Popcorn Goes Haute

At some point, back in my teenagerdom, enormous tins of flavored popcorn were all the rage. The containers were so mammoth, they were almost person-sized, and the stuff within resembled not so much popcorn as it did toffee with a popcorn chaser.

A few years later, around the time I went to college, this sticky-sweet popcorn trend faded, and Smartfood entered the scene. My addiction to the cheese-powdered snack was swift and all-encompassing. At one point, I visited a friend at a prestigious New England university, and her hallmate hatched a plan to steal shipping boxes filled with Smartfood from school's dining center. (I have no idea if he followed through, but I was sorely tempted to stay and find out.)

Today, popcorn flavors have gone global. In Patrick Evans-Hylton's cookbook, Popcorn, kernels are coated in everything from Chinese five spice to herbes de Provence. Try this recipe for salty, booze-spiked Chile Lime Tequila Popcorn.

Or, take a cue from Modern Spice author Monica Bhide. She tosses the snack with surprising, sophisticated add-ins like lemon, cilantro and chiles.

Even our own celebrity chef Donatella Arpaia suggests drizzling popcorn with earthy truffle oil and dusting it with grated pecorino.

Salt and butter are so yesterday.

Cheryl Sternman Rule is a widely-published food writer and the voice behind the blog 5 Second Rule.

What’s your favorite popcorn topping? Chime in below!

Like this? Read these!
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Cheryl Sternman Rule is a widely-published food writer and the voice behind the blog 5 Second Rule. Read all of Cheryl's iVillage posts here.

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