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Recipes

Homemade Flavored Popcorn, Three Ways

Shake up your popcorn game with these three unique spice blends.
By Published Feb. 2, 2021

Why buy flavored popcorn when it’s so easy to flavor your own? Plus, a homemade blend allows you to enjoy seasonings that are more interesting than those that are typically available.

Method

Grind all the ingredients in a spice grinder to fine powder. Toss 12 cups of popcorn with 2 tablespoons melted butter, then add the seasonings in two additions to evenly distribute them in all the nooks and crannies. You can also make the seasonings ahead and store them in an airtight container to have at the ready. 

Cheesy Garlic Seasoning

 

2 tablespoons cheese powder (available online; dehydrated cheddar is most common) or nutritional yeast

2 teaspoons garlic powder

1½ teaspoons dried parsley

1 teaspoon dried basil

½ teaspoon table salt

Spiced Chocolate Seasoning

 

1 tablespoon unsweetened cocoa powder

1 tablespoon confectioners’ sugar

1 teaspoon ground cinnamon

¼ teaspoon cayenne pepper

¼ teaspoon table salt

Dill Pickle Seasoning 

 

1 tablespoon ground coriander

2 teaspoons dried dill weed

1½ teaspoons white vinegar powder (a common potato chip seasoning; available online)

1 teaspoon garlic powder

1 teaspoon onion powder

¾ teaspoon table salt

½ teaspoon dry mustard

Pick Your Popcorn

Whether you swear by your stove or want to pick up a pre-popped bag at the store for maximum convenience, here are our tips.

Stovetop

The Foolproof Method for Stovetop Popcorn 

Popping popcorn on the stovetop doesn't need to end in disaster.

Microwave

The Best Microwave Popcorn

We popped up seven national brands in their basic butter flavor and put them head-to-head in a blind tasting.

Bagged

Our Favorite Bagged Popcorn

“Reminds me of the movies,” one taster said of the plump, crunchy kernels.

More Salty Snacks

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JC
JOHN C.
16 days

Absolutely the best chicken ever, even the breast meat was moist! It's the only way I'll cook a whole chicken again. Simple, easy, quick, no mess - perfect every time. I've used both stainless steel and cast iron pans. great and easy technique for “roasted” chicken. I will say there were no pan juices, just fat in the skillet. Will add to the recipe rotation. Good for family and company dinners too. I've done this using a rimmed sheet pan instead of a skillet and put veggies and potatoes around the chicken for a one-pan meal. Broccoli gets nicely browned and yummy!

Absolutely the best chicken ever, even the breast meat was moist! It's the only way I'll cook a whole chicken again. Simple, easy, quick, no mess - perfect every time. I've used both stainless steel and cast iron pans. great and easy technique for “roasted” chicken. I will say there were no pan juices, just fat in the skillet. Will add to the recipe rotation. Good for family and company dinners too.

MD
MILES D.
JOHN C.
9 days

Amazed this recipe works out as well as it does. Would not have thought that the amount of time under the broiler would have produced a very juicy and favorable chicken with a very crispy crust. Used my 12" Lodge Cast Iron skillet (which can withstand 1000 degree temps to respond to those who wondered if it would work) and it turned out great. A "make again" as my family rates things. This is a great recipe, and I will definitely make it again. My butcher gladly butterflied the chicken for me, therefore I found it to be a fast and easy prep. I used my cast iron skillet- marvellous!

CM
CHARLES M.
11 days

John, wasn't it just amazing chicken? So much better than your typical oven baked chicken and on par if not better than gas or even charcoal grilled. It gets that smokey charcoal tasted and overnight koshering definitely helps, something I do when time permits. First-time I've pierced a whole chicken minus the times I make jerk chicken on the grill. Yup, the cast iron was not an issue.