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I've been popping my own corn and I want to season it with salt, but when I sprinkle it over the popcorn it just ends up at the bottom of the bowl without taking to the popcorn. How could I get the seasoning to stick to the popcorn?

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Almost-duplicate (that person was already using oil): cooking.stackexchange.com/questions/6865/… –  Jefromi Aug 2 '13 at 23:37

4 Answers 4

If you want dry seasonings to stick to popcorn, you will probably need to add a liquid to adhere them with. You could try adding butter or oil to your popcorn while it is hot, then adding the salt and tossing it together. If you're avoiding extra fat, a few spritzes of a non-stick spray (like Pam) might do the trick without adding significant fat.

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Put the salt in a spice grinder (such as this one)! My grinder has several options for granule size. Unfortunately, it has no markings or logos on it so I can't tell you what the exact type it is else I'd highly recommend it.

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I air pop my popcorn and then I spray it with Dr. Bragg Liquid Aminos. It has a salty flavor and if you spray it lightly it doesn't make the popcorn soggy.

If all you want is the salty flavor then this will do it but it also has the added advantage of allowing other spices to stick as well.

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In addition, as Sourd'oh says, to using some fat as glue. Water will also work if you don't want calories, but will soften the popcorn somewhat.

Use popcorn salt. This is salt that is very, very fine, so that it sticks more easily to popcorn.

Additionally, applying the salt immediately after popping when the popcorn is very hot will help.

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I had wondered if you could perhaps mist the popcorn with a brine while it's still hot to minimize the sogginess. Time for experiments! –  sourd'oh Aug 3 '13 at 15:41

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