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3 Homemade Popcorn Seasonings


Clockwise from left: Pumpkin Seeds, Browned Butter and Crispy Sage; Curry Powder, Honey and Lime Zest; Bacon, Caraway Seeds and Bay Leaf.

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  • Pumpkin Seeds, Browned Butter, Crispy Sage
  • Bacon, Caraway Seeds, Bay Leaf
  • Curry Powder, Honey, Lime Zest


Adapted from


Step 1

Pumpkin Seeds, Browned Butter, Crispy Sage: Pop corn in neutral oil, then transfer to a bowl. Toast 1/2 cup of pumpkin seeds in 1 tablespoon butter until golden brown, then add to the popcorn. Add 2 tablespoons butter to the post-popped corn pan and set over medium heat. When flecks of brown start to show in the butter, add 2 tablespoons of thinly sliced fresh sage. Stir a few times until sage is crispy and butter is browned, about 2 minutes. Pour over popcorn and pumpkin seeds, toss thoroughly, salt to taste, then toss some more.

Bacon, Caraway Seeds, Bay Leaf: Slice 2 strips of bacon in thin strips; saute until crisp in popcorn pan. Remove bacon and set aside, leaving drippings in the pan. Pop popcorn in the drippings (yes!) and dump in the bowl. Add 2 tablespoons of butter to pan along with 1 teaspoon of caraway seeds and a bay leaf. Over low heat, toast caraway seeds in butter until fragrant. Discard bay leaf. Add bacon to popcorn, toss with caraway seed butter and salt to taste. Serve with beer.

Curry Powder, Honey, Lime Zest: Pop corn in neutral oil or coconut oil. Add 2 tablespoons of butter or ghee to warm pan. Stir in 1 tablespoon of curry powder; heat over low heat until fragrant. Take off heat, whisk 2 tablespoons of honey and grated zest of one lime into the butter. Toss with popcorn and salt to taste. Try to not eat the whole bowl by yourself.

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