Popcorn is one of those universal snacks. Ever meet anyone who didn't like popcorn? Me either. And most people either eat it one of two ways: Plain, or with butter and/or salt. Sure you got your kettle corn, caramel corn, cheddar cheese, but it rarely gets more complex than that.

In his new book, Popcorn, Patrick Evans-Hylton, a classically trained chef and popcorn aficionado, offers some unique twists on an otherwise bland snack. Like mixing in some jalapenos, lime and tequila. Adding Gorgonzola cheese and green onions. Or using Old Bay to create a snack that tastes like a Maryland crab boil. He raises a boring bowl to haute cuisine. And you can easily duplicate them without having to have any kitchen skills at all.

Below are a few of my favorites. Throw a bowl of Sugar and Spice together the next time she comes over for a movie, or leave a few bowls of Classic Barbecue out for your upcoming Super Bowl party. Beats the hell outta stale Jiffy Pop.

Chile-Lime-Tequila Popcorn
Makes 4 quarts

4 quarts freshly popped corn
1/3 cup butter, melted
2 teaspoons freshly squeezed lime juice
1/2 teaspoon lime zest
1 teaspoon tequila
1/2 small jalapeño, seeds and membrane removed, minced
1/2 teaspoon freshly ground black pepper
1 1/2 teaspoons salt
1 teaspoon red pepper flakes
1 teaspoon ground cumin

Preheat the oven to 300˚F. Line a baking sheet with foil or a silicone baking sheet and set aside.

Put the popcorn in a large, clean paper bag or a washable muslin bag. In a medium-size bowl, whisk together the butter, lime juice and zest, and tequila. Add the jalapeño. In a small bowl, combine the black pepper, salt, red pepper, and cumin.

Drizzle the butter mixture over the popcorn, fold over the top of the bag, and shake until the popcorn is coated and moist. Sprinkle the pepper mixture over the popcorn, fold over the top of the bag, and shake a few times to coat.

Spread the popcorn evenly over the baking sheet and bake until the popcorn is dry, 5 to 7 minutes.


Classic Barbecue Popcorn
Makes 4 quarts

4 quarts freshly popped corn
1/4 cup peanut or olive oil
2 tablespoons barbecue sauce
1/2 teaspoon onion powder
1 teaspoon chili powder
1/4 teaspoon ground cumin
1/2 teaspoon salt
Dash freshly ground black pepper
2 tablespoons grated Parmesan cheese

Put the popcorn in a large, clean paper bag or a washable muslin bag. In a small bowl, whisk together the oil, barbecue sauce, onion powder, chili powder, cumin, salt, and pepper.

Drizzle the oil mixture over the popcorn, fold over the top of the bag, and shake until the popcorn is coated and moist. Sprinkle the Parmesan over the popcorn, fold over the top of the bag, and shake a few times to coat.


Crabby Corn
Makes 4 quarts

4 quarts freshly popped corn
1 teaspoon freshly squeezed lemon juice
2 tablespoons olive oil
1 1/2 teaspoons seafood seasoning, such as Old Bay

Put the popcorn in a large, clean paper bag or a washable muslin bag. In a small bowl, whisk together the lemon juice and oil.

Drizzle the lemon juice mixture over the popcorn, fold over the top of the bag, and shake until the popcorn is coated and moist. Sprinkle the seafood seasoning over the popcorn, fold over the top of the bag, and shake a few times to coat.


Gorgonzola and Green Onion Popcorn
Makes 4 quarts

4 quarts freshly popped corn
1/ 3 cup butter, at room temperature
3 ounces Gorgonzola cheese, crumbled
2 tablespoons finely chopped green onions
1/4 teaspoon freshly ground black pepper
1/4 teaspoon salt

Preheat the oven to 300˚F. Line a baking sheet with foil or a silicone baking sheet and set aside.

Put the popcorn in a large, clean paper bag or a washable muslin bag. In a small microwavable bowl, combine the butter and 2 ounces of the cheese; heat briefly until melted, about 15 seconds. Whisk in 1 tablespoon of the green onions, black pepper, and salt. Drizzle the butter mixture over the corn, fold over the top of the bag, and shake until the popcorn is coated and moist.

Spread the popcorn evenly over the baking sheet and bake until the popcorn is dry, 5 to 7 minutes. Remove the popcorn from the oven, transfer to a large bowl, and top with the remaining cheese and green onions; toss gently to combine.


Nice Sugar and Spice Popcorn
Makes 4 quarts

4 quarts freshly popped corn
1 vanilla bean
2 teaspoons sugar
1 teaspoon ground cinnamon
1/4 teaspoon grated nutmeg
1/4 teaspoon salt
1 tablespoon canola oil
1/4 teaspoon vanilla extract

Put the popcorn in a large, clean paper bag or a washable muslin bag. Slice the vanilla bean lengthwise and scrape the seeds from both halves into a small bowl; discard the bean. Stir in the sugar, cinnamon, nutmeg, and salt. In a separate bowl, whisk together the oil and vanilla.

Drizzle the oil mixture over the popcorn, fold over the top of the bag, and shake until the popcorn is coated and moist. Sprinkle the spice mixture over the popcorn, fold over the top of the bag, and shake a few times to coat.