News

The guests you most want to impress this weekend are the film buffs and celebrity junkies you've invited over to watch the Oscars. What will you serve them? Popcorn, of course.

But is that too predictable? Not if you add a little spice to the mix. There is, after all, more to life than butter and salt.

Set up a popcorn bar offering an array of sweet and savoury renditions of this unassuming, high-fibre crowd-pleaser. (Have you ever met anybody who doesn't like popcorn?) You can prepare many of them in advance, and they'll make for great conversation during the commercial breaks.

Toronto chef Chris McDonald has a particularly yummy popcorn on the menu at his restaurant, Cava. For $3.50, diners can order a paper cone filled with chipotle-caramel popcorn, a hot, sweet treat that's as irresistible as best-actress nominee Penelope Cruz.

"People have a little trouble getting their head around when to eat it," he says, adding "it's really a great bar snack."

McDonald pairs his popcorn with a premium Spanish sherry, but you can wash it down with whatever you like.

A quick Internet search turns up many more inventive popcorn recipes.

Bombay popcorn, for instance, is seasoned with curry powder, coconut and raisins.

For a savoury French experience, toss popcorn with grated Parmesan and freshly ground black pepper; for an Asian twist, blend prepared wasabi into melted butter.

Sweet freaks will want to drizzle with peanut butter, corn syrup and vanilla.

Let your guests help themselves, then vote on their favourite. And the winner is . . .

Cava's Chipotle-Caramel Popcorn

6 cups freshly popped corn

1 cup brown sugar

¼ cup corn syrup

½ cup cold, salted butter (cubed)

3 tablespoons puréed chipotles en adobo

½ teaspoon baking powder

Preheat oven to 300 F.

Heat brown sugar and corn syrup in a small pot. Boil until sugar has dissolved. Carefully add butter, a few cubes at a time. When butter is melted, stir in the chipotles and remove from heat. Let cool slightly before whisking in baking powder.

Drizzle caramel mixture over popcorn. Stir with a large spoon.

Spread popcorn evenly on a parchment-lined tray and bake 20 to 30 minutes, tossing occasionally. Let cool. Keeps up to three days in tightly sealed container. Enjoy.

Makes 6 cups.