Take hot popcorn in a large bowl. Sprinkle it with Spanish paprika and sugar, and toss well. Drizzle with melted butter, Japanese rice crackers, and furikake (a Japanese seasoning containing sesame seeds, dried and ground fish, chopped seaweed, sugar and salt). Season with salt and toss again.
Spicy Maple and Cashew
Toss 6 cups popcorn with ¼ cup dry chopped roasted cashews, and set aside. Combine ⅓ cup sugar, ⅓ cup maple syrup, 1 tbsp butter, ¼ tsp salt, ¼ tsp ground red pepper in a small pan, and bring to a boil. Stir constantly. Remove from heat and cool. Pour the syrup mixture over the popcorn mixture and toss well to coat. Cool and serve.
Caramel and Almond
Place 6 cups popped hot popcorn in a large bowl and sprinkle ¾ cup roasted coarsely chopped almonds on top. Melt 6 tbsp butter, 1 cup brown sugar, and 2 tbsp corn syrup in a pan over medium heat. Keep stirring to combine and prevent the caramel from burning. When the mixture comes to a boil and the caramel darkens, remove the pan from the heat. Season with salt. Drizzle the caramel over popcorn and nuts, and toss to coat. Spread on an aluminum foil-lined sheet pan and let it cool for 10 minutes.
Cookies and Cream
Take 1 cup white chocolate or vanilla melting candy in a pan and melt it over medium heat, until smooth. Remove from heat and pour it over eight cups of hot popcorn. Do not stir yet. Add one cup of lightly crumbled oreos or other chocolate cookies, and stir gently to coat. Let it sit for 45 minutes, and serve.
Place some unpopped corn and oil in a pan. Sprinkle with sugar. Cover the pan leaving a slight opening to allow steam to escape. Heat over medium-high heat. Cook until the corn kernels are popped by shaking the saucepan often to prevent the sugar from burning. Immediately pour the popcorn in a large bowl. Add some salt and toss well.
Salt and Vinegar
Mix ¼ cup vinegar and 2 tsp salt in a small spray bottle. Shake it well to dissolve the salt. Spray over 16 cups of hot popcorn. There is another way. Melt butter in a small pot. In a bowl, mix vinegar powder and salt. Drizzle the melted butter over the popcorn and sprinkle with vinegar powder and salt mixture until the popcorn is coated.
Melt 1½ sticks of butter. Add a cup of brown sugar and a tbsp of molasses. When the sugar melts, boil it. Stir often so the caramel doesn't burn. Add a tsp of vanilla, ½ tsp of salt and ¼ tsp of baking soda, which will make the caramel airy and foamy. You can add other spices or flavorings to the caramel, like cayenne, hot sauce, or cinnamon. Pour the caramel into a large bowl of 12 cups of popcorn and toss well. Spread the caramel corn on a lined baking sheet and bake at 250°F for 30 min.
Heat 1 cup honey and ¾ cup sugar over medium heat, stirring until the sugar dissolves. Stir in 1 cup peanut butter and 1 teaspoon each vanilla extract and kosher salt until smooth; pour this mixture and 2 cups of peanuts over 16 cups of hot popcorn, and toss well. Spread on baking sheets and let it cool. Now serve.