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