Provided you don’t burn it, it’s pretty hard to screw up popcorn—no rancid butter, don’t over-salt, keep it from getting too terribly stale, end of list. It’s also easy to shake up (and not just so the butter makes its way down from the top layer). Think of the classic flavors: Caramel corn! Cheese popcorn! A blend of caramel-and-cheese popcorns (a.k.a Chicago Mix)! Those weird seasonings they have at movie theaters! A world of popcorn possibilities awaits those willing to venture outside the realms of butter and salt.