Kristin Kveno

My husband Seth and I are proud popcorn farmers. OK, so Seth planted the 11 rows of popcorn; but I did help weed and harvest the bounty. This year we planted four different varieties: robust white, robust yellow, Japanese hull-less and my personal favorite, puffy pop. We’ve been growing popcorn for four years now and this harvest was our biggest yield ever. My husband plants the popcorn because I LOVE the stuff and so do my kids. My favorite way to make popcorn is in a pot with a little oil on the stove; then sprinkled with some salt and a few generous squirts of Sriracha on top. Here are some other great ways to enjoy popcorn.

I bring this cake batter popcorn to many a potluck and it’s a winner every time. This is an easy but delicious recipe and really does taste like cake batter!

Cake Batter Popcorn

10 cups of popped popcorn (salted)

3 tablespoons butter (sweet cream, salted)

3 cups mini marshmallows

1/4 cup sprinkles

1/2 cup yellow cake mix

Pop 10 cups of popcorn and salt liberally and place in a large bowl. Melt 3 tablespoons of butter in a medium sauce pan.  Once the butter is melted, add 3 cups of mini marshmallows. Stir until the marshmallows are melted.  Turn off the heat as soon as the last marshmallow has melted. Add the 1/2 cup of yellow cake mix to the marshmallow mixture. Slowly pour the marshmallow mixture over the popcorn in the bowl and stir until most of the kernels are covered in mixture. Mix the 1/4 cup of sprinkles into the popcorn mixture. Pour the marshmallow popcorn onto a prepared cookie sheet. Allow the popcorn to cool. Break apart into pieces and serve.


I love snickers and I love popcorn. Putting the two together is pure magic.

Snickers Popcorn

8 quarts air popped corn (about 2 cups of kernels)

1 cup salted butter

2 cups light brown sugar, packed

1 teaspoon salt

1/2 cup light corn syrup

1 teaspoon baking soda

1 cup salted peanuts

30 “Fun Size” Snickers bars coarsely chopped

3 oz. melted semi-sweet chocolate (optional)

Preheat oven to 200 degrees. Over medium heat boil butter, brown sugar, salt and corn syrup for five minutes. Remove from heat and stir in baking soda. Pour over popcorn and stir to coat evenly. Transfer to a waxed paper-lined counter and sprinkle peanuts on top. Stir until all is coated evenly. Transfer popcorn into a large roasting pan and bake for 1 hour 15 minutes, stirring every 15 minutes. Remove from oven and stir in coarsely chopped Snickers. Return to oven for three more minutes so the Snickers begin to melt slightly into the popcorn. Remove from pan and transfer popcorn back to wax paper to cool. Drizzle melted chocolate on top of popcorn if desired. Let set and store in an airtight container.


Dill pickle flavor is simply exquisite. Put that on popcorn and you have the perfect snack or in my case, a meal. It really is that good.

Dill Pickle Popcorn

1/2 cup popcorn kernels

dill pickle flavoring: 

1 tablespoon coriander seed

1 tablespoon kosher salt

1-1/2 teaspoons dill weed

1/2 teaspoon mustard seed

1/2 teaspoon garlic powder

1/2 teaspoon onion powder

1/2 teaspoon celery seed

1/2 teaspoon citric acid

for popcorn:

1/2 cup butter, melted

Place all ingredients for dill pickle flavoring in a spice grinder and process until smooth. Set aside. Pop popcorn using any method you choose. When popcorn is ready, drizzle with melted butter. Start sprinkling with dill pickle flavoring and tasting until desired flavor is reached.


Garlic and rosemary are beautiful flavors separately; but together on popcorn they combine to bring a taste sensation that cannot be beat.

4 tablespoons butter 

1 clove garlic, minced

1 teaspoon minced fresh rosemary

3 tablespoons canola oil

1/3 cup popcorn

1/2 cup freshly grated Parmesan cheese

salt, to taste

In a small saucepan, melt butter over medium-low heat. Stir in the garlic and fresh rosemary. Cook for 1 to 2 minutes, until garlic is lightly browned. Remove from heat and set aside. To pop the popcorn, heat the canola oil in a 3-quart saucepan on medium high heat. Put a couple popcorn kernels into the oil to see if it is hot enough. If they pop, then it’s ready. Add the popcorn kernels in an even layer. Cover the pan with a lid. Remove from heat for about 30 seconds. Return the pan to the heat and gently shake the pan by moving it back and forth over the burner. You will hear the popcorn popping. Keep the lid slightly ajar so the steam can escape. If you remove the lid completely, you will have a popcorn mess. When the popcorn is done popping, remove the pan from the heat. Pour the popcorn into a large bowl. Pour the butter, garlic, and rosemary mixture over the popcorn and gently toss. Sprinkle Parmesan cheese over the warm popcorn. Season with salt to taste.

Whatever way you like your popcorn, sweet, savory or both, these recipes will tempt your taste buds. Get poppin’ everyone!

Kristin Kveno scours the internet, pours over old family recipes and searches everywhere in between to find interesting food ideas for feeding your crew. Do you have a recipe you want to share? You can reach Kristin at