Summer is a season for the senses. It's a time for bright colors, the heat of the sun, the sounds of laughter, and the aroma and taste of sweet and salty snacks.

If you haven't recently popped popcorn in a pan or popper, or if you know someone who has never experienced this popping method, then take a few minutes for the simple pleasure of preparing the old-fashioned way.

As the oil sizzles, you wait in anticipation of the first pop. Then, visual mayhem erupts as these hard-cased seeds explode into soft, fluffy kernels.

It is simply delightful watching this bit of magic, and the smell is guaranteed to make your mouth water.

Not only is it fun to make, but popcorn is a wholesome, versatile treat. It can be topped with your favorite sweet or savory topping or eaten hot out of the popper.

Use your favorite seasonings to spice up your movie night, or make a chocolatey popcorn ball that's great for snacking between your favorite summer games.

Any way you spice it, you'll have a tasty snack that's a perfect accompaniment to your summertime fun.

10 cups hot, freshly popped popcorn2 tablespoons olive oilcup grated Parmesan and Romano cheese1 teaspoon oregano¼ teaspoon cayenne pepper¼ teaspoon garlic saltDrizzle olive oil over popcorn in large bowl.Add remaining ingredients; toss well.Makes 10 servings.

1 cup firmly packed light brown sugar½ cup butter or margarine½ cup corn syrup½ teaspoon baking soda10 cups freshly popped popcorn1 package (10½ ounces) miniature marshmallows2 cups mini graham cookies1 cup chocolate chipsCombine brown sugar, butter and corn syrup in medium saucepan. Cook over high heat for five minutes. Remove from heat and stir in baking soda.Combine popcorn and marshmallows in large bowl. Pour sugar mixture over popcorn to coat. Gently stir in graham cookies and chocolate chips.Spread mixture evenly into greased 15-by-10-inch pan. Let cool completely. Break into pieces. Store in an airtight container.Makes 20 servings.

½ cup sugar½ cup corn syrup¼ cup butter or margarine2 tablespoons cocoa powder8 cups freshly popped popcorn1 cup mini semi-sweet candy coated chocolatesCombine sugar, corn syrup, butter and cocoa in a medium saucepan; bring to a boil.Add popcorn, stirring until evenly coated. Remove from heat. Stir in chocolate pieces. Cool slightly.Shape into 2-inch balls.Makes 18 servings.

½ cup peanut butter½ cup butter or margarine1 package (10½ ounces) miniature marshmallows6 cups freshly popped popcorn6 cups spoon-size shredded wheat1 cup dry roasted peanuts1 cup raisinsMelt peanut butter and butter in large microwaveable bowl on high heat for one minute. Add marshmallows and heat another minute or until marshmallows puff; stir.Add popcorn, shredded wheat, peanuts and raisins; stir gently.Place paper liners into two 12-cup muffin pans. Divide mixture into 24 cups.Bake at 250 degrees for 10 minutes. Store in an airtight container.Makes 24 servings.

2½ quarts popped popcorn*¼ cup melted butter2 tablespoons instant lemon-flavored iced tea mix1 tablespoon sugarPut freshly popped popcorn in a large bowl. Drizzle butter over it and toss.Combine tea and sugar. Add to buttered popcorn and toss again.Makes 2½ quarts.*1 ounce of unpopped popcorn kernels (2 tablespoons household measure) makes approximately 1 quart of popped popcorn.

2½ quarts popped popcorn1½ cup light brown sugar¾ cup dark corn syrup½ cup butter1 tablespoon vinegar½ teaspoon salt1 6-ounce package chocolate pieces½ cup chopped walnuts2 pints vanilla ice cream.Keep popcorn warm. In a three-quart saucepan, combine brown sugar, corn syrup, butter, vinegar and salt.Cook and stir until sugar dissolves. Continue to cook until hard ball stage (250 degrees Fahrenheit on candy thermometer). Pour syrup over popped popcorn; stir to coat.Add chocolate pieces and nuts; stir just to mix. Pour into two 13-by-9-inch pans, spreading and packing firmly. Cool. Cut into 12 rectangles each. Cut each pint of ice cream into six slices. Sandwich ice cream between two popcorn rectangles.Makes 12 sandwiches.

5 quarts popped popcorn½ cup melted butter1 tablespoon dried basil leaves, crushed*1 teaspoon dried parsley, crushed1 teaspoon garlic powdercup Parmesan cheese½ cup pine nutsPut popped popcorn in a large bowl and keep warm. In a small saucepan, melt the butter; add basil, parsley, garlic, Parmesan cheese and nuts. Stir to blend.Pour over popped popcorn, stirring well.Makes 5 quarts.*Dried thyme or oregano, or combination of ingredients, may be used in place of basil.