Popcorn & Movie Night


I didn’t necessarily grow up going to the theatre devouring a tub of buttery popcorn and sugary snacks, but I still find myself having a craving to munch on something salty or sweet anytime I watch a movie. My go-to is typically cheese and crackers or chips and dip, so this past weekend, I decided to mix things up and bit and get creative with some popcorn. I whipped up three variations – one salty and flavorful (parmesan ranch), one slightly healthier (parmesan and thyme), and one sweet (butter toffee). Having just a sampling of each was enough to satisfy my sweet and salty movie munchies.

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Parmesan Ranch Popcorn


1 bag popped popcorn

1/3 c unsalted butter, melted

2 tbsp or one packet of ranch dressing seasoning

1/4 c grated parmesan cheese

Preheat oven to 350 degrees. Mix together melted butter, ranch seasoning, and cheese. Pour over popcorn and mix well. Spread popcorn out on cookie sheet, bake 5 minutes, or until golden brown. Can be stored in airtight container for up to four days.

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Parmesan and Thyme Popcorn


1 bag popped popcorn

1/4 c grated parmesan cheese

1 tsp ground thyme

1/2 tsp garlic powder

1/2 tsp salt

3 tbsp unsalted butter, melted

Combine cheese, thyme, garlic powder, and salt. Pour melted butter over popcorn and mix well. Sprinkle mixture over buttered popcorn and toss until well coated. Store in airtight container for up to two days.buttertoffeephoto 1-121

Butter Toffee Popcorn


1 bag popped popcorn

2 sticks butter

2 1/4 c light brown sugar

3/4 c dark brown corn syrup

1/2 tsp salt

2 tsp vanilla extract

1 tsp baking soda

2 1/2 c roasted, salted peanuts

Preheat oven to 250 degrees. Butter a large cookie sheet and set aside.

Mix together popped popcorn and peanuts. Melt butter in medium saucepan. Add brown sugar, corn syrup, and salt and stir continuously.  Once boiling, stir for three minutes and remove from heat. Add vanilla and baking soda. Mixture will be bubbly, stir until well combined.

Pour liquid over popcorn and peanut mix and stir until well coated. Spread evenly on cookie sheet and bake for one hour. Let cool 25 minutes, separate and serve.

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