Gourmet Popcorn and Wine Pairings

By Laina Carter of McGrail Vineyards & Winery

Being stuck at home can be mundane. Here is the ultimate time-passing trifecta: binge-worthy shows, alongside gourmet popcorn and wine pairings! Cheers!

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About These Gourmet Popcorn Recipes

I think it might be important for me to preface these recipes by saying I created most of them using plain popcorn kernels in a microwaveable popcorn maker. I understand that not everyone has one of these in their homes, but if you love popcorn as much as I do, I highly recommend purchasing one. They vary in price, depending on the seller, but most are between $12 and $30 online. Mine has been around since the 1990’s, so it’s a justifiable purchase, if you choose the right one. An eight pound jug of Orville Redenbacher’s unpopped popcorn kernels can be purchased on Amazon for $11.49 and will last you 3-4 months (even if you are an avid popcorn eater) or longer. I’d say it’s a pretty reasonable investment overall.

If you choose not to purchase a popcorn maker and unpopped kernels, a microwaveable bag, or bags (dependent upon the recipe), of plain popcorn may be used in their place. I do not recommend using plain pre-popped popcorn because the consistency and quality is just not the same.

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I also want to say thank you very much to my brave taste testers, Andy and Tina Halvorsen, for their honest input on each of these pairings. Cheers!

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Binge-Worthy Television, Gourmet Popcorn, and Wine Pairings

Similar to our Worldly Wine & Picture Pairings blog post, the overarching theme of this one is based on the fact that people are stuck at home right now, probably spending a lot of their time drinking their stash of good wine and binging streamable shows and movies. I know this is something I often find myself doing when I’m not working. There are so many excellent shows that are easily streamable on various networks, it can sometimes be overwhelming to choose which one to watch. I’ve done the work for you, by pairing these gourmet popcorn and wine pairings with a television genre and several show suggestions for each. All you have to do is choose your favorite wine or your favorite T.V. genre, then whip up your popcorn recipe and choose a show! Simple enough, right?

Why did I choose popcorn to pair with these wines and T.V. shows? Well, everyone likes popcorn. Unlike its Jelly Belly flavor, actual popcorn is loved by all. It’s also effortless to make and so versatile; there’s practically a million different ways to jazz it up. Most importantly, it’s the best snack to mindlessly stuff your face with when watching T.V. and movies. Gourmet popcorn and wine pairings could be an entire meal if you’re willing to let it be.

Keep reading for all of our wine and popcorn pairing recipes OR tap the button below for our Binge-Worthy Television, Gourmet Popcorn, and Wine Pairings blog post.

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All Gourmet Popcorn and Wine Pairings Recipes

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A Jó Élet, “the Good Life,” Cabernet Sauvignon & Spiced Mexican Chocolate Almond Popcorn

Makes about 7 servings.

Ingredients:

ALMONDS

• 1 cup raw sliced almonds
• 1 tbsp. olive oil
• 1/4 tsp. chili powder
• 3/4 tsp. ground cinnamon
• 1/8 tsp. ground cayenne
• pink Himalayan sea salt to taste

POPCORN

• 1/4 cup uncooked popcorn kernels
• 1 tbsp. extra virgin olive oil
• 1/4 tsp. chili powder
• 3/4 tsp. ground cinnamon
• pink Himalayan sea salt to taste

SPICED MEXICAN CHOCOLATE

• 1/3 cup dark chocolate flavored melting wafers
• 1 1/2 tbsp. almond cocoa spread
• 1/2 tsp. cinnamon
• 1/3 cup 72% cacao dark chocolate chips

Directions:

ALMONDS

1. Preheat oven to 350 degrees F.
2. In a medium bowl or Ziploc toss all ingredients, coating almonds evenly in spice mixture.
3. Lay out in a single layer on lined sheet pan.
4. Bake for ten minutes, then remove from oven, and allow to cool.

POPCORN

1. Prepare popcorn according to cooking directions. Lay out in a single layer on lined sheet pan.
2. Drizzle olive oil over popcorn. Gently toss to coat popcorn evenly with olive oil.
3. In a small bowl, combine chili powder, cinnamon, and sea salt.
4. Sprinkle spice mixture over popcorn and gently toss to distribute.

SPICED MEXICAN CHOCOLATE

1. In a microwaveable bowl, heat melting wafers on defrost setting. The instructions on melting wafer package said to melt on defrost for 30 seconds to a minute, but it took me almost three minutes to get them completely melted. Make sure to take out and stir about once per minute.
2. Once melting wafers have melted and are still hot, add cocoa almond spread and cinnamon. Stir well.
3. If chocolate mixture has begun to harden, microwave on defrost for a little longer.
4. While still hot, drizzle chocolate mixture over popcorn. Quickly sprinkle dark chocolate chips over popcorn, so they begin to melt. Toss popcorn to coat evenly in melted chocolate.
5. While still warm, sprinkle spiced almonds over popcorn. Gently toss popcorn until almond slivers stick to melted chocolate.
6. Serve warm with a glass of our delicious Good Life Cabernet Sauvignon!

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Austin James Cabernet Sauvignon & Smoked Paprika BBQ Bacon Popcorn

Makes about 10 servings.

Ingredients:

• 5 pieces thick sliced bacon
• 1/3 cup uncooked popcorn kernels
• 2 tbsp. salted butter
• 1 1/2 tbsp. bacon grease
• 1 tsp. dry mild BBQ rub (I used Kinder’s)
• 1/4 tsp. onion powder
• 1 tsp. smoked paprika
• 1 tsp. dried oregano leaves
• pink Himalayan sea salt to taste

Directions:

1. Preheat oven to 450 degrees F.
2. Place bacon slices about an inch apart on lined baking sheet.
3. Bake bacon slices for about 15-20 minutes at 450 degrees F. Make sure to keep an eye on it. Bacon should be as crispy as possible, but not burnt. Save 1 1/2 tablespoons bacon grease to use later. Mince sliced bacon.
4. Prepare popcorn according to cooking directions. Place in large bowl.
5. Melt butter. Add bacon grease to melted butter so it becomes liquified. Stir.
6. Drizzle about half of butter mixture over popcorn at a time, gently tossing popcorn in bowl after each drizzle to evenly distribute butter mixture throughout popcorn.
7. In a small bowl, combine dry BBQ rub, onion powder, paprika, dry oregano, and pink Himalayan sea salt. Mix together.
8. Sprinkle about half of dry seasoning mixture over popcorn at a time, gently tossing popcorn in bowl after each sprinkle to evenly distribute seasoning mixture throughout popcorn.
9. Sprinkle with minced bacon. Gently toss to distribute.
10. Enjoy right way with a glass of our Austin James Cab.

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C. Tarantino Cabernet Sauvignon & Sun-Dried Tomato Parmesan Popcorn

Makes about 10 servings.

Ingredients:

• 1/3 cup uncooked popcorn kernels
• 4 tbsp. extra virgin olive oil
• 1 tbsp. sun-dried tomatoes
• 2 1/2 tsp. nutritional yeast
• 1 tsp. Italian seasoning
• 2 tsp. dry garlic & herb dressing seasoning
• 1/4 cup freshly grated parmesan cheese
• 1/3 cup roasted pine nuts
• pepper to taste

Directions:

1. Prepare popcorn according to cooking directions. Place in large bowl.
2. In a food processor or blender, blend together olive oil and sun-dried tomatoes, until a paste is formed. Wait a few minutes for the oil to settle before removing from blender or food processor. Use a spatula to scrape out as much olive oil as possible.
3. Drizzle about half of olive oil paste over popcorn at a time, gently tossing popcorn in bowl after each drizzle to evenly distribute olive oil mixture throughout popcorn.
4. In a small bowl, combine nutritional yeast, Italian seasoning, and dry garlic & herb dressing seasoning. Mix together.
5. Sprinkle about half of dry seasoning mixture over popcorn at a time, gently tossing popcorn in bowl after each sprinkle to evenly distribute seasoning mixture throughout popcorn.
6. Sprinkle with parmesan cheese, pine nuts, and pepper. Gently toss to distribute.
7. Enjoy right away with a glass of our amazing C. Tarantino Cab!

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Charlie Rae Chardonnay & Salted Caramel & Butterscotch Popcorn

Makes about 10 servings.

Ingredients:

• 1/3 cup uncooked popcorn kernels
• 4 tbsp. salted butter
• 2/3 cup brown sugar, packed
• 1/4 cup light corn syrup
• 1/2 tsp. pink Himalayan sea salt
• 1/2 tsp. vanilla extract
• 1/4 tsp. baking soda
• 1/3 cup butterscotch chips
• optional: 1/3 cup white chocolate chips
• pink Himalayan sea salt to taste

Directions:

1. Prepare popcorn according to cooking directions. Lay out in a single layer on 2 lined sheet pans.
2. Preheat oven to 230 degrees F.
3. Heat butter in a small pan over medium.
4. Once melted, add brown sugar, corn syrup, and sea salt. Stir to combine.
5. Turn heat to low. Simmer for four minutes. Be sure not to stir.
6. Quickly whisk in vanilla and baking soda.
7. Immediately pour over popcorn on sheet pan, then toss to coat evenly in caramel.
8. Bake in oven for 45 minutes, tossing once or twice to further coat popcorn in caramel mixture.
9. Remove from oven. While popcorn is still hot, sprinkle with butterscotch and optional white chocolate chips, so they begin to melt. Toss popcorn to coat evenly in melted chocolate.
10. While still warm, sprinkle pink Himalayan sea salt over popcorn. Gently toss popcorn.
11. Enjoy with a glass of our delicious Charlie Rae Chardonnay.

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Colton’s Cabernet & Herbs de Provence Asiago Popcorn

Makes about 10 servings.

Ingredients:

• 1/3 cup uncooked popcorn kernels
• 3 tbsp. olive oil
• 1 tbsp. dried herbs de Provence
• pink Himalayan sea salt to taste
• rosemary and olive oil asiago cheese, finely grated (I used Trader Joe’s version, but I think other brands may be easily found at various grocers)

Directions:

1. Prepare popcorn according to cooking directions. Place in large bowl.
2. Drizzle about a third of olive oil over popcorn at a time, gently tossing popcorn in bowl after each drizzle to evenly distribute olive oil over popcorn.
3. Repeat step 2, but instead of drizzling oil, sprinkle the dried herbs de Provence seasoning.
4. Sprinkle with pink Himalayan sea salt and gently toss to distribute.
5. Serve warm with a sprinkling of rosemary asiago. You may use as much or as little as you prefer.
6. Enjoy immediately with a glass of our Colton’s Cabernet Sauvignon!

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Gracie Sparkling Brut & Orange Lavender Vanilla Honey Popcorn

Makes about 10 servings.

Ingredients:

• 1/3 cup uncooked popcorn kernels
• 2 tbsp. organic coconut oil
• 1 tbsp. dried culinary lavender
• 1 tsp. vanilla extract
• vanilla bean, cut down the middle
• 2 tbsp. organic honey
• 1/2 tbsp. orange zest

Directions:

1. Prepare popcorn according to cooking directions. Lay out in a single layer on lined sheet pan.
2. In a small pan, heat coconut oil on low, until it is melted.
3. Add lavender, vanilla extract, and vanilla bean. Stir. Allow to cook in coconut oil on low for about 3-5 minutes.
4. Add honey and stir until it is melted into coconut oil.
5. Add orange zest. Stir.
6. Using a mesh strainer, strain debris from coconut oil mixture. Do not allow to cool.
7. While coconut oil mixture is still hot, drizzle over popcorn on sheet pan, evenly coating popcorn in mixture. Toss popcorn together while mixture is still hot to further distribute coconut oil mixture.
8. Optional: Garnish with more orange zest or 1/2 teaspoon finely minced culinary lavender.
9. Serve with a glass of our Gracie Sparkling Brut!

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James Vincent Cabernet Sauvignon & Dark Chocolate Coconut Cashew Popcorn

Makes about 14 servings.

Ingredients:

• 1/2 cup uncooked popcorn kernels
• 3 tbsp. organic coconut oil
• 1 cup unsweetened shredded coconut flakes
• 1 tsp. vanilla extract
• 1/2 cup 72% cacao dark chocolate chips
• 1/2 cup roasted unsalted cashews, chopped
• pink Himalayan sea salt

Directions:

1. Prepare popcorn according to cooking directions. Lay out in a single layer on lined sheet pan.
2. In a small pan, heat coconut oil on low, until it is melted.
3. Add shredded coconut flakes. Allow to cook in coconut oil on low for about 3-5 minutes, or until slightly brown, stirring attentively.
4. Remove from heat. Once coconut oil and flakes have cooled for about 1-2 minute, add vanilla extract.
5. While coconut oil mixture is still hot, drizzle over popcorn on sheet pan, evenly coating popcorn in mixture. Toss popcorn together while mixture is still hot to further distribute coconut oil mixture.
6. Quickly sprinkle dark chocolate chips and chopped cashews over popcorn, so they begin to melt. Toss popcorn to coat evenly in oil and melted chocolate.
7. Sprinkle with pink Himalayan sea salt and gently toss to distribute.
8. Serve with a tasty glass of our James Vincent Cab!

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Kylie Ryan Rosé & Classic Kettle Corn

Makes about 14 servings.

Ingredients:

• 3 tbsp. vegetable oil
• 1/3 cup uncooked popcorn kernels
• 3 tbsp. granulated sugar
• 1/3 tsp. pink Himalayan sea salt

Directions:

1. In a large pot, heat vegetable oil on medium.
2. Stir in popcorn kernels, sugar, and sea salt.
3. Once popcorn begins to pop, continuously shake the pot to ensure popcorn does not burn. When popping has slowed to about every 3 seconds, remove pot from heat.
4. Pour popcorn in a bowl or over a lined baking sheet, breaking up any clumps.
5. Enjoy with a chilled glass of our Kylie Ryan Rosé!

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McGrail Cabernet Sauvignon Reserve & Black Pepper BellaVitano Popcorn

Makes about 10 servings.

Ingredients:

• 1/3 cup uncooked popcorn kernels
• 2 tbsp. extra virgin olive oil
• 2/3 cup black pepper BellaVitano cheese
• pink Himalayan sea salt and pepper to taste

Directions:

1. Prepare popcorn according to cooking directions. Place in large bowl.
2. Drizzle about half of olive oil over popcorn. Gently toss popcorn to evenly distribute oil throughout popcorn. Drizzle second half of olive oil mixture over popcorn. Toss again.
3. Sprinkle cheese over popcorn. Gently toss popcorn to evenly distribute through popcorn.
4. Sprinkle sea salt and pepper over popcorn. Gently toss popcorn to evenly distribute through popcorn.
5. Enjoy immediately with a glass of our McGrail Cab Reserve.

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McGrail Clone 8 Cabernet Sauvignon & Savory Sharp Cheddar Mustard Onion Thyme Popcorn

Makes about 19 servings.

Ingredients:

• 2/3 cup uncooked popcorn kernels
• 1/4 cup butter
• 2 tbsp. extra virgin olive oil
• 3 tsp. dijon mustard
• 2 tsp. dry thyme leaves
• 1 tsp. garlic and herb dressing seasoning*
• 1 tsp. green onion dip mix*
• 2 tbsp. nutritional yeast
• pink Himalayan sea salt and pepper to taste
• 2 cups honey mustard onion pretzel pieces, smashed into small pieces
• extra sharp cheddar, finely grated

*you may use 2 teaspoons of either the garlic and herb dressing seasoning or the green onion mix if you wish not to use both.

Directions:

1. Prepare popcorn according to cooking directions. Place in large bowl.
2. In a small bowl, combine melted butter, olive oil, and mustard. Stir to combine.
3. Drizzle about a third of olive oil mixture over popcorn. Gently toss popcorn to evenly distribute oil throughout popcorn. Drizzle another third of olive oil mixture over popcorn. Toss again. Drizzle last bit and toss again.
4. In a small bowl, combine thyme, garlic and herb dressing seasoning, green onion dip mix, nutritional yeast, sea salt, and pepper. Mix well.
5. Sprinkle seasoning mixture over popcorn. Gently toss popcorn to evenly distribute through popcorn.
6. Add pretzel pieces. Mix.
7. Sprinkle cheddar over popcorn. Gently toss popcorn to evenly distribute through popcorn.
8. Enjoy immediately with a glass of our Clone 8 Cab.

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McGrail Clone 15 Cabernet Sauvignon & Pomegranate Balsamic Aged Gouda Popcorn

Makes about 10 servings.

Ingredients:

• 1/3 cup uncooked popcorn kernels
• 2 1/2 tbsp. extra virgin olive oil
• 2 tbsp. pomegranate balsamic vinegar reduction (I used Gourmet Blends’ version, but Amazon has some highly rated alternatives too)
• aged gouda, finely grated
• pink Himalayan sea salt and pepper to taste

Directions:

1. Prepare popcorn according to cooking directions. Lay out in a single layer on lined sheet pan.
2. Drizzle olive oil over popcorn. Gently toss popcorn to evenly distribute oil throughout popcorn.
3. Drizzle balsamic vinegar over popcorn. Gently toss popcorn to evenly distribute throughout popcorn.
4. Sprinkle aged gouda over popcorn. Gently toss popcorn to evenly distribute through popcorn.
5. Add pink Himalayan sea salt and pepper to taste.
6. Enjoy immediately with a glass or two of our Clone 15 Cab.

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McGrail Family Chardonnay & Asian-Inspired Vegan “Chicken” Ramen Popcorn

Makes about 15 servings.

Ingredients:

• 1/3 cup uncooked popcorn kernels
• 1 tbsp. vegan butter
• 1 tsp. sesame oil
• 4 tsp. vegan chicken-less seasoning salt (I used Trader Joe’s version)
• 1 tbsp. sesame seeds
• 7 oz. dry uncooked Japanese style ramen noodles, smashed
• 1 cup dry roasted unsalted cashew pieces
• 1/2 cup roasted unsalted pistachio meats
• 1 cup sesame stick snacks, smashed into small pieces
• 1 cup Japanese rice crackers, smashed into small pieces
• 2 cups garlic ginger wonton strips

Directions:

1. Prepare popcorn according to cooking directions. Place in large bowl.
2. Melt butter on the stove or in the microwave. Add sesame oil and stir.
3. Drizzle about a half of butter and oil mixture over popcorn at a time, gently tossing popcorn in bowl after each drizzle to evenly distribute oil mixture over popcorn.
4. Repeat step 3, but with vegan chicken-less seasoning salt and sesame seeds.
5. Add remaining ingredients and toss gently.
6. Enjoy with a tasty glass of our McGrail Family Chardonnay!

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McGrail Malbec & Dark Chocolate Berry Popcorn

Makes about 10 servings.

Ingredients:

• 1/3 cup uncooked popcorn kernels
• 3 oz. organic raspberry 70% cacao dark chocolate
• 2 tbsp. organic blackberry marmalade
• 2/3 cup dark chocolate chunks
• pink Himalayan sea salt

Directions:

1. Prepare popcorn according to cooking directions. Lay out in a single layer on lined sheet pan.
2. In a microwaveable bowl, heat organic raspberry dark chocolate on defrost setting until melted completely. Make sure to take out and stir about once per minute.
3. Once chocolate has melted and is still hot, add blackberry marmalade. Stir well. If chocolate mixture has begun to harden, microwave on defrost for a little longer.
4. While still hot, drizzle chocolate mixture over popcorn. Toss gently to coat popcorn with chocolate. Quickly sprinkle dark chocolate chunks over popcorn, so they stick to popcorn.
5. Sprinkle pink Himalayan sea salt over popcorn.
6. Enjoy with a glass of our yummy McGrail Malbec!

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McGrail Merlot & Truffle Sharp Cheddar Parmesan Popcorn

Makes about 10 servings.

Ingredients:

• 1/3 cup uncooked popcorn kernels
• 2 tbsp. extra virgin olive oil
• 2 tbsp. truffle oil
• 1 tsp. dried basil
• 1/2 tsp. onion powder
• 1 tsp. dried oregano
• 1 tsp. Italian seasoning
• pink Himalayan sea salt to taste
• 1/3 cup sharp cheddar cheese, finely grated*
• 1/3 cup grated parmesan*

*I used 2/3 cups Trader Joe’s Unexpected Cheddar cheese, finely grated, instead of both sharp cheddar and parmesan

Directions:

1. Prepare popcorn according to cooking directions. Place in large bowl.
2. In a small bowl, combine olive oil and truffle oil. Stir.
3. Drizzle about a third of oil mixture over popcorn at a time, gently tossing popcorn in bowl after each drizzle to evenly distribute oil mixture over popcorn.
4. In a small bowl, combine dried basil, onion powder, dried oregano, and Italian seasoning. Mix well.
5. Repeat step 3, but with dry seasoning mixture.
6. Serve each bag or bowl of popcorn warm with a healthy sprinkling of cheese and pink Himalayan sea salt.
7. Enjoy straight away with a glass of our Merlot!

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Patriot Cabernet Sauvignon & Brown Butter Dark Chocolate Toasted Hazelnut Popcorn

Makes about 14 servings.

Ingredients:

• 1/2 cup uncooked popcorn kernels
• 1/2 cup salted butter
• 3/4 cup dry roasted unsalted hazelnuts, chopped
• 1/4 cup dry roasted unsalted hazelnuts, whole
• 1/2 tsp. brown sugar
• 1/2 cup 60% cacao dark chocolate chips
• pink Himalayan sea salt to taste

Directions:

1. Prepare popcorn according to cooking directions. Lay out in a single layer on lined sheet pan.
2. In a small pan, heat butter on low. Allow to cook until it begins to brown.
3. Add hazelnuts and brown sugar. Stir. Cook for about 3 minutes, stirring attentively, not allowing ingredients to burn.
4. While still hot, drizzle butter and hazelnuts over popcorn. Quickly sprinkle dark chocolate chips over popcorn, so they begin to melt. Toss popcorn to coat evenly in butter and melted chocolate.
5. Sprinkle with pink Himalayan sea salt and gently toss to distribute.
6. Serve with a glass of our delicious Patriot Cabernet Sauvignon!

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Peyton Paige Sauvignon Blanc & Hot Chili Lime Street Corn Popcorn

Makes about 10 servings.

Ingredients:

• 1/3 cup uncooked popcorn kernels
• 4 tbsp. salted butter
• 2 tsp. lime zest
• 1 tbsp. nutritional yeast
• 1 tbsp. low sodium chili lime seasoning
• 1/2 cup chili and lime flavored rolled tortilla chips, crushed
• 1/2 cup giant Peruvian Inca corn snacks, smashed into small pieces
• 2 cups chili and lime flavored rolled tortilla chips
• 2 cups freshly grated cotija cheese

Directions:

1. Prepare popcorn according to cooking directions. Place in large bowl.
2. In a small pan, heat butter on low. Once melted, add lime zest. Allow to simmer for about 2 minutes.
3. While still hot, drizzle butter and lime zest over popcorn. Toss popcorn to coat evenly in butter.
4. In a small bowl, combine chili lime seasoning and nutritional yeast. Mix together.
5. Sprinkle chili lime seasoning and nutritional yeast over popcorn, so it sticks to butter on popcorn. Gently toss popcorn to coat evenly in chili lime seasoning mixture.
6. Add remaining ingredients and toss gently.
7. Enjoy right away with a tasty glass of our Peyton Paige Sauvignon Blanc!

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Shamus Patrick Red Blend & Taco Popcorn

Makes about 10 servings.

Ingredients:

• 1/3 cup uncooked popcorn kernels
• canola oil cooking spray
• 1/2 tsp. lime zest
• 1 tsp. mild taco seasoning
• 1/4 tsp. paprika
• 1/4 tsp. cumin
• 1/8 tsp. coriander seeds
• 1/3 cup salted giant Peruvian Incan corn, smashed
• 3.5 oz. Santa Fe style tortilla strips
• 1/3 cup salted giant Peruvian Incan corn, smashed
• 1/3 cup oven-baked cheese bites, smashed
• shredded Mexican cheese blend

Directions:

1. Prepare popcorn according to cooking directions. Place in large bowl.
2. Spray liberally with cooking spray. Toss gently. Spray again. Toss again.
3. Sprinkle lime zest over popcorn. Gently toss to evenly distribute through popcorn.
4. In small bowl, combine taco seasoning, paprika, cumin, and coriander. Mix well.
5. Sprinkle dry seasoning over popcorn. Gently toss to evenly distribute through popcorn.
6. Add smashed salted giant Peruvian Incan corn and oven-baked cheese bites to popcorn. Toss to mix.
7. Serve warm with a sprinkling of shredded Mexican cheese blend. You may use as much or as little as you prefer.
8. Enjoy immediately with a glass of our delightful Shamus Red Blend.

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Slainte Red Blend & Peanut Butter, Chocolate, & Potato Chip Popcorn

Makes about 7 servings.

Ingredients:

• 1/4 cup uncooked popcorn kernels
• 1/3 cup dark chocolate flavored melting wafers
• 1 tbsp. unsalted peanut butter
• 1/4 cup roasted, unsalted peanuts, chopped
• 1/2 cup Reese’s baking pieces and candy
• 1/2 cup lightly salted reduced guilt potato chips, smashed
• pink Himalayan sea salt

Directions:

1. Prepare popcorn according to cooking directions. Lay out in a single layer on lined sheet pan.
2. In a microwaveable bowl, heat melting wafers on defrost setting. The instructions on melting wafer package said to melt on defrost for 30 seconds to a minute, but it took me almost three minutes to get them completely melted. Be sure to take out and stir about once per minute.
3. Once melting wafers have melted and are still hot, add peanut butter. Stir well.
4. If chocolate mixture starts to harden, microwave on defrost for a little longer.
5. While still hot, drizzle chocolate mixture over popcorn. Toss gently.
6. Immediately sprinkle chopped peanuts, Reese’s pieces & candy, and smashed potato chips over popcorn, so they stick to chocolate. Toss popcorn to coat evenly in melted chocolate.
7. Sprinkle with pink Himalayan sea salt.
8. Enjoy with a glass of our Slainte Red Blend!

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Did You Make Any of These Gourmet Popcorn and Wine Pairings?

Which one(s) did you try? Which gourmet popcorn and wine pairing is your favorite? Did you try the gourmet popcorn and wine pairings while enjoying our binge-worthy show suggestions?

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