Best 3 Pomegranate Popcorn Recipes

POMEGRANATE & POPCORN

Steps:

• Remove the seeds from the pomegranate.
• Pop the popcorn in a hot air popcorn popper.
• Salt the popcorn to taste.
• Put about a cup of popcorn in a bowl.
• Add a handful (about 1/4 cup) of pomegranate seeds.
• I suggest mixing this a bowlful at a time, because the pomegranate sinks to the bottom.
• Take handfuls (or spoonfuls, if you're neat) of pomegranate& popcorn, getting some of both.
• I ate this all by myself, but it might make 2 or more smaller servings.

SAVORY PARMESAN POPCORN

Steps:

• Combine the Parmesan, garlic salt, paprika, pepper, salt and turmeric in a small bowl. Combine the popping corn and melted butter in a large pot. Cover and cook over medium heat, shaking the pot with increasing frequency as the popping increases. Continue until the popping is reduced to a couple of seconds between pops, then remove from the heat and transfer the popcorn to a large brown bag. Drizzle the popcorn with the olive oil and sprinkle about 3 tablespoons of the seasoning into the bag. Shake up the popcorn. Sprinkle with additional seasoning to taste and serve warm.

BUFFALO POPCORN RECIPE BY TASTY

Steps:

• In a small bowl, mix together the paprika, cayenne, and salt. Set aside.
• In a separate small bowl, mix together the sugar, hot sauce, and olive oil. Set aside.
• Melt the coconut oil in a large pot over medium heat. Add 3-4 popcorn kernels and cover with the lid. Once they pop, add the rest of the kernels and cover, shaking every 10 seconds, until they begin pop. Once the pops are more than 3 seconds apart, turn off the heat and let sit for 15 seconds to allow any final kernels to pop.
• Uncover and drizzle the hot sauce mixture over the popcorn. Carefully toss to coat.
• Sprinkle the spice mixture over the popcorn and stir to coat evenly.
• Transfer to a bowl and eat immediately, or spread in a single layer on a baking sheet and let cool completely before storing in a sealed container for up to 2 days.
• Enjoy!