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Inspired by the make-your-own popcorn goods featured in the March 2012 issue of Vegetarian Times (Pop Culture, p. 24), we asked our Facebook fans to tell us how they top their popcorn. Check out these creative suggestions, and add yours to the list.
Butter, curry, and paprika.
—Lorena Heacock Heintz
A blend: sugar, salt, turmeric, and cayenne. Guaranteed to turn your fingers yellow, but tastes so good!
—Angela Sanders Trout
Wasabi and turbinado sugar.
A bit of olive oil, soy sauce, nutritional yeast, garlic powder, paprika, and some dried herbs (tarragon, oregano, etc.). It’s my comfort food!
—Laura Dodson Spidell
Pickle juice, sometimes with hot sauce.
Maple syrup and cinnamon!
Rosemary and flake sea salt.
—Hollie Corkum Sears
Truffle oil and Parmesan cheese.
Ghee, nutritional yeast, and Himalayan salt. Love at first bite!
Paprika and fresh-squeezed lime juice.
—Jolene Lindsey Jalota
Sea salt and cracked pepper with chocolate chips sprinkled on top.
—Betty Grogan Hatfield
Seaweed sprinkles, toasted sesame seeds, and a dash of sea salt! Yum.
For the rare treat: equal parts butter and peanut butter, then add garlic powder, honey, and tamari to taste. Sprinkle generously with nutritional yeast.
—Debbie McCabe Smith
Yellow mustard to dip the popcorn in! The best!
—Monique Buckels Clupper