Go Back
Print

Flavored Popcorns Dark Chocolate & Orange - Cheddar - Garlic Rosemary & Parmesan - Cool Ranch Dorito - Salted Caramel (V/GF)

Want to step up your snacking game?! Try any or all of these flavored popcorns!! I truly can't decide which is my favorite. The Cool Ranch Dorito and the Cheddar Popcorn are pretty amazing - the flavors are spot on! The Garlic Rosemary & Parmesan is seriously addicting. The Dark Chocolate and Orange and the Salted Caramel Popcorn are drool-worthy. They all comes together in minutes and are made with natural wholesome ingredients. So get snackin'! 

Course Snack
Cuisine American
Servings 3 servings per batch
Author Bunny

Ingredients

Rosemary Garlic Parmesan Popcorn

  • 2 sprigs fresh rosemary
  • 1 medium garlic clove , peeled and smashed
  • 2 tbsp olive oil
  • 1/2 tsp garlic powder , plus more to taste
  • Freshly ground black pepper , to taste
  • 6 cups popcorn (unseasoned)
  • 2 tbsp nutritional yeast

Salted Caramel Popcorn

  • 1/2 cup coconut milk (light or full fat)
  • 1/2 cup coconut sugar
  • 6 cups popcorn (unseasoned)
  • 1/2 tsp sea salt

Cool Ranch Dorito Popcorn

  • 6 cups popcorn (unseasoned)
  • 3 tbsp melted vegan butter (I use Earth Balance)
  • 1/4 cup nutritional yeast
  • 2 tsp salt
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp cumin
  • 1 tsp paprika
  • 1 tsp chili powder
  • 1 tsp dried parsley
  • 1 tsp dried dill
  • 1 tsp dried chives
  • 1/8 - 1/4 tsp cayenne pepper

Cheddar Popcorn

  • 6 cups popcorn (unseasoned)
  • 3 tbsp melted vegan butter (I use Earth Balance)
  • 3 tbsp nutritional yeast
  • 1 tbsp turmeric
  • Salt to taste

Dark Chocolate Orange Popcorn

  • 8 oz dark chocolate (to melt)
  • Zest from 1 orange
  • 2 sprigs of fresh rosemary , stems removed and finely chopped
  • 1/2 tsp sea salt
  • 6 cups popcorn (unseasoned)

Instructions

Rosemary Garlic Parmesan Popcorn

  1. Place 1 sprig rosemary and smashed garlic clove in the bottom of a small saucepan. Pour olive oil on top and set on stove over low heat. Stir in garlic salt and black pepper, to taste. Heat until very warm but not simmering

  2. Pull leaves from second sprig of rosemary and finely mince. Set aside.

  3. Remove rosemary sprig and garlic clove from the warmed olive oil. Drizzle olive oil over popped popcorn and toss to coat. Sprinkle popcorn with nutritional yeast, the minced rosemary and additional garlic powder and black pepper, to taste. Serve immediately.

Salted Caramel Popcorn

  1. In a saucepan, mix the coconut milk and coconut sugar over medium-high heat. Let simmer until it starts to thicken, about 10-15 minutes. Set aside to cool (it will thicken more the more it cools).

  2. In the meantime, spread the popcorn in an even layer on a parchment paper lined baking sheet.

  3. Once the caramel has cooled, pour it over the popcorn and then sprinkle with sea salt. Transfer to the refrigerator to let the caramel firm up, about 15 minutes.

Cool Ranch Dorito Popcorn

  1. Place popcorn in a large bowl and drizzle melted vegan butter over the popcorn while slightly tossing it to butter evenly. Set aside.

  2. In a separate bowl, mix the remaining ingredients together until fully combined.

  3. Sprinkle seasoning over the popcorn while tossing the popcorn to mix evenly.

  4. Serve immediately.

Cheddar Popcorn

  1. Put popcorn in a large bowl and drizzle melted vegan butter over the popcorn while slightly tossing it to butter evenly. Set aside.

  2. In a separate bowl, mix the nutritional yeast and the turmeric together until fully combined.

  3. Sprinkle seasoning over the popcorn while tossing the popcorn to mix evenly.

  4. Season with salt to taste.

  5. Serve immediately.

Dark Chocolate Orange Popcorn

  1. Bring a pot of water to a boil, reduce heat and place a heat proof mixing bowl on top of the pot of boiling water. The bottom of the mixing bowl should not touch the water. Add the dark chocolate and let melt while occasionally stirring.

  2.  In the meantime, spread the popcorn in an even layer on a parchment paper lined baking sheet.

  3. Once the chocolate is melted, remove from heat. Add the finely chopped rosemary and orange zest. Stir to combine.

  4. Pour chocolate over popcorn and then sprinkle with sea salt.

  5. Transfer popcorn to the refrigerator until the chocolate firms up, about 15 minutes.

Recipe Notes

Notes: All of these popcorns are best fresh. They go get soggy after too long so if you want to prep ahead, wait to add butter or oil to the popcorn until you’re ready to serve!