Each of these flavors are pretty simple and easy to make. I went three different directions: One sweet, one salty, and one with a little spice. Each of the recipes for these toppings are enough to flavor about a third cup of popcorn (makes a medium sized bowl). I made the popcorn first by heating up a couple of tablespoons of coconut oil on medium heat (using coconut oil gives the popcorn a slight flavor and makes the house smell amazing). I put in one kernel first and waited until it popped so I knew when the oil was ready. Pour in your kernels, cover the pot, and shake it around over the heat until it stops popping.
Asian Inspired Popcorn: Start by covering your popcorn with a thin layer of melted butter (about a tablespoon). Now, put a bit of soy sauce in a spray bottle (weird, I know, but it's the best way to do this without making the popcorn soggy), and spray the popcorn with a thin layer of soy sauce. Sprinkle on a teaspoon of wasabi powder, a couple sheets of crumbled nori (we used teriyaki flavored), and salt. If you don't have a little spray bottle on hand you could forgo the soy sauce, add a little more melted butter so everything sticks and finish with a sprinkling of nutritional yeast.
Curried Popcorn: Cover your popcorn in 2-3 tablespoons of melted butter. Sprinkle on 1-2 teaspoons of curry powder and sprinkle with nutritional yeast and salt to taste. That's it!
P. S.Thanks to my roommate Sydney for reteaching me how to properly pop popcorn and helping me come up with the flavors! :)