For more than 30 years, October has been celebrated as National Popcorn Poppin’ Month, a time to celebrate one of America’s oldest and most unique snack foods. Join the celebration all month long. It’s easy to create small batches of interesting flavors, like the warm pumpkin pie spices of this recipe from the Popcorn Board.
White Chocolate & Pumpkin Pie Spice Popcorn Bites
12 cups unsalted, unbuttered popped popcorn
3 cups chopped white chocolate or white chocolate chips
1 Tbsp. light olive oil
2 tsp. pumpkin pie spice
1/2 cup toffee bits
1 tsp. flaked sea salt, crushed
Line large, rimmed baking sheet with parchment paper or waxed paper. Place popcorn in large mixing bowl.
In microwave-safe bowl, combine chocolate, olive oil and pumpkin pie spice; microwave on Medium for 2 to 3 minutes or until melted and smooth, stirring after each minute.
Pour melted chocolate mixture over popcorn; add toffee bits and toss to combine. Immediately transfer to prepared baking sheet, spreading to edges of pan; sprinkle sea salt over top.
Let cool; refrigerate for 1 to 2 hours or until set. Break into chunks for serving.
8 cups air-popped popcorn
7 oz. marshmallow cream
1/2 cup reduced fat peanut butter
1 cup candy corn
Combine marshmallow cream and peanut butter in a large bowl; mix until smooth.
Stir in popcorn and candy corn and mix until coated evenly.
Drop by heaping spoonfuls on wax paper or non-stick surface and allow to cool.
Store in airtight container.
Double Chocolate Popcorn Balls
1/2 cup sugar
1/2 cup corn syrup
1/4 cup butter or margarine
2 Tbsp. cocoa powder
8 cups freshly popped popcorn
1 cup M&M's Semi-Sweet Chocolate Mini Baking Bits
Combine sugar, corn syrup, butter and cocoa in medium saucepan; bring to a boil.
Add popcorn, stirring until evenly coated. Remove from heat. Stir in M&M's pieces. Cool slightly.
Shape into 2" balls.
Recipes courtesy of popcorn.org.