
Photo: The Popcorn Board
I love popcorn, and I am certainly not alone: Americans consume some 15 billion quarts of this gluten-free whole grain snack, according to The Popcorn Board. That’s 45 quarts per person. And it’s a perfect time to celebrate our affection for this crunchy snack since National Popcorn Day is celebrated on Jan. 19.
It’s delicious year-round, of course, but with cold-weather binge-watching of our favorite shows, NFL playoffs, and game nights, you can elevate your popcorn snacks with savory and sweet ideas to mix things up beyond the usual salt and butter. While it’s certainly easy to pop a ready-made bag in the microwave, of course, with just a little more effort you can also easily enjoy homemade popcorn mixed up with the unexpected savory kick of jalapeño or spicy Korean barbecue or try the sweet side with chocolate and mint or cinnamon. Do you remember how to make it the “old fashioned” way on the stovetop? Scroll down for tips and these recipes courtesy of The Popcorn Board.
Fun Fact: How Does it Pop? Each kernel of popcorn contains a small drop of water stored inside a circle of soft starch, and as the kernel heats up, the water expands, creates steam, and cooks the starch inside, turning it into a liquid mass. Pressure builds inside and finally reaches a point that breaks the hull open. The contents inflate and spill out, cooling immediately and forming the “popcorn” shape we know. And anytime I share this popcorn fun fact and recipes, I have to share this cool video of a kernel popping in slow motion that you’ll want to check out.
Kernel Storage: Without its bit of moisture popcorn can’t pop, so it’s important to store it in airtight plastic or glass containers to avoid moisture loss, and in a cool place such as a cupboard. Avoid the refrigerator, though: It usually contains little moisture and can dry out kernels.
How Much? Keep in mind that popcorn kernels expand up to 40 times their original size. So, 1 ounce, which is 1/8 cup or 2 tablespoons of unpopped kernels will make 4 cups (1 quart) of popped popcorn. Consider how large of a batch you might like to make, and calculate from there.
Stovetop Popcorn Tips
The best tip is to stay near and play it by ear. Literally. The sound of popcorn popping is your best clue as to when it’s ready, according to the Popcorn Board.
- Pour enough vegetable oil to just cover the bottom of a pan, turn on medium high heat. Allow pan to warm. The best popping temperature is between 400-460°F. Oil burns at 500°F: If your oil starts to smoke, it’s too hot.
- Add enough kernels to cover the bottom of the pan in a single layer, shake to coat the kernels with oil, and cover with lid (too many kernels will “blow” the lid).
- Corn will begin to pop within 3 minutes. When the popping slows, listen until you can count 2 seconds between pops. Turn off heat and remove pan from stovetop. Lift the lid to allow steam to escape away from your face. Steam may burn and remaining kernels may continue to pop. Immediately add spices or other toppings if desired.
Tip: Pre-salting kernels toughens popcorn. So, salt the popcorn after it has been popped—or skip salt altogether and add salt-free spices.
Cheesy Jalapeño Popper Popcorn
Makes 4 quarts, 16 servings (1 cup each)
The heat of jalapeno contrasts mellow Parmesan cheese for a snack you’ll keep coming back to.
4 quarts popped popcorn
2-3 teaspoons jalapeño green pepper sauce (or Tabasco), plus more to taste
¼ cup grated Parmesan cheese (substitute cheese with brewer’s yeast for a lowfat alternative)
1 teaspoon garlic salt
- Place popcorn in a large serving bowl.
- Sprinkle popcorn with jalapeno sauce, Parmesan cheese and garlic salt; toss and serve immediately.

Photo: The Popcorn Board
Spicy Korean Barbecue Popcorn
Makes 4 to 6 servings
This sweet and spicy popcorn delivers a delicious explosion of flavors in every bite.
8 cups popped popcorn
¼ cup honey
2 tablespoons brown sugar
1 tablespoon butter
1 tablespoon sesame oil
1 tablespoon gochujang
1 tablespoon soy sauce
1 teaspoon garlic powder
4 teaspoons toasted sesame seeds
1 tablespoon gochujaru (Korean chili flakes)
1 green onion, thinly sliced (optional)
- Place popcorn in a large bowl.
- Combine honey, brown sugar, butter, sesame oil, gochujang, soy sauce, and garlic powder in small saucepan; bring to a boil. Cook for 3 to 5 minutes or until thicken to a syrupy consistency.
- Drizzle honey mixture over popcorn and sprinkle with sesame seeds and gochujaru; toss to evenly coat. Garnish with green onion. Serve immediately or cool completely.
Tip: Substitute green onion with 1 teaspoon freeze-dried chives if preferred.

Photo: The Popcorn Board
Mint Chocolate Chip Popcorn
Makes 8 servings
This simple mint chocolate chip popcorn is loaded with lots of fun and tasty add-ins—a perfect treat for sharing.
8 cups popped popcorn
3 cups mini marshmallows
2 tablespoons butter
1½ teaspoons mint extract
1 teaspoon vanilla extract
½ cup mini chocolate chips
½ cup dark chocolate, melted
- Transfer popcorn to large bowl.
- In a medium saucepan set over medium heat, add marshmallows and butter; cook, stirring frequently, for 3 minutes or until smooth and melted. Stir in mint extract and vanilla extract; pour over popcorn.
- Add chocolate chips to popcorn mixture; toss to combine. Spread mixture out on parchment paper–lined baking sheet and drizzle with dark chocolate.
- Let stand until set. Break into pieces to serve. Store in airtight container in the refrigerator for up to 1 week.
Tip: For a classic green mint color, add a few drops of green food coloring to melted marshmallow mixture if desired.

Photo: The Popcorn Board
Cinnamon Chocolate Popcorn
Makes 3 quarts
Two classic flavors combine with popcorn for a quick and delicious treat.
3 quarts popped popcorn
Butter-flavored cooking spray
9 tablespoons powdered cocoa mix (cocoa sweetened with sugar or sugar substitute)
3 teaspoons cinnamon
- Put popcorn in a large bowl and lightly spray with cooking spray.
- Sprinkle cocoa mix and cinnamon on popcorn. Toss to coat evenly.
- Spray and toss again until mixture is well coated. Serve immediately.

Photo: The Popcorn Board
Pairing Cheesy Popcorn and Wine:
Raise a glass to National Popcorn Day and comforting wine and snack partners.