Vanilla Bean Kettle Corn

1. In a large pot with a tight-fitting lid, heat the oil over medium-high heat. Add the popcorn, cover, and cook for 1 minute.
2. Meanwhile, split and scrape the vanilla bean with a knife, and combine the vanilla seeds with the sugar (it’s easiest to this in a food processor, so you don’t get any clumps).
3. Take the lid off and sprinkle the vanilla sugar and scraped bean over the kernels. Cover and shake the pan until the popping slows down, about 3 minutes.
4. Remove from the heat and toss with the salt.

Spicy Cheddar Popcorn

1. In a large pot with a tight-fitting lid, heat the oil over medium-high heat. Add the popcorn, cover, and cook until the popping slows down, about 3 minutes.
2. Melt the butter in a small pot over medium heat, and add the garlic and cayenne pepper. Pour over the popcorn, add cheese, and thoroughly mix by shaking in the still warm pot.
3. Pour into a bowl and salt to taste.

Herbed Parm Popcorn

1. In a large pot with a tight-fitting lid, heat the oil over medium-high heat. Add the popcorn, cover, and cook until the popping slows down, about 3 minutes.
2. In a small pot over medium heat, melt the butter with the herbs, and pour over popcorn. Add parm to the popcorn, and thoroughly mix by shaking in the still warm pot.
3. Pour into a bowl and salt to taste.