14 Best Selling European and American Specialty Popcorn Recipes

Americans have long known that freshly popped corn is the best. Popcorn can be flavored with a variety of different recipes, making it a surprising down-home snack for men, and a tasty snack for women and children at leisure.

Tools: commercially available popcorn maker, or a wide pot with a lid.

Corn: small, full, round, fresh, golden corn is best, followed by large, flat. Corn contains too much moisture is not good, you can reduce the moisture by drying or drying; too dry is not good, you can increase the moisture by a small amount of spray mixing

Basic popcorn recipe:

1, pour the oil into a wide pan with a lid or a wide pan to heat.

2. Pour in the corn kernels and use a spatula to distribute the kernels evenly across the bottom of the pan. The kernels should not overlap.

3. Cover the pan with a lid. Shake the pot or pan every 10 to 15 minutes until the kernels begin to pop, then shake the pot every 5 to 6 seconds.

4. When the kernels stop popping, remove the pot or pan from the stove and pour the popcorn into a large bowl.

Popcorn that cares about heat

1. Fans of popcorn that cares about heat can use a popcorn maker that uses heat to start the popcorn, so there's no need for oil.

2, you can also pop popcorn in the microwave: put the kernels of corn in a large paper bag and pop it at 450W for 7 to 8 minutes. Shake the bag in between.

Preparing the syrup:

1. Replacing maple syrup with regular syrup tastes good: Combine 100 grams of sugar and 200 milliliters of water and boil for 1 minute while stirring. Be careful, spilled syrup can cause burns.

2. Remove the syrup from the stove and let it cool. Then put it into a small bottle with a cap attached. Use in place of maple syrup in recipes.

First Hot Buttered Popcorn

America's Most Famous Popcorn Recipe: With Butter and Salt

Recipe and Proportions (based on four servings)

3-4 tablespoons of high-quality vegetable oil (e.g., sunflower oil); four tablespoons of corn, 1-2 tablespoons of butter; 1 tablespoon of salt

Operation (1) Heat the oil in a saucepan (2) Pour in the corn, spreading it out flat and dispersing it on the bottom of the pan, so that the kernels are individually separated (3) Cover the pan with a lid and shake the pan vigorously back and forth at 10-15 second intervals (4) When the corn begins to pop, shake the pan at 5 second intervals, which is very important or the kernels on the underside will burn, and the rest won't pop completely. When you hear only sporadic popping, remove the pot from the stove or lower the heat and turn off the heat. Pour the milfoil in a container. Then add the cream to the still-warm pan and as soon as it melts, pour over the popcorn. Salt the popcorn again and enjoy while it's still warm. Note: Don't put too much salt in at first, rather add additional salt.

Second: Spice Salt Popcorn

Recipe and Proportions (4 servings)

4 tablespoons corn, 4 tablespoons vegetable oil, 1 tablespoon salt, 1-2 tablespoons butter, 1/2 teaspoon dried basil, 1/2 teaspoon dried oregano, 1/2 teaspoon dried thyme, 1/2 teaspoon onion powder, (the above listed spices can also be substituted with cumin salt). (To make: 1 teaspoon of cumin, 1/2 teaspoon of mustard powder, 1 tablespoon of salt mixed and pounded)

Manipulation 1. Chop the salt with the spices and onion in a food processor and mix the spice salt well. 2. Prepare unsalted regular popcorn that has been popped, and pour it into a large bowl. 3. Melt the butter and pour it on top of the popcorn. 4. Place the spice salt in a large-diameter salt shaker and sprinkle the popcorn.

Third Pine Nut Popcorn

Recipe (serves four):

Four tablespoons good quality vegetable oil (sunflower oil, coconut oil is a good choice); four tablespoons corn; 100 grams pine nuts; 2 teaspoons parmesan cheese; 50 grams butter; 2 teaspoons basil; 1/2 teaspoon garlic salt powder

Operation 1: Prepare popped, unsalted regular popcorn. popcorn and pour it into a large bowl.2. Toast the pine nuts in an oil-free pan until golden brown, then mix them with the popcorn.3. Grate the parmesan cheese finely. Melt the cream in a saucepan. Add the grated cheese, dried basil and garlic salt powder and mix all the ingredients well. Stir well and sprinkle over popcorn and pine nuts, give it a little stir and enjoy immediately.

Fourth Nachos Chipotle Popcorn (Mexican)

Recipe (serves four)

1 to 2 tablespoons vegetable oil; 2 tablespoons corn; 150 grams cubed cheese; 400 grams chicken breast; 2 fresh red peppers; 1 tablespoon butter; 75 grams tortilla chips; 2 teaspoons Mexican chili sauce

Operation 1: Prepare the popped, unsalted regular popcorn. unsalted regular popcorn and pour into a large bowl.2. Coarsely grate the cheese and set aside. Rinse and drain the chicken breasts and cut into small pieces. Wash the chili peppers, cut them straight through, seed and de-seed them and chop them finely. Next wash your hands thoroughly. Preheat the oven to 250 degrees Celsius.3. Heat the cream in a pan, add the diced chicken breasts and fry for about three minutes, then set aside.4. Take a 35-cm-long refractory model, line it with tortilla crumbs and sprinkle half of it with parmesan. Mix the popcorn, chicken breasts, chili peppers and chili sauce, spread on top of the tortilla chips and sprinkle with the remaining half of the cheese.5. Place in the middle of a rotisserie oven at 220 degrees Celsius and bake for about 3-5 minutes, until the cheese is melted. Remove from oven and enjoy immediately

Fifth Crunchy Popcorn

Recipe (serves four)

3-4 tablespoons vegetable oil; 4 tablespoons corn; 50g butter; 130g sugar; 4 tablespoons maple syrup; 200g peeled whole almonds; grease baking tray

Operation 1. Prepare already popped unsalted regular popcorn and pour it into a large bowl. Grease a baking tray.2. Allow the cream to melt in a saucepan. Add the sugar, maple syrup and 80ml of water and bring to the boil, continuing to stir until the sugar is completely melted. Preheat the oven to 170 degrees C. 3. Bring the sugar mixture to a gentle simmer for five minutes (do not use high heat) and pour over the popcorn. Add the almonds and mix well.4. Spread the almond popcorn on a baking sheet and bake in a 150 degree Celsius rotisserie oven for about 20 minutes, remove from the oven and cool. Fold the hardened popcorn into pieces and enjoy.

Sixth Popcorn Brownies

Recipe (serves six)

3-4 tablespoons of vegetable oil; 4 tablespoons of corn; 100 grams of hazelnuts; 100 grams of butter; 200 grams of brown sugar; two eggs; 1/4 teaspoon of vanilla; 1 teaspoon of baking powder; 200 grams of gluten free flour; 1/4 teaspoon of salt

Operation 1. prepare already popped unsalted plain popcorn 2. wrap the popcorn in a saran wrap or plastic or paper bag, roll the popcorn with a rolling pin and pour into a bowl. Chop the hazelnuts. Preheat the oven to 175 degrees F. 3. Cream the butter and sugar with an electric mixer until spongy. Add the eggs and beat together. Add the vanilla powder and hazelnuts. Mix in the popcorn, baking powder, flour and salt and mix together to form a dough.4. Grease a baking sheet or line it with parchment paper. Spread the dough flat on the baking sheet. Bake in a 150 degree Celsius rotisserie oven for about 15-20 minutes.5. Remove the baking sheet from the oven and cut into 24 pieces while still warm. Then place on a cake rack to cool.

Seventh Chocolate Popcorn Bananas

Recipe (serves eight)

1 to 2 tablespoons vegetable oil; 2 tablespoons corn; 150 grams full-fat milk chocolate; 2 large, solid bananas; eight small wooden skewers; one sheet of tin foil

Operation 1. Prepare already popped unsalted, regular popcorn 2. Wrap the popcorn in a gauze bag or a plastic or paper bag, roll the popcorn with a rolling pin and pour it into a flat-bottomed bowl.3. Heat the melted chocolate over water. Fold the bittersweet chocolate and place it in a metal bowl. In a saucepan heat the water, but do not bring it to a boil. Place the bowl with the chocolate in it and keep stirring to melt the chocolate, but at the same time don't let the water splash into the chocolate or the chocolate will become glossy.4. Grease the tin foil. Peel each banana and cut into quarters, insert a small wooden skewer into each piece and stick it evenly all over the chocolate. Then roll in popcorn crumbs and place on tin foil.5. Place the chocolate popcorn bananas in the refrigerator for about thirty minutes until the chocolate has set and hardened.

Eighth Indian-style popcorn

Recipe (serves four)

3 to 4 tablespoons of good quality vegetable oil, 1/2 teaspoon of sugar, 50 grams of butter, 1/2 teaspoon of grated nutmeg, 1/2 teaspoon of five-spice live anise powder

Operation: 1. Heat the oil in a large saucepan, add the sugar and stir slightly. Pour in the corn kernels and follow the instructions in the "Basic Recipe". Pour the popcorn into a large bowl. 2. Melt the butter in a small saucepan. Add the nutmeg and allspice or star anise and stir well. 3. Spoon the sauce from step 2 over the popcorn, stir well, and serve immediately.

9th Italian Style Popcorn

Recipe (serves 4)

50g Parmesan cheese, 3 to 4 tablespoons high quality vegetable oil, 4 tablespoons popping corn, 50g butter, 50g Gorgonzola cheese

Operation: 1. Grate the Parmesan cheese finely and set aside. 2. Prepare the unsalted popcorn (see Basic Recipe). Then pour into a large bowl.3. Melt the cream in a small saucepan. Chop the Gorgonzola cheese and add it to the golden cream, stirring until the cheese is melted.4. Pour the cream mixture from step 3 evenly over the popcorn, sprinkle with the shaved Parmesan cheese, and serve immediately.

The 10th type of French Provencal popcorn

Recipe (for four people)

3 to 4 tablespoons of vegetable oil, 4 tablespoons of popcorn corn, 100 grams of butter, 1 teaspoon of garlic salt powder, 1/2 teaspoon of dried basil, 1/2 teaspoon of dried thyme, 6 slices of French bread, 100 grams of black olives seeded, and 1 to 2 fish fillets

This recipe is based on the following principles: 1 to 2 times the amount of popcorn, 1 to 3 times the amount of popcorn, and 1 to 2 times the amount of fish fillets. /p>

Operation: 1. Prepare unsalted popcorn (see Basic Recipe) and pour into a large bowl. 2. In a small bowl, mix half of the butter, garlic salt powder, basil, and thyme with a fork. 3. Smear both sides of the bread with the buttered spices mixed in step 2, and then strike the press before cutting the bread into cubes. Cut the black olives and fish fillets into small pieces.4. Add the diced bread to the bowl of popcorn and mix the two thoroughly.5. Pour the rest of the cream into a saucepan, add the olives and fish fillets, and cook, stirring as you go.6. Pour the diced olives and melted cream over the popcorn and white bread that has been previously mixed. Mix everything thoroughly and enjoy immediately.

The 11th Caramel Popcorn

Recipe (four servings)

3 to 4 tablespoons of high-quality vegetable oil, 4 tablespoons of popping corn, 4 tablespoons of maple syrup or regular syrup, 2 tablespoons of whipping cream, 2 tablespoons of milk, 50 grams of butter, 130 grams of brown sugar

Operation: 1. Prepare unsalted popcorn (see Basic Recipe), and then pour it into a bowl . Preheat the oven to 170 degrees. Wrap a baking tray in aluminum foil.2. Heat the syrup, whipping cream, milk and brown sugar in a small saucepan and cook for about 2 minutes. Meanwhile, stir well so that the sugar dissolves completely.3. Pour the syrup from step 2 evenly over the popcorn, mixing all the ingredients well. Spread the sugar-coated popcorn on a baking sheet. 4: Bake the sugar-coated popcorn in the oven (rotisserie oven at 150 degrees Celsius) for about 15 minutes. 5: Take out the baking sheet and let the popcorn cool for 30 minutes. Fold the hardened caramelized popcorn into pieces and enjoy.

The twelfth kind of chocolate walnut popcorn

Recipe (four servings)

3 to 4 tablespoons of high-quality vegetable oil, 4 tablespoons of popping corn, 100 grams of walnuts, 6 tablespoons of unsweetened condensed milk, 300 grams of bittersweet chocolate, 1 teaspoon of cream, 1/4 teaspoon of vanilla powder (Wanilla)

Operation: 1. Take a 20-centimeter-long model lined with aluminum foil. Prepare unsalted popcorn (see Basic Recipe) and put it into the model along with the walnuts.2. Heat the condensed milk, chocolate and cream in a saucepan over medium heat until the chocolate is melted, then stir well.3. Add the vanilla powder. Pour the chocolate sauce from step 2 evenly over the popcorn and walnuts in the model.4. Place the model in the refrigerator for about 30 minutes, until the chocolate sauce hardens. Remove and cut the large pieces into smaller squares.

Thirteenth Fruit Butter Popcorn

Recipe (serves four)

3 to 4 tablespoons of good-quality vegetable oil, 4 tablespoons of popping corn, 50 grams of butter, 1 tablespoon of apricot-peach or peach jam

Operation:1. Prepare unsalted popcorn (see Basic Recipe) and pour into a large bowl.2. Allow the butter to melt in a small saucepan. Add the jam and lemon juice and mix well.3. Top the popcorn with the fruit cream and enjoy.

Fourteenth Mocha Caramel Popcorn

Recipe (four servings) 200g hazelnuts, 3 to 4 tablespoons high quality vegetable oil, 4 tablespoons popping corn, 200g brown sugar, 125ml espresso coffee, 125ml maple syrup, 1 to 2 tablespoons cream, 2 tablespoons cocoa powder

Operation: Chop hazelnuts into grains. Prepare the unsalted popcorn (see Basic Recipe) and pour it into a large bowl with the hazelnuts. Preheat the oven to 170 degrees Celsius and wrap a baking tray in aluminum foil.2 Place the sugar, coffee, maple syrup, cream and cocoa powder in a small saucepan and bring to the boil, stirring continuously until the sugar is completely dissolved.3 Slowly cook the coffee-cocoa syrup over a moderate heat for 5 minutes, then pour it over the popcorn and stir thoroughly.4 Spread the popcorn on a baking tray and bake it in the oven (rotisserie oven at 150 degrees Celsius) for about 20 minutes. Then take it out and let it cool for 30 minutes and harden. Fold into chunks and enjoy.