January 19th is National Popcorn day, so what a better way to celebrate than add a little pizzazz to your popcorn?
In college I had a friend who was obsessed with popcorn- she knew what movie theaters had the best popcorn and when she went to the movies she had them layer butter throughout the whole box. Butter just on that first layer of fluffy corn just wouldn’t do. Personally, I usually reached for the Junior Mints at the movies, because that buttery layer was gone so fast that I would rather satisfy my sweet tooth. Luckily, popcorn has changed in the last five to ten years- and it's for the better. There are so many varieties on the shelves ranging from healthier choices to exciting flavors, plus there are gourmet popcorn shops popping (ha!) up throughout the country. If you feel like experimenting with some new flavors you have come to the right place- below are some recipes that will require getting to the kitchen (if your kids are old enough, enlist their help!) Sweet, salty, savory and flavorful have fun making these popcorn recipes that will satisfy even the pickiest or adventurous foodie!
- Brown Butter–Lemon: Cook 6 tablespoons butter in a skillet over medium heat until browned, about 7 minutes. Remove from the heat and stir in 1 1/2 teaspoons grated lemon zest; drizzle over 16 cups hot popcorn. Toss with 2 teaspoons kosher salt.
- Ranch: Melt 4 tablespoons butter with a 1-ounce packet ranch seasoning mix; toss with 16 cups hot popcorn and 2 tablespoons chopped chives. Season with salt.
- Parmesan- Garlic-Rosemary: Melt 4 tablespoons butter in a saucepan; add 4 grated garlic cloves and 1 teaspoon each finely chopped fresh rosemary, sage and thyme and cook 1 minute. Mix in a ½ cup of grated parmesan. Drizzle over 16 cups of hot popcorn season with salt.
- Veggie Pop (sneak in a little bit of veggies for the kids!): Pulse 2 cups each of mixed veggie chips and dehydrated snap peas in a food processor until powdery; toss with 8 cups of hot popcorn. Add 2 cups (each) of veggie chips and dehydrated snap peas if desired.
- Pepperoni Pizza: Cook 1 cup of chopped pepperoni in 1 tablespoon of oil in a large pot until crisp or pop in the toaster oven until crisp, drain on paper towels. If you are feeling fancy and want to pop your own corn reserve the drippings and pop 3/4 cup popcorn kernels in the drippings. If you aren’t popping your own corn skip that step and toss your popcorn with the pepperoni, 1 cup shredded mozzarella, 1/2 cup grated parmesan, 2 tablespoons olive oil and 1 teaspoon each granulated garlic and dried oregano.
- Buffalo: Melt 6 tablespoons butter with 1/3 cup Buffalo hot sauce; toss with 16 cups hot popcorn, 1/2 cup crumbled blue cheese and some celery leaves. Season with salt. *If you don’t like bleu cheese just add a half packet of ranch seasoning to the butter when you are melting it.
- Sticky Marshmallow: Melt 8 cups mini marshmallows and 6 tablespoons butter with 1/2 cup each sugar and light corn syrup in a large saucepan over medium heat, stirring; pour over 16 cups hot popcorn. Add 4 cups cornflakes and mix well. Season with salt.
- S’Mores: Whisk 5 tablespoons melted butter with 2 teaspoons each vanilla extract and kosher salt; drizzle over 16 cups hot popcorn. Toss with 2 cups each mini marshmallows, chocolate chips, and lightly crushed graham crackers. Spread on baking sheets and bake at 350 degrees F until the marshmallows and chocolate are slightly melted - about 2 minutes.
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