By: Becky Hardin
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Anyone can make Popcorn Salt. It makes for such a fun gift. It’s easy to make this popcorn salt recipe in virtually any flavor! Perfect for your favorite dishes and especially perfect for fun popcorn!
Table of Contents
Why We Love This Popcorn Salt Recipe
This recipe is so simple that I just had to give you a few different flavor options. Some savory, some sweet, but all delicious!
- Bacon Parmesan: A combination of iodized salt, cooked bacon bits, and grated Parmesan cheese makes this savory, umami flavor pop.
- Buffalo Ranch: Buffalo sauce (store-bought or homemade!), ranch seasoning, and kosher salt make the perfect game-day pairing.
- Chocolate Wine: Chocolate wine and sea salt seems like a strange combination but is so good with dessert. I used ChocoVine brand chocolate wine, but any kind will do.
Variations on Salted Popcorn
Once you get the method down, there’s no limit to the flavors of popcorn salt you can make. Mushrooms, Italian seasoning, nutritional yeast, everything bagel seasoning, cinnamon sugar… let your imagination run wild!
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How to Store
Store leftover popcorn salt in an airtight container at room temperature for up to 2 weeks or in the refrigerator for up to 2 months.
Serving Suggestions
You don’t just need to stick to popcorn with this; why not use these sassy salts to jazz up dinnertime? I love to use them to marinate meats such as chicken, pork, and beef.
The buffalo popcorn salt would be perfect for savory Mexican dishes such as fajitas, enchiladas, and salsas.
Why not use the bacon salt to flavor your next batch of mac and cheese, and the chocolate salt would be the perfect way to flavor desserts!
What is the difference between popcorn salt and regular salt?
Popcorn salt tends to be much finer than regular salt (and includes flavoring), hence why we blitz it in the food processor.
What can you use for popcorn salt?
You can pretty much use any salt to make your own popcorn salt but I prefer to go forfiner sea salt or sea salt flakes. Extra fine sea salt will give you a finer texture and flakes will be slightly rougher and chunkier.
How do you make super fine popcorn salt?
To make your salt even finer, grind it in the food processor for at least 10 seconds.
More Popcorn Recipes To Try
- Chocolate Popcorn
- Cookies and Cream Popcorn
- Homemade Kettle Corn
Recipe
Popcorn Salt Recipe (3 Ways)
4.50 from 6 votes
Author: Becky Hardin
Prep: 10 minutes minutes
Cook: 2 hours hours
Total: 2 hours hours 10 minutes minutes
Serves16
Print Rate
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Make your own popcorn salts to spice up your favorite movie night snack. Choose from Bacon Parmesan, Chocolate Wine, or Buffalo flavors (or try all 3!).
Step-by-step photos can be seen below the recipe card.
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Ingredients
Bacon Parmesan Salt
- 1 cup iodized salt
- ¼ cup cooked bacon crumbles
- ¼ cup freshly grated Parmesan cheese
Buffalo Salt
- 2 tablespoons Buffalo Sauce
- 1 tablespoon ranch seasoning
- 1 cup` kosher salt
Chocolate Wine Salt
- 750 milliliters chocolate wine (1 bottle) – I used ChocoVine brand
- 1 cup sea salt
Recommended Equipment
Instructions
Bacon Parmesan Salt
Put all ingredients in a food processor and pulse until fully combined.
1 cup iodized salt, ¼ cup cooked bacon crumbles, ¼ cup freshly grated Parmesan cheese
Buffalo Salt
Preheat oven to 170°F (or the lowest setting on your oven).
Place all ingredients in a food processor and pulse until combined.
2 tablespoons Buffalo Sauce, 1 tablespoon ranch seasoning, 1 cup` kosher salt
Spread salt on a parchment lined baking sheet and bake for 2 hours. Every 30 minutes, flip the salt to make sure it doesn’t burn or meld together.
Put salt back into food processor and pulse once more. The salt should break up and form a finer consistency. Enjoy!
Chocolate Wine Salt
Preheat oven to 170°F or your oven’s lowest heat setting.
Pour bottle of wine into a medium saucepan and simmer on low heat until it reduces significantly and becomes a syrup. This might take 45 minutes to an hour. Take off of heat.
750 milliliters chocolate wine
Place salt and wine reduction in food processor and pulse until well combined. This mixture will be relatively sticky
1 cup sea salt
Spread mixture on a parchment lined baking sheet and chop up as much as possible to spread the salt up.
Bake for 2 hours, flipping and chopping it every 30 minutes.
Once dried out, return the salt to a food processor and pulse. The salt should break up and form a thinner/more salt like consistency.
Last step! Don’t forget to show me a pic of what you made! Upload an image or tag me @thecookierookie on Instagram!
Becky’s tips
Recipe adapted from Chew Town.
Yield:Each recipe will yield approx. 1-1½ cups of seasoning. Use 1 tablespoon per 5 cups of popped popcorn.
- Go for a good quality fine sea salt.
- If you use flakes or rock salt you’ll need to grid the salt further in a pestle and mortar or coffee grinder to get a finer consistency. If you are using the salt for another purpose (marinating meat etc) then you can keep it as it is.
- You can easily adapt the flavors with different herbs, spices, sauces, and syrups.
- If your flavor of choice is wet (wine, sauce or syrup) then you’ll need to bake the salt in the oven to dry it out.
- Dry flavorings such as herbs and spices will be ready immediately.
- Nutritional information is based on the bacon Parmesan salt.
Store the salts in sealed containers (the shelf life will depend on the flavorings you use).
Nutrition Information
Serving: 1tablespoon Calories: 13kcal (1%) Carbohydrates: 0.2g Protein: 1g (2%) Fat: 1g (2%) Saturated Fat: 0.5g (3%) Polyunsaturated Fat: 0.02g Monounsaturated Fat: 0.1g Cholesterol: 4mg (1%) Sodium: 7154mg (311%) Potassium: 4mg Sugar: 0.001g Vitamin A: 14IU Calcium: 18mg (2%) Iron: 0.1mg (1%)
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How to Make Popcorn Salts Step by Step
Bacon Parmesan Salt
Pulse the Salt: Put 1 cup of iodized salt, ¼ cup of cooked bacon crumbles, and ¼ cup of freshly grated Parmesan cheese in a food processor and pulse until fully combined.
Buffalo Salt
Pulse the Salt: Preheat your oven to 170°F (or the lowest setting on your oven). Place 2 tablespoons of Buffalo Sauce, 1 tablespoon of ranch seasoning, and 1 cup of`kosher salt in a food processor and pulse until combined.
Bake the Salt: Spread the salt on a parchment-lined baking sheet and bake for 2 hours. Every 30 minutes, flip the salt to make sure it doesn’t burn or meld together.
Break Up the Salt: Put the salt back into food processor and pulse once more. The salt should break up and form a finer consistency. Enjoy!
Chocolate Wine Salt
Cook the Syrup: Preheat your oven to 170°F or your oven’s lowest heat setting. Pour 750 milliliters (1 bottle) of chocolate wine into a medium saucepan and simmer on low heat until it reduces significantly and becomes a syrup. This might take 45 minutes to an hour. Take off of heat.
Bake and Pulse: Place 1 cup of sea salt and the wine reduction in food processor and pulse until well combined. This mixture will be relatively sticky. Spread the mixture on a parchment-lined baking sheet and chop up as much as possible to spread the salt up. Bake for 2 hours, flipping and chopping it every 30 minutes. Once dried out, return the salt to a food processor and pulse. The salt should break up and form a thinner/more salt-like consistency.
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