The Inn at Little Washington serves it as an amuse bouche. Chef Geoff’s added it to their fall appetizer menu.  Popcorn – of all gourmet flavors – is no longer just for movies and amusement parks.

Natural, unflavored, unsalted popcorn is like a blank canvas waiting to take on the savory, salty or even sweet. Delicate oils like truffle, sesame seed or grape seed are a great base to perfume the popcorn and build rich flavors. These options, a little EVOO or good old fashioned unsalted butter, build a wet base that enables powdered ingredients to stick to the kernels.

Your popcorn flavor profiles are only bound by the limits of your kitchen pantry and your imagination. The key is to think outside the paper bucket and experiment with some of your favorite flavors, including fresh ingredients. A few suggestions (some borrowed from the tables of eclectic restaurants and area chefs and some from the kitchen of the Taste Buds):

• Smoked Paprika, smoked salt and curry powder
• Truffle oil and grated parmesan cheese
• Cocoa powder, a drizzle of chocolate syrup and dark chocolate shavings
• Olive oil, rosemary and cracked pepper
• Sesame oil, sesame seeds and sea salt
• Cilantro, sea salt and a squeeze of lime juice

Popcorn Condiments

Share your favorite popcorn recipes with us and with friends. Why should Orville Redenbacher have all the fun?