Basic Popcorn:

1. To make a clarified butter, add the butter to a medium saucepan over medium heat and allow the butter to melt completely. Reduce the heat to medium-low and gently simmer for 10 minutes.
2. Using a metal spoon or fine mesh sieve, skim off any milk foam that rises to the surface.
3. Once the butter turns a light-golden color, strain into a heat-proof jar through a fine-mesh sieve lined with a coffee filter.
4. To make a fine popcorn salt, add your desired amount of salt to a blender and blend on high-speed until the salt becomes a powder. Pour into an airtight jar or salt cellar and set aside. 
5. To make a basic,but delicious popcorn, melt 3 Tbsp (35g) of clarified butter in a large, 6-quart (5.5L) pot over medium heat. 
6. Add the popcorn kernels and cover the pot with a lid. 
7. Continuously and vigorously shake the pot over the heat while holding the lid down. Shake until the popping subsides and then immediately remove the lid and dump the popcorn into a large serving bowl. 
8. Season with popcorn salt and gently toss to evenly distribute. 

Buttered Popcorn:

1. Melt 3 Tbsp (35g) of clarified butter in a large, 6-quartt (5.5L) pot over medium heat. 
2. Add the turmeric powder, a generous sprinkle of the fine popcorn salt and the popcorn kernels.
3. Cover the pot with a lid and continuously and vigorously shake the pot over the heat while holding the lid down. Shake until the popping subsides and then immediately remove the lid and dump the popcorn into a large serving bowl. 
4. Flavor with as much hot, melted clarified butter and popcorn salt as desired.
5. Gently toss to evenly distribute.

Garlic Bread Popcorn:

1. Preheat the oven to 350℉ (175℃). 
2. Arrange the cubed brioche in an even layer on a baking sheet and bake in the oven for 15-20 minutes, until very toasted and completely dried. The croutons should crumble into dust when pressed between your fingers. Cool completely and then add to a blender on high speed until the croutons are like dust or sand.
3. In a medium bowl mix together the softened clarified butter, Parmesan cheese, MSG, garlic, and parsley. Mix in as much or as little of the brioche bread crumbs as desired (I added about ¾ of the entire batch). Add more grated Parmesan cheese, as needed. Store in the refrigerator until ready to use. 
4. For the popcorn, make a batch of the Basic Popcorn (see recipe).
5. Gently melt ⅓ cup of the Garlic Bread Popcorn Butter in a small saucepan over medium heat and then pour over the still-hot popcorn.
6. Season, to taste, with the popcorn salt and then shake vigorously to evenly coat each piece of popcorn.
7. Pour into a bowl and top with freshly grated Parmesan cheese, and a sprinkling of chopped parsley and breadcrumbs.

Salted Maple Caramel Corn:

1. Preheat the oven to 250℉ (121℃).
2. Line two baking sheets with silicone baking mats or parchment paper. 
3. Make a batch of Basic Popcorn and set aside. 
4. For the caramel: Into a medium saucepan, add corn syrup, maple syrup, salted butter, and packed light brown sugar. Gentle stir to combine and to hydrate the sugar. Bring to a boil over medium-high and allow to boil for 5 minutes, lowering the heat if it gets too hot. The caramel will become increasingly more dark. 
5. Immediately remove from the heat and whisk in the vanilla extract and baking soda.
6. Pour the caramel over the bowl of popcorn and gently stir to evenly coat.
7. Divide the caramel corn among the two prepared baking sheets and bake in the oven for 30-45 minutes until crispy. 
8. Set out at room temperature to cool completely. 
9. Break up into smaller, bite-sized pieces and serve immediately or store in sealed, plastic zip-top bags for up to 5 days.