It’s National Popcorn Day and while you could just toss a bag in the microwave to celebrate it, we thought giving you a few unique popcorn recipes would be a little more entertaining.
The folks over at the National Popcorn Board obviously have been all over this, so let’s take a look at a few of our favorites from the list.
But first, how in the world did we get here in the first place? Why is this even a thing in the first place?
“January 19th is National Popcorn Day, a day bursting with goodness and good taste,” The Popcorn Board said about the day. “It celebrates one of nature’s most extraordinary foods: popcorn! Popcorn has the unique ability to literally turn itself inside out, providing whole-grain goodness in a tasty snack.”
According to AmericasFavoritePopcorn.com, the history of the “holiday” is a little murky. There are traces back to the 1970s where at least one newspaper put it in October. But it seems that it wasn’t until 2003 when it was moved to a fixed day on January 19.
“Magazines in the 1980’s, states National Popcorn Day is actually on January 31st and not the 19th,” AmericasFavoritePopcorn.com said. “From January 19th, 1980 on the date of National Popcorn Day always seemed to land on the same day as the Super Bowl. But finally, on January 19th in 2003 a new paper stated it was (the holiday), and the date has stuck ever since!”
Chili Lime Popcorn
Light and healthy, the chili and lime in this snack mix work perfectly with the whole grain goodness of popcorn.
Serves: 1 quart
Ingredients:
1 quart popped popcorn
1 teaspoon nutritional yeast (available in health food stores)
1 teaspoon lime juice
1/2 teaspoon chili powder
1/4 teaspoon salt
Directions:
- Preheat oven to 300 degrees Fahrenheit.
- Spread popcorn on a baking sheet.
- Sprinkle yeast powder, lime juice, chili powder and salt over popcorn.
- Heat about 7 minutes and toss just before serving. Serve warm.
Rosemary Parmigiano-Reggiano Popcorn
Reggiano and parmigiano cheeses pair with rosemary and garlic in this delicious, easy-to-make popcorn snack.
Serves: 4 quarts
Ingredients:
4 quarts popped popcorn
1 tablespoon butter
1 tablespoon olive oil
2 teaspoons finely crushed rosemary (fresh or jarred)
1/4 cup grated Parmigiano- Regianno cheese (or Parmesan cheese)
1 teaspoon garlic salt (or sea salt)
1/8 teaspoon white pepper, optional
Directions:
- Place popcorn in a large serving bowl.
- Mix butter, olive oil and rosemary together in a small bowl; microwave 20 seconds to melt butter.
- Stir butter mixture and pour over popcorn; toss.
- Sprinkle cheese, garlic salt and pepper over popcorn; toss again and serve.
Ginger Turmeric Popcorn
This slightly sweet but savory popcorn snack will tickle your taste buds with subtly exotic flavors – perfect for sharing and delighting friends.
Serves: 4 servings
Ingredients:
8 cups unsalted, unbuttered popped popcorn
1/4 cup light olive oil
2 tablespoons honey
1/2 teaspoon salt
2 teaspoons grated lemon zest
1 1/2 teaspoons ground ginger1 teaspoon ground turmeric
Directions:
- Preheat oven to 300° Fahrenheit. Line large, rimmed baking sheet with parchment paper or foil coated with cooking spray. Spread popcorn onto prepared baking sheet.
- In 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.
- Bake for 30 minutes, stirring occasionally, or until popcorn is dry and crisp. Let cool completely before serving.
White Chocolate Peppermint Bark
The taste of peppermint and white chocolate make this the perfect holiday popcorn to share or gift.
Serves: 1 pound
Ingredients
5 cups popped popcorn
12 ounces white chocolate baking chips, chopped white chocolate or white candy coating
1 cup crushed hard candy peppermints
Directions
- Cover a baking pan with foil or wax paper; set aside.
- Place popcorn in a large bowl; set aside.
- Melt chocolate in a double boiler over barely simmering water, stirring until smooth OR melt according to package directions.
- Stir in crushed peppermints after chocolate is melted.
- Pour chocolate mixture over popcorn mixture and stir to coat.
- Spread onto prepared pan; allow to cool completely.
- When chocolate is cooled and set, break into chunks for serving.
- Store in an air-tight container at room temperature.
Variation
White Chocolate Popcorn Crunch
Directions
- Omit candy peppermints.
- Mix ½ cup dried sweetened cranberries and ½ cup sliced almonds with the popcorn.
- Pour chocolate over the mixture after it is melted.
Garlic & Herb Butter Popcorn
A deliciously savory snack that will be gone in less time than it takes to make it.
Serves: 4
Ingredients:
8 cups popped popcorn
3 tablespoons butter
1 tablespoon finely chopped fresh thyme
1 teaspoon finely chopped fresh rosemary
1 teaspoon finely chopped fresh sage
1/4 teaspoon garlic powder
1/4 teaspoon salt
1/4 teaspoon pepper
Directions:
1. Place popcorn in large bowl; set aside.
2. In small saucepan, combine butter, thyme, rosemary, sage; cook over medium-low heat for 3 to 5 minutes or until melted and just starting to sizzle. Remove from heat. Let stand for 2 minutes to blend flavors.
3. Drizzle hot butter mixture over popcorn. Sprinkle with garlic powder, salt and pepper; toss until evenly coated.
Beef Jerky Chili Popcorn
Take your tailgating snacks to the next level with a bowl of this quick, beefed-up, cheesy popcorn treat.
Serves: 4
Ingredients:
8 cups unsalted, unbuttered popped popcorn
1 1/2 cups grated Cheddar cheese
1/4 cup butter
1/2 teaspoon chili powder
1/4 teaspoon each garlic powder and paprika
1/4 teaspoon salt
1/2 cup chopped beef jerky
Directions:
- Preheat oven to 300° Fahrenheit. Line large, rimmed baking sheet with parchment paper or foil; spread popcorn evenly on baking sheet. Sprinkle cheese over top.
- In small pan set over medium heat, melt butter; stir in chili powder, garlic powder, paprika and salt. Bring to light boil; remove from heat.
- Drizzle hot butter mixture over popcorn; sprinkle with beef jerky. Bake, stirring occasionally, for about 30 minutes or until popcorn is dry and crisp. Toss gently; transfer to shallow serving bowl.
Cinnamon Chocolate Popcorn
Two classic flavors combine with popcorn for a quick and delicious treat.
Yield: 3 quarts
Ingredients:
3 quarts popped popcorn
Butter-flavored cooking spray
9 tablespoons powdered cocoa mix (cocoa sweetened with sugar or sugar substitute)
3 teaspoon cinnamon
Directions:
- Put popcorn in a large bowl and lightly spray with cooking spray.
- Sprinkle cocoa mix and cinnamon on popcorn.
- Toss to coat evenly.
- Spray and toss again until mixture is well coated.
- Serve immediately.
Cheesy Pepperoni Popcorn
Popcorn with the flavor of pepperoni pizza. It’s a kid’s dream come true!
Yield: 6-8 servings (1 cup each)
Ingredients:
12 cups air-popped popcorn
3/4 cup turkey pepperoni, cut into bite-size bits
Olive-oil cooking spray
1/4 cup nonfat parmesan cheese
2 teaspoons garlic powder
1/4 teaspoon dried oregano
1/4 teaspoon dried marjoram leaves
1/4 teaspoon dried basil leaves
1/8 teaspoon dried sage
Black pepper, to taste
Directions:
- Combine Parmesan cheese, garlic powder, oregano, marjoram, basil, sage, and pepper in a small bowl; mix well.
- Place cooked popcorn and turkey pepperoni in a large bowl; spray lightly with cooking spray.
- Sprinkle popcorn and pepperoni with cheese mixture and toss to coat evenly.
Caramel Pecan Corn
Pecans add another layer to this classic caramel corn recipe.
Yield: N/A
Ingredients:
10 cups freshly popped popcorn
2 cups pecans pieces
1 cup firmly packed light brown sugar
1/2 cup butter or margarine
1/4 cup light corn syrup
2 teaspoons vanilla extract
1/2 teaspoon baking soda
Directions:
- Preheat oven to 225 degrees Fahrenheit. Spray 15 x 10 baking sheet with non-stick spray. Mix popcorn and pecans 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 extract and baking soda.
- Pour over popcorn and pecans, immediately stirring gently to coat. Pour mixture onto prepared baking sheet, spreading evenly.
- Bake for 1 hour in preheated oven. Cool completely. Break into pieces and store in airtight container.
