I have a slight addiction to popcorn. I make it regularly in my silicon microwave airpopper (I have a hotplate, not a stove, so popping over a burner is a no-go).
Fat: Depending on additional seasonings, I use butter or olive oil.
Seasoning: salt, seasoned salt, truffle salt, nutritional yeast, furikake, and my latest favorite: tantanmen sesame-chile seasoning (acquired from my local ramen-ya).
While I love kettle corn, I don’t think I could successfully make it in the microwave (I don’t keep sugar in my house anyways).
Tonight I tried popcorn with butter, salt, and bonito flakes. I only thought to add fish sauce after, which I did, but wish I’d skipped the salt. If I had sesame oil on hand, a drizzle would have been nice. Can’t keep my cats out of my popcorn bowl
We always make buttered popcorn, but i like to add more stuff. Some of our favorites:
Black pepper and parmesan
M&Ms or Reeses Pieces (add them while the popcorn is still hot!)
Bacon Salt (yes, its a thing!)
Cajun seasoning and extra butter
But I will save all my potato chip crumbles at the bottom of the bag (I call them “potato chip offal”) and collect them in an empty Pringles can and then sometime use that to season my popcorn.
Assuming I have enough self control to resist just eating my potpourri of potato chip offal straight up.