Ingredients

For the popcorn:

½ cup popcorn kernels

3 Tablespoons olive oil, divided

BBQ Blast:

2 Tablespoon + 1 teaspoon smoked paprika

2 teaspoons brown sugar

1 ½ teaspoon garlic powder

1 ½ teaspoon onion powder

1 teaspoon parsley flakes

Pinch of cayenne

Chili Lime:

Juice of 1 lime

1 Tablespoon chili powder

2 Tablespoons olive oil

Lemon Parm:

½ teaspoon ground black pepper

Juice of ½ lemon

2 Tablespoons nutritional yeast

Masala:

2 teaspoons curry powder

2 teaspoons brown sugar

¼ teaspoon salt

¼ teaspoon chili powder

Directions

For the popcorn:

Using your preferred method, pop the popcorn. Set aside in a large bowl. If popping on the stovetop, combine kernels with 1 Tbsp olive oil in a pan over medium-high heat. Stir frequently to prevent popcorn from burning. Once you can count 1 to 3 seconds between pops, remove from heat.

For the BBQ Blast:

Combine paprika, brown sugar, garlic powder, onion powder, parsley flakes, salt, and cayenne in a small bowl. Mix thoroughly.
Drizzle the remaining 2 Tbsp olive oil over the popcorn. Spread the spice mix evenly over the popcorn and, using your hands or 2 large spoons, toss well to combine. Eat right away, or store in an airtight container.

For the Chili Lime:

Cut lime in half and squeeze juice into a small bowl. Add 1 tbsp chili powder and whisk to combine. Set aside.
Drizzle the remaining 2 Tbsp olive oil over the popcorn. Spread the spice mix evenly over the popcorn and, using your hands or 2 large spoons, toss well to combine. Eat right away, or store in an airtight container.

For the Lemon Parm:

Cut lemon in half. Set one half aside and juice the other into a small bowl. Add 1 Tablespoon olive oil and ½ teaspoon black pepper and whisk to combine.
Drizzle the remaining 2 Tbsp olive oil over the popcorn. Spread the spice mix evenly over the popcorn and, using your hands or 2 large spoons, toss well to combine. Sprinkle with nutritional yeast and toss again. Eat right away, or store in an airtight container.

For the Masala:

In a separate bowl, combine curry powder, brown sugar, salt, and chili powder. Mix thoroughly.
Drizzle the remaining 2 Tbsp olive oil over the popcorn. Spread the spice mix evenly over the popcorn and, using your hands or 2 large spoons, toss well to combine. Eat right away, or store in an airtight container.

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In-School Time

Popcorn Four Ways (IST)

Ingredients

For the popcorn:

½ cup popcorn kernels

3 Tablespoons olive oil, divided

BBQ Blast:

2 Tablespoon + 1 teaspoon smoked paprika

2 teaspoons brown sugar

1 ½ teaspoon garlic powder

1 ½ teaspoon onion powder

1 teaspoon parsley flakes

Pinch of cayenne

Chili Lime:

Juice of 1 lime

1 Tablespoon chili powder

2 Tablespoons olive oil

Lemon Parm:

½ teaspoon ground black pepper

Juice of ½ lemon

2 Tablespoons nutritional yeast

Masala:

2 teaspoons curry powder

2 teaspoons brown sugar

¼ teaspoon salt

¼ teaspoon chili powder

Directions

For the popcorn:

Using your preferred method, pop the popcorn. Set aside in a large bowl. If popping on the stovetop, combine kernels with 1 Tbsp olive oil in a pan over medium-high heat. Stir frequently to prevent popcorn from burning. Once you can count 1 to 3 seconds between pops, remove from heat.

For the BBQ Blast:

Combine paprika, brown sugar, garlic powder, onion powder, parsley flakes, salt, and cayenne in a small bowl. Mix thoroughly.
Drizzle the remaining 2 Tbsp olive oil over the popcorn. Spread the spice mix evenly over the popcorn and, using your hands or 2 large spoons, toss well to combine. Eat right away, or store in an airtight container.

For the Chili Lime:

Cut lime in half and squeeze juice into a small bowl. Add 1 tbsp chili powder and whisk to combine. Set aside.
Drizzle the remaining 2 Tbsp olive oil over the popcorn. Spread the spice mix evenly over the popcorn and, using your hands or 2 large spoons, toss well to combine. Eat right away, or store in an airtight container.

For the Lemon Parm:

Cut lemon in half. Set one half aside and juice the other into a small bowl. Add 1 Tablespoon olive oil and ½ teaspoon black pepper and whisk to combine.
Drizzle the remaining 2 Tbsp olive oil over the popcorn. Spread the spice mix evenly over the popcorn and, using your hands or 2 large spoons, toss well to combine. Sprinkle with nutritional yeast and toss again. Eat right away, or store in an airtight container.

For the Masala:

In a separate bowl, combine curry powder, brown sugar, salt, and chili powder. Mix thoroughly.
Drizzle the remaining 2 Tbsp olive oil over the popcorn. Spread the spice mix evenly over the popcorn and, using your hands or 2 large spoons, toss well to combine. Eat right away, or store in an airtight container.