I love to sprinkle soy sauce/tamari on my popcorn! Saltiness that sticks all in one. You can also add other powdery things (my favorite is brewer's yeast) and they will stick to the tamari.

Lime juice with salt and chili powder.

you can you just a spray pump of evoo which will mist it just enough to get seasonings to stick....don't be afraid of (healthy) fat....your brain needs it! This is why people get fog brain when they eat low fat or do body building!

spritz it about five quick short bursts of your favorite olive oil nonstick spray. use your hands to coat each kernel.

But honestly, don't be afraid of the fat...seriously, the best "how I learned to stop worrying about fats and bacteria" were my two required classes, nutrition and general biology. So unless you think popcorn kernels should be delivered soggy with butter, relax just a tad on the whole "but it's a fat, I can't have it anymore" you will be so glad you did.

I melt just a tablespoon of butter for 2 servings, pour it over the popped corn, and then sprinkle on cinnamon if I'm looking to cure my sweet tooth, or grated parmesan and red pepper flakes for a little kick. The topping won't stick to every piece but enough so that you get TONS of flavor in every bite. Yum, now I'm hungry at work.

While I'm all in favor of fat, the trick to get salt to stick is actually to use very very fine salt grains. You can get "popcorn salt", or if you have a food processor/spice grinder/mortar and pestle, you can make your own. Just process the salt until a fine powder.

Spritzing is key. Try using a Misto sprayer with extra virgin olive oil while the popcorn is still hot, then coat it with your seasonings of choice. My favorites are nutritional yeast, garlic powder, and smoked paprika. Now I want a batch of popcorn!

http://operagirlcooks.com

Cost Plus World Market sells EVOO sprayers that mist really nicely...I am sure they have them other places too, I just have seen them there.

I have found that misting the popcorn with water and shaking on the salt as it's popping out of the air popper works great. No extra calories, and the salt sticks!

I spray mine with Bragg's amino acid soy sauce (they sell it in squirt bottles). It's incredible, and makes other flavorings like garlic powder or nutritional yeast stick.

I drizzle mine with flax oil, and use that as my source of omega 3 fatty acids for the day. Even if you're on a no-fat diet, you need your omega 3's to live... so you should add them.

A little fat will go a long way...dont' be afraid.

Popping your own popcorn is a great alternative to chips or microwave popcorn - Scary! An olive oil mister will allow just enough good fat to get in there and help any additional seasonings stick. I really like the soy sauce idea! And if you want to use a little fat for flavor really finely grated parmesan will melt onto warm popcorn and a little really does go along way with some fresh cracked black pepper!

OMG. limon, sal and chile! why had i not thought to do that to popcorn. making a batch immediately. thank you!

I know it's wrong but I love the butter spray on the popcorn I make on the stove. Yes, all those chemicals but it's delicious and helps the salt and sometimes parm to stick on.

I agree with everyone else on the evoo spray. I do homemade popcorn in the microwave a la Alton Brown. I do a couple of short bursts of evoo then a sprinkle of kosher salt that has been through the bullet blender and pop in a brown paper bag.

Tamari (soy sauce) or balsamic vinegar will do the trick for me...

I spray mine with flax oil, pumped through a mister, and then my favorite seasonings are salt - smoked salt - chipotle powder - or - a little dusting of a spice blend like boharat or garam masala.

truffle salt (i got mine at dean & deluca) is INCREDIBLY delicious. mMmm, think i'll go make a batch now!

I don't have an air popcorn maker so when I make popcorn it tends to be in a paper bag in the microwave (no not microwave popcorn - just popping corn in a folded over paperbag).

For flavour sans salt (we gave up as much salt both sprinkled and processed as possible) we sprinkle a herb/spice mix such as harrisa into the bag and give it a really good shake. Sure its not as coated as if we cooked in oil but the spice mix is powerful so you don't need a lot on the kernals.