We'll admit it: We're suckers for those tri-flavored giant tins of popcorn. You know the ones: Butter and salt in one section, cheddar cheese dust in the second, and caramel corn in the third. But even better than those tins? A freshly-popped batch of homemade stovetop popcorn. It's easy to make—you don't even need a popcorn maker—and best of all, you can gussy it up with a few simple hacks. Bacon fat popcorn? Now that's worthy of your next movie marathon.

Choose Your Fat

Fat means flavor, and when it comes to homemade popcorn, you've got two opportunities to add flavor: pre- and post-popping. The pan should be lubricated before adding the kernels, so they don't stick to the bottom. Neutral oils (like canola and grapeseed) or light (not extra virgin) olive oil are often our go-to, because the smoke points of EVOO and butter are too low to withstand the heat needed to coax open the kernels.

Bacon: Not just for breakfast! Photo: Mitchell Feinberg

But who's to say you can't pop your kernels in bacon grease? Lard or bacon fat has a smoke point of 370˚F, ranking it right below grapeseed oil (390˚). The smoky flavor of the fat will add another layer of greatness to your popcorn—not to mention scent your kitchen nicely. Who needs potpourri? Other unconventional fats we like to use for popping? Duck fat (375˚ smoke point), schmaltz or chicken fat (375˚), and clarified butter, which tastes amazing and has an impressive smoke point of 450˚.

But the fun doesn't have to stop in the pot: The best batches of popcorn are doctored up post-popping. Drizzle your popcorn with a good quality extra virgin olive oil, or, to really make it shine, an infused olive oil. (We're fans of this lip-tingling Sichuan chile oil). Buttered popcorn is classic, but you can step it up with brown butter popcorn. To make brown butter, simply heat a pan with butter, swirling occasionally, until it becomes fragrant and turns the color of toasted hazelnuts. While coconut oil's modest smoke point (350˚) doesn't make it ideal for the popping stage, it can be melted and poured over the finished product. Tasty!

Spice It Up

Once your popcorn has popped, this is the perfect time to season it. Kosher salt or flaky sea salt is great, of course, but why stop there? Add extra flavor with freshly-ground black pepper, smoked paprika, curry powder (mind the couch; turmeric stains!), togarashi, chopped fresh herbs like rosemary, thyme, or sage…the sky's the limit. It's easy to shake the seasoning directly into the serving bowl, not the pot, where it can burn or stick. But the savvy popcorn dresser knows: Heating the spice up with a little butter or oil and then drizzling it all over the popped kernels will not only result in a more robust flavor, it'll ensure every piece is coated.

Spiced popcorn with pecans and raisins Photo: Danny Kim

Go for the Mix-Ins

It's basic snack math. Sweet + salty + crunchy + chewy = flavor perfection. Popcorn shines when combined with both sweet and salty flavors, as our giant tin tub reminds us. This mix with golden raisins, maple syrup, pecans, and baking spices hits all the right notes. Shredded, unsweetened coconut flakes or chips are the under-sung heroes of any snack mix, and we'll never say no to chopped pecans, almonds, peanuts, cashews, or hazelnuts. If adding the coconut and other nuts, do yourself a flavor favor and toast it until fragrant and golden-brown. It'll make the flavors "pop."

Ready to get it poppin'? First, brush up on your popcorn-making skills.