There are, apparently, some people who enjoy plain, unadorned popcorn. I do not understand these people, and I worry about them. My default method of popcorn preparation involves a goodly amount of butter (and, if available, flavored popcorn seasoning). But if you want that wonderful sweet-and-salty experience, you can’t go wrong with caramel popcorn. Most commercial varieties of caramel popcorn include candied peanuts or almonds, too, a trend I approve of. (My favorite, by the way, is Harry & David’s Moose Munch, which you can think of as a gourmet version of Cracker Jack.) You can also easily make your own. But please enjoy responsibly—you don’t want to make your dentist unhappy.
Image credit: By Evan-Amos (Own work) [Public domain], <a href="https://commons.wikimedia.org/wiki/File%3AG-H-Cretors-Caramel-Corn.jpg">via Wikimedia Commons</a>