Anise seed popcorn

I kicked off the blog with a post on thyme salt brussels sprout chips.  The trick was to grind the thyme to a powder so that it would be light enough to stick to the chips.

I borrowed this solution from an earlier project: seasoned popcorn.  I thought I’d share that here too.  It’s clear that there are a lot of flavor possibilities.  And if I try something that tastes bad, I’m only throwing out a bit of popcorn.  It makes sense to experiment with this ingredient.

I use the recipe below for movie night at home.  I don’t add salt.  But my first experiment would be 8.5 parts sugar to 1.5 parts anise seed to 1 part salt.  I’ll report back when I pin down a ratio.

Anise seed popcorn


  • Unpopped popcorn kernels, as required
  • 5.5 parts sugar (by weight)
  • 1 part anise seed (by weight)
  • Cooking fat (e.g. olive oil, butter, bacon fat)


  1. Set popcorn kernels in a pot.  Pour in a cooking fat and turn heat to medium high.
  2. As the popcorn cooks, measure out the sugar and anise seed.  Grind in a mortar and pestle.
  3. When popping slows to about one pop per second, pour the cooked popcorn into a wide-mouthed bowl.
  4. Spray with oil, and season with the anise seed sugar.  You will have to toss, spray, and season several times to cover multiple surfaces of each popped kernel.
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