Popcorn has always been one of my favorite snacks. Making a fresh batch of popcorn is easy. Sometimes I use the air popper and other times I place popcorn kernels in a pot with oil and a lid over medium heat on the stove.
Have you ever wonder what makes popcorn pop? Check out this video then scroll down for a few seasoning options.

Plain Popcorn with a little salt and pepper olive oil or butter is good. But adding othr herbs, spices and flavors can make it special.
Superbowl is coming up soon! Here are a few ideas and recipes to get you started.
Cool Ranch Popcorn
Cool Ranch Popcorn
Serves 4         Yield: 8-10 cups

1 tablespoon canola oil
1/2 cup popcorn kernels
4 tablespoons unsalted butter, melted
3 teaspoons buttermilk powder (found in the baking aisle)
1 1/2 teaspoons dried parsley
3/4 teaspoon onion powder
3/4 teaspoon garlic salt
1/4 teaspoon chili powder
1/4 teaspoon dried dill

In a large saucepan, stir together the oil and popcorn kernels. Cover and cook over medium heat just until you hear the kernels begin to pop, 3 to 5 minutes. Tilt the lid slightly, allowing steam to escape. Cook until the popping slows, about 2 minutes. Remove from the heat and let stand until the popping stops, about 30 seconds.
Mix buttermilk powder and spices with melted butter and drizzle over popcorn. Mix to coat.
Adapted from Rachel Ray

Quick & Easy Caramel Cashew Popcorn Snack
Serves 6- 8

10 cups popped popcorn
1 cup cashews, coarsely chopped
½ cup packed light brown sugar
4 Tbsp. butter
⅛ tsp. salt
2 Tbsp. water

Preheat oven to 300 degrees F. Butter (or spray with cooking spray) a large rimmed cookie sheet. Set aside.
Pop popcorn and measure out into a large bowl. Add cashews and toss to combine.
In a small saucepan, bring brown sugar, butter, salt and water to a boil, stirring constantly. Drizzle over popcorn and quickly stir to combine.
Spread popcorn evenly on prepared cookie sheet. Bake, tossing occasionally, until golden brown, about 40 minutes. Transfer onto wax paper to let cool.
Adapted from Yummy Healthy Easy

Peanut Butter & Jelly Popcorn

Peanut Butter & Jelly Popcorn
Serves 6 – 8

12 cups popped popcorn (approx. ½ cup of popcorn kernels)
⅔ cup peanut butter (creamy or chunky)
⅔ cup jelly (grape, strawberry, etc.)
⅛ teaspoon salt

 Heat oven to 200 degrees F. Line a baking sheet with parchment paper. Spray parchment paper with
cooking spray. Spread out popcorn on baking sheet, in one layer, but it's ok if it overlaps a bit. If necessary, use a second 2nd baking sheet.
In a small saucepan, combine peanut butter, jelly and salt over medium heat, stirring constantly, until
mixture begins to boil. Remove from heat.
Drizzle some of mixture over popcorn and with a spoon or spatula, gently combine popcorn with mixture. Continue to drizzle mixture over popcorn and combine them until all of the mixture has been used and
pretty much all popcorn has coating. Spread mixture out again so it's in one layer as much as possible.
Bake for 30 minutes in the oven, stirring popcorn every 10 minutes. Remove from oven and allow to cool completely. Serve immediately or store in an airtight container.
Adapted from Home Cooking Memories

Dairy free” Dorito Popcorn
Makes 6-8 cups
1/2 cup popcorn kernels
2 -3 Tbsp. coconut oil for popping
1/4 cup nutritional yeast
1 teaspoon garlic powder or granules
1 teaspoon onion powder or granules
1 teaspoon cumin
1 teaspoon paprika
1 teaspoon chili powder
1/8 – 1/4 teaspoon cayenne pepper
1/2 teaspoons salt

Prepare popcorn using oil with preferred method. 
 Mix the season together and sprinkle over the popcorn and toss.
If Air popping the popcorn toss with a little olive oil before add the seasoning, it needs the moisture from the oil in order to adhere to the popcorn.
Adapted from Whole  New Mom