcorn and add salt to taste.