Popcorn lovers rejoice: October is National Popcorn Poppin’ Month, a seasonal celebration of one of America’s oldest and most beloved snack foods. Celebrated for its seed-to-snack simplicity, popcorn is also non-GMO, vegan, gluten-free, sugar-free and naturally low in fat and calories, which makes it an easy fit for dietary preferences – and it’s budget-friendly.
Two New Recipes To Share: In honor of Popcorn Poppin' Month we've created two new delicious recipes for you to share with your readers. Toffee Almond Chocolate Popcorn is as good as it sounds and deceivingly easy to make. A decadent treat but worth the splurge.
Ingredients
4 cups popped popcorn
3/4 cup chopped toasted almonds, divided
6 tbsp toffee bits, divided
6 oz milk chocolate, melted
1 oz dark chocolate, melted
Directions
- In large bowl, toss together popcorn, 1/2 cup almonds and 4 tbsp toffee bits. Drizzle with melted milk chocolate; toss until well coated.
- Transfer to parchment paper–lined baking sheet. Drizzle with dark chocolate; sprinkle with remaining almonds and toffee bits. Refrigerate for about 30 minutes or until set; break into clusters.
Churro Popcorn is pure curl-up comfort food with its fall-inspired cinnamon sugar coating.
Ingredients
2 tbsp granulated sugar
1 tbsp powdered sugar
1 tsp ground cinnamon
2 tbsp butter
6 cups popped popcorn
Directions
- In small bowl, mix together granulated sugar, powdered sugar and cinnamon.
- In small saucepan, melt butter; stir in 1 tbsp cinnamon sugar.
- Place popcorn in large bowl; toss with cinnamon butter until well coated. Sprinkle evenly with remaining cinnamon sugar; toss to coat well.
Tips:
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For a spicy churro popcorn variation, add 1 tsp spicy chipotle seasoning.
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Serve with hot chocolate for the perfect pairing.