20 Delicious Popcorn Butter Recipes Irresistibly Tasty

Ever find yourself craving that perfect movie night snack but tired of the same old buttered popcorn? We’ve got you covered! From zesty garlic parmesan to sweet caramel drizzle, these 20 irresistible popcorn butter recipes will transform your snack game. Get ready to wow your taste buds and make every bite a celebration—let’s dive in and discover your new favorite treat!

Classic Buttered Popcorn with Sea Salt

Kick back and get ready for the ultimate movie night snack. You know that irresistible aroma that fills the theater lobby? Well, you can easily recreate that magic right in your own kitchen. This classic buttered popcorn is simpler than you might think, but delivers that perfect buttery, salty crunch we all crave.

Ingredients

• 1/2 cup high-quality popcorn kernels
• 3 tablespoons clarified butter, melted
• 1 1/2 teaspoons fine sea salt
• 2 tablespoons sunflower oil

Instructions

1. Place a large heavy-bottomed pot over medium-high heat and add 2 tablespoons of sunflower oil.
2. Test the oil temperature by adding 3 popcorn kernels to the pot and covering with a tight-fitting lid.
3. Wait until all 3 test kernels have popped completely, indicating the oil has reached the ideal popping temperature of 350-400°F.
4. Remove the pot from heat and carefully add the remaining 1/2 cup of popcorn kernels in a single layer.
5. Return the pot to medium-high heat and immediately cover with the lid, leaving it slightly ajar to allow steam to escape.
6. Shake the pot continuously using oven mitts, moving it back and forth across the burner for even heating.
7. Listen carefully as the popping slows to 2-3 seconds between pops, then immediately remove from heat.
8. Transfer the popped popcorn to a large mixing bowl, discarding any unpopped kernels from the bottom.
9. Drizzle the warm popcorn with 3 tablespoons of melted clarified butter, using a fine-mist spray bottle for even distribution if available.
10. Sprinkle 1 1/2 teaspoons of fine sea salt evenly over the buttered popcorn while tossing continuously with both hands.
11. Continue tossing for 30 seconds to ensure every kernel is coated with butter and salt.
12. Serve immediately in a large bowl or individual serving containers.

Delightfully crisp and golden, each kernel shatters with that signature buttery richness. The fine sea salt clings perfectly to the clarified butter, creating that addictive salty-savory balance. For a fun twist, try serving it in paper cones for easy sharing during game nights or movie marathons.

Garlic Parmesan Butter Popcorn

Ever find yourself craving that perfect movie night snack but tired of the same old buttered popcorn? Elevate your snack game with this gourmet twist that transforms simple popcorn into something truly special. You’ll love how these few premium ingredients create a snack that feels both indulgent and sophisticated.

Ingredients

• 1/2 cup popcorn kernels
• 3 tablespoons clarified butter, melted
• 1/4 cup freshly grated Parmigiano-Reggiano cheese
• 1 teaspoon garlic powder
• 1/2 teaspoon fine sea salt
• 1/4 teaspoon freshly cracked black pepper
• 1 tablespoon finely chopped fresh Italian parsley

Instructions

1. Heat a large heavy-bottomed pot over medium-high heat until a drop of water sizzles immediately upon contact.
2. Add 2 tablespoons of clarified butter to the heated pot, swirling to coat the bottom evenly.
3. Pour in popcorn kernels in a single layer, then cover the pot with a tight-fitting lid.
4. Shake the pot continuously for 3-4 minutes until popping slows to 2-3 seconds between pops.
5. Immediately transfer the popped popcorn to a large mixing bowl, leaving any unpopped kernels behind.
6. Drizzle the remaining 1 tablespoon of melted clarified butter evenly over the warm popcorn.
7. Sprinkle the freshly grated Parmigiano-Reggiano cheese over the buttered popcorn while tossing continuously.
8. Add garlic powder, fine sea salt, and freshly cracked black pepper, tossing until all kernels are evenly coated.
9. Incorporate the finely chopped fresh Italian parsley, tossing gently to distribute throughout the mixture.
10. Let the popcorn rest for 1 minute to allow the cheese to slightly melt and adhere to the kernels.

Lightly crisp with a delicate cheese coating that clings perfectly to each kernel, this popcorn delivers a sophisticated umami punch. The clarified butter ensures every bite carries that rich, nutty flavor without sogginess. Try serving it alongside charcuterie boards or crumbling it over salads for an unexpected crunchy topping that will surprise your guests.

Cinnamon Sugar Butter Popcorn

Unexpectedly simple yet utterly addictive, this cinnamon sugar butter popcorn transforms movie night into a gourmet experience. You’ll love how the warm spices mingle with that classic buttery crunch. Let’s make your kitchen smell absolutely incredible.

Ingredients

– 1/2 cup popcorn kernels
– 3 tablespoons clarified butter, divided
– 1/4 cup granulated sugar
– 1 tablespoon ground cinnamon
– 1/4 teaspoon fine sea salt

Instructions

1. Place a large heavy-bottomed pot over medium-high heat and add 2 tablespoons of clarified butter.
2. Add 3 popcorn kernels to the pot and cover with a tight-fitting lid.
3. Wait until all 3 test kernels have popped completely, approximately 2-3 minutes.
4. Immediately pour in the remaining 1/2 cup of popcorn kernels and replace the lid securely.
5. Gently shake the pot continuously over the heat until popping slows to 2-3 seconds between pops, about 4-5 minutes total.
6. Remove the pot from heat and transfer the popped popcorn to a large mixing bowl, discarding any unpopped kernels.
7. In a small saucepan over medium-low heat, combine the remaining 1 tablespoon of clarified butter, granulated sugar, ground cinnamon, and fine sea salt.
8. Stir constantly with a heat-resistant spatula until the sugar has completely dissolved and the mixture becomes fragrant, about 2 minutes.
9. Immediately drizzle the warm cinnamon sugar mixture evenly over the popcorn in the bowl.
10. Using two large spoons, gently toss the popcorn until every piece is thoroughly coated with the cinnamon sugar glaze.
11. Spread the coated popcorn in a single layer on a parchment-lined baking sheet to cool completely, approximately 10 minutes.

Seriously, that crackly sugar shell against the fluffy popcorn creates the most satisfying texture contrast. The warm cinnamon notes make this feel like autumn in a bowl, perfect for serving alongside spiced apple cider or crumbling over vanilla ice cream for an unexpected dessert twist.

Spicy Sriracha Butter Popcorn

Bored of the same old movie night snack? This spicy sriracha butter popcorn will completely transform your snacking game with just a few simple ingredients. You get that perfect balance of heat, richness, and crunch that makes it impossible to stop eating.

Ingredients

– ½ cup popcorn kernels
– 3 tablespoons clarified butter, melted
– 2 tablespoons unsalted European-style butter, softened
– 1½ tablespoons sriracha sauce
– ½ teaspoon garlic powder
– ¼ teaspoon fine sea salt
– ¼ teaspoon smoked paprika

Instructions

1. Place a large heavy-bottomed pot over medium-high heat and add 2 tablespoons of clarified butter.
2. Add 3 popcorn kernels to the pot and cover with a tight-fitting lid.
3. Wait until all 3 test kernels have popped, then immediately pour in the remaining ½ cup of popcorn kernels.
4. Shake the pot gently back and forth across the burner to ensure even heating and prevent burning.
5. Continue cooking for 4-5 minutes until the popping slows to 2-3 seconds between pops.
6. Immediately transfer the popped popcorn to a large mixing bowl, discarding any unpopped kernels.
7. In a small saucepan over low heat, combine the remaining 1 tablespoon of clarified butter, European-style butter, and sriracha sauce.
8. Whisk constantly for 1-2 minutes until the mixture is fully emulsified and smooth.
9. Drizzle the warm sriracha butter mixture evenly over the popcorn.
10. Sprinkle the garlic powder, fine sea salt, and smoked paprika over the coated popcorn.
11. Use a large spatula to gently toss the popcorn for 1-2 minutes until every kernel is evenly coated.
12. Serve immediately while warm and crispy.

Mouthwateringly addictive, this popcorn delivers a satisfying crunch with each bite followed by a slow-building heat that lingers perfectly. The clarified butter ensures maximum crispiness while the European-style butter adds rich depth to balance the sriracha’s kick. Try serving it alongside cold beer or crumbling it over grilled corn for an unexpected flavor boost.

Truffle Butter Popcorn with Rosemary

Wondering how to elevate your movie night snack from basic to brilliant? You’re about to discover the magic of truffle butter popcorn with fresh rosemary. This gourmet twist transforms simple popcorn into a sophisticated treat that will have everyone asking for your secret.

Ingredients

– 1/2 cup organic popcorn kernels
– 3 tablespoons clarified butter
– 2 tablespoons black truffle butter
– 1 tablespoon extra virgin olive oil
– 2 teaspoons finely chopped fresh rosemary
– 1/2 teaspoon flaky sea salt
– 1/4 teaspoon freshly cracked black pepper

Instructions

1. Heat a large heavy-bottomed pot over medium-high heat for 2 minutes until the surface feels warm to the touch.
2. Add 1 tablespoon extra virgin olive oil and swirl to coat the bottom of the pot evenly.
3. Pour in 1/2 cup organic popcorn kernels and distribute them in a single layer.
4. Cover the pot with a tight-fitting lid, leaving a small gap for steam to escape.
5. Shake the pot continuously for 4-5 minutes until the popping sounds slow to 2-3 seconds between pops.
6. Immediately transfer the popped popcorn to a large mixing bowl, discarding any unpopped kernels.
7. In a small saucepan, melt 3 tablespoons clarified butter and 2 tablespoons black truffle butter over low heat for 2 minutes until fully combined.
8. Drizzle the warm truffle butter mixture evenly over the popcorn while tossing with a large spoon.
9. Sprinkle 2 teaspoons finely chopped fresh rosemary, 1/2 teaspoon flaky sea salt, and 1/4 teaspoon freshly cracked black pepper over the popcorn.
10. Toss the popcorn for 1-2 minutes until all kernels are evenly coated with the seasoning.
11. Serve immediately in a large serving bowl.

Just imagine that first bite—the earthy truffle aroma mingling with woodsy rosemary, all balanced by the satisfying crunch of perfectly popped kernels. The clarified butter ensures every piece stays crisp without becoming soggy. Try serving this in individual paper cones for an elegant party appetizer that feels straight from a gourmet cinema.

Honey Butter Popcorn with Almonds

You know those moments when you want something sweet, salty, and crunchy all at once? This honey butter popcorn with almonds is your answer. It’s the perfect snack for movie nights or when you’re just craving something special.

Ingredients

– ½ cup popcorn kernels
– 3 tablespoons clarified butter, divided
– ¼ cup raw honey
– ⅓ cup sliced almonds
– ½ teaspoon flaky sea salt

Instructions

1. Preheat your oven to 300°F and line a baking sheet with parchment paper.
2. Heat 2 tablespoons of clarified butter in a large, heavy-bottomed pot over medium-high heat.
3. Add 3 popcorn kernels to the pot and cover with a lid.
4. Wait until all 3 kernels pop, then immediately pour in the remaining ½ cup of popcorn kernels.
5. Shake the pot gently back and forth over the burner until the popping slows to 2-3 seconds between pops.
6. Transfer the popped popcorn to a large mixing bowl, discarding any unpopped kernels.
7. Toast the sliced almonds in a dry skillet over medium heat for 3-4 minutes, stirring frequently until golden brown and fragrant.
8. Combine the remaining 1 tablespoon of clarified butter with ¼ cup raw honey in a small saucepan over low heat.
9. Stir constantly with a silicone spatula until the mixture becomes thin and pourable, about 2 minutes.
10. Drizzle the warm honey butter mixture evenly over the popcorn.
11. Sprinkle the toasted almonds and ½ teaspoon flaky sea salt over the coated popcorn.
12. Toss gently with two large spoons until everything is evenly distributed.
13. Spread the mixture in a single layer on your prepared baking sheet.
14. Bake for 8-10 minutes until the coating becomes crisp and shiny.
15. Remove from oven and let cool completely on the baking sheet.

Really, the combination of crisp popcorn with that caramelized honey coating creates magic. The toasted almonds add this wonderful nutty crunch that plays so well with the sweet and salty notes. Try serving it warm in big bowls for your next gathering—it disappears fast!

Cocoa Butter Popcorn with Marshmallows

Tired of the same old popcorn? This cocoa butter version with marshmallows will completely change your snack game. It’s sweet, crunchy, and ridiculously easy to make—perfect for movie nights or when you just need a treat. You’re going to love how the marshmallows melt into that cocoa butter coating.

Ingredients

– 1/2 cup popcorn kernels
– 3 tablespoons high-quality cocoa butter
– 1 cup mini marshmallows
– 1/4 cup granulated sugar
– 1/4 teaspoon fine sea salt

Instructions

1. Heat a large heavy-bottomed pot over medium heat for 2 minutes until evenly warm.
2. Add 1/2 cup popcorn kernels to the dry pot in a single layer.
3. Cover with a tight-fitting lid and cook for 4-5 minutes, shaking occasionally, until popping slows to 2-3 seconds between pops.
4. Immediately transfer popped popcorn to a large mixing bowl, discarding any unpopped kernels.
5. Melt 3 tablespoons cocoa butter in a small saucepan over low heat for 3-4 minutes until completely liquid.
6. Stir 1/4 cup granulated sugar and 1/4 teaspoon fine sea salt into the melted cocoa butter until fully dissolved.
7. Drizzle the cocoa butter mixture evenly over the popcorn while gently tossing with a silicone spatula.
8. Fold in 1 cup mini marshmallows until evenly distributed throughout the popcorn.
9. Spread the coated popcorn in a single layer on a parchment-lined baking sheet.
10. Bake at 250°F for 8 minutes to lightly toast the marshmallows without melting them completely.
11. Remove from oven and let cool completely for 15 minutes before serving. For the fluffiest texture, avoid packing the popcorn down while it cools—this keeps it light and crispy. Freshly popped kernels work best as they absorb the cocoa butter coating more effectively. When melting the cocoa butter, keep the heat low to prevent scorching and maintain its delicate chocolate aroma. Finally, that final toasting step is crucial—it gives the marshmallows that perfect slight crunch without making them hard. Fantastic how the warm cocoa butter creates this glossy coating that hardens just enough to give each bite a satisfying snap. The mini marshmallows add little pockets of chewy sweetness that contrast beautifully with the crisp popcorn. Try serving it in individual paper cones for parties, or crumble it over vanilla ice cream for an extra special dessert.

Brown Butter Popcorn with Pecans

Let’s be honest—sometimes plain popcorn just doesn’t cut it. This brown butter popcorn with pecans takes movie night to a whole new level, combining nutty, toasty flavors with that irresistible crunch you love. You’re going to want to make a double batch, trust me.

Ingredients

– 1/2 cup popcorn kernels
– 3 tablespoons unsalted European-style butter
– 1/2 cup raw pecan halves, roughly chopped
– 1 tablespoon pure maple syrup
– 1/2 teaspoon flaky sea salt
– 1/4 teaspoon freshly grated nutmeg

Instructions

1. Place the popcorn kernels in a large, heavy-bottomed pot with a tight-fitting lid over medium-high heat.
2. Add 2 tablespoons of vegetable oil to the pot and cover immediately.
3. Shake the pot continuously for 4-5 minutes until popping slows to 2-3 seconds between pops.
4. Immediately transfer the popped popcorn to a large baking sheet, discarding any unpopped kernels.
5. Melt the European-style butter in a small saucepan over medium heat, swirling occasionally.
6. Continue cooking the butter for 3-4 minutes until it turns amber-colored and releases a nutty aroma.
7. Add the chopped pecans to the brown butter and toast for 2 minutes, stirring constantly.
8. Drizzle the maple syrup over the pecan mixture and cook for 1 additional minute until slightly thickened.
9. Pour the brown butter-pecan mixture evenly over the popcorn on the baking sheet.
10. Sprinkle the flaky sea salt and freshly grated nutmeg over the popcorn.
11. Toss the popcorn thoroughly using two large spoons to ensure even coating.
12. Spread the popcorn in a single layer and let it cool completely for 15 minutes.

What makes this snack so addictive is the perfect balance—the deep, caramel notes from the brown butter play against the maple’s subtle sweetness, while the pecans add that satisfying crunch. Try serving it warm alongside sharp cheddar for a sweet-savory combo that’ll disappear fast.

Maple Butter Popcorn with Bacon Bits

Sometimes you need a snack that feels like a celebration but comes together in minutes. This maple butter popcorn with bacon bits hits that perfect sweet-salty balance that makes movie nights feel extra special. You’re going to love how the smoky bacon plays off the rich maple syrup.

Ingredients

• 1/2 cup popcorn kernels
• 6 slices thick-cut applewood-smoked bacon
• 1/4 cup pure maple syrup, grade A dark amber
• 4 tablespoons unsalted European-style butter
• 1/2 teaspoon flaky sea salt
• 2 tablespoons rendered bacon fat

Instructions

1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. Arrange the applewood-smoked bacon slices in a single layer on the prepared baking sheet.
3. Bake the bacon for 18-20 minutes until the fat has rendered and the edges are crisp.
4. Transfer the cooked bacon to a paper towel-lined plate, reserving 2 tablespoons of the rendered bacon fat.
5. Chop the cooled bacon into 1/4-inch pieces using a sharp chef’s knife.
6. Heat a large heavy-bottomed pot over medium-high heat and add the popcorn kernels.
7. Cover the pot and shake continuously until the popping slows to 2-3 seconds between pops.
8. Immediately transfer the popped corn to a large mixing bowl.
9. Combine the European-style butter, reserved bacon fat, and pure maple syrup in a small saucepan.
10. Heat the mixture over medium-low heat, stirring constantly with a silicone spatula until fully emulsified.
11. Drizzle the warm maple-butter mixture evenly over the popcorn while tossing with silicone-tipped tongs.
12. Sprinkle the chopped bacon bits and flaky sea salt over the coated popcorn.
13. Toss the mixture thoroughly to ensure even distribution of all components.
14. Serve immediately while warm and crisp.

Really notice how the crisp popcorn provides the perfect textural contrast to the chewy bacon bits. The deep caramel notes from the dark amber maple syrup create a beautiful glaze that clings to every kernel. For an extra treat, try serving this in individual paper cones at your next gathering—it makes for such a fun, interactive snack that everyone will rave about.

Lemon Herb Butter Popcorn

Now, let’s be real—sometimes you want movie night to feel a little fancy without any fuss. This lemon herb butter popcorn is your answer, turning a simple snack into something seriously delicious with just a few extra steps. You’ll love how the bright, zesty flavors wake up your taste buds.

Ingredients

• 1/2 cup popcorn kernels
• 3 tablespoons clarified butter, melted
• 2 tablespoons unsalted European-style butter, softened
• 1 tablespoon fresh lemon zest, finely grated
• 2 teaspoons fresh lemon juice
• 1 teaspoon dried culinary-grade oregano
• 1/2 teaspoon dried thyme leaves
• 1/4 teaspoon garlic powder
• 1/4 teaspoon fine sea salt
• 1/8 teaspoon freshly cracked black pepper

Instructions

1. Place a large heavy-bottomed pot over medium-high heat and add 2 tablespoons of clarified butter.
2. Add 3 popcorn kernels to the pot and cover with a lid, waiting until all 3 kernels pop completely—this tests your oil temperature perfectly.
3. Pour in the remaining 1/2 cup of popcorn kernels in a single layer and immediately cover the pot with its lid slightly ajar to allow steam to escape.
4. Shake the pot continuously over the burner for 3-4 minutes until the popping slows to 2-3 seconds between pops.
5. Immediately transfer the popped popcorn to a large stainless steel bowl, discarding any unpopped kernels from the bottom.
6. In a small saucepan over low heat, combine the softened European-style butter, remaining 1 tablespoon of clarified butter, lemon zest, lemon juice, oregano, thyme, garlic powder, sea salt, and black pepper.
7. Whisk the butter mixture constantly for 1-2 minutes until fully emulsified and fragrant, being careful not to let it bubble or brown.
8. Drizzle the warm herb butter mixture evenly over the popcorn while using a silicone spatula to toss and coat every piece thoroughly.
9. Serve immediately for the crispiest texture, or spread on a parchment-lined baking sheet to cool for 5 minutes if you prefer a more set coating.

Crisp, buttery kernels get a vibrant lift from that citrusy lemon zest and the earthy blend of oregano and thyme. The clarified butter ensures every bite stays satisfyingly crunchy without getting soggy. Try serving it alongside grilled chicken or crumbling it over a green salad for an unexpected crunchy topping that’ll make any meal more interesting.

Caramel Butter Popcorn with Sea Salt

Visions of movie nights and cozy gatherings immediately come to mind when you think about this sweet-and-salty treat. You’re going to love how simple it is to create that perfect gourmet popcorn at home, with just a few quality ingredients. Let’s get popping and make your kitchen smell absolutely incredible.

Ingredients

– 1/2 cup organic popcorn kernels
– 3 tablespoons clarified butter, divided
– 1/2 cup granulated cane sugar
– 1/4 cup pure maple syrup
– 1/2 teaspoon flaky Maldon sea salt
– 1/4 teaspoon baking soda

Instructions

1. Place a large heavy-bottomed pot over medium heat and add 1 tablespoon of clarified butter.
2. Add 1/2 cup organic popcorn kernels to the pot and cover with a tight-fitting lid.
3. Shake the pot continuously until popping slows to 2-3 seconds between pops, about 4-5 minutes.
4. Immediately transfer the popped corn to a large baking sheet lined with parchment paper.
5. In a medium saucepan, combine 1/2 cup granulated cane sugar, 1/4 cup pure maple syrup, and remaining 2 tablespoons of clarified butter.
6. Cook over medium heat, stirring constantly with a heat-resistant spatula, until the mixture reaches 300°F on a candy thermometer.
7. Carefully stir in 1/4 teaspoon baking soda until the caramel foams and lightens in color.
8. Working quickly, drizzle the hot caramel evenly over the prepared popcorn.
9. Use two large spoons to gently toss the popcorn until each piece is lightly coated with caramel.
10. Immediately sprinkle 1/2 teaspoon flaky Maldon sea salt evenly over the caramel-coated popcorn.
11. Let the popcorn cool completely at room temperature for 45-60 minutes until the caramel hardens.
12. Break the popcorn into clusters and transfer to an airtight container.

Light and crispy clusters give way to that satisfying crunch with every bite. The deep caramel notes balanced by flaky salt create an addictive sweet-and-salty experience that’s perfect for portioning into individual bags for on-the-go snacking. Try serving it alongside dark chocolate-dipped pretzels for an elevated dessert board that will impress any guest.

Coconut Butter Popcorn with Dark Chocolate Drizzle

Ever had that craving for something sweet, salty, and totally addictive? You know, the kind of snack that makes movie night feel extra special. This coconut butter popcorn with a dark chocolate drizzle is exactly that—a little bit fancy but so easy to make at home.

Ingredients

– ½ cup organic popcorn kernels
– 3 tablespoons virgin coconut oil
– ¼ cup unsweetened shredded coconut
– 4 ounces high-quality dark chocolate (70% cacao), finely chopped
– 1 teaspoon flaky sea salt

Instructions

1. Heat a large heavy-bottomed pot over medium-high heat for 2 minutes.
2. Add 3 tablespoons of virgin coconut oil to the heated pot.
3. Place 3 popcorn kernels into the oil and cover the pot with a lid.
4. Wait until all 3 test kernels have popped, approximately 3-4 minutes.
5. Pour the remaining ½ cup of organic popcorn kernels into the pot in an even layer.
6. Immediately cover the pot with the lid slightly ajar to allow steam to escape.
7. Shake the pot continuously over the heat until popping slows to 2 seconds between pops, about 4-5 minutes total cooking time.
8. Remove the pot from heat and transfer the popped popcorn to a large baking sheet.
9. Spread the popcorn into a single layer using a heatproof spatula.
10. Sprinkle ¼ cup of unsweetened shredded coconut evenly over the warm popcorn.
11. Create a double boiler by placing a heatproof bowl over a saucepan of gently simmering water.
12. Add 4 ounces of finely chopped dark chocolate to the bowl.
13. Stir the chocolate constantly with a silicone spatula until completely melted and smooth, about 3-4 minutes.
14. Remove the chocolate from heat and let it cool for 1 minute.
15. Drizzle the melted dark chocolate in a zigzag pattern over the coconut-topped popcorn.
16. Immediately sprinkle 1 teaspoon of flaky sea salt evenly over the chocolate drizzle.
17. Let the popcorn sit at room temperature until the chocolate has fully set, approximately 20-30 minutes.

Gently break apart any large clusters before serving. The combination creates this incredible texture contrast—crispy popcorn against the rich chocolate and chewy coconut flakes. Try serving it in individual paper cones for a fun party treat, or package it in cellophane bags as edible gifts during the holidays.

Peanut Butter Popcorn with Pretzels

Zesty doesn’t even begin to describe this addictive snack that combines sweet, salty, and crunchy in every handful. You’ll find yourself reaching for bowl after bowl of this peanut butter popcorn with pretzels—it’s that good. Perfect for movie nights or casual gatherings, this treat comes together in minutes but disappears even faster.

Ingredients

• 8 cups freshly popped popcorn
• 1 cup miniature pretzel twists
• ½ cup creamy peanut butter
• ¼ cup unsalted butter
• ¼ cup light brown sugar, packed
• 2 tablespoons pure maple syrup
• ½ teaspoon vanilla extract
• ¼ teaspoon fine sea salt
• ¼ teaspoon baking soda

Instructions

1. Preheat your oven to 250°F and line a large rimmed baking sheet with parchment paper.
2. Combine the freshly popped popcorn and miniature pretzel twists in an extra-large mixing bowl.
3. Create a double boiler by placing a heatproof bowl over a saucepan of gently simmering water, ensuring the bottom doesn’t touch the water.
4. Melt the unsalted butter, creamy peanut butter, light brown sugar, and pure maple syrup in the double boiler, stirring constantly with a silicone spatula until completely smooth and combined.
5. Cook the mixture for exactly 2 minutes while continuing to stir, which helps dissolve the sugar crystals completely.
6. Remove the bowl from heat and immediately whisk in the vanilla extract, fine sea salt, and baking soda—the mixture will foam slightly as the baking soda reacts.
7. Pour the warm peanut butter sauce evenly over the popcorn and pretzel mixture.
8. Use two large spoons or silicone spatulas to gently fold and toss the mixture until every piece is thoroughly coated, being careful not to crush the popcorn.
9. Spread the coated mixture in a single layer on your prepared baking sheet.
10. Bake for 30 minutes, stirring halfway through with a flat spatula to ensure even cooking and prevent burning.
11. Remove from oven and let cool completely on the baking sheet for about 45 minutes—the coating will harden as it cools.
12. Break apart any large clusters with your hands before transferring to an airtight container.

Just look at that beautiful glossy coating clinging to every kernel and pretzel twist! The texture delivers the perfect balance between crisp popcorn, crunchy pretzels, and that satisfying peanut butter snap. Try serving it in individual paper cones for parties or mixing in some dark chocolate chunks for an extra decadent twist.

Buffalo Butter Popcorn with Blue Cheese Crumble

Haven’t you been craving that perfect game-day snack with a gourmet twist? This Buffalo Butter Popcorn with Blue Cheese Crumble delivers all the spicy, tangy flavors you love in wing form, but in irresistible popcorn format. You’re going to want to make a double batch—trust me.

Ingredients

– ½ cup popcorn kernels
– 3 tablespoons clarified butter, divided
– 2 tablespoons Frank’s RedHot sauce
– ¼ cup crumbled artisanal blue cheese
– 1 teaspoon Worcestershire sauce
– ¼ teaspoon garlic powder
– ¼ teaspoon smoked paprika
– ½ teaspoon celery salt

Instructions

1. Heat 1 tablespoon clarified butter in a large heavy-bottomed pot over medium-high heat until shimmering.
2. Add popcorn kernels in a single layer and cover immediately with a tight-fitting lid.
3. Shake the pot continuously for 3-4 minutes until popping slows to 2-3 seconds between pops.
4. Immediately transfer popcorn to a large mixing bowl, discarding any unpopped kernels.
5. Whisk remaining 2 tablespoons clarified butter with Frank’s RedHot sauce, Worcestershire sauce, garlic powder, smoked paprika, and celery salt until fully emulsified.
6. Drizzle the buffalo butter mixture evenly over the warm popcorn while tossing constantly with silicone-tipped tongs.
7. Sprinkle artisanal blue cheese crumbles over the seasoned popcorn while still warm.
8. Gently fold the blue cheese into the popcorn using a folding motion to maintain crispness.
9. Serve immediately in a wide, shallow bowl to prevent steaming. Look at that beautiful snack transformation! The crisp kernels carry that signature buffalo heat perfectly, while the blue cheese adds creamy tang and textural contrast. Try serving it alongside celery sticks and carrot sticks for the ultimate game-day platter that’ll have everyone reaching for more.

Smoked Paprika Butter Popcorn

Ooh, you know those nights when you want something snacky but way more exciting than plain popcorn? This smoked paprika butter version is about to become your new go-to. It’s got that perfect balance of smoky, savory, and just a hint of warmth that makes it impossible to stop eating.

Ingredients

• 1/2 cup organic popcorn kernels
• 3 tablespoons clarified butter, melted
• 1 1/2 teaspoons smoked Spanish paprika
• 3/4 teaspoon fine sea salt
• 1/4 teaspoon garlic powder
• 2 tablespoons grapeseed oil

Instructions

1. Heat grapeseed oil in a large heavy-bottomed pot over medium-high heat until it shimmers, about 2 minutes.
2. Add 3 popcorn kernels to the hot oil and cover the pot with a tight-fitting lid.
3. Wait until you hear all 3 kernels pop, indicating the oil has reached the ideal temperature of 350-375°F.
4. Immediately pour in the remaining popcorn kernels and replace the lid securely.
5. Shake the pot continuously over the heat for 3-4 minutes until the popping slows to 2-3 seconds between pops.
6. Remove the pot from heat and let it sit covered for 1 minute to allow any final kernels to pop.
7. Transfer the popped popcorn to a large mixing bowl, discarding any unpopped kernels.
8. Whisk together melted clarified butter, smoked Spanish paprika, fine sea salt, and garlic powder in a small bowl until fully emulsified.
9. Drizzle the seasoned butter mixture evenly over the warm popcorn while tossing continuously with a large spoon.
10. Continue tossing for 1-2 minutes until every kernel is uniformly coated with the paprika butter.

My favorite thing about this popcorn is how the clarified butter creates an incredibly crisp texture that holds the smoky paprika flavor perfectly. The deep red hue makes it look as spectacular as it tastes, especially when served in a big wooden bowl for movie nights. Try sprinkling with a pinch of flaky sea salt right before serving for an extra texture contrast that’ll have everyone reaching for more.

Chai Spiced Butter Popcorn

Let’s be honest—sometimes you want a snack that feels both cozy and a little fancy. This chai spiced butter popcorn is exactly that: warm, aromatic, and perfect for movie nights or a quiet afternoon treat. You’ll love how the spices melt right into the butter for a truly addictive crunch.

Ingredients

• 1/2 cup popcorn kernels
• 3 tablespoons clarified butter, divided
• 2 tablespoons granulated sugar
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground cardamom
• 1/4 teaspoon ground ginger
• 1/8 teaspoon freshly grated nutmeg
• 1/8 teaspoon freshly ground black pepper
• 1/4 teaspoon fine sea salt

Instructions

1. Heat a large heavy-bottomed pot over medium heat.
2. Add 1 tablespoon of clarified butter to the pot.
3. Pour in 1/2 cup popcorn kernels and cover the pot with a lid.
4. Shake the pot gently every 30 seconds to prevent scorching.
5. Continue cooking until the popping sounds slow to 2–3 seconds apart, about 4–5 minutes total.
6. Immediately transfer the popped popcorn to a large mixing bowl.
7. In a small saucepan, melt the remaining 2 tablespoons of clarified butter over low heat.
8. Whisk in 2 tablespoons granulated sugar until fully dissolved.
9. Stir in 1 teaspoon ground cinnamon, 1/2 teaspoon ground cardamom, 1/4 teaspoon ground ginger, 1/8 teaspoon freshly grated nutmeg, and 1/8 teaspoon freshly ground black pepper.
10. Cook the spiced butter mixture for 1 minute to bloom the spices, stirring constantly.
11. Drizzle the warm spiced butter evenly over the popcorn.
12. Sprinkle 1/4 teaspoon fine sea salt over the popcorn.
13. Toss the popcorn gently with a silicone spatula until every kernel is coated.
14. Spread the popcorn in a single layer on a parchment-lined baking sheet.
15. Bake at 250°F for 10 minutes to crisp the coating.
16. Cool the popcorn completely on the baking sheet before serving.

Get ready for a snack that’s impossibly crunchy with a warm, spiced aroma that fills the room. The subtle heat from the black pepper balances the sweetness beautifully, making it hard to stop at just one handful. Try serving it alongside chai tea lattes or crumbling it over vanilla ice cream for an unexpected dessert twist.

White Chocolate Butter Popcorn with Cranberries

Kind of craving something sweet and salty that’s perfect for movie night? You’ve got to try this white chocolate butter popcorn with cranberries. It’s the ultimate treat that balances creamy sweetness with tart bursts and that irresistible crunch.

Ingredients

• 1/2 cup unpopped popcorn kernels
• 3 tablespoons clarified butter, divided
• 8 ounces premium white chocolate couverture, finely chopped
• 1/2 cup dried cranberries
• 1/4 teaspoon fine sea salt

Instructions

1. Heat a large heavy-bottomed pot over medium-high heat for 2 minutes until hot.
2. Add 1 tablespoon clarified butter to the pot and swirl to coat the bottom evenly.
3. Add popcorn kernels in a single layer and immediately cover with a tight-fitting lid.
4. Shake the pot continuously for 4-5 minutes until popping slows to 2-3 seconds between pops.
5. Remove from heat and let stand for 1 minute to allow final kernels to pop.
6. Transfer popped popcorn to an extra-large mixing bowl, discarding any unpopped kernels.
7. Create a double boiler by placing a heatproof bowl over a saucepan of simmering water, ensuring the bottom doesn’t touch the water.
8. Combine remaining 2 tablespoons clarified butter and chopped white chocolate in the bowl.
9. Stir constantly with a silicone spatula for 3-4 minutes until completely melted and smooth.
10. Immediately pour the white chocolate mixture over the popcorn in a thin, steady stream.
11. Use two large spoons to gently fold and toss the popcorn until evenly coated with chocolate.
12. Sprinkle dried cranberries and fine sea salt evenly over the popcorn mixture.
13. Continue folding for 1 minute to distribute cranberries and salt throughout.
14. Spread the coated popcorn in a single layer on two parchment-lined baking sheets.
15. Let the popcorn set at room temperature for 45-60 minutes until the chocolate coating is firm to the touch.

Oh, the final texture is pure magic—crisp popcorn with that smooth white chocolate shell and chewy cranberry surprises. The sweet-tart balance makes it dangerously snackable, and I love packing it in decorative bags for holiday gifts or serving it in individual paper cones at parties.

Matcha Butter Popcorn with Sesame Seeds

Bored of the same old buttered popcorn? You’re about to meet its sophisticated, Japanese-inspired cousin that will completely change your snack game. This isn’t your average movie theater fare—we’re taking popcorn to a whole new level with earthy matcha and nutty sesame seeds. Get ready for a snack that’s as beautiful as it is delicious.

Ingredients

• 1/2 cup high-quality popcorn kernels
• 3 tablespoons clarified butter (ghee), divided
• 1 tablespoon culinary-grade matcha powder
• 2 tablespoons toasted white sesame seeds
• 1/4 teaspoon fine sea salt
• 1 tablespoon raw honey

Instructions

1. Heat a large heavy-bottomed pot over medium-high heat for 2 minutes until the surface feels warm to the touch.
2. Add 2 tablespoons of clarified butter to the preheated pot, swirling to coat the bottom evenly.
3. Pour in popcorn kernels and immediately cover with a tight-fitting lid, leaving a small gap for steam to escape.
4. Shake the pot continuously for 4-5 minutes until popping slows to 2-3 seconds between pops.
5. Transfer the popped popcorn to a large mixing bowl, discarding any unpopped kernels.
6. In a small saucepan, melt the remaining 1 tablespoon of clarified butter over low heat for 1 minute.
7. Whisk matcha powder into the melted butter until completely smooth and free of lumps.
8. Drizzle the matcha butter mixture evenly over the popcorn while tossing with a large spoon.
9. Sprinkle fine sea salt over the coated popcorn, tossing continuously to distribute evenly.
10. Drizzle raw honey in a thin stream over the popcorn while continuing to toss.
11. Add toasted white sesame seeds and toss for 30 seconds until everything is well combined.
12. Spread the finished popcorn in a single layer on a parchment-lined baking sheet to cool for 10 minutes.

Just wait until you taste that first bite—the earthy matcha perfectly balances the sweet honey, while the sesame seeds add this incredible nutty crunch. The clarified butter ensures every kernel gets evenly coated without making things soggy. Try serving this in individual paper cones for parties, or honestly, just eat it straight from the bowl while binge-watching your favorite show.

Browned Butter and Sage Popcorn

Buttery, nutty popcorn with fragrant sage? Yes, please! This isn’t your average movie night snack—it’s a gourmet upgrade that feels fancy but comes together in minutes. You’ll love how the browned butter adds depth while the crispy sage leaves bring earthy flavor to every bite.

Ingredients

– 1/2 cup popcorn kernels
– 3 tablespoons unsalted European-style butter
– 8 fresh sage leaves
– 1/2 teaspoon fine sea salt
– 1/4 teaspoon freshly cracked black pepper

Instructions

1. Place a large heavy-bottomed pot over medium heat and add 1/2 cup popcorn kernels.
2. Cover the pot with a tight-fitting lid and shake occasionally until popping slows to 2-3 seconds between pops, about 4-5 minutes total.
3. Immediately transfer the popped popcorn to a large heatproof bowl, leaving any unpopped kernels behind.
4. In a small saucepan, melt 3 tablespoons unsalted European-style butter over medium heat until foamy, about 2 minutes.
5. Continue cooking the butter, swirling the pan frequently, until milk solids turn golden brown and emit a nutty aroma, approximately 3-4 more minutes.
6. Add 8 fresh sage leaves to the browned butter and fry until crisp, about 30 seconds, watching carefully to prevent burning.
7. Carefully pour the hot browned butter and fried sage leaves over the popcorn.
8. Sprinkle 1/2 teaspoon fine sea salt and 1/4 teaspoon freshly cracked black pepper evenly over the popcorn.
9. Use two large spoons to toss the popcorn thoroughly, ensuring even coating of butter and seasonings.
10. Serve immediately while warm and crispy.
Just imagine that first bite—the audible crunch gives way to nutty browned butter notes, followed by the earthy whisper of sage. The contrast between the crispy sage leaves and fluffy popcorn creates incredible texture variation. Try serving this in individual paper cones for a party, or pair it with a sharp cheddar cheese board for the ultimate savory snack experience.

Toasted Coconut Butter Popcorn with Macadamia Nuts

Ever have one of those days where you just need something sweet, salty, and ridiculously easy to make? You know, the kind of snack that feels fancy but comes together in minutes. This toasted coconut butter popcorn with macadamia nuts is exactly that—a total game-changer for your next movie night or casual gathering.

Ingredients

• 1/2 cup popcorn kernels
• 3 tablespoons clarified butter, divided
• 1/2 cup unsweetened shredded coconut
• 1/3 cup raw macadamia nuts, roughly chopped
• 1/4 cup pure maple syrup
• 1/2 teaspoon flaky sea salt

Instructions

1. Heat a large, heavy-bottomed pot over medium heat for 2 minutes.
2. Add 1 tablespoon of clarified butter to the pot, swirling to coat the bottom evenly.
3. Pour in the popcorn kernels and cover the pot with a tight-fitting lid.
4. Shake the pot gently every 30 seconds until the popping slows to 2–3 seconds between pops, about 4–5 minutes total.
5. Immediately transfer the popped popcorn to a large baking sheet, spreading it in an even layer.
6. Preheat your oven to 325°F and line another baking sheet with parchment paper.
7. Spread the shredded coconut and chopped macadamia nuts in a single layer on the prepared baking sheet.
8. Toast the coconut and nuts in the preheated oven for 6–8 minutes, stirring once halfway through, until the coconut is golden brown and fragrant.
9. Remove the baking sheet from the oven and let the toasted coconut and nuts cool for 3 minutes.
10. In a small saucepan, combine the remaining 2 tablespoons of clarified butter and the maple syrup over medium-low heat.
11. Stir the mixture constantly with a heatproof spatula for 2–3 minutes until it thickens slightly and becomes glossy.
12. Drizzle the warm maple butter mixture evenly over the popcorn on the baking sheet.
13. Sprinkle the toasted coconut, macadamia nuts, and flaky sea salt over the popcorn.
14. Toss everything together gently with clean hands or two large spoons until the popcorn is evenly coated.
15. Let the popcorn sit for 5 minutes to allow the coating to set slightly before serving.

This popcorn delivers an incredible contrast of textures—crispy, crunchy, and delightfully chewy all at once. The rich, buttery notes from the toasted coconut and macadamia nuts pair perfectly with the subtle sweetness of the maple glaze. Try serving it in individual paper cones for a fun, party-ready presentation that’s sure to impress.

Summary

Ready to elevate your snack game? These 20 irresistible popcorn butter recipes offer endless flavor possibilities for your next movie night or gathering. We hope you find a new favorite! Don’t forget to leave a comment telling us which one you loved most, and share this roundup with fellow snack lovers on Pinterest. Happy popping!

Laura Hauser

Laura Hauser is a food writer and editor passionate about authentic, approachable home cooking.