I’m guessing that most of this blog’s readers have long since plotted out their lavish Super Bowl party spreads. Or, if you’re headed to someone else’s party, you’ve probably scoured your recipe file for the most show-stopping (Janet Jackson-esque?) treat to bring along with you.

But just in case you haven’t, I thought I’d share this quick, easy and infinitely-adaptable idea. Call it a popcorn bar (that smacks of Food Network), a trio of popcorns (a little pretentious, no?) or, if your heritage matches mine, a popcorn smorgasbord.

(Click “more” for the rest of the story, more photos and the recipes.)

Like I said, you can take the general idea and tweak it to fit your tastes. But I quite like the three popcorn seasonings you see here: one features thyme, pecorino, black pepper and lemon zest; another is a coating of rosemary, cayenne, brown sugar and parmesan; and the final one is a dusting of brown sugar, cinnamon, ground ginger and freshly grated nutmeg.

So, you’ve got the savory, spicy and sweet. And the hardest part is choosing your favorite (oh, and restraint is difficult too, I should note). I expected to like the spicy popcorn the best, but savory—the real dark horse—surprised me. And, trust me, I was only able to decide after ample taste testing.

Basic Popcorn Recipe

1/4 cup canola oil
1 cup popcorn kernels

Pour the oil into the bottom of a large, heavy bottomed dutch oven. Pour the kernels over the oil in a single layer. Cover the dutch oven with a tight-fitting lid. Heat the covered pan over medium-high heat and cook, covered, until the sound of popping kernels ceases. Yields: 18 cups.

Spicy Rosemary-Cayenne Popcorn

2 tablespoons melted unsalted butter
2 tablespoons minced rosemary
2 tablespoons grated parmesan
1 teaspoon brown sugar
1/4 teaspoon cayenne (or more, to taste)
1/4 teaspoon salt
6 cups popped popcorn (recipe above)

In the bottom of a large bowl, mix the butter, rosemary, parmesan, brown sugar, cayenne and salt. Pour the popcorn into the large bowl. Stir the popcorn to evenly coat the kernels with the seasoning.

Savory Lemon-Thyme Popcorn

2 tablespoons melted unsalted butter
2 tablespoons minced thyme
2 tablespoons grated pecorino
1 tablespoon grated lemon zest
1/2 teaspoon freshly cracked black pepper
1/4 teaspoon salt
6 cups popped popcorn (recipe above)

In the bottom of a large bowl, mix the butter, thyme, pecorino, lemon zest, black pepper and salt. Pour the popcorn into the large bowl. Stir the popcorn to evenly coat the kernels with the seasoning.

Sweet Cinnamon-Sugar Popcorn

2 tablespoons melted unsalted butter
2 tablespoons brown sugar
1 teaspoon cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon freshly grated (or ground) nutmeg
1/8 teaspoon salt
6 cups popped popcorn (recipe above)

In the bottom of a large bowl, mix the butter, sugar, cinnamon, ginger, nutmeg and salt. Pour the popcorn into the large bowl. Stir the popcorn to evenly coat the kernels with the seasoning.