It’s time to celebrate popcorn — October is National Popcorn Poppin’ Month! Whole grain, naturally low in fat and calories and gluten free, popcorn is a good fit for today’s health-conscious consumer. Add in popcorn’s irresistible aroma, connection to good times and seemingly magical transformation, and it’s easy to understand why there’s a month-long celebration for this American icon every October. Join in the fun by making this recipe from The Popcorn Board.
Yield: 10 cups
3 Tbsp melted butter
1 tsp vanilla extract
2 Tbsp brown sugar
1 tsp ground cinnamon
1⁄8 tsp ground allspice
1⁄8 tsp ground nutmeg
8 cups popped popcorn
1 cup dried apple chips, broken into large pieces
1⁄4 cup toffee bits
1. Preheat 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.
Learn why popcorn pops, the history of popcorn, corny facts, recipes and more at www.popcorn.org.