In the past few years popcorn has become a culinary trend. Butter and salt may be OK at the movie theater when those are your only choices. Now colorful, sweet and savory combinations are available in your den or living room and take so little time that it's easy to do a popcorn bar of fun flavors.

Ashton Epps Swank has written a book just about party popcorn. She has blended freshly popped popcorn with surprising colors and flavors like Cran-Apple Cinnamon, Salted Honey-Butter, Taco-Lime and S'mores. The recipes below call for 8 cups of popcorn. Remember that a half cup raw popcorn makes about 8 cups. All of her recipes are lightning fast to put together and are perfect for munching while game watching.

In the spirit of sports buffs everywhere, I have selected these recipes that will spice up any football viewing party. Make one or both and serve in rustic bowls along with cocktail napkins. These snacks will go fast, so you may want to double them for a larger group. Frosty beer is the perfect companion.

Buffalo Ranch Popcorn

If you are sensitive to spicy flavors, just be sure to buy a mild Buffalo sauce (the creamy-looking sauces are usually less spicy). But if you're looking for a little flame, use an extra-spicy sauce, throw in a splash or two of hot sauce, and add a little ground cayenne pepper to the ranch seasoning. You'll have a fire on your hands in no time!

Serves 4 to 6.

8 cups popped popcorn (1/2 cup kernels OR two 3.5 ounce bags yields about 8 cups popped popcorn)

2 tablespoons butter, melted

2 tablespoons Buffalo wing sauce

Half of a 1-ounce envelope ranch dressing mix or 1 tablespoon ranch seasoning

1 teaspoon salt

1. Pour the popcorn into a large bowl and remove any unpopped kernels.

2. In a small bowl, mix together the butter and Buffalo sauce. Drizzle over the popcorn and gently toss to coat.

3. Sprinkle the ranch seasoning and salt over the popcorn and gently toss to coat. Serve immediately.

Sticky Wings and Blue Cheese Popcorn

Serves 4 to 6.

8 cups popped popcorn (1/2 cup kernels OR two 3.5 ounce bags yields about 8 cups popped popcorn)

6 tablespoons Buffalo wing sauce

3 tablespoons light corn syrup

2 tablespoons packed light brown sugar

1/2 teaspoon baking soda

1/2 cup crumbled blue cheese

1. Preheat the oven to 300 F. Line a baking sheet with parchment paper or a silicone baking mat.

2. Pour the popcorn into a large bowl, and make sure all of the unpopped kernels have been removed.

3. In a medium saucepan over medium heat, stir together the Buffalo sauce, corn syrup and brown sugar until the mixture reaches a slow bubble. Stop stirring and allow the mixture to boil for 4 minutes.

4. Remove from the heat immediately and mix in the baking soda (the baking soda will bubble up a bit).

5. Pour the Buffalo sauce mixture over the popcorn. Using a large rubber spatula, gently stir to coat.

6. Spread the popcorn evenly onto the prepared baking sheet and sprinkle with the crumbled blue cheese.

7. Bake the popcorn for 15 minutes.

8. Let cool in the pan for about 10 minutes before transferring to a bowl to serve immediately.

(Diane Rossen Worthington is an authority on new American cooking. She is the author of 18 cookbooks, including "Seriously Simple Parties," and a James Beard Award-winning radio show host. You can contact her at www.seriouslysimple.com.)