I know. What could be a simpler savory snack than popcorn? Other than pretzels, nuts and olives, not much. When I want to put out a bowl of popcorn and not have friends react with, “Gee, that’s all I rate? Kernels of dried corn?” I sprinkle some seasonings over top. In an instant the low key movie theater staple becomes gourmet noshings.

For the sake of storage space I don’t own an air or oil popper. Instead I just tumble kernels into a frying pan, clamp on a lid, place the pan on the stove top, flip a burner on high and, shaking the pan periodically, let heat do its trick. From there it’s a short trip from hot, bland kernels to such exciting snacks as the following. Note that for 8 cups popped popcorn you’ll need roughly 1/4 cup kernels. All recipes yield 8 cups/servings of flavored popcorn.

SMOKED POPCORN

1 tablespoon smoked paprika
1 teaspoon fine sea salt
1/2 teaspoon garlic powder
1/4 teaspoon chili powder
1/8 teaspoon cayenne
2 tablespoons olive oil
8 cups freshly popped popcorn

In a small bowl mix together the paprika, salt, garlic powder, chili powder and cayenne.

Place your hot popcorn in a large bowl with a lid. Sprinkle the seasonings over the popcorn, cover and shake. Drizzle the olive oil over top, cover and shake again until the kernels are evenly coated. Enjoy!

ROSEMARY-TRUFFLE POPCORN

2 tablespoons fresh rosemary, minced
1 teaspoon fine sea salt
1/8 teaspoon ground white pepper
2 tablespoons white truffle oil
8 cups freshly popped popcorn

In a small bowl whisk together the rosemary, salt and pepper.

Place your hot popcorn in a large bowl with a lid. Sprinkle the seasonings over the popcorn, cover and shake. Drizzle the truffle oil over top, cover and shake again until the kernels are evenly coated. For best results serve immediately.