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Bayou Popcorn


This recipe is from the book "Popcorn!" by Carol Beckerman (Universe, 2013, $19.95).

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Rate this recipe 4.8/5 (8 Votes)


  • 3 tablespoons paprika
  • 1 tablespoon garlic powder
  • 2 teaspoons onion powder
  • 2 teaspoons packed brown sugar
  • 1 1/2 teaspoons crushed red pepper flakes
  • 1 teaspoon dried thyme
  • 1 teaspoon dried oregano
  • 1 teaspoon ground black pepper
  • 1/2 teaspoon nutmeg
  • 15 cups popped popcorn
  • 1/2 cup (1 stick) butter
  • 1/2 teaspoon salt or to taste


Servings 15
Adapted from


Step 1

Make the seasoning: In a medium bowl, mix together the paprika, garlic powder, onion powder, brown sugar, red pepper flakes, thyme, oregano, black pepper and nutmeg. Mixture can be stored in an airtight container and used within 1 month.

Preheat oven to 350 degrees. Place the popcorn in a large serving bowl.

In a small pan over gentle heat, melt butter and pour it over popcorn. Sprinkle on about 2 tablespoons of the bayou seasoning mix, add salt to taste and toss gently until evenly distributed.

Spread popcorn on 1 or 2 large cookie sheets and bake in preheated oven 5 minutes. Serve warm or let cool before serving.


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