Last Updated on 2 months by Neha Deshmukh

3-Flavor Popcorn Recipe – Butter, Caramel & Masala Indian Style

Introduction

Okay, let’s be real – is there anything better than a big bowl of popcorn? Especially when you can customize it with all sorts of delicious flavors! I remember the first time I tried making popcorn at home, it was a bit of a disaster (burnt kernels everywhere!). But trust me, it gets easier. And way more fun. Today, I’m sharing my go-to recipe for 3-flavor popcorn: classic buttery goodness, sweet and sticky caramel, and a spicy, savory masala that’ll have you reaching for more. It’s perfect for movie nights, festivals, or just a cozy evening in.

Why You’ll Love This Recipe

This isn’t just any popcorn recipe. It’s a triple threat! You get three amazing flavors in one go, satisfying every craving. It’s surprisingly easy to make, even if you’re new to the kitchen. Plus, it’s totally customizable – adjust the spices to your liking, or swap out ingredients to make it your own. And honestly, who doesn’t love a little bit of spice with their snack?

Ingredients

Here’s what you’ll need to create your popcorn paradise:

• 2 tbsp oil
• 1 tbsp butter
• 0.5 cup popcorn kernels (about 80g)
• 6 tbsp sugar (about 90g)
• 0.25 tsp baking soda
• 0.5 tsp butter (for caramel)
• 0.25 tsp turmeric powder
• 0.5 tsp chili powder
• 0.5 tsp garam masala
• 0.25 tsp chaat masala
• 0.25 tsp salt

Ingredient Notes

Let’s talk ingredients – a few little tips can make all the difference!

Popcorn Kernels: Choosing the Right Variety

There are different types of popcorn kernels out there! Butterfly (or snowflake) kernels are what you usually see in movie theaters – they have lots of fluffy wings. Mushroom kernels are denser and rounder, great for coating in caramel or chocolate. I usually use butterfly for this recipe, but feel free to experiment.

Oil: Selecting the Best Oil for Popping

You want an oil with a high smoke point. Refined coconut oil, vegetable oil, or canola oil all work well. I personally like using refined coconut oil – it adds a subtle sweetness. Avoid olive oil, as it has a lower smoke point and can burn easily.

Butter: Salted vs. Unsalted – Which to Use?

This is a matter of preference! If you’re using salted butter, you might want to reduce the amount of salt you add later. I usually go with unsalted butter so I can control the saltiness. About 28g of butter is in 1 tablespoon.

Spices: The Heart of Masala Popcorn – Regional Variations

The beauty of masala popcorn is that you can tailor the spices to your taste. This recipe uses a blend of turmeric, chili powder, garam masala, and chaat masala. Feel free to add a pinch of amchur (dried mango powder) for tanginess, or some cumin powder for earthiness. My grandmother always added a dash of hing (asafoetida) to hers – it gives it a really unique flavor!

Sugar: Types of Sugar and Their Impact on Caramel

Granulated sugar works best for the caramel. You can also use brown sugar for a richer, molasses-like flavor. Just be careful not to burn it!

Step-By-Step Instructions

Alright, let’s get popping!

For Theatre-Style Butter Popcorn: Heat the oil and butter in a large, heavy-bottomed kadai or pot over medium-high heat. Add the popcorn kernels and roast for a minute, stirring constantly. Cover the pot and let the popcorn pop completely. Once popping slows down to a few seconds between pops, remove from heat. Sprinkle with salt and enjoy!

For Caramel Popcorn: In the same kadai (wipe it clean first!), melt the sugar over medium heat. Stir constantly until it turns a golden amber color. Be patient – this takes a few minutes! Quickly add the baking soda and butter, and stir until combined. Immediately pour the caramel over the butter popcorn and mix well to coat evenly. Spread the caramel popcorn on a baking sheet to cool and harden.

For Masala Popcorn: Heat the oil and butter in a clean kadai. Add the turmeric, chili powder, garam masala, chaat masala, and salt. Sauté for a few seconds until fragrant. Add the popcorn kernels and roast for a minute, stirring constantly. Cover and let pop fully.

Expert Tips

• Don’t overcrowd the pot when popping – the kernels need room to expand.
• Shake the pot occasionally while popping to prevent burning.
• For extra flavor, drizzle a little melted butter over the masala popcorn after it’s popped.
• Work quickly when coating the popcorn with caramel, as it sets fast!

Variations

• Vegan Popcorn Adaptation: Swap the butter for vegan butter or coconut oil.
• Gluten-Free Confirmation: This recipe is naturally gluten-free!
• Spice Level Adjustment (Mild, Medium, Hot): Adjust the amount of chili powder to control the heat. Start with ¼ tsp for mild, ½ tsp for medium, and ¾ tsp or more for hot. My friend, Priya, loves to add a pinch of cayenne pepper for an extra kick!
• Festival/Movie Night Adaptations: For Diwali, add a sprinkle of chopped nuts and dried fruits to the caramel popcorn. For a movie night, create a popcorn bar with different toppings like chocolate chips, sprinkles, and pretzels.

Serving Suggestions

Serve your 3-flavor popcorn in individual bowls or a large sharing bowl. It’s perfect on its own, or alongside a cup of chai or a cold drink.

Storage Instructions

Store leftover popcorn in an airtight container at room temperature for up to 2 days. It tends to lose its crispness over time, so it’s best enjoyed fresh!

FAQs

What’s the best way to prevent burnt popcorn?

Keep a close eye on the pot and shake it occasionally. Once the popping slows down, remove it from the heat immediately.

Can I use ghee instead of butter?

Absolutely! Ghee will add a lovely nutty flavor.

How can I make the caramel coating less sticky?

Make sure the caramel is fully cooked to a golden amber color. Also, spreading the popcorn on a baking sheet to cool will help it harden.

What other spices can I add to the masala popcorn?

Get creative! Cumin powder, coriander powder, and even a pinch of black pepper would be delicious.

Can I air-pop the kernels and then add the seasonings?

Yes, you can! Just make sure the kernels are still warm when you add the butter and seasonings so they stick properly.