This post is sponsored by Coca-Cola.

I am a popcorn fiend. Next to potato chips it's probably my favorite snack. Add some rosemary and chipotle spice to it, and oh my gosh you have the best darn popcorn you have ever tasted. Once I start eating it I can't stop. If you're looking to add some spice to your average movie night snacks give this recipe a whirl. Pair it with some Coca-Cola and mini jalapeno pigs in a blanket for a tasty movie night.

Inspired by Ina Garten & adapted by Nicky Vender

1/3 C Maple Syrup
1/4 C Brown Sugar
3 tbsp fresh orange juice
3 tbsp fresh rosemary, minced (divided)
2 tsp chipotle powder
Canola Oil
2 c mixed nuts
2 tbsp melted butter
3 bags plain popcorn, popped (about 39 cups)

Preheat over to 350 degrees. In a small bowl, whisk maple syrup, sugar and orange juice, 2 tbsp of rosemary and chipotle powder. Lightly coat a large cookie sheet with canola oil and pour the nuts onto it. Take 1/3 cup of the rosemary chipotle sauce, pour over the nuts and toss until evenly coated. Spread nuts into a single layer. Toast in the oven for 15 minutes, stirring every 5 minutes and add the remaining 1 tbsp of rosemary at the 10 minute mark. When done cooking, remove from oven and use a spatula to place nuts onto parchment to cool. Next, ad the melted butter to the remaining chipotle sauce and stir. Drizzle over popcorn and stir gently to coat. Finally, add the toasted nuts and toss to combine. Feel free to add a bit more minced rosemary if desired!

Photos by Melissa Jill


This post is sponsored by Coca-Cola.

Marshmallows, white chocolate and candy canes smothered all over your popcorn. Christmas Elves eat this for dinner, and I make this recipe as part of my perfect Christmas movie night (see my last post for my top FREE holiday movies)

It's a festive recipe that your kids will always talk about, and it's also a great treat to make for gifts. Bundle it up in a Coca-Cola tin, add a movie gift card and a bottle of Coca-Cola and you have yourself the perfect gift basket.

by Nicky Vender

3/4 cup butter
8 oz mini marshmallows
1 cup white chocolate chips
4 candy canes, crushed
Red and green sprinkles
2 bags plain popcorn, popped (about 26 cups

In a large dutch oven or pot, melt butter over medium low heat. Then add marshmallows and stir until melted. Add white chocolate chips and stir until melted. Remove from heat. Pour popcorn into pan and stir gently until pieces are evenly coated. Then add the crushed candy canes and the red and green sprinkles before stirring a final time. (If you desire a stronger candy cane flavor, add a few drops of peppermint extract to the marshmallows while melting). Enjoy warm or spread out on parchment paper to cool and then place in a tin for later.

Sea Salt & Coconut Popcorn


"Pop! Pop! POP!!!" That's what Elle says whenever I make popcorn. She can't eat it fast enough. It's definitely her favorite snack and my go-to healthy snack when I'm craving something salty. I usually make popcorn with olive oil and sea salt, but AVE Styles Intern, Alyssa Hodson, gave me the great idea to try it with coconut oil. Oh. My. Gosh! Game changer! This sea salt and coconut popcorn is the perfect salty, sweet snack for movie nights and road trips this summer. Add some coconut flakes and chocolate chips, and you have one decadent treat.



Yields  16 cups of popcorn

1/2 c Popcorn Kernels

3 Tablespoons of coconut oil
1 Teaspoon of sea salt
1)  Heat the stove to medium and throw in the coconut oil and sea salt. Toss in at least two kernels into the pan with the oil and when they pop, then the heat is right.  Take out those two kernels.
2) Add in the rest of the popcorn kernels until they are all popped. Remove from stove. Sprinkle more salt to taste.
If you have a sweet tooth, add 1/4 cup of chocolate chips and a 1/4 cup of coconut flakes to the popcorn after it is cool. Toss and serve!