Caramel corn mixed with cheddar corn. It’s amazing. Amazon used to sell it under a house brand and I had it shipped to me on the regular. Now it’s something I freak out when I find.
@kostia@Kyeh This stuff is amazing! Didn’t think I’d like it, but the flavor contrast is delicious. Really high quality popcorn too, first rate, must try
@Kyeh Not likely. It was a business that may rejuvinate. It also requires making your own sugar-based syrup as her goal was 100% natural.
I’ll tell you this much, getting organic extracts from Olive Nation and substituting them for the vanilla goes a long way.
A really good one that’s not exotic is salted caramel. Make a standard plain batch. A sprinkling of sea salt part way through cooking and then another right at the end is fantastic.
Like anything, start a little under what you think, keep track of how much and adjust next time.
Most recipes took 3 or 4 trials. Coconut took more like 6 or 7. Coffee took at least that, too. I didn’t complain.
@ybmuG Nice! Thank you. If she starts selling it again I’d be interested in trying it… I don’t know how realistic it is for me to think I’ll make it myself.
@PhysAssist I’ve had chicken, pork, beef and shrimp flavored ramen noodles but never Asian flavored. I’ll be on the lookout for it based on your enthusiastic recommendation.
@tweezak Cool.
I wish I could describe the flavor, but it is sorta complex.
I’m going to havta keep an eye out to find some because I haven’t had any for a bit.
I believe they were Top Ramen brand in a blue wrapper.
The bacon comment by @tweezak got me thinking, so i consulted Chef Google & found this evil genius method! I can’t believe i never thought to do this on my own! (Just double up on the Lipitor. )
Movie theater butter and Junior Mints.
I worked at a movie theater. Popcorn is my mortal enemy.
Butter with lots more butter and a little salt.
Anchovy
@rtjhnstn, that’s similar to engine oil, right?
@haydesigner @rtjhnstn You’re thinking of Guinness.
Truffle parmesan
@ironcheftoni I was going to say sweet and salty kettle corn, but it’s hard to argue with anything truffle Parmesan, so you’re right.
Caramel corn mixed with cheddar corn. It’s amazing. Amazon used to sell it under a house brand and I had it shipped to me on the regular. Now it’s something I freak out when I find.
@kostia Isnt that Cretor’s brand similar to that? I haven’t tried it but it’s been advertised on TV a lot lately.
@kostia @Kyeh This stuff is amazing! Didn’t think I’d like it, but the flavor contrast is delicious. Really high quality popcorn too, first rate, must try
@Kyeh @robson Yeah, I forgot, I have tried that. It’s almost as good as I remember the Wickedly Prime being!
@kostia that’s originally the classic Chicago mix from Garrett’s. Great stuff, especially when fresh.
Peanuts and caramel popcorn, otherwise known as CrackerJills.
@hchavers
The popcorn factory has one With the sugary roasted almonds that is to die for.
Cholula
@2many2no interesting, that sounds good! I will have to try (with butter of course
)
Movie theater butter, or butter, garlic and Romano cheese or cheddar or …um, well really all of it!!
Bacon
@tweezak I should clarify. I’m not talking about bacon flavored popcorn but actual bacon.
Popcorn is just crunchy air.
Only way popcorn is eatable is if it’s covered in caramel.
Anything BUT popcorn. Arsenic is a faster way to die with more taste.
@Evansdoor
Caramel or toffee.
Ketchup powder.
@Salanth wtf? Is that Canadian, eh?
Butter, garlic powder, and onion powder
Brewers yeast
Butter and Old Bay.
@lljk i do olive oil and Old Bay, but yes!
Cheese flavored with the cheese pack for Annie’s white cheddar mac.
A coworker used to dump M&Ms in her hot popcorn. Made it pretty and by the time you got to them, the chocolate was melty.
@yeld my niece used to do that…but she was >10…
The best popcorn I’ve ever had was a mix of butter/salt popcorn with chocolate popcorn. I could probably eat myself to death on that stuff.
A little butter mixed with some avocado oil and salt.
Coconut oil, celery salt, paprika
I’m legally obligated to vote for plain. Doctor’s orders.
If I can’t put salt on it, I’m not gonna put unsalted butter (ugh) on it either. Plain will do.
Coconut oil with beta carotene for color, and a little Flavacol. Cheapest at Gordon’s (GFC).
https://smile.amazon.com/Snappy-Popcorn-Colored-Coconut-Gallon/dp/B003C4UDEY
If we’re including caramel corn, I’d have to say it’s a toss up between chili pepper and toasted coconut
Except maybe coffee… yeah, I’m going with coffee
@ybmuG Where do you get those exotic flavors?
@Kyeh araT used to make them. Not in a while though.
@ybmuG Oh! Do you think she’d share the recipes?
@Kyeh Not likely. It was a business that may rejuvinate. It also requires making your own sugar-based syrup as her goal was 100% natural.
I’ll tell you this much, getting organic extracts from Olive Nation and substituting them for the vanilla goes a long way.
A really good one that’s not exotic is salted caramel. Make a standard plain batch. A sprinkling of sea salt part way through cooking and then another right at the end is fantastic.
Like anything, start a little under what you think, keep track of how much and adjust next time.
Most recipes took 3 or 4 trials. Coconut took more like 6 or 7. Coffee took at least that, too. I didn’t complain.
@ybmuG Nice! Thank you. If she starts selling it again I’d be interested in trying it… I don’t know how realistic it is for me to think I’ll make it myself.
I love kettle corn, but garlic butter popcorn is also worth a mention here.
Nutritional Yeast Flake, and a little Tajin.
The flavor packet from Asian flavor ramen noodles sprinkled over buttered popcorn, or the cheese packet from Kraft mac and cheese over same.
@PhysAssist I’ve had chicken, pork, beef and shrimp flavored ramen noodles but never Asian flavored. I’ll be on the lookout for it based on your enthusiastic recommendation.
@tweezak Cool.
I wish I could describe the flavor, but it is sorta complex.
I’m going to havta keep an eye out to find some because I haven’t had any for a bit.
I believe they were Top Ramen brand in a blue wrapper.
Stay safe!
@PhysAssist @tweezak It was called “Oriental Flavor” but they’ve changed it to "Soy Flavor."
Kerrygold butter and Morton’s seasoned salt for savory; regular salt is OK.
Fresh kettle corn is awesome on the sweet side.
DIPLOMAT! RAT-A-TAT! FAT CAT! AWESOME!
The bacon comment by @tweezak got me thinking, so i consulted Chef Google & found this evil genius method! I can’t believe i never thought to do this on my own! (Just double up on the Lipitor.
)
https://www.allrecipes.com/recipe/159505/bacon-popcorn/
@ircon96 Glad I could help. I have to say the best part of this recipe is the bacon generated in the rendering of the 1/2 cup of bacon grease.
@ircon96 @tweezak:
AFAIK, the best part of any recipe is the bacon…
@tweezak @PhysAssist
