Ingredients

• ½ cup Yellow Popcorn
• 2 Tbsp Neutral Oil, for popping (Coconut Oil, Canola Oil, etc.)

• 2–3 Tbsp melted Ghee or Olive Oil
• About 2 Tbsp Dill Pickle Seasoning (such as Trader Joe’s), plus more as desired

• 2–3 Tbsp melted Ghee or Olive Oil
• 2 Tbsp Cheddar Cheese Powder
• 1 Tbsp Nutritional Yeast
• ½ tsp fine Salt, or to taste

• ½ cup dried Cranberries
• ½ cup toasted Pistachios
• 6 oz Dark Chocolate, chopped
• 1 tsp Flaky Sea Salt

• 6 Tbsp Unsalted Butter (¾ stick)
• ¼ cup Light Corn Syrup
• ¾ cup packed Brown Sugar
• ½ tsp Salt
• ¼ tsp Baking Soda
• ½ tsp Vanilla Extract or Vanilla Bean Paste

Instructions

1. In a large, heavy-bottomed pot, heat oil over medium heat. Add popcorn kernels and cover with a lid. Shake the pot occasionally until popping slows to about 2 seconds between pops. Remove from heat and transfer to a large bowl, discarding any unpopped kernels. 

1. Drizzle popped popcorn with melted ghee or oil; toss to coat. Sprinkle with dill pickle seasoning, tossing well to distribute evenly. Adjust seasoning to taste. 

1. Drizzle popped popcorn with melted ghee or oil; toss to coat. In a small bowl, stir together cheddar cheese powder, nutritional yeast, and salt. Sprinkle over the popcorn, tossing well to distribute evenly. Adjust seasoning to taste. 

1. Spread cooled popped popcorn onto sheet trays lined with parchment paper, or over a work surface lined with wax or parchment paper. Sprinkle evenly with cranberries and pistachios.

2. Melt chocolate in a heatproof bowl over a saucepan of simmering water (or in short bursts in the microwave), stirring until smooth. Drizzle chocolate over popcorn in a zigzag pattern using a spoon. Sprinkle with flaky sea salt. Let sit until chocolate is set, about 30–60 minutes. Break into pieces before serving. 

1. In a medium saucepan, combine butter, corn syrup, brown sugar and salt. Bring to a boil over medium heat, stirring occasionally. Once boiling, cook at a rolling boil for 5 minutes without stirring. 

2. Preheat oven to 250°F and line a large sheet tray with greased parchment paper or a silicone baking mat. 

3. Remove caramel from heat and carefully stir in baking soda and vanilla. The mixture will bubble up. 

4. Immediately pour the hot caramel over the popcorn and quickly toss with a heatproof spatula until evenly coated. 

5. Spread caramel-coated popcorn evenly on the prepared baking sheet. Bake for 45 minutes, stirring every 15 minutes to ensure even coating. 

6. Remove from oven and let cool completely before breaking into clusters. Store in an airtight container for up to 2 weeks. 

7. Tip: Customize your caramel corn by adding ½–1 cup nuts to the popped popcorn before pouring in the caramel. For a spiced twist, stir in 1 tsp ground cinnamon, ginger, pumpkin spice or chai spice (a great opportunity to use the chai spice blend from our Gingerbread Trees recipe) along with the baking soda and vanilla.