Whether you’re making snacks with friends for a big slumber party or just hankering for a satisfying afternoon snack, it’s impossible to go wrong with popcorn. The same stuff that comes in gigantic vats at the movie theater or in microwaveable pouches at the supermarket is super easy to make from scratch (and has way less—read: zero—creepy chemicals in it). But that’s not even the best reason to pop it up yourself. When you do, you can play around with the flavors to your heart’s content. Think of it as a blank canvas for anything else you’re craving.

My favorite way to dress popcorn up is with nutritional yeast, a naturally vegan seasoning that has the most incredible savory, cheesy flavor. It’s not like the yeast in bread—it’s actually a byproduct of sugar and molasses processing, although it doesn’t have any sugar—and it’s full of nutrients.

Popcorn takes equally well to sweet mix-ins: think M&Ms, chocolate chips, sprinkles, and cinnamon sugar. But I like to take it a step further and stir popcorn into melted marshmallows for a crazy rich, crazy delicious Rice Krispies Treat-inspired snack. Same rules apply: add what you want and have fun!

How to Pop Corn!

DIRECTIONS

1. Pour the oil into a large, heavy-bottomed pot. Add three popcorn kernels and set the pot over medium-high heat.
2. As the oil heats, the kernels will pop. Once all three have popped, pour in the remaining kernels, cover the pot, and remove it from the heat for 30 seconds; this helps the popcorn cook more evenly so you avoid burnt or unpopped kernels.
3. Return the pot to medium-high heat, keeping the lid on. As soon as the kernels start popping again, crack the lid just enough for air to escape and, using oven mitts, shake the pot back and forth a few times. The popping sound will gradually slow down. When you hear 2-3 seconds between pops, the popcorn is ready!

Chocolate Fluffernutter Popcorn Bars

Perfect for a sweet tooth. I love to take a few extra minutes to brown the butter—it’s easy and adds an incredibly rich, nutty flavor—but you can skip that if you’d like. If you’re allergic to nuts, use sunflower butter or just leave it out. Either way, the bars will disappear before you know it.

WHAT YOU’LL NEED

• ¼ cup butter, plus some for the pan
• ⅓ cup coconut oil (preferred) or neutral oil, like grapeseed or vegetable
• ⅔ cup popcorn kernels
• 10-ounce bag miniature marshmallows
• ⅓ cup smooth peanut butter (optional)
• ⅔ cup chocolate chunks

DIRECTIONS

1. Butter the bottom and sides of a 13×9-inch rectangular baking dish.
2. Make popcorn (see “How to Pop Corn” instructions).
3. Let the popcorn cool for a minute or two, then pour it into a bowl and set aside. Remove any unpopped kernels or small bits from the bottom of the pot.
4. Set the pot over medium-low heat and melt the butter. At this point, you can skip ahead to the next step, or—if you like the taste of browned butter—keep cooking the butter, stirring occasionally. You’ll see it get a little foamy at first, then turn from butter yellow to a light, nutty brown. Don’t rush this part—cranking the heat will scorch it. It should take about 5 minutes.
5. Stir in the marshmallows and peanut butter to coat with the butter. When the marshmallows have completely melted and the peanut butter is incorporated, fold in the popcorn, followed by the chocolate. If you prefer the chocolate in more distinct chunks, pull the pan off the heat and wait a few minutes before you stir it in.
6. Scoop the popcorn mixture into the buttered dish and gently press it into an even layer. (The easiest and most fun way to do this is to coat your palms super lightly in the same oil you cooked with!) Let the popcorn treat cool to room temperature, then cut it into slices and dive in.

Vegan “Cheesy” Popcorn

Nutritional yeast is sometimes called “vegan fairy dust” because it’s so flavorful, healthy, and easy to use. This combo hits the right balance of smoky, sweet, and spicy, but you could swap in curry powder, dried herbs, or even “Everything but the Bagel Sesame Seasoning Blend” (sold at Trader Joe’s). If you’re not vegan, try grating in some Parmesan cheese. And if you want to try new spices without buying a whole jar, check the bulk bins at your grocery store, where you can buy a teaspoon at a time.

WHAT YOU’LL NEED

• ⅓ cup nutritional yeast
• ½ teaspoon kosher salt
• 1 teaspoon sweet paprika
• ½ teaspoon smoked paprika
• ¼ teaspoon garlic powder
• ⅛ teaspoon cayenne pepper
• ¼ cup neutral oil, like grapeseed or vegetable
• ⅓ cup popcorn kernels

DIRECTIONS

1. In a large bowl, combine the nutritional yeast, salt, and spices. Set aside.
2. Make popcorn (see “How to Pop Corn” instructions).
3. Pour the freshly made popcorn into a large bowl and toss to coat with the seasoning while it’s still warm. (This is easiest with your hands, once the popcorn has cooled slightly.) Serve right away.

Rémy Robert

(it rhymes with Amy Snowbear) is a born and raised New Orleanian who was thrilled to move home after a few years of living in New York and New England. Like most New Orleanians, she is food-obsessed and always thinking about her next meal. She works at NOCHI, New Orleans’ first culinary institute, and is also a professional recipe tester for cookbooks. You’ll find her feeding loved ones or marching with the Krewe of Wonder Women at Mardi Gras.