Readers’ Fave Popcorn Toppings
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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.
—Jessica Jacobs
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.
—Amber Waters
Maple syrup and cinnamon!
—Abbi Kraus
Rosemary and flake sea salt.
—Hollie Corkum Sears
Truffle oil and Parmesan cheese.
—Melanie Barr
Ghee, nutritional yeast, and Himalayan salt. Love at first bite!
—Marbeth Sobieraj
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.
—Candace Camacho
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