January 19th is
NATIONAL POPCORN DAY
& Every Second Thursday in March Is
Popcorn Lover's Day!
Who Likes Popcorn?
One of my favorite snacks, (and sometimes meals) is popcorn and there are many ways to enjoy this crunchy kernel of deliciousness. Lucky for us, we have a few days to celebrate this crunchy treat and an opportune time to review what we know about popcorn and maybe try a few NEW and DIFFERENT ways to enjoy it.
A Few Facts About Popcorn
- Did you know that one cup of air-popped popcorn has just 30 calories and is cholesterol, fat and sugar free?
- Popcorn is a fantastic source of fiber, complex carbohydrates, contains many essential vitamins and is gluten-free.
- Another interesting fact is that there are no known GMO crops of popcorn in the U.S. “All popcorn is GMO free, even if it is not labeled non-GMO.” —Popcorn Board
The only modification popcorn has undergone over the years comes from farmers: since the dawn of agriculture, farmers have been modifying crops to produce a better and more reliable food supply. –Farmers Almanac - Nebraska is the country’s largest producer of popcorn–around 250 million pounds per year.
- There are about 1600 kernels in 1 cup of un-popped popcorn.
- Americans consume 1.12 billion pounds of popcorn a year–(that’s over 68 quarts per person).
- Most all popcorn kernels will pop at a temperature of 356 degrees F.
- Popcorn was actually the first food to be microwaved deliberately.
- Microwave popcorn was first introduced to Americans in 1981.
- Americans eat more popcorn than any other country.
- Popcorn pops because water is stored in a small circle of soft starch in each kernel. As the kernel is heated, the water heats, the droplet of moisture turns to steam and the steam builds up pressure until the kernel finally explodes.
- According to the Guinness Book of World Records, the world’s largest popcorn ball measured 12 feet in diameter and required 2,000 pounds of corn, 40,000 pounds of sugar, 28- gallons of corn syrup, and 400 gallons of water to create.
Popcorn Italian Style
This just may turn into your favorite movie munching treat!
Equipment
- Air-popper (optional)
- Food Processor
Ingredients
- 4 tbsp unsalted butter room temperature
- ¼ cup sun-dried tomatoes in oil drained
- 1 clove garlic pressed
- ⅓ cup unpopped popcorn kernels
- 2 tbsp grated Parmigiano-Reggiano
- ¾ tsp dried oregano
- kosher salt to taste
Instructions
- Puree the butter, tomatoes and garlic in a food processor until it forms a smooth paste.Heat a small pan over medium heat and add the butter mixture. Heat until melted down and fragrant, 3 minutes or so. Keep warm.Pop popcorn according to package directionsPour the popped popcorn into a large bowl. While still warm, add the flavored butter, cheese, oregano and salt. Toss to coat and serve.
Peanut Butter Cup S'mores Popcorn
If you love S'mores, this recipe is for you
Equipment
- Air-popper (optional)
Ingredients
- ½ cup unpopped popcorn kernels
- 2 cups mini marshmallows
- 2 cups mini peanut butter cups
- 2 cups graham cereal
- ½ tsp salt
- 2 cups semi-sweet chocolate chips
- 1 tbsp coconut oil
Instructions
- Line a rimmed baking sheet with parchment paperPop popcorn according to package directionsIn a large bowl, combine popped popcorn, marshmallows, peanut butter cups, graham cereal and salt.Place chocolate chips in a wide, shallow bowl and put in the microwave. Heat it on medium high for about 1 minute to start with. Remove from the microwave and stir. Repeat heating at shorter intervals, (15 seconds), stirring in between, until the chocolate is melted and has a smooth consistency. Whisk coconut oil into chocolate and stir until melted.Drizzle melted chocolate over the popcorn and toss to combine.Spread popcorn mix on prepared baking sheet. Allow to cool until chocolate hardens, about 10 mintues. If the chocolate is still soft, place in the refrigerator until hardened.Break into pieces and serve
Dill Pickle Popcorn Seasoning
Try this flavorful and low-cal option on your next tub of popcorn.
Equipment
- Spice grinder (optional)
Ingredients
- 1 tbsp coriander seeds
- 1 tbsp kosher salt flakes
- 1½ tsp dried dill weed
- ½ tsp yellow mustard seeds
- ½ tsp garlic powder
- ½ tsp onion powder
- ¾ tsp dill seed
- ½ tsp citric acid
Instructions
- Mix all ingredients and grind into a powder. Sprinkle liberally over freshly popped popcorn.
Buffalo Wing Popcorn
This has to be my favorite popcorn recipe. I love making a big batch of this for football parties. It is spicy/sweet/crunchy and addictive.
Equipment
- Air-popper (optional)
Ingredients
- Nonstick vegetable oil spray
- 8 cups popped plain popcorn from ½ cup popcorn kernels
- ¾ cup granulated sugar
- ¼ cup Frank's Red Hot Original sauce
- 3 tbsp unsalted butter cut into pieces
- 1 tsp kosher salt
- ½ tsp baking soda
- ¼ tsp cayenne pepper
Instructions
- Preheat oven to 300° F. Line a rimmed baking sheet with parchment paper. Lightly coat parchment paper and a large bowl with nonstick spray; add popcorn to bowl. Set baking sheet aside.
- Bring sugar and ¼ cup water to a boil in a medium saucepan over medium-high heat, stirring to dissolve sugar. Boil, swirling pan occasionally, (don't stir), until caramel is a deep amber color, 10-12 minutes.Remove from heat; add hot sauce and butter, (mixture will bubble vigorously), stir to combine. Return to a boil and cook another 3 minutes. Remove from heat; stir in salt, baking soda, and cayenne. Working quickly (and very carefully - caramel will be very hot), pour caramel mixture over popcorn and toss to coat.Spread out popcorn on prepared baking sheet and bake, tossing once, until dry, 15-20 minutes. Let cool.Do ahead; popcorn can be made 4 hours ahead. Store airtight at room temperature to keep out moisture
Churro Popcorn
Sweet and Satisfying and a great recipe to celebrate National Popcorn Day!
Equipment
- Air-popper (optional)
Ingredients
- 8 cups popped plain or lightly salted popcorn
- ½ cup butter chopped into chunks
- ⅔ cup light brown sugar
- 2 tsp ground cinnamon
- 1 tsp vanilla extract
For Churro Coating
- ½ cup powdered sugar
- ¼ cup granulated sugar
- 2 tsp ground cinnamon
- ¾ cup white chocolate chips
Instructions
- Mix the churro coating ingredients together in a small bowl and set aside
- Place the butter, brown sugar, cinnamon and vanilla extract into a small saucepan. Heat over medium heat, stirring often, until the butter melts and sugar dissolves.Pour the butter-sugar mixture over the popcorn and toss together, so that most of the popcorn is coated.Pour one third of the churro coating over the popcorn, toss together. Repeat twice more, until all of the churro coating is mixed in.Sprinkle the white chocolate chips over top and serve immediately.
Have An Entertaining Day!
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