Ingredients Butter 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

Popcorn with Brown Butter and Indian Spices:

8 cups popped popcorn (1/2 cup unpopped kernels)

/4 cup Kerrygold

Salted Butter

2 teaspoons black or brown mustard seeds

2 teaspoons cumin seeds

Kosher salt

Cheesy, Spicy Popcorn:

8 cups popped popcorn (1/2 cup unpopped kernels)

1/4 cup Kerrygold

Salted Butter

1 teaspoon smoked hot paprika

4 oz. (about 1 cup) grated Kerrygold

Blarney Cheese

Kosher salt

Buttery Vanilla Bean Popcorn:

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.

Popcorn with Brown Butter and Indian Spices:

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.

Cheesy, Spicy Popcorn:

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.