Popcorn Recipes

recipe photo

Nicole's Naturally Sweet Popcorn Balls

This classic snack is easy to make and, with a twist or two, becomes central to throwing a true movie night.

For your party, try choosing one or two recipes, and suggest to guests that they bring their favorite homemade popcorn. Trust us, people get pretty into this. We know because that's how we collected the recipes you see here. The Pottery Barn team picked a day for a popcorn party and sampled over fifteen different homemade varieties. The four you see here were our favorites – all personal recipes that have been perfected over the years. Before the party, prepare cones by taping pieces of butcher paper, waxed paper newspaper or wrapping paper into cones for popcorn holders. They make clean-up simple.

Ingredients

  • ¾ cup agave syrup
  • ¼ cup barley malt syrup
  • ¼ cup maple sugar crystals
  • ½ teaspoon salt
  • 6 - 7 cups freshly popped popcorn
  • 1 cup slivered or chopped almonds
  • 1 cup unsweetened coconut

Preparation

  • Preheat oven to 350 degrees F. On a rimmed non-stick baking sheet, toast the almonds and coconut for around 5–7 minutes. Mix them once or twice to ensure even toasting. Remove from oven and toss them into a large bowl with the popcorn until all is evenly distributed. In a small saucepan combine the agave syrup, barley malt syrup, maple sugar crystals and salt. Bring to a boil and stir constantly for around 6–10 minutes until the mixture has thickened. Pour sugar mixture over the popcorn and nut mixture. Wait a few minutes until the syrup cools and then form into small balls.

Marisa's Garlic and Parmesan Popcorn

Ingredients

  • 2 tablespoons corn oil
  • 2 tablespoons olive oil
  • 2 garlic cloves, split
  • ¾ cup popping corn
  • Sea salt
  • ¼ cup grated Parmesan
  • 1 garlic clove, minced
  • Dash cayenne pepper

Preparation

  • In a large heavy pot, heat corn oil and olive oil over high heat until the oil smokes. Add 1 kernel popping corn and heat until kernel pops. Add split garlic cloves and rest of popping corn, cover pot, and shake gently until corn starts to pop. Shake vigorously until popping subsides. Remove from heat. Remove garlic and toss popcorn with Parmesan, minced garlic, cayenne pepper and sea salt.

Marielle's Chocolate Popcorn

Ingredients

  • 12 cups freshly popped, lightly salted popcorn
  • 1 cup sugar
  • 2 tablespoons butter
  • 2⁄3 cup light or dark corn syrup
  • 1 cup good quality semisweet chocolate chips
  • 1 teaspoon Madagascar vanilla extract

Preparation

  • Preheat oven to 250 degrees F. Place popped corn in large open roasting pan; set aside.
  • In 2 quart saucepan over medium heat, heat sugar, corn syrup and butter to boiling, stirring constantly. Remove saucepan from heat; stir in chocolate pieces and vanilla extract until chocolate is melted. Pour hot chocolate mixture over popped corn, stirring to coat well.
  • Bake popped corn 1 hour, stirring occasionally. Spoon chocolate covered popcorn into another large non-stick roasting pan or onto waxed paper to cool, stirring occasionally to separate.

Alison's Caramel Popcorn

Ingredients

  • 8 cups freshly popped, lightly salted popcorn
  • 1 cup packed brown sugar
  • ½ cup butter
  • ½ cup light corn syrup
  • ½ teaspoon Madagascar vanilla
  • ½ teaspoon baking soda

Preparation

  • Preheat oven to 250 degrees F. Place popcorn in a large, shallow non-stick roasting pan.
  • In a heavy saucepan, mix sugar, butter, and corn syrup.
  • Stir over medium heat until boiling; continue boiling for 5 minutes without stirring.
  • Remove from heat, then add vanilla and baking soda.
  • Immediately pour over popcorn and stir to coat.
  • Bake in preheated oven for 1 hour, stirring several times (the stirring is key because the caramel will keep settling on the bottom and you need to scoop it up and stir it back into the popcorn).
  • Cool, break apart and store in a tightly sealed container.