Kerrygold Irish Buttered Popcorn – Three Ways
from http://kerrygoldusa.com/

Whether it's movie night or just snack time, grass-fed Irish butter makes popcorn really pop. Vanilla bean is a sweet treat, Indian spices reward adventurous taste buds and Kerrygold Blarney Castle Cheese with paprika creates a spicy specialty snack.

Buttery Vanilla Bean Popcorn

8 cups popped popcorn (1/2 cup unpopped kernels)
2 vanilla beans
1 cup sugar
1/2 cup Kerrygold Salted Butter
1/4 cup corn syrup

Place popcorn in a large bowl. Slit vanilla beans lengthwise, scrape out seeds and reserve. In a small saucepan, combine vanilla seeds, sugar, Kerrygold Butter and corn syrup. Bring to a boil, stirring frequently, and cook until sugar melts. Pour over popcorn and mix well. Serve warm.

Makes 6 to 8 servings.

Popcorn with Brown Butter and Indian Spices

8 cups popped popcorn (1/2 cup unpopped kernels)
1/4 cup Kerrygold Salted Butter
2 teaspoons black or brown mustard seeds
2 teaspoons cumin seeds
Kosher salt

Place popcorn in a large bowl. In a small skillet, melt Kerrygold Butter over medium heat. Add mustard seeds and continue to cook until foam dies down and butter turns a light golden brown. Add cumin seeds and cook for 30 seconds more. Pour butter mixture over popcorn, season with salt and mix well.

Makes 6 to 8 servings.

Cheesy, Spicy Popcorn

Kerrygold Blarney Castle Cheese is similar to a young Dutch Gouda cheese.

8 cups popped popcorn (1/2 cup unpopped kernels)
1/4 cup Kerrygold Salted Butter
1 teaspoon smoked hot paprika
4 oz. grated Kerrygold Blarney Castle Cheese (about 1 cup)
Kosher salt

Place popcorn in a large bowl. In a small skillet, melt Kerrygold Butter over medium heat. Add paprika, cook about 1 minute or until fragrant. Pour butter mixture over popcorn, season with salt and mix well. Add Kerrygold Blarney Castle Cheese and mix again.

Makes 6 to 8 servings.