These six marquee-worthy recipes from “Movie Night Munchies,” featured in the May/June 2017 issue of American Girl magazine, are sure to be a smash hit with kids and adults, alike.

Each of these recipes uses about 12 cups (or 1 microwavable bag) of plain popped popcorn. To prepare, make the popcorn and pour it into a serving bowl. Create the recipes while the popcorn is still warm.

TACO POPCORN

Pour 2 tablespoons melted butter over the popcorn, and stir until the popcorn is coated. Sprinkle 1½ tablespoons dry taco seasoning and 2 teaspoons cheese powder over the popcorn, and mix well.

 

COOKIE POPCORN

Spread the popcorn in a single layer on wax paper. Crush about 20 chocolate sandwich cookies and sprinkle them over the popcorn. Melt 1 cup white chocolate chips with 1 teaspoon vegetable oil in the microwave. Drizzle the melted white chocolate over the popcorn. Top with sprinkles. Once the chocolate hardens, break apart the popcorn, and serve it in a bowl.

 

BBQ POPCORN

Pour 2 tablespoons melted butter over the popcorn. Add 2 teaspoons dry barbecue seasoning and a pinch of black pepper. Mix all the ingredients together.

 

CINNAMON POPCORN

Pour 2 tablespoons melted butter over the popcorn. In a separate bowl, stir together 1 teaspoon granulated sugar and ½ teaspoon ground cinnamon. Add the cinnamon-sugar mixture to the popcorn, and stir until combined.

 

PIZZA POPCORN

Pour 2 tablespoons melted butter over popcorn. Add 1 teaspoon dried basil, 1 teaspoon dried oregano, ½ teaspoon garlic powder, and ½ teaspoon cheese powder. Mix all the ingredients together.

 

STRAWBERRY POPCORN

Spread popcorn in a single layer on wax paper. Sprinkle the popcorn with ½ cup freeze-dried strawberries. Melt 1 cup white chocolate chips with 1 teaspoon vegetable oil in the microwave. Drizzle the melted white chocolate over the popcorn mixture. Top with pink sprinkles. Once the candy hardens, break apart the popcorn and serve it in a bowl. 

Excerpted from American Girl magazine, May/June 2017. American Girl Publishing, 2017. All rights reserved.