5 Flavored Popcorn Varieties Recipes - Popcorn Recipes

Recent days, I have been trying out theater style, varieties of flavored popcorn recipes for our weekend evening snack. I have recently shared sweet flavored caramel popcorn recipe with video. Following that, I tried these 5 popcorn varieties with different flavors. I have given sweet flavored and savory flavored popcorn recipes like masala popcorn, tomato popcorn, salted popcorn, butter popcorn and chocolate flavored popcorn. Everything came out very well. Raksha loved it very much.

Among all these flavors, we loved chocolate flavored popcorn and masala popcorn the most.Tomato popcorn and chocolate popcorn should be consumed immediately as it turns soggy soon. You can store the other popcorn varieties up to 2 days and enjoy. Even if it turns soggy, you can reheat it in a hot tawa or cook in microwave oven for few seconds. Friends, do try these theater style flavored popcorn varieties recipe at home for your game nights and movie nights. Enjoy !

5 flavored popcorn varieties

Make these 5 different flavored popcorn varieties recipes at home and enjoy !

 

Cuisine: Indian

Category: Snacks

Serves: 4

Prep time: 10 Minutes

Cook time: 20 Minutes

Total time: 30 Minutes

 

Chitra Ganapathy

INGREDIENTS

Butter popcorn recipe (1 cup = 250ml) Raw popcorn kernels - 1/2 cup Butter - 2 tbsp Salt - 1/4 tsp Chocolate popcorn recipe Butter popcorn - 1 cup Butter - 1/2 tbsp Hershey's chocolate syrup - 1 tbsp Vanilla essence - 1/4 tsp Salted popcorn recipe Raw popcorn kernels - 1/2 cup Cooking oil - 2 tbsp Turmeric powder - 1/2 tsp Salt - as needed Masala popcorn recipe Salted popcorn - 1 cup Cooking oil - 1 tbsp Red chilli powder - 1/2 tsp Chat masala powder - 1/2 tsp Tomato popcorn recipe Salted popcorn - 1 cup Cooking oil - 1/2 tbsp Tomato sauce - 1 tbsp Red chilli powder - 1/4 tsp

HOW TO MAKE FLAVORED POPCORN RECIPES

1. How to make butter popcorn: Heat butter in a heavy bottomed pan or cooker base.
2. Add popcorn kernels and salt. Mix well to coat butter.
3. Saute till popcorn starts to pop. Keep the flame medium high.
4. Cover with a lid leaving some gap and let it pop completely. Shake the cooker with a lid once or twice in the middle for even popping. Reserve a bowl of butter popcorn and store the remaining in an air tight box after its warm.
5. How to make chocolate popcorn : Heat butter in kadai or pan. Add chocolate syrup and vanilla essence. Mix quickly and add the reserved butter popcorn. Mix well to coat the sauce and switch off the flame. Serve immediately !
6. How to make salted popcorn : Heat oil in a cooker base. Add salt and turmeric powder.
7. Add corn kernels and saute till it starts to pop. Cover the cooker with a lid leaving some gap. Let it pop completely. Shake the kadai once or twice in the middle.
8. After it pops, switch off the flame. Reserve 2 cups of popcorn and set aside.
9. How to make masala popcorn : Heat oil in a kadai. Lower the flame and add red chilli powder, chat masala powder. Mix well and add one cup of salted popcorn. Mix well and switch off the flame. Serve and enjoy !
10. How to make tomato popcorn : Heat oil in a kadai. Add the tomato sauce, chilli powder. Mix well and add the salted popcorn. Toss it well and serve immediately for best taste. Enjoy !

METHOD - STEP BY STEP PICTURES

HOW TO MAKE BUTTER POPCORN : Melt butter in a heavy bottomed pan, add little salt and mix well. Add raw popcorn kernels, mix well to coat it with the butter. Saute till it starts to pop. Cover with a lid partially with a little gap and keep cooking until it pops completely. Shake the cooker with the lid once or twice in the middle. Switch off the flame after the popping sound stops. Remove a bowl of popcorn and set aside. Store the remaining in an airtight box and use up to 2 days.  HOW TO MAKE CHOCOLATE POPCORN : Heat and melt butter. Add the chocolate sauce and vanilla essence in low flame. Mix well. Now add the reserved 1 cup of popcorn and mix well to coat the sauce. Switch off the flame and serve immediately for best taste else it turns soggy after sometime.  HOW TO MAKE SALTED POPCORN : Heat oil in a pressure cooker base. Lower the flame and add turmeric powder, salt. Add raw popcorn kernels and mix well to coat with oil. Increase the flame to high and saute till it starts to pop up. As soon as the popcorn starts to pop, cover the cooker with a lid partially leaving some gap. Shake the cooker once or twice in the middle. Switch off the flame after it pops completely. Reserve 2 to 3 cups of popcorn to make tomato popcorn and masala popcorn. Store the remaining in an airtight box and use up to 2 days.   HOW TO MAKE MASALA POPCORN : Heat oil in a kadai. Lower the flame completely and add red chilli powder, chat masala powder. Mix quickly without burning the powders. Add the roasted salted popcorn and mix well to coat the masala. Switch off the flame and serve hot. Enjoy ! HOW TO MAKE TOMATO POPCORN : Heat oil in a kadai. Add tomato sauce, chilli powder and mix quickly. Add 1 cup of salted popcorn and mix well to coat the sauce. Switch off the flame and serve immediately for best taste. Remember, tomato popcorn turns soggy. So consume it immediately. Enjoy !

Note

Tomato popcorn and chocolate popcorn becomes soggy in sometime. So consume it immediately. For reheating butter popcorn and salted popcorn, you can heat a kadai. Add the popcorn, toss for few minutes and switch off the flame. Let it be in the hot kadai till it becomes crispy. Then remove and serve. Butter popcorn and salted popcorn stays good for 2 to 3 days if stored and handled properly.

Try and enjoy these 5 flavored popcorn varieties at home !

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