Here are a handful of our favorite popcorn recipes to satisfy your sweet, salty, smoky, and spice cravings.
Here are a handful of our favorite popcorn recipes to satisfy your sweet, salty, smoky, and spice cravings.
If you’re in the mood for some deliciously fake buttery popcorn, then store-bought is probably the easiest, most satisfying way to go. BUT if you’re feeling adventurous and in the mood for DIY deliciousness, I have a handful of our favorite recipes to satisfy your sweet, salty, smoky, and spice cravings. Don't be intimidated by this stovetop method—I promise, it's easy and only takes a few minutes.
If none of these flavors make you salivate, there's clearly something wrong with you. JUST KIDDING. But in all seriousness, if these recipes aren't your thang, I hope this inspires your tastebuds to find some other yummy flavor combo and then share it with us! Be sure to tag @docuvist or use the tag #popndoc in your popcorn pics on Instagram and tell us what Doc you paired it with so we can see your creations.
Things you'll need:
Note: If you are using a thin-gauged pot, use lower heat to prevent burning. I know not everyone has cooking intuition, but you know your gear better than I do so trust your gut.
Chloë's Favorite
Ingredients:
Directions:
In a medium/large pot on medium heat, add ~2 Tablespoons of olive oil, enough to coat the bottom of the pot. Let it warm for 30 seconds, then add in 1/4 cup of popcorn kernels. Put the lid on and shake the pot so the kernels are thoroughly coated. Shake every 20 seconds so they get evenly toasted throughout the cooking process. After a minute or so you should start to hear some popping--keep shaking every 20ish seconds until you hear the popping sounds taper off. When you can't hear kernels when you shake and the popping has stopped, turn off the heat and transfer your popcorn into a large bowl (I use a salad bowl).
In your now empty pot, add 2-6 Tablespoons of butter (salted or unsalted both work). Melt over low heat until it's pourable. Turn off the heat and drizzle it over your popcorn. Lightly salt your popcorn and then toss with your fingers. Do a taste-test and add salt according to your preference. Enjoy!
Kat's Favorite
Warning: This is a little messy. You may need a hair tie and a napkin. Be prepared to wash your hands after.
Ingredients:
Directions:
In a medium/large pot on medium heat, add ~2 Tablespoons of olive oil or coconut oil, enough to coat the bottom of the pot. Let it warm for 30 seconds, then add in 1/4 cup of popcorn kernels. Put the lid on and shake the pot so the kernels are thoroughly coated. Shake every 20 seconds so they get evenly toasted throughout the cooking process. After a minute or so you should start to hear some popping--keep shaking every 20ish seconds until you hear the popping sounds taper off. When you can't hear kernels when you shake and the popping has stopped, turn off the heat and transfer your popcorn into a large bowl (I use a salad bowl).
METAL LID OFF, microwave your jar of peanut butter or transfer a couple tablespoons to the pot and let it heat up until it's pourable. Drizzle over your popcorn, then sprinkle generously with toasted sesame seeds. Then sprinkle on some honey powder like one from Oaktown (it's adds a fun, subtle crystallized sugar crunch) or drizzle regular honey on. Adjust salt to taste.
Ingredients:
Directions:
In a medium/large pot on medium heat, add ~2 Tablespoons of olive oil or coconut oil, enough to coat the bottom of the pot. Let it warm for 30 seconds, then add in 1/4 cup of popcorn kernels. Put the lid on and shake the pot so the kernels are thoroughly coated. Shake every 20 seconds so they get evenly toasted throughout the cooking process. After a minute or so you should start to hear some popping--keep shaking every 20ish seconds until you hear the popping sounds taper off. When you can't hear kernels when you shake and the popping has stopped, turn off the heat and transfer your popcorn into a large bowl (I use a salad bowl).
Sprinkle generously with cinnamon sugar. I make my cinnamon sugar from either Cassia Cinnamon or Ceylon Cinnamon from Oaktown depending on what mood I'm in. Adjust salt to taste.
Ingredients:
Directions:
In a medium/large pot on medium heat, add ~2 Tablespoons of bacon fat, enough to coat the bottom of the pot. Let it warm for 30 seconds, then add in 1/4 cup of popcorn kernels. Put the lid on and shake the pot so the kernels are thoroughly coated. Shake every 20 seconds so they get evenly toasted throughout the cooking process. After a minute or so you should start to hear some popping--keep shaking every 20ish seconds until you hear the popping sounds taper off. When you can't hear kernels when you shake and the popping has stopped, turn off the heat and transfer your popcorn into a large bowl (I use a salad bowl).
GENTLY sprinkle with Hickory Smoked Sea Salt, mixing and tasting as you find the right level of flavor and saltiness. Enjoy!
I can't improve upon this recipe from Oaktown...so check it out!
Warning: This may stain if your seasoning contains spices like Turmeric, so don't eat on a white couch or while wearing white.
Don't worry, if you want even more, it doesn't have to stop here.
Here's one more bonus Pop. 😜
If this inspires you to invent your own popcorn, I would LOVE to know about it! Please tag @Docuvist and #dinendoc on social media so I can see your creations. ❤️
-Kat
PS. This post wasn't sponsored by Oaktown, but I'm a big fan and we'd love to collab. 😉
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