If your popcorn palate is limited to the basics found in a Christmas tin, you have a lot to learn. But don’t worry, because Popcorn Buddha is here to help.

“Flavor enlightenment, that’s what we work on,” Popcorn Buddha co-owner Craig Campeotto said about the store’s variety of flavors.Campeotto, his partner Tanya DeMaria, and the staff of the Stroudsburg confectionery can lead you through their dizzying list of more than 80 flavors, both savory and sweet.Feeling a little cheesy? They’ve got a New York Style Pizza flavor that will hit the spot. Prefer something a little more chocolaty? Try the Heath Toffee Almond or Butterfinger styles.How about something festive, for a holiday gathering?Popcorn Buddha is always ready with seasonal specialties, like St. Patrick’s Day-themed green popcorn options Peppermint Patty, Peppermint, and Pistachio Pudding.You can even get puppy chow. Don’t worry, it’s not actually dog food, but a mixture of caramel popcorn, rice squares, pretzel sticks, and a peanut butter and chocolate mixture topped off with ultra fine powdered sugar.“That’s my favorite,” DeMaria said. “It’s been my favorite ever since we opened.”The kernels of the idea that would become Popcorn Buddha came about in April 2011.“I was unemployed and overqualified for a lot of stuff,” Campeotto said. “I was at my mom’s house, sitting on the couch, and a segment came on TV for a gourmet popcorn store. I said to my mom, ‘I can do this,’ and she just laughed and walked out of the room. Fifteen minutes later, I called that company, became friends with the owner, and we negotiated a base price on 50 recipes.”The original Popcorn Buddha opened in Minisink Hills in October 2011, with the new Stroudsburg location popping up just last October.Campeotto reports that the store has about 160 recipes now. Some ideas are picked up from television, others are customer suggestions. Campeotto and the crew work at perfecting the flavor that the name evokes, and they won’t rest until they’ve nailed it.“In essence, what we do is suspend spices in oil,” Campeotto said. “There’s a periodic weight to spices. Some are very heavy, some are very light. You’ve got to manipulate it to get it right for coating. Sometimes it tastes wonderful, sometimes I make bird food.”Some creations like chicken and waffles may not work out, but flavors like Philadelphia Cheesesteak prove to be runaway success stories, earning mention in Food Network Magazine and bringing in orders from around the world.Employee Kyle Fish, who had been a longtime customer before joining the crew, found the experimentation to be one of his favorite aspects of the job.“You can come in and brainstorm, come up with new flavors. You’re making something that people really get into,” Fish said.John Perry, who had attended culinary school and was searching for a job in the world of food production, fell in love with the atmosphere of Popcorn Buddha upon joining their forces.“I love the uniqueness of it. There aren’t too many people who can say they do the things I do on a daily basis,” Perry said.The production of these fun flavor experiments begins in giant 60-ounce poppers, which pop special kernels from Turner Farms in Linn, Missouri. Next, depending upon the flavor profile, the popcorn will take a turn in the 20-gallon candy makers or the 10-gallon cheese tumblers. Campeotto said that this process ensures that the popcorn is enrobed in coating, not just drizzled.The coating, which measures 1/64th of an inch, has to pack a powerful punch.“If I tell you it’s banana, it’s got to be banana,” Campeotto said as he sampled a fresh batch of the fruity flavor.The crazy concoctions of Popcorn Buddha go beyond the world of the kernel, with numerous varieties of fudge. In fact, DeMaria was just finishing up with her test batch of Irish cream fudge, featuring a blend of chocolate and vanilla flavors with a distinctive Bailey’s-like scent. No need to worry, though, as it is alcohol-free.Great ingredients and creative minds are the key elements of the store’s success, attracting fans and orders locally, across the country, and throughout the world.“I love the interaction with the customers, especially the regulars. I’ve had people coming in since we opened in 2011, and they still come in periodically to chat and get some popcorn,” DeMaria said.The next time you find yourself hankering for caramel corn, think outside the box and drop by the Popcorn Buddha, where you can see some fantastic culinary wizardry at work.“I tell people, I’m the closest that there is to the Willy Wonka experience,” Campeotto said. “I’m just a small popcorn dude with big dreams.”