How to Make Popcorn Seasoning Stick to Popped Popcorn

"How do you make popcorn seasoning stick to popcorn?" is a question we are asked on a regular basis. But getting the spices and salt to stick properly to the popped kernels can be a challenge. Fear not! In this how-to guide, we'll walk you through the art and science of making popcorn seasonings stick, ensuring every bite bursts with flavor.

Choosing the right popcorn

Before we dive into seasoning techniques, let's start with the foundation: the popcorn itself. Opt for high-quality popping corn kernels, preferably ones labeled for "fluffy" or "butterfly" popcorn. These varieties tend to have more surface area, which helps the seasonings adhere better.

I suggest avoiding microwave popcorn or pre-seasoned popcorn, as they often come with added oils or coatings that can interfere with the flavoring process. (Plus, they're already flavored!)

Proper popping technique

The way you pop your popcorn can significantly impact its ability to hold onto seasonings. Why? Because if your popcorn is too dry, the seasonings will slide right off and pool at the bottom of your bowl. But if you use too much oil, the seasonings can get clumpy and gross.

We have a tutorial on how to pop popcorn, which you can read here. If you're using a stovetop method, consider using a neutral oil like coconut or grapeseed oil and avoid adding salt until after popping to prevent premature seasoning loss.

If you're using an air-popper or a microwave popper, know that you will need to somehow add a little moisture to the popped corn for the seasonings to stick. (An oil mister works great!)

Timing is key

Timing is crucial when it comes to seasoning popcorn. Ideally, you want to season your popcorn while it's still warm, as this allows the seasonings to adhere more effectively.

It's like the classic story of the Three Little Bears. If you season when the popcorn is still steaming, the excess moisture can cause the toppings to clump and sugars to melt. But if the popcorn gets cold, that fluffy surface can become less receptive for toppings to stick.

Here's what we do. First, let the popcorn pop. Remove the pan from the heat and lift the lid off - allowing the steam to escape. And then, break out the seasonings!

The secret weapon: Popcorn coating

One surefire way to enhance seasoning stickiness is to make sure your popped corn has some sort of moisture on it - essentially a popcorn coating. You can use a drizzle of melted butter, a spritz of truffle oil, a glaze of caramel or even toss the popcorn in a bit of melted ghee. This acts as a binder between the fluffy popcorn and your seasonings.

To apply a coating, lightly drizzle or spray it over the popped kernels while they're still warm, then toss gently to ensure even distribution.

Sprinkle, don't drown

When it comes to seasoning popcorn, we often think less is more. Overloading your popcorn with toppings can lead to uneven distribution and flavors clumping. Instead, opt for a light sprinkle of your desired flavors, whether it's classic popcorn salt, a savory White Cheddar Cheese blend or a spicy Buffalo Wings mix. To achieve optimal coverage, you can sprinkle on with your fingers (a pinch will do ya!), a spoon or a popcorn spice shaker to evenly distribute the seasonings over the popcorn.

Seal in the flavor

Once you've sprinkled on your toppings, give your popped corn a gentle shake or toss to ensure the seasonings are evenly distributed. For an extra layer of flavor and crunch, consider drizzling a bit more melted butter or spritz of oil over the seasoned popcorn before giving it one final toss. This can help seal in the flavors and adds a hint of richness to every bite (like traditional movie popcorn)!

No bowl? Use a paper bag.

One of our favorite seasoning methods when you have a big group over (or are feeding a bunch of kids) is to use a brown paper lunch bag.

Simply place your popped popcorn and desired seasonings into a large paper bag, drizzle in a little melted butter or ghee, fold the top over to seal it, and then shake vigorously to distribute the seasonings evenly.

This technique ensures thorough coverage and allows you to control the amount of seasoning applied. Plus, no bowls needed - and no clean up! Just open the bag and enjoy your popcorn snack.

Finer is better

Powdered seasonings, finely ground spices, fine salts and sugars, and even nutritional yeast, tend to adhere better to popcorn than their granular counterparts. The fine texture of powdered seasonings allows them to coat the popcorn more evenly, resulting in a more flavorful snack. If you're making your own spice blend and using granular spices (such as granulated garlic or chili pepper flakes), consider grinding them into a finer powder using a spice grinder or mortar and pestle before seasoning your popcorn.

Getting salt to stick to popcorn without butter

If you prefer to skip butter and oils all together, but still want salt and seasonings to adhere to your popcorn, consider using a light mist of vinegar or melted ghee on the freshly popped kernels. The moisture can help the toppings cling to the popcorn without adding extra fat. Alternatively, you can mix the salt with finely powdered seasonings or nutritional yeast to improve adherence.

Some people use a spray of water. Be warned: Using water will make your popcorn chewy! (If you like that texture, then awesome!)

Season popcorn before or after it pops

The age-old debate of whether to season popcorn before or after popping often comes down to three things: personal preference, how you're popping your corn and what the ingredients are in your seasoning mix.

Seasoning after popping provides greater control over the intensity and distribution of flavors. Meanwhile, the only popping methods we advise that you use to seasoning before the kernels pop are:

• Stove top
• Whirley Pop
• Microwave popper

In order to do this, you must be using an oil or fat of some sort to pop your kernels. The seasoning allows the flavors to infuse the oil - which, in turn, flavors the popped corn as it pops. Essentially, what you're doing is making a flavored oil.

A word of caution: It is VERY easy to burn seasonings in the oil during the popping process. Experiment with both methods to discover which yields the best results for your taste buds.