- ½ cup unpopped popcorn
- 1½ tablespoons extra virgin olive oil or canola or other bland vegetable oil
- 3 tablespoons “Infused” Basil Oil
- ½ cup freshly grated Parmesan cheese
- Finely ground sea salt, preferably gray salt
- Freshly ground coarse black pepper
- 3 tablespoons unsalted butter
- 1 tablespoon finely chopped fresh sage
- Finely ground sea salt, preferably gray salt
- 2 teaspoons Toasted Spice Rub
- 3 tablespoons unsalted butter
- 1 tablespoon finely chopped fresh rosemary
- 1 tablespoon grated lemon zest
- Finely ground sea salt, preferably gray salt
- 3 tablespoons extra-virgin olive oil
- 2 teaspoons Roasted-Garlic Spice
- Finely ground sea salt, preferably gray salt
- 3 tablespoons unsalted butter
- ¼ cup grated semisweet chocolate
- 1 tablespoon grated orange zest
- Finely ground sea salt, preferably gray salt
- Select one of the flavoring mixtures and have all the ingredients for it assembled before you begin to pop the corn.
- Then, to pop the corn, combine the unpopped kernels and the oil in a heavy 4-quart saucepan. If you will be using a savory flavoring, use olive oil, and if you will be using the chocolate and orange zest flavoring, use vegetable oil.
- Place the pan over medium-high heat and when the kernels start to pop, cover tightly and continue to cook, shaking the pan occasionally, until all the kernels pop, 2 to 3 minutes. Pour the popcorn into a large bowl, and then make the flavoring.