Crunch Into Popcorn Recipes

Photo courtesy of the National Popcorn Board

Popcorn is a great snack, whether you’re curled up with a good book, watching a favorite show or movie, or hanging out and catching a game. Since October is National Popcorn Poppin’ Month, it’s the perfect time to take a closer look at this whole-grain snack and mix it up beyond your usual microwave variety with recipes in honor of the “special occasion.”

Popcorn is naturally low in fat and calories. Air-popped popcorn has only 30 calories per cup; oil-popped popcorn has only 35 calories per cup. It’s a healthy non-GMO snack, too. It’s a whole grain, which makes it a good carb choice, and it has no artificial additives or preservatives and is sugar-free. It is naturally gluten free since it does not contain wheat, rye, or barley gluten—the types of gluten most associated with gluten disorders. Many people with celiac disease, gluten sensitivity, or wheat allergies can enjoy this snack, according to the National Popcorn Board. (Note: Other ingredients in ready-to-eat or microwave popcorn may contain gluten, so you should read labels carefully, however, the popcorn kernel itself does not contain wheat, rye, or barley gluten.)

If you prefer the sweet side, try the autumn-seasoned pumpkin spice recipes from the National Popcorn Board (one takes sweet a step further with white chocolate and toffee bits in the mix), or an ode to apple pie or cookies in the Oatmeal Raisin Cookie Corn. For something savory, spice things up with the heat of jalapeño or ginger and turmeric.

Preparing Popcorn

How Much? Keep in mind that popcorn kernels expand up to 40 times their original size. So, 1 ounce, which is ¹/₈ cup or 2 tablespoons of unpopped kernels, will make 4 cups (1 quart) of popped popcorn. Consider how large of a batch you might like to make, and calculate from there.

Popping Tips: Follow these simple steps from the Popcorn Board, and you’ll have nearly perfect popcorn every time. The best tip is to stay near and play it by ear, according to the experts. Literally. The sound of popcorn popping is your best clue as to when it’s ready.

Down Home Apple Pie Popcorn

Makes 10 cups

What’s better than apple pie? Apple pie popcorn!

3 tablespoons melted butter
1 teaspoon vanilla extract
2 tablespoons brown sugar
1 teaspoon ground cinnamon
1/8 teaspoon ground allspice
1/8 teaspoon ground nutmeg
8 cups popped popcorn
1 cup dried apple chips, broken into large pieces
¼ cup toffee bits

1. Heat the oven to 300° F. Whisk melted butter with vanilla. Toss brown sugar with cinnamon, allspice, and nutmeg.
2. Toss popcorn with butter mixture. Sprinkle evenly with brown sugar mixture. Stir. Transfer to baking sheet lined with parchment paper.
3. Sprinkle apple chips and toffee bits over top. Bake for 15 minutes or until toffee bits start to melt. Cool before serving.

Tip: Add chopped pecans for extra crunch.

Photo courtesy of the National Popcorn Board

Pumpkin Spice Popcorn

Makes 8 Cups

This pumpkin spice popcorn mix will get you in the mood for the season.

8 cups popped popcorn
¹/₃ cup butter
3 tablespoons sugar
¼ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
Pinch of ground ginger

1. Put popped corn into large bowl.
2. Melt butter and add sugar, cinnamon, nutmeg, and ginger.
3. Stir until sugar is dissolved.
4. Drizzle over popcorn and toss until well coated.

Photo courtesy of the National Popcorn Board

White Chocolate and Pumpkin Pie Spice Popcorn Bites

Makes about 12 Servings

Warm pumpkin pie spices give this indulgent snack a true taste of autumn.

12 cups unsalted, unbuttered popped popcorn
3 cups chopped white chocolate or white chocolate chips
1 tablespoon light olive oil
2 teaspoons pumpkin pie spice
½ cup toffee bits
1 teaspoon flaked sea salt, crushed

1. Line large, rimmed baking sheet with parchment paper or waxed paper. Place popcorn in large mixing bowl.
2. In microwave-safe bowl, combine chocolate, olive oil and pumpkin pie spice; microwave on Medium for 2 to 3 minutes or until melted and smooth, stirring after each minute.
3. Pour melted chocolate mixture over popcorn; add toffee bits and toss to combine. Immediately transfer to prepared baking sheet, spreading to edges of pan; sprinkle sea salt over top.
4. Let cool; refrigerate for 1 to 2 hours or until set. Break into chunks for serving.

Tip: Homemade pumpkin pie spice can be made by combining 3 parts ground cinnamon with 1 part each ground nutmeg, allspice, and ginger.

Photo courtesy of the National Popcorn Board

Oatmeal Raisin Cookie Corn

Makes 10 Cups

If you’re craving oatmeal cookies, try this recipe with the same flavors and the whole grain goodness of popcorn.

8 cups popped popcorn
3 tablespoons melted butter
2 tablespoons granulated sugar
1 teaspoon ground cinnamon
1 cup crunchy granola
1 cup raisins
1 cup walnut halves

1. Toss popcorn with melted butter.
2. Combine sugar with cinnamon; sprinkle over popcorn. Toss with granola, raisins, and walnuts until combined.

Photo courtesy of the National Popcorn Board

Cheesy Jalapeño Popper Popcorn

Makes 4 quarts, about 16 (1 cup) servings

The heat of jalapeño contrasts with mellow Parmesan cheese for a snack you’ll keep coming back to.

4 quarts (16 cups) popped popcorn
2-3 teaspoons jalapeño green pepper sauce (or Tabasco), plus more to taste
¼ cup grated Parmesan cheese (substitute cheese with brewer’s yeast for a low-fat alternative)
1 teaspoon garlic salt

Place popcorn in a large serving bowl. Sprinkle popcorn with jalapeño sauce, Parmesan cheese, and garlic salt. Toss and serve immediately.

Photo courtesy of the National Popcorn Board

Ginger Turmeric Popcorn

Makes about 4 Servings

This slightly sweet but savory popcorn snack has subtly exotic flavors.

8 cups unsalted, unbuttered popped popcorn
¼ cup light olive oil
2 tablespoons honey
½ teaspoon salt
2 teaspoons grated lemon zest
1½ teaspoons ground ginger
1 teaspoon ground turmeric

1. Preheat oven to 300° F. Line a large, rimmed baking sheet with parchment paper or foil coated with cooking spray. Spread popcorn onto prepared baking sheet.
2. In a small saucepan set over medium heat, heat olive oil, honey, and salt. Stir in lemon zest, ginger, and turmeric. Pour over popcorn and toss gently to coat evenly.
3. Bake for 30 minutes, stirring occasionally, or until popcorn is dry and crisp. Let cool completely before serving.

Hungry for More?

Check out these Sweet and Spicy Popcorn Recipes that are also perfect for parties and snacking at home as you celebrate National Popcorn Poppin’ Month.

Photo courtesy of the National Popcorn Board