Popcorn to spice up your movie night
This time of year is perfect for cocooning, especially after a long day on the slopes or the ice.
A warm, cosy house, surrounded by family — there’s just nothing better.
This weekend, fluff up your pillows, slip on your sweats, cue up a favourite flick and take movie night to the next level with these three popcorn recipes.
Your kids will never look at the old-school snack the same way again!
Plus, they can easily help make these three fun flavours — all you’ll need to do is supervise.
I suggest making them all — spicy barbecue, tangy ketchup and caramelized brown sugar — so that everyone can mix and match.
Best of all, if there’s any left (unlikely), it’ll keep for days in an airtight container so you can do it all over again next weekend.
Sweet Popcorn
3 Ricardo Tested 4 cups (1 L) plain popcorn 3 tbsp (45 mL) salted butter 1/4 cup (60 mL) lightly packed brown sugar With the rack in the middle position, preheat oven to 350 F (180 C). Line a baking sheet with parchment paper or a silicone mat. Place popcorn in a large bowl and set aside.
In a small saucepan over medium heat, melt butter and brown sugar, stirring frequently. Drizzle hot mixture over popcorn. With a spatula, toss to coat well. Spread on prepared baking sheet.
Bake for 5 minutes. Let cool completely on baking sheet to dry.
Popcorn will keep for one week in an airtight container or sealable bag. Makes 4 cups.
BBQ Popcorn
3 Ricardo Tested 4 cups (1 L) plain popcorn 3 tbsp (45 mL) salted butter 1 tsp (5 mL) chili powder 1/4 tsp (1 mL) paprika 1/4 tsp (1 mL) garlic salt 1/8 tsp (0.5 mL) cayenne pepper, or to taste With the rack in the middle position, preheat oven to 350 F (180 C).
Line a baking sheet with parchment paper or a silicone mat. Place popcorn in a large bowl and set aside. In a small saucepan, melt butter with chili powder, paprika, garlic salt and cayenne pepper.
Drizzle hot mixture over popcorn. With a spatula, toss to coat well. Spread on prepared baking sheet.
Bake for 5 minutes. Let cool completely on baking sheet to dry.
Popcorn will keep for about two weeks in an airtight container or sealable bag. Makes 4 cups.
Ketchup Popcorn
3 Ricardo Tested 8 cups (2 L) plain popcorn 2 tbsp (30 mL) salted butter 2 tbsp (30 mL) ketchup 1 tbsp (15 mL) sugar 1 tbsp (15 mL) paprika 1 tsp (5 mL) onion salt 1/2 tsp (2 mL) garlic salt With the rack in the middle position, preheat oven to 350 F (180 C).
Line a baking sheet with parchment paper or a silicone mat. Place popcorn in a large bowl and set aside. In a small saucepan, melt butter with ketchup, salt, paprika, onion salt and garlic salt. Drizzle hot mixture over popcorn. With a spatula, toss popcorn to coat well. Spread on prepared baking sheet. Bake for about 10 minutes, stirring halfway through cooking, or until popcorn is dry to the touch.
Popcorn will keep for about two weeks in an airtight container or sealable bag. Makes 8 cups. Try more of Ricardo’s recipes by visiting his website, ricardocuisine.com.