October is National Popcorn Poppin’ Month, a seasonal celebration of one of America’s oldest and most beloved snack foods.
As farmers head into the fields to harvest crops, families and friends gather to enjoy this ever-popular treat. Whether it’s prepared on the stovetop, in the microwave or ready to eat from the bag, Americans consume 15 billion quarts of this whole grain each year.
Popcorn, which is also non-GMO, vegan, gluten-free, sugar-free and naturally low in fat and calories, is also budget-friendly.
Chocolate PopcornTotal time: 15 minutes, plus 30 minutes chilling time
4 cups popped popcorn
3/4 cup chopped toasted almonds, divided
6 tablespoons toffee bits, divided
6 ounces milk chocolate, melted
1 ounce dark chocolate, melted
In a large bowl, toss popcorn, 1/2 cup almonds and 4 tablespoons toffee bits. Drizzle with melted milk chocolate; toss until well coated.
Transfer to a parchment-paper-lined baking sheet. Drizzle with dark chocolate; sprinkle with remaining almonds and toffee bits. Refrigerate about 30 minutes, or until set; break into clusters.
Substitution: Use dark chocolate for milk chocolate, if preferred.
Churro PopcornServings: 2-3
2 tablespoons granulated sugar
1 tablespoon powdered sugar
1 teaspoon ground cinnamon
2 tablespoons butter
6 cups popped popcorn
1. In a small bowl, mix granulated sugar, powdered sugar and cinnamon.
2. In a small saucepan, melt butter; stir in 1 tablespoon cinnamon sugar.
3. In a large bowl, toss popcorn with cinnamon butter until well coated. Sprinkle evenly with remaining cinnamon sugar; toss to coat well.
Tips: For spicy variation, add 1 teaspoon spicy chipotle seasoning. Serve with hot chocolate.
Source: Popcorn Board