popcorn, a variety of corn (maize), the kernels of which explode into large fluffy masses when exposed to heat or microwaves. The corn used for popping may be any of about 25 different varieties of Zea mays; the two major types are rice popcorn, in which the grains are pointed at both base and apex, and pearl popcorn, in which the grains are rounded and compact. A popcorn kernel has a rigid hull and hard outer endosperm, and within, there is a mass of moist, starchy, white endosperm. As a snack food, popcorn is commonly buttered and salted. Instead, it may be glazed with variously flavored and colored candy syrups that harden, mixed with peanuts or almonds, or coated with melted cheese. But what’s the different kind of popcorn that you can make?
Cook 6 tablespoons butter in a skillet over medium heat until browned, about 7 minutes. Remove from the heat and stir in 1 1/2 teaspoons grated lemon zest; drizzle over 16 cups hot popcorn. Toss with two teaspoons of kosher salt.
Melt four tablespoons butter with a 1-ounce packet ranch seasoning mix; toss with 16 cups hot popcorn and two tablespoons chopped chives—season with salt.
Melt four tablespoons butter in a saucepan; add four grated garlic cloves and one teaspoon each finely chopped fresh rosemary, sage, and thyme and cook1 minute. Drizzle over 16 cups of hot popcorn and toss with two teaspoons of kosher salt.
Toss 16 cups hot popcorn with 1/2 cup grated parmesan, three tablespoons olive oil, one tablespoon finely chopped fresh rosemary, and two teaspoons kosher salt.
Toss 12 cups hot popcorn and six tablespoons melted butter, 4 cups Fritos (or other corn chips), and two tablespoons chili powder; spread on baking sheets. Top with 2 cups shredded cheddar and two chopped scallions. Bake at 350 degrees F until the cheese melts, 3 minutes—season with salt.
Toss 16 cups hot popcorn with six tablespoons melted butter, 1 1/2 tablespoons truffle oil, 1/4 cup grated parmesan, one teaspoon kosher salt, and 1/2 teaspoon pepper.
Melt one stick of butter in a small saucepan over low heat, skimming off the foam and solids; drizzle over 16 cups of hot popcorn and toss with two teaspoons of kosher salt.
Pulse 2 cups of mixed veggie chips and dehydrated snap peas in a food processor until powdery; toss with 8 cups hot popcorn and 2 cups of each veggie chip and dehydrated snap peas—season with salt.
Pulse 1/2 cup dried porcini mushrooms in a spice grinder until powdery. Add two tablespoons chopped fresh parsley and 1 1/2 teaspoons kosher salt; pulse again until powdery. Drizzle 6 tablespoons melted butter over 16 cups hot popcorn; toss with the porcini powder and 1 cup finely grated gruyere.
Whisk four tablespoons melted butter with two tablespoons dijon mustard, one teaspoon sugar, and 1/2 teaspoon kosher salt; drizzle over 12 cups hot popcorn and toss with 4 cups mini pretzels.
Heat 6 tablespoons butter with 2/3 cup sesame seeds in a small skillet over medium heat until the seeds are toasted, about 5 minutes. Stir in 1 tablespoon each sugar and kosher salt; toss with 16 cups hot popcorn.
Popcorn is very easy and can be made quickly. They are also suitable for health.