9 Flavorful Recipes For National Popcorn Day!

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 fresh popcorn, salt to taste, and sneak into the theater or just eat as a savory/sweet snack any time, any place.

Heat oil in a large pot or saucepan over medium-high heat.

Pour in the popcorn, cover, and shake a couple of times to coat the kernels with oil.

When the corn starts to pop, shake pan continuously until popping stops. Pour popped corn into a large paper bag.

Combine the butter, corn syrup and red hot candies in a microwave safe bowl or saucepan.

Heat, stirring occasionally until the candies have melted.

Pour the hot syrup over the popped corn, and shake the bag for 1 minute, until completely coated. Cool and serve.

Place popcorn in a large bowl.

Microwave butter 20 seconds or until melted; stir in wasabi until well blended.

Drizzle wasabi butter over popcorn and stir to distribute.

(optional) Sprinkle with salt and sugar, and stir again.

Preheat oven to 250 degrees F (120 degrees C). Line baking sheet with foil brushed with vegetable oil or a silicone baking mat.

Heat 1 teaspoon vegetable oil in a large saucepan. Add popcorn; cover and cook, shaking often, until fully popped, about 5 minutes. Transfer popcorn to a large bowl using a strainer or your hands, leaving unpopped kernels in the pan. Stir chopped peanuts into popcorn.

Combine brown sugar, 1/4 cup vegetable oil, and corn syrup in a large saucepan over medium heat. Add lime juice and fish sauce. Bring to a boil and cook, stirring occasionally, until thick, about 5 minutes. Remove from heat and quickly stir in sambal oelek, lime zest, and baking soda. Pour brown sugar mixture over popcorn, stirring to coat. Spread popcorn out on the prepared baking sheet.

Bake in the preheated oven, tossing every 10 to 15 minutes, until browned and sticky, about 45 minutes. Allow to cool and become crispy. Toss with cilantro before serving.

Place popcorn and bacon in large bowl.

Mix sugar, syrup, and water in medium saucepan. Bring to a boil; cook 5 minutes or until very thick. Stir in butter.

Pour hot sugar mixture over popcorn, tossing quickly to evenly coat.

Wet hands with water (or lightly spray with cooking spray); form popcorn mixture into 1-1/2 inch balls. Sprinkle with flavored salt.

Store bites in an airtight container, in layers separated with sheets of waxed paper.

Butter a 9-by-13-inch baking dish. Pop the popcorn according to the package directions.

Melt the butter and marshmallows in a large saucepan over medium-low heat, stirring until smooth, 5 to 7 minutes.

Fold in the popcorn until coated. Press into the prepared dish and let sit for 10 minutes before cutting into 24 bars.

Preheat oven to 300º F. Spread popcorn on a baking sheet.

Sprinkle yeast powder, lime juice, chili powder and salt over popcorn.

Heat about 7 minutes and toss just before serving.

Serve warm.

Heat oven to 300° F. Spray a rimmed baking sheet with the cooking spray.

Heat the oil in a large saucepan over medium heat. Add the popcorn kernels, cover, and cook, shaking the saucepan constantly once the kernels begin to pop, until there is a 2- to 3-second interval between pops, 5 to 7 minutes. Transfer to a large bowl.

In a medium saucepan, combine the butter, sugar, and corn syrup. Cook over medium heat, stirring frequently, until the mixture bubbles and lightens in color, 3 to 5 minutes. Stir in the vanilla and salt. Pour over the cooked popcorn and, with a rubber spatula, toss to coat.

Spread the popcorn mixture on the prepared baking sheet and bake, tossing once, until deep amber, 30 to 35 minutes. Remove from oven, toss, and let cool on the baking sheet. (The popcorn will crisp as it cools.)

Preheat oven to 250 degrees F (120 degrees C). Oil a 10x15 inch baking pan with sides.

Place popcorn and peanuts into a large, metal bowl, and set aside.

Stir together the sugar, corn syrup, cocoa powder, and butter in a saucepan over medium-high heat until it comes to a boil. Boil for 2 minutes.

Stir in the vanilla, then pour over the popcorn. Stir until the popcorn is well coated. Spread the popcorn into the prepared pan.

Bake in preheated oven for 30 minutes, stirring several times.

Remove from the oven, and allow to cool to room temperature. Break into small clumps, and store in an airtight container.