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Beyond Butter: 7 Popcorn Flavors to Take Your Snacking to the Next Level

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Popcorn Flavors

1. Popcorn with matcha and white chocolate

This sweet popcorn has a subtle Japanese flavour thanks to the brilliant green Matcha tea and melting white chocolate (take a look at our white chocolate taste test to see which we like the best). Matcha powder has a fresh, green flavour that can be a little bitter on its own, but when dissolved with delicious white chocolate, the harsh edges are removed but the main flavours remain.

2. Maple Popcorn with Brown Butter and Pecans

Making brown butter couldn’t be easier (check out our guide here). After the butter has browned, add the maple syrup and pecans, and heat until a caramel form and the liquid thickens slightly. All of this is drizzled over the popcorn, stirred to coat, and then cooled for a few minutes to let the caramel firm. The outcome is rich and nutty, thanks to the brown butter and pecans—almost it’s like pecan pie, but with a maple twist (but not nearly as cloyingly sweet).

Deluxe Popcorn Trio

3. Popcorn with anchovies and garlic (BagnaCauda)

With this bagnacauda taste, I drew a page from the Italian canon for a powerful, salty, savoury kick. Bagnacauda is a butter, olive oil, garlic, and anchovy sauce that is normally served as a vegetable dip, but I drizzle it all over the popcorn here. Consider it buttered popcorn with a lot of garlic and anchovy flavor—a it’s serious grownup twist.

4. Za’atar is a Middle Eastern spice (Thyme, Sesame, and Sumac Spiced) Popcorn

Za’atar, a Middle Eastern spice blend made with dried thyme and oregano, acidic sumac, and sesame seeds, is a delicious popcorn seasoning. The sumac gives the blend a wonderful berry acidity, while the herbs contribute woodsy notes and the sesame gives it a nutty texture. If you use store-bought za’atar, it’s also quite simple to make: just toss the popcorn with olive oil, sprinkle on the za’atar, and you’re done.

5. Popcorn with a Miso Soup Flavor

This taste with instant miso soup mix is another one that couldn’t be simpler because it comes straight from the carton. I start by tossing the popcorn with melted butter, then sprinkle it with powdered miso soup and crushed seasoned nori snack sheets. It’s a snack-mix version of miso soup.

6. Popcorn with Thai Red Coconut Curry

This popcorn taste is inspired by a traditional Thai coconut curry and is perfect for spicy cuisine fans. The flavor is created by pulverizing a mixture of dried coconut flakes, chilli powder, powdered ginger and garlic, fresh lemongrass, and dried makrut lime leaves in an electric spice grinder or high-powered blender. This one has a peppery kick to it, but it’s balanced out by the sweetness of muscovado sugar (you can also just use brown sugar).

7. Popcorn with a Chicken Dinner Flavor

The silliest of the three, the objective here is to mimic the flavour of a complete roast chicken dinner: a roasted bird filled with garlic, lemons, and thyme, served with sautéed mushrooms. Because it’s made up of so many different ingredients, it’s not a flavour you’d be able to discern just on a single taste, but once you know what the blend is supposed to evoke, it’ll make sense. The secret ingredient is nutritional yeast, which I’ve always liked for its savoury, roast-chicken flavour despite the fact that it’s a vegan product; I also add dried mushrooms, lemon zest, garlic powder, and thyme to it. It’s exactly like what Mom used to make.

You can also buy flavoured popcorn online in India from brands like Newtree.

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