Popcorn: Three Ways

There's nothing better than a bucketful of popcorn and your favorite movie. But before you hit the butter pump, give something new a try. Celebrity chef Alex Guarnaschelli shows us three ways — both sweet and savory — to get creative with everyone's favorite movie snack.

Simple popped corn:
In a 2-3 quart saucepot, combine 1 teaspoon canola oil, 1/4 cup popcorn kernels, and 1/4 teaspoon kosher salt. Shake the pot to coat the kernels with the oil, cover, and place over high heat until you start to hear popping, 2-3 minutes. Keep the lid on, lower the heat, and gently shake the pot back and forth over the heat until the popping stops. Transfer the popcorn immediately to a bowl, leaving any unpopped kernels behind. Makes 4 cups. Season with salt to taste.

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Dark chocolate and caramel popcorn:
In a medium saucepan, combine 1 tablespoon unsalted butter with 1 tablespoon sugar, then melt over medium heat until it turns caramel-brown (careful, it will be extremely hot), 5-7 minutes. Remove from the heat. Sprinkle1½ ounces chopped unsweetened chocolate over the popcorn, and drizzle the caramel over the popcorn. Toss until the chocolate melts. Let cool.

Black pepper and lemon popcorn:
Melt 2 tablespoons unsalted butter in the microwave, and stir in 1/4 teaspoon finely ground black pepper and the zest of half a lemon. Spread 4 cups freshly popped popcorn on a baking sheet. Pour the butter mixture over it, and toss to blend.

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Parmesan and herb popcorn:
Melt 2 tablespoons unsalted butter in the microwave, and stir in 1 teaspoon dried herbes de Provence (or 1/2 teaspoon dried oregano and 1/3 teaspoon dried thyme). Toss with 4 cups popcorn, and sprinkle with 3 tablespoons finely grated Parmesan.