4 Snacks to Make for National Popcorn Poppin' Month
DIY Popcorn Bar
A popcorn bar is a fun and easy way to have guests take an active role in the party. Provide a wide range of toppings and watch them get creative dreaming up delicious flavor combinations. You can even host a taste test and award prizes to the tastiest concoctions.
Simply set out a large bowl of popcorn and surround it with smaller bowls with various popcorn fixings. Let each person fill a paper bag or other container with popcorn and top or mix with their desired flavorings.
Topping ideas:
- Dried fruit (raisins, cranberries, apricots)
- Dried herbs and spices (oregano, cinnamon, nutmeg)
- Nuts (pine nuts, peanuts, slivered almonds, pumpkin seeds)
- Small candies (chocolate pieces, peanut butter chips, marshmallows)
These recipes make it easy to prepare crowd-pleasers for all ages ahead of time so you can focus on the fun. Find more festive popcorn recipes to help plan your next party at www.Popcorn.org.
Nutty ’n’ Natural Popcorn
Ingredients
- 2 Tablespoons sunflower seed kernels, finely ground
- 2 Tablespoons almonds, finely ground
- 2 Tablespoons walnuts or hazelnuts, finely ground
- 4-6 Tablespoons melted margarine or butter
- 2 1/2 quarts popped popcorn
- 2 tablespoons wheat germ
- 1 6-oz. package (1 2/3 cups) chopped dried fruits and raisins
Preparation
- Pour melted margarine over popcorn. Sprinkle with ground nuts and wheat germ; toss to mix. Stir in dried fruits.
Serves
3 quarts
Marmalade Popcorn Balls
Ingredients
- 1 1/2 cups sugar
- 1 1/4 cups water
- 1 cup orange marmalade
- 1/2 teaspoon salt
- 1/2 cup light corn syrup
- 1 teaspoon vinegar
- 5 quarts popped popcorn
Preparation
- In saucepan combine sugar, water, marmalade, salt, light corn syrup and vinegar. Bring to boil, stirring until sugar dissolves. Cook to hard-ball stage (250 degrees Fahrenheit).
- Pour slowly over popped popcorn and mix thoroughly. Butter hands and shape into 2 1/2-inch balls.
Serves
15 balls
Sea Salt Caramel Popcorn
Ingredients
- 2 quarts popped popcorn
- 1 1/2 cups pecan halves
- 1/2 cup almonds
- 1 1/3 cups granulated sugar
- 1 cup (2 sticks) butter or margarine
- 1/2 cup light corn syrup
- 1 teaspoon vanilla
- 1 teaspoon coarse sea salt
Preparation
- Line large, rimmed 17-by-12-inch baking pan with foil and spray lightly with cooking spray; set aside.
- Spray large glass or metal bowl with cooking spray and place popcorn and nuts inside.
- In medium saucepan, combine granulated sugar, butter and corn syrup. Bring to boil over medium heat, stirring constantly. Clip on candy thermometer and boil, stirring occasionally, until temperature reaches 290 degrees Fahrenheit (about 15 minutes). Remove candy thermometer and stir in vanilla. Pour mixture over popcorn and stir to coat well.
- Spread popcorn mixture in even layer on prepared baking pan. Sprinkle with sea salt and allow to cool completely before breaking into pieces to serve.
- Store in an airtight container.
Serves
3 quarts
Article courtesy of Family Features and The Popcorn Board.