I have good news!
Popcorn is a whole grain.
It’s also vegetarian, and vegan if you skip the butter.
So go ahead — you can include this in your new year’s resolutions for the first weekend.
The first weekend of the year is always the toughest. If you’re trying to be strict with a diet or avoiding a week of holiday excess, Saturday night is typically where resolutions wobble. For me, I can be determined all week until around 4pm Saturday, when I want to relax and enjoy the things I’ve missed for the past few days.
It feels like an eternity.
But good news: it’s popcorn. You can have it. And don’t worry too much about the parmesan, bacon, champagne or caramel — they’re small, indulgent additions that make snack time feel special.
I won’t tell a soul. Promise.
This first week of the year is tricky for recipes: I want healthy dinners but also a great snack for awards-show night. Why must a fun Sunday-night show fall on the first weekend of January, when I’ve resolved not to eat in front of the TV or stay up late?
So unfair.
Because one popcorn flavor is never enough, I made two: a savory and a sweet. And both use the simple homemade microwave popcorn method — popcorn kernels and a brown paper bag. Yes, truly homemade microwave popcorn.
Both versions are quick and easy. The champagne caramel takes about 15 minutes, which is worth it for the payoff.
New favorite thing alert: champagne caramel.
It’s light, sweet and slightly boozy — delicate and addictive.
If boozy caramel isn’t your thing, try the savory option: crisp bacon, freshly grated Parmesan and a sprinkle of truffle salt. It’s rich, salty and utterly snackable.
If you prefer heat, a brown sugar, sriracha and sesame popcorn is another excellent variation.
Champagne Caramel Popcorn & Bacon Truffle Parmesan Popcorn
Yield:
2 each popcorn serves 2 appropriately, 1 obnoxiously
15
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Ingredients
- 1/3 cup corn kernels
- 1 tablespoon coconut oil melted
champagne caramel
- 1 cup brown sugar
- 1/3 cup champagne
- 1/4 cup unsalted butter
- 1/4 cup heavy cream
- 1 tablespoon vanilla extract
bacon truffle parmesan
- 1 tablespoon unsalted butter melted
- 3 slices bacon cooked and crumbled
- 1/4 cup freshly grated Parmesan cheese
- 1/2 teaspoon truffle salt
Instructions
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Combine the kernels and coconut oil in a brown paper bag. Fold the top down a few times to secure, then microwave for 2 to 2½ minutes, or until popping slows and most kernels are popped. Pour the popcorn into a large bowl to cool slightly.
champagne caramel
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Combine brown sugar, champagne, butter, cream and vanilla in a saucepan over medium-low heat. Whisk to combine, then cook until the mixture bubbles and thickens slightly, about 5–6 minutes. Remove from heat and let it cool to room temperature; it will thicken as it cools. Drizzle the caramel over the popcorn just before serving.
bacon truffle parmesan
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Toss the popped popcorn with melted butter, then sprinkle with Parmesan, truffle salt and crumbled bacon. Toss to combine and serve immediately.
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That’s a perfect caramel-to-popcorn ratio for me.