Good times are Poppin'
October is National Popcorn Poppin' Month, a time for popcorn lovers to celebrate the annual harvest of one of America's oldest, tastiest and most beloved snacks. Share the fun with your family and friends by popping up a batch of your favorite crispy, crunchy snacking treat … popcorn!
The harvest season is the perfect time to celebrate this delightful kernel of goodness. Americans consume some 17 billion quarts of this naturally fun treat. That's 54 quarts per man, woman, and child.
Popcorn explodes with flavor whether eaten plain or with your favorite sweet or spicy topping. Popcorn is a whole grain which makes it a "good-for-you" food, so you can munch away guilt free, knowing that you're adding needed nutrients to your body.
There's also a little bit of magic in every kernel of popcorn. Popcorn delights young and old alike as it dances and sings in a sizzling pan of oil or microwave oven. And the aroma! One whiff of this tantalizing treat triggers hunger pangs you didn't even know existed.
2 quarts (8 cups) popped popcorn¼ cup butter or margarine3 tablespoons corn syrup½ cup sugar1 pkg. (3 ounces) gelatin dessert powder, any flavorSugar sprinkles, optionalPreheat oven to 250 degrees. Line a baking sheet with waxed paper or foil; set aside. Spray a large bowl with cooking spray (to reduce sticking) and place popcorn inside; set aside.Heat butter, corn syrup and sugar in a small saucepan over medium-low heat, stirring to blend. When butter is melted, stir in gelatin until completely dissolved. Bring mixture to a boil. Reduce heat to low and simmer 5 minutes, stirring frequently. Immediately pour hot mixture over popcorn and stir to coat completely.Spread onto prepared baking sheet and sprinkle with sugar sprinkles, if desired. Bake 12 minutes; cool in pan. Break into small pieces to serve.To store: place in an airtight container.Makes 8 cups.
8 cups popped popcorn½ cup toasted, coarsely chopped pecans½ cup peanuts¼ cup (Z\x stick) butter or margarine, melted¼ teaspoon each: dry mustard, garlic powder1/8 teaspoon cayenne pepperPlace popcorn and nuts in large bowl.In small microwave-safe bowl, microwave butter on high until melted, about 30 seconds. Stir in dry mustard, garlic powder and cayenne pepper.Drizzle over popcorn mixture and toss well.Yield: 9 servings
