Get That Popcorn Poppin'!

Holy Popped Popcorn! We Americans consume 16 billion quarts of popped corn each and every year. That's 54 quarts for every man, woman and their collective children. Seriously. Why not! Popcorn, otherwise known as Zea mays everta, is a grain, which adds fiber and energy-producing carbs to our diet. In its mostest wholesome state, popcorn is naturally low in fat and calories. Yeah. Like we eat it in its wholesome state!

That being said. And. It needed to be said. Enjoy these fabulous Fall popcorn treats!

Maple Pumpkin Spice Popcorn

5 cups popped popcorn
2 tablespoons brown sugar
2 tablespoons maple syrup
1 1/2 teaspoons pumpkin spice mix
1 tablespoon butter
1/2 cup chopped pecans

In a large saucepan, heat brown sugar, maple syrup and pumpkin pie spice mix over medium heat. Cook, stirring, 3 minutes or until sugar is dissolved and mixture is bubbling. Stir in butter until melted and well blended. Add pecans and popcorn and stir until well coated.

Allow mixture to cool before serving. Serve immediately or store in an airtight container.

Spicy Cajun Popcorn & Nuts

8 cups popped popcorn
1/2 cup pecans, toasted and coarsely chopped
1/2 cup peanuts
1/4 cup (1/2 stick) butter, melted
1/4 teaspoon dry mustard
1/4 teaspoon garlic powder
1/8 teaspoon cayenne pepper

Place popcorn and nuts in large bowl.
In small microwave-safe bowl, microwave butter on HIGH until melted, about 30 seconds. Stir in dry mustard, garlic powder and cayenne pepper.
Drizzle over popcorn mixture and toss well.

Caramel Almond Popcorn Clusters

10 cups popped popcorn

2 cups whole almonds

1 cup firmly packed light brown sugar

1/2 cup butter or margarine

1/4 cup light corn syrup

2 teaspoons vanilla

1 teaspoon almond extract

1/2 teaspoon baking soda

Preheat oven to 225°F. Spray 15 x 10 baking sheet with non-stick spray. Mix popcorn and almonds in large bowl.

Combine brown sugar, butter and corn syrup in medium saucepan. Over low heat, stir mixture until sugar dissolves. Increase heat to high and boil 5 minutes. Remove from heat; stir in vanilla, almond extract and baking soda. Pour over popcorn and almonds, immediately stirring gently to coat. Pour mixture onto prepared baking sheet, spreading evenly.

Bake for 1 hour. Cool completely. Break into pieces and store in airtight container.


Chili Lime Popcorn

4 cups popped popcorn

1 teaspoon brewer’s yeast powder (or nutritional yeast)
1 teaspoon lime juice

1/2 teaspoon chili powder

1/4 teaspoon salt

Preheat oven to 300°F. In a large bowl, mix popcorn, yeast powder, lime juice, chili powder and salt. Spread popcorn mixture onto a rimmed baking sheet. Heat about 7 minutes and toss just before serving. Serve warm.

A few popcorn factoids to leave you with...

It's all about the popability, baby! To keep raw popcorn kernels popable, always store in an airtight glass or plastic container. But never in the fridge, as this will cause the kernel to dry out - deeming them un-popable!

We can thank our Mid-western friends for keeping us plied with popcorn - most of the world's popcorn is grown in Illinois, Indiana, Iowa, Kansas, Kentucky, Michigan, Missouri, Nebraska and Ohio.

And last but not least. For anyone that's worked in an office, you likely know that popping popcorn is the numero uno use for the ole' microwave. Ooh-ooh. Smell that smell.

Recipes and photo images courtesy of the Popcorn Board.