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popcorn salt on a spoon above a bowl of popcorn

Popcorn Salt Recipe (3 Ways)

Course: Snack
Cuisine: American
Prep Time: 10 minutes
Cook Time: 2 hours
Total Time: 2 hours 10 minutes
Servings: 16
Calories: 13kcal
Author: Becky Hardin
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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Equipment

Ingredients

Bacon Parmesan Salt

Buffalo Salt

Chocolate Wine Salt

  • 750 milliliters chocolate wine (1 bottle) - I used ChocoVine brand
  • 1 cup sea salt

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
    a food processor filled with popcorn salt.

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
    a food processor filled with ingredients for a smoky bbq sauce.
  • 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.
    a spatula is being used to stir a batch of granola on a baking sheet.
  • Put salt back into food processor and pulse once more. The salt should break up and form a finer consistency. Enjoy!
    A food processor filled with a mixture of popcorn and salt.

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
    a person pouring red wine into a pan, adding a sprinkle of salt.
  • 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.
    a food processor filled with brown sugar and popcorn.

Notes

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

Serving: 1tablespoon | Calories: 13kcal | Carbohydrates: 0.2g | Protein: 1g | Fat: 1g | Saturated Fat: 0.5g | Polyunsaturated Fat: 0.02g | Monounsaturated Fat: 0.1g | Cholesterol: 4mg | Sodium: 7154mg | Potassium: 4mg | Sugar: 0.001g | Vitamin A: 14IU | Calcium: 18mg | Iron: 0.1mg