How to Make Oscars-Worthy Popcorn

Popcorn is one of the easiest and most satisfying snacks, but what makes it truly great is the seasoning. A simple mix of spices can take it from basic to gourmet in seconds—no special skills required. If you’ve ever wanted to experiment with new flavours but weren’t sure where to start, popcorn is the perfect blank canvas.

But before you start sprinkling, here’s a tip: the amount of fat on your popcorn determines how well the seasoning sticks.

• Butter is always a classic, but because it solidifies as it cools, it’s best for popcorn that’s eaten hot and fresh.
• Coconut oil and olive oil are great alternatives, especially if you’re making a batch ahead of time. They keep the popcorn crisp while helping seasonings adhere beautifully—and they add their own subtle flavour.
• Making popcorn on the stovetop means you’re already starting with a light coating of oil. The Whirley Pop has recently won us over for its ability to deliver perfectly coated kernels with just the right amount of fat for seasoning to cling to. Is it a must-have? Not necessarily. But if you make popcorn often, it’s worth considering.

Bigger, Bolder Popcorn Flavours

If you’re looking to go beyond classic butter and salt, these powerhouse seasonings can take your popcorn in a whole new direction:

• Kimchi Powder – Tangy, spicy, and packed with umami, this powder adds a deep, fermented kick to your snack. Try it on popcorn, roasted vegetables, or even sprinkled over eggs.
• Worcestershire Powder – Usually used for meats and marinades, this rich, savoury powder brings unexpected depth to popcorn. If you love deep, complex seasoning, give it a try.
• Diaspora’s Popcorn Masala – Back in stock next week, this ready-made blend is packed with warm spices and just the right amount of heat. It’s designed for popcorn but also works beautifully on fries, roasted chickpeas, or even scrambled eggs.

Now for the fun part—a homemade spice mix that will take your popcorn to the next level.

This blend hits all the right notes: nutty, savoury depth from nutritional yeast, a garlicky backbone, gentle heat from gochugaru, and just the right amount of salt to tie it all together. The real magic, though, is in the wildcard seasoning—this is where you can get creative. Whether you go for the smoky warmth of paprika, the tangy spice of kimchi powder, the deep umami of Worcestershire powder, or the layered complexity of garam masala, this mix is endlessly adaptable.

Perfect Popcorn Spice Mix

2 tbsp nutritional yeast
2 tsp Diamond Kosher Crystal salt
1 tsp Épices de Cru granulated garlic
1 tsp Épices de Cru gochugaru
¼–½ tsp bold wild card flavouring to taste – try kimchi powder, smoked paprika, Worcestershire powder, or garam masala

1. Combine nutritional yeast, salt, garlic, gochugaru, and your wild card seasoning in a small bowl. Prepare ½ cup popcorn kernels with 2–3 tbsp of oil, or drizzle fat of choice over hot, freshly made popcorn. Sprinkle with the spice mix and toss to coat.

Serves 2–4

Popcorn is one of the easiest ways to start playing with flavour in the kitchen—just a few simple ingredients can make a huge difference. Whether you're making a fresh batch for Oscars night or prepping ahead for a snack-worthy weekend, a little seasoning goes a long way. Give it a try and let us know your favourite flavour combos!