(Family Features) With countless ways to enjoy the holiday season from decorating and hosting parties to wintertime activities, it’s a perfect time to bring family and friends together for some festive fun. One simple ingredient can be your go-to for just about any tradition: popcorn, which is an inexpensive, versatile, whole grain that makes holiday occasions better.

Consider these simple seasonal ways you can let popcorn fuel your holiday adventures.

Decorate

Strings of popcorn and cranberries add a nostalgic touch to the family tree while making popcorn trees adds whimsy to the table. Before stringing popcorn, let it sit out for a day or two as freshly popped popcorn may be too fragile to thread without breaking. Push a threaded needle through the center of each kernel then pull the kernel to the end of the knotted thread, adding an occasional cranberry, if desired. Festive trees can be made using popcorn mixed with melted marshmallows then shaped and finished with sprinkles.

Give It as a Gift

If it’s your turn to host this year’s holiday party, popcorn makes for a perfect party favor. Pop up a delicious treat like these Cranberry Popcorn Balls, place them in pretty jars or neatly wrap them then finish each with a bow. For an added touch, include the recipe instructions and popcorn kernels in a separate container so your guests can make it at home.

Enjoy It as a Snack

Freshly popped popcorn is a simple and delicious snack to share after a day of shopping, caroling, sledding or decorating. You can take the holiday season up a notch with creative recipes like Gingersnap Popcorn Snack Mix, White Chocolate Peppermint Popcorn Bark and Easy, Elegant Holiday Popcorn. These treats are perfect for popping up in the morning so the snacks are ready once guests arrive.

Visit Popcorn.org to find more sweet, salty and savory holiday recipe ideas.

Gingersnap Popcorn Snack Mix

Yield: 2 quarts

• 2 quarts popped popcorn
• butter-flavored nonstick cooking spray
• 1/3 cup granulated sugar substitute
• 2 teaspoons ground ginger
• 1/2 teaspoon freshly ground nutmeg
• 1/4 teaspoon cinnamon
• 1/4 teaspoon ground cloves
• 1/8 teaspoon freshly ground black or white pepper

1. Preheat oven to 325 F.
2. Spread popcorn on baking sheet and spray lightly with nonstick cooking spray.
3. In small bowl, combine sugar substitute, ginger, nutmeg, cinnamon, cloves and freshly ground pepper; sprinkle evenly over popcorn.
4. Spray again with nonstick cooking spray and toss to coat evenly.
5. Bake 7 minutes and serve warm.

Easy, Elegant Holiday Popcorn

Yield: 8 cups

• 8 cups popped popcorn
• 1/2 cup milk chocolate chips
• 1/2 cup white chocolate chips
• candy sprinkles

1. On serving platter, spread popcorn in thin layer.
2. Over double boiler or in microwave, melt milk chocolate chips. Drizzle over popcorn.
3. Over double boiler or in microwave, melt white chocolate chips. Drizzle over popcorn.
4. Sprinkle candy sprinkles over warm, chocolate-coated popcorn. Allow drizzles to set until firm.

White Chocolate Peppermint Popcorn Bark

Yield: 1 pound

• 5 cups popped popcorn
• 12 ounces white chocolate baking chips, chopped white chocolate or white candy coating
• 1 cup crushed hard candy peppermints

1. Cover baking pan with foil or wax paper; set aside.
2. Place popcorn in large bowl; set aside.
3. In double boiler over barely simmering water, melt chocolate, stirring until smooth, or melt according to package directions.
4. Stir in crushed peppermints after chocolate is melted. Pour chocolate mixture over popcorn mixture and stir to coat. Spread onto prepared pan; cool completely.
5. When chocolate is cooled and set, break into chunks for serving.
6. Store in airtight container at room temperature.

Cranberry Popcorn Balls

Yield: 18 balls

• 2 cups sugar
• 1 cup whole berry cranberry sauce, slightly mashed
• 1 tablespoon grated orange peel
• 1/2 cup cranberry juice
• 1/2 cup light corn syrup
• 1 teaspoon vinegar
• 1/2 teaspoon salt
• 5 quarts unsalted popped popcorn

1. In heavy saucepan, combine sugar, cranberry sauce, orange peel, cranberry juice, corn syrup, vinegar and salt. Bring to boil; lower heat and cook to 250 F on candy thermometer.
2. Mixture will bubble in pan; watch to keep from boiling over.
3. Pour slowly onto hot popcorn and mix until well-coated.
4. Let stand 5 minutes, or until mixture can easily be formed into balls.
5. Butter hands and form into 3-inch balls.

(Family Features) From watching scary movies to dressing up as ghouls and goblins, spooky season means it’s time to pop up your loved ones’ favorite snacks for a ghostly good time. Before heading out to trick-or-treat, gather your minions in the kitchen for some family-friendly fun crafting these haunting yet tasty treats.

Throughout October, you can honor National Popcorn Poppin’ Month with eerie, delicious eats like Spooky Popcorn Spider Web, Green Halloween Zombies, Witchy Popcorn Balls and Popcorn Caramel Apples that add festive fun to the Halloween excitement.

As a perfect ingredient in treats of all types, popcorn is beloved for its seed-to-snack simplicity as a non-GMO, vegan, gluten-free, sugar-free snack that’s naturally low in fat and calories. Add in its irresistible smell, taste and versatility, and it’s easy to see why it pairs so well with spooky celebrations.

Find more Halloween treats at popcorn.org.

Spooky Popcorn Spider Web

Yield: 1 spider web

• 1/4 cup butter
• 8 cups mini marshmallows, divided
• 1 tablespoon vanilla extract
• 9 cups popped popcorn, divided
• 1 cup semisweet chocolate chips, divided
• black string licorice
• candy eyes

1. Line round pizza pan with parchment paper; set aside. In large saucepan over low heat, melt butter; stir in 5 cups marshmallows, stirring constantly, 3-4 minutes, or until completely melted. Stir in vanilla. Remove from heat. Stir in 8 cups popcorn until coated. Spread onto prepared pizza pan in irregular round shape, about 1-inch thick, to resemble spider web. Refrigerate about 15 minutes, or until firm.
2. In microwave, melt remaining marshmallows about 20 seconds, or until melted. Using spatula, string strands of melted marshmallow over popcorn spider web to create cobweb effect.
3. In heatproof bowl set over saucepan of hot (not boiling) water, melt 3/4 cup chocolate chips; cool slightly. In large bowl of remaining popcorn, pour chocolate over popcorn, folding gently to coat. Spread mixture on waxed paper-lined baking sheet, separating into eight small clusters. Affix two candy eyes to each popcorn cluster. Refrigerate 10-15 minutes, or until set.
4. Melt remaining chocolate chips. Cut licorice into 1-inch lengths. Using small spoon, dab circles of chocolate onto spider web. Affix chocolate-coated popcorn onto chocolate circles. Affix licorice lengths to chocolate popcorn clusters to resemble spider legs.
5. Refrigerate 15 minutes, or until set. To serve, cut into smaller pieces.

Witchy Popcorn Balls

Yield: 8 popcorn balls

• 16 chocolate wafer cookies
• nonstick cooking spray
• 3 quarts popped popcorn
• 4 tablespoons (1/2 stick) butter or margarine
• 3 cups miniature marshmallows
• 3 tablespoons (1/2 of 3-ounce box) lime gelatin dessert mix
• green food color (optional)
• 3/4 cup chocolate chips
• licorice strings
• 8 chocolate ice cream cones

• orange sugar sprinkles, placed in small dish
• jelly beans
• candy corns

1. Spread sheet of waxed or parchment paper over work surface and place wafer cookies on it.
2. Spray large mixing bowl with nonstick cooking spray and place popcorn inside.
3. In medium saucepan over low heat, melt butter. Stir in marshmallows and gelatin powder until marshmallows are melted and mixture is smooth. Adjust color with 1-2 drops food color, if desired. Pour mixture over popcorn and mix until coated.
4. Spray hands with nonstick cooking spray and press firmly to form into eight balls. Place balls on eight wafer cookies. Press candy decorations into popcorn balls to form "eyes," "nose" and "mouth."
5. In small, microwave-safe bowl, heat chocolate chips, covered, 10 seconds. Stir to aid melting. Repeat as needed until chocolate is melted and smooth.
6. Spoon about 1/2 teaspoon melted chocolate on top of each popcorn ball. Press licorice strings into chocolate to form "hair."
7. Dip cone edges into melted chocolate then orange sugar sprinkles. Place on remaining wafer cookies to form "witches' hats." Place hats on popcorn balls. Allow chocolate to set about 45 minutes before serving.
8. Serve or seal individually in plastic wrap.

Green Halloween Zombies

Yield: about 7 pieces

• 2 1/2 quarts popped popcorn
• 6 tablespoons butter or margarine
• 3 cups mini marshmallows
• 4 tablespoons lime gelatin powder
• red gum balls
• candy corn
• flat green candy strips or fruit leather
• green sugar sprinkles

1. Place popcorn in large bowl; set aside.
2. In medium saucepan over medium heat, melt butter. Stir marshmallows into butter until melted. Stir in gelatin powder until evenly colored.
3. Pour melted mixture over popcorn and stir until evenly coated. With buttered hands, shape popcorn into seven ovals.
4. Flatten one oval slightly and squeeze one end to form "skull" shape. Place on parchment-lined baking sheet. Repeat with remaining ovals.
5. To decorate: Press two gumballs into each skull to form "eyes." Press candy corn into skull to form "teeth." Use scissors to trim candy strips and press into top for "hair." Sprinkle with sugar sprinkles.
6. Allow "zombies" to set about 20 minutes before wrapping individually in plastic wrap or serve immediately.

Popcorn Caramel Apples

Yield: 4 apples

• 1 quart freshly popped popcorn
• 1 package (9 1/2 ounces, 35 total) caramels, unwrapped
• 1/4 cup light cream or half-and-half
• 4 lollipop sticks or wooden candy apple sticks
• 4 apples
• 1/2 cup chocolate chips
• sugar sprinkles
• decorative ribbon (optional)

1. Place popcorn in large bowl; set aside. Place sheet of waxed paper on work surface.
2. In small saucepan over medium-low heat, heat caramels and cream. Stir frequently until caramels are melted and cream is blended into caramels.
3. Push one stick into apple center and dip into caramel. Spoon caramel over apple to coat. Repeat with remaining apples
4. Place caramel-coated apple in bowl of popcorn and press popcorn onto caramel to cover. Place apple on waxed paper to set; repeat with remaining apples.
5. In small, resealable plastic bag, microwave chocolate chips 10 seconds and press chips to aid melting. Repeat, heating at 10-second intervals, until chips are completely melted. Cut small corner off bag and squeeze chocolate onto each apple, allowing chocolate to drip down sides. Sprinkle with sugar sprinkles.
6. Tie bow to each apple stick, if desired. To serve, cut apples into slices.

Source: Popcorn Board

(Family Features) The next time your kids are begging for an indulgent snack after finishing chores or dessert following dinner, call them to the kitchen for a quick, delicious lesson. Teaching children to cook helps them get more comfortable with an important life skill while encouraging independence – all while having a little fun.

This Popcorn Party Pizza swaps out the classic pizza crust for popcorn – a whole grain that’s 100% unprocessed with no additional additives, hidden ingredients or GMOs – infused with gooey melted marshmallows and topped with childhood favorites.

After an adult melts the marshmallows and lines the pan with the marshmallow-popcorn mixture, kids can help create their own work of art with red piping gel as “pizza sauce;” rolled fruit snacks as “pepperoni” slices; and jellybeans, coconut and candy-coated chocolate pieces for the oh-so-sweet toppings.

Visit popcorn.org to find more kid-friendly recipes to help children learn their way around the kitchen.

Watch video to see how to make this recipe!

Popcorn Party Pizza

Yield: 8 slices

•             Nonstick cooking spray
• 3          tablespoons butter
• 1          bag (10 1/2 ounces) mini marshmallows
• 2          quarts popped popcorn
• 1          tube (0.68 ounces) red piping gel
• 1          package red raspberry rolled fruit snack
• green jellybeans (optional)
• coconut (optional)
• candy-coated chocolate pieces (optional)

1. Spray 12-inch pizza pan with nonstick cooking spray; set aside.
2. In large saucepan over medium heat, heat butter. Stir in marshmallows until melted. Stir in popcorn until well coated.
3. Spread mixture evenly onto prepared pizza pan.
4. Drizzle red piping gel over “pizza” for “sauce.”
5. Cut small circles (about 1 1/4-inch diameter) from rolled fruit snack and place on pizza for “pepperoni” slices.
6. Decorate with jellybeans, coconut and candies, if desired. Cool completely before cutting into wedges.

Source: Popcorn Board

(Family Features) As an important life skill, learning to cook and becoming familiar with kitchen basics can be an exciting adventure for kids from toddlers to teens. Using a delicious childhood favorite like popcorn as the key ingredient at the center of your lessons can spur interest and enthusiasm.

Along with understanding measurements and safety, teaching your children how to make simple recipes also offers opportunities to bond and make memories that can last a lifetime. Popcorn is a snack food associated with good times and it’s versatile enough to encourage creativity.

While it’s important to start with easy techniques that introduce future chefs to the culinary world, it’s also helpful to ensure they’ll enjoy eating their first creations so they’ll be eager for more time in the kitchen.

As a whole grain that’s 100% unprocessed with no additional additives, hidden ingredients or GMOs, air-popped popcorn has only 30 calories per cup and offers a whole grain that provides energy-producing complex carbohydrates. Because whole grains are important sources of nutrients such as zinc, magnesium, B vitamins and fiber, you can instill the values of nutritious snacking all while having some fun.

These simple yet delicious recipes and tips can help you get your kids involved in the kitchen.

Encourage Creativity
Making learning fun is an important introduction to the world of cooking. Starting with a versatile base ingredient like popcorn that’s naturally low in fat and calories, encourage your child to get creative with a recipe like Pop-a-rific Popcorn Balls. With simple variations like adding food coloring or mixing in candies, nuts or dried fruit, it’s a colorful way for little ones to build confidence in their skills.

Measure Ingredients
A key component to recipes of all difficulty levels, teaching measurements from teaspoons and tablespoons to cups, ounces and more is valuable knowledge. Start with the basics like these Simple Popcorn S’mores that call for popcorn and graham crackers to be measured out in cups so your child can focus on one unit of measurement. Then, if little ones are helping, have an adult melt the chocolate and drizzle for a family-favorite snack.

Get Messy
Learning how to create and explore is often productive (and fun) when children can get their hands dirty. Sweet ’n’ Salty Popcorn Pretzel Sticks are a perfect canvas for letting kiddos work directly with the ingredients as they can roll pretzels in peanut butter, add sprinkles to their heart’s content and press popcorn into their newfound favorite treat.

Find more kid-friendly recipes to get the whole family involved in the kitchen at popcorn.org.

DIY Popcorn Bar

Whether you're entertaining guests, hosting a houseful of kids or simply enjoying a weekend at home, a DIY popcorn bar provides a tasty and joyful way for children and adults alike to create their own version of an afternoon snack. Just set out a few ingredients and watch the fun unfold.

• Small popcorn bags, bowls or cups
• Scoops or spoons
• Popped popcorn
• Peanuts (remember to ask fellow parents if their children may have an allergy)
• Candies
• Raisins
• Chocolate chips
• Seasonings
• Shredded cheese
• Shredded coconut
• Melted butter

Sweet 'n' Salty Popcorn Pretzel Sticks

Servings: 6

• 6 tablespoons peanut butter
• 6 large pretzel rods
• 3 cups popped popcorn
• sugar sprinkles
• 3/4 cup mini chocolate chips (optional)

1. Spread 1 tablespoon peanut butter over one pretzel, leaving 2-inch "handle" without peanut butter. Repeat with remaining peanut butter and pretzels.
2. Press and roll popcorn onto peanut butter to coat each pretzel. Sprinkle with sugar sprinkles.
3. To make optional chocolate drizzle: Place chocolate chips in small resealable plastic bag and seal bag. Microwave 30 seconds, or until chocolate is melted.
4. Clip small corner from bag and squeeze to drizzle chocolate over popcorn.
5. Sprinkle with additional sugar sprinkles. Allow chocolate to harden before serving.

Pop-a-rific Popcorn Balls

Yield: 14 balls

• 3 quarts popped popcorn, unsalted
• 1 package (1 pound) marshmallows
• 1/4 cup butter or margarine

1. Place popped popcorn in large bowl.
2. In large saucepan over low heat, cook marshmallows and butter or margarine until melted and smooth. Pour over popcorn, tossing gently to mix well. Cool 5 minutes.
3. Butter hands well and form into 2 1/2-inch balls.
4. Variations: To color popcorn balls, add 3-4 drops of food coloring to smooth marshmallow mixture. Mix well to distribute color evenly then pour over popcorn as instructed.
5. Mix in candies, nuts or dried fruit after mixing popcorn and melted marshmallows. Stir to distribute then form into balls.
6. Place nonpareils in shallow bowl or plate. Roll popcorn balls in nonpareils after forming.

Simple Popcorn S'mores

Yield: 10 cups

• 10 cups freshly popped popcorn
• 1 package (10 1/2 ounces) miniature marshmallows
• 2 cups graham crackers, broken into small pieces
• 1/2 cup milk chocolate, melted

1. On baking sheet, combine popcorn, marshmallows and graham crackers.
2. Drizzle with melted chocolate and cool.

Source: Popcorn Board

(Family Features) No matter the occasion, nearly every gathering of loved ones is better with snacks.

One opportunity to celebrate this winter, National Popcorn Day on Jan. 19, honors one of America’s oldest and most beloved snack foods. Perfect served by itself or as an ingredient in whole-grain creations like Poppy Chow, a twist on a classic kid’s favorite made with peanut butter, chocolate and popcorn.

With no artificial additives or preservatives, light and airy popcorn is naturally low in fat and calories, non-GMO and gluten free, making it a sensible option to satisfy cravings for something savory, sweet and just about every flavor in-between. Plus, whole-grain popcorn has energy-producing carbohydrates and fiber, which can help keep you satisfied longer.

Visit Popcorn.org for more tasty snack recipes worth celebrating.

Watch video to see how to make this recipe!

Poppy Chow

Yield: 2 quarts

• 2          quarts popped popcorn
• 1/4       cup (1/2 stick) butter or margarine
• 1/2       cup creamy peanut butter
• 1          cup milk or semi-sweet chocolate chips
• 1          cup confectioners’ sugar

1. Place popcorn in large bowl; set aside.
2. In microwave safe bowl, combine butter, peanut butter and chocolate chips.
3. Microwave 2 minutes; stir until smooth.
4. Pour chocolate mixture over popcorn and stir until well coated.
5. Sprinkle confectioners’ sugar over popcorn and stir until coated.
6. Cool to room temperature before serving.
7. Store in airtight container, refrigerated, up to 24 hours.

Source: Popcorn.org

(Family Features) The winter months provide many occasions to celebrate, and no celebration is complete without tasty treats. A perfect partner for a broad variety of flavors, popcorn is a versatile pantry staple that can be served plain or as a better-for-you addition to seasonal snacks.

With no artificial additives or preservatives, light and airy popcorn is naturally low in fat and calories, non-GMO and gluten free, making it a sensible option to satisfy cravings for something savory, sweet and just about every flavor in-between. Plus, whole-grain popcorn has energy-producing carbohydrates and fiber, which can help keep you satisfied longer.

As a way to honor one of America’s oldest and most beloved snack foods, National Popcorn Day on Jan. 19 is a perfect opportunity to pop up a bowl to enjoy with loved ones or create whole-grain culinary masterpieces like fragrant and flavorful Jamaican Jerk Popcorn, which features hot pepper, spices and jerk butter to help you warm up from the inside out. Or consider another tasty snack option like Furikake Popcorn, a lighter recipe exploding with the flavors of sesame, nori and a Japanese spice blend.

You can combine favorite flavors for movie night with Cheesy Pepperoni Pizza Popcorn, which is perfect for settling in on a snowy winter’s eve, and an option like Rocky Road Popcorn Clusters, featuring chocolate, marshmallows and nuts, are perfect for sharing with loved ones after an evening meal.

Find more fun, fluffy and flavorful recipes to celebrate everything winter has to offer at Popcorn.org.

Furikake Popcorn

Yield: 2-3 servings

Furikake Seasoning:

• 1 nori sheet, broken into pieces
• 1 tablespoon toasted sesame seeds, divided
• 1/2 teaspoon salt
• 1/2 teaspoon granulated sugar

• 6 cups popped popcorn
• 2 tablespoons butter, melted

1. To make furikake seasoning: In spice grinder or using mortar and pestle, grind nori with 1/2 tablespoon sesame seeds until finely ground. Transfer to small bowl; stir in remaining sesame seeds, salt and sugar.
2. In large bowl, toss popcorn with butter and furikake seasoning until evenly coated.
3. Tips: Use store-bought furikake seasoning and season to taste.
4. To toast sesame seeds: In small dry skillet over medium heat, cook sesame seeds 2-3 minutes, or until lightly golden and fragrant. Let cool completely before using.

Jamaican Jerk Popcorn

Yield: 4-6 servings

• 1/4 cup butter
• 1 tablespoon minced, seeded scotch bonnet chili pepper
• 1 teaspoon grated lime zest
• 1/2 teaspoon chili powder
• 1/2 teaspoon dried thyme
• 1/2 teaspoon ground allspice
• 1/2 teaspoon pepper
• 1/4 teaspoon ground ginger
• 1/8 teaspoon garlic powder
• 1/8 teaspoon ground cinnamon
• 1/8 teaspoon ground cloves
• 1/8 teaspoon ground nutmeg
• 1/8 teaspoon onion powder
• 1/4 teaspoon salt
• 8 cups popped popcorn

1. In small saucepan, combine butter, chili pepper, lime zest, chili powder, thyme, allspice, pepper, ginger, garlic powder, cinnamon, cloves, nutmeg, onion powder and salt. Cook over low heat 3-5 minutes, or until butter melts and mixture is fragrant.
2. In large bowl, toss popcorn with spice mixture until evenly coated.

Tip: Omit scotch bonnet pepper and substitute 1/4 teaspoon cayenne pepper, if preferred.

Cheesy Pepperoni Pizza Popcorn

Yield: 6-8 servings (1 cup each)

• 1/4 cup nonfat Parmesan cheese
• 2 teaspoons garlic powder
• 1/4 teaspoon dried oregano
• 1/4 teaspoon dried marjoram leaves
• 1/4 teaspoon dried basil leaves
• 1/8 teaspoon dried sage
• black pepper, to taste
• 12 cups air-popped popcorn
• 3/4 cup turkey pepperoni, cut into bite-size bits
• olive oil cooking spray

1. In small bowl, combine Parmesan cheese, garlic powder, oregano, marjoram, basil, sage and pepper; mix well.
2. In large bowl, combine popcorn and turkey pepperoni; spray lightly with olive oil cooking spray.
3. Sprinkle popcorn and pepperoni with cheese mixture; toss to coat evenly.

Rocky Road Popcorn Clusters

Yield: 3 dozen

• 1 bag (6 ounces) semi-sweet chocolate chips
• 1 teaspoon vegetable oil
• 4 cups popped popcorn
• 1 1/2 cups miniature marshmallows
• 3/4 cup chopped walnuts

1. In small microwave-safe bowl, heat chocolate chips in microwave on high 1 minute, until melted. Stir in vegetable oil.
2. In large bowl, add popcorn, marshmallows and walnuts. Pour melted chocolate over mixture, tossing to coat.
3. Drop mixture by tablespoonful onto wax paper-lined jellyroll pan.
4. Refrigerate until firm, about 2 hours, or overnight.

Source: Popcorn Board

(Family Features) Popcorn lovers rejoice: October is National Popcorn Poppin’ Month, a seasonal celebration of one of America’s oldest and most beloved snack foods.

As farmers head into the fields to harvest crops, families and friends gather to enjoy this ever-popular treat. Whether it’s prepared on the stovetop, in the microwave or ready to eat from the bag, Americans consume 15 billion quarts of this whole grain each year.

Celebrated for its seed-to-snack simplicity, popcorn is also non-GMO, vegan, gluten-free, sugar-free and naturally low in fat and calories, which makes it an easy fit for dietary preferences – and it’s budget-friendly.

Add in popcorn’s irresistible smell, taste and versatility, and it’s easy to understand its popularity. With so many different ways to eat it – plain, buttery or loaded with goodies like these Toffee Almond Chocolate Popcorn or Churro Popcorn versions – popcorn fits many moods and occasions.

Pop up a bowl and join the Popcorn Poppin’ Month celebration with more recipes a popcorn.org.

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Toffee Almond Chocolate Popcorn

Total time: 15 minutes, plus 30 minutes chilling time
Servings: 4

• 4 cups popped popcorn
• 3/4 cup chopped toasted almonds, divided
• 6 tablespoons toffee bits, divided
• 6 ounces milk chocolate, melted
• 1 ounce dark chocolate, melted

1. In large bowl, toss popcorn, 1/2 cup almonds and 4 tablespoons toffee bits. Drizzle with melted milk chocolate; toss until well coated.
2. Transfer to parchment paper-lined baking sheet. Drizzle with dark chocolate; sprinkle with remaining almonds and toffee bits. Refrigerate about 30 minutes, or until set; break into clusters.

Substitution: Use dark chocolate for milk chocolate, if preferred.

Churro Popcorn

Servings: 2-3

• 2 tablespoons granulated sugar
• 1 tablespoon powdered sugar
• 1 teaspoon ground cinnamon
• 2 tablespoons butter
• 6 cups popped popcorn

1. In small bowl, mix granulated sugar, powdered sugar and cinnamon.
2. In small saucepan, melt butter; stir in 1 tablespoon cinnamon sugar.
3. In large bowl, toss popcorn with cinnamon butter until well coated. Sprinkle evenly with remaining cinnamon sugar; toss to coat well.

Tips: For spicy variation, add 1 teaspoon spicy chipotle seasoning. Serve with hot chocolate.

Source: Popcorn Board

(Family Features) Bring your family together for a tasty dessert that’s packed with whole grains, a nutrient many Americans are missing from their diets.

According to a National Health and Nutrition Examination Survey, most Americans fail to get enough whole grains each day, opting instead for mostly refined grains. Because whole grains keep their dietary fiber, they play a key role in keeping bodies healthy.

These Power Packed Popcorn Cookies can help you make every bite count by including an easy health hack: popcorn. As a simple option for meeting dietary recommendations, 3 cups of popcorn is equal to one serving of whole grains, meaning you can snack on it throughout the day to meet your goals or enjoy it in a sharable dish.

Find more whole-grain solutions at popcorn.org.

Watch video to see how to make this recipe!

Power Packed Popcorn Cookies

Yield: 4 dozen cookies

•             Nonstick cooking spray
• 1/4       cup whole-wheat or all-purpose flour
• 2          teaspoons baking powder
• 1/2       teaspoon baking soda
• 1/2       teaspoon salt
• 1          stick (1/2 cup) butter, softened
• 1          cup brown sugar, firmly packed
• 1          egg
• 1          teaspoon vanilla extract
• 1          cup toasted wheat germ
• 1/2       cup oatmeal
• 1/2       cup flaked coconut
• 3          cups popped popcorn
• 1          cup raisins, dried cranberries or other dried fruit, chopped
• 1/2       cup sunflower seeds or chopped nuts (optional)

1. Preheat oven to 350 F. Lightly spray baking sheets with nonstick cooking spray and set aside.
2. In small bowl, stir flour, baking powder, baking soda and salt; set aside.
3. Cream butter and brown sugar together then add egg and vanilla; mix well. Stir in flour mixture, wheat germ and oatmeal until well blended. Add coconut, popcorn, raisins and sunflower seeds, if desired; mix until well blended.
4. Drop rounded teaspoons onto baking sheets with 2 inches between cookies.
5. Bake 7-8 minutes, or until edges are lightly browned.
6. Allow cookies to cool on pan 5 minutes before removing to racks to cool completely.

Source:  Popcorn Board

(Family Features) As many people start getting back into normal routines, they’re returning to familiar on-the-go lifestyles by heading back to work, traveling to new destinations and enjoying time with loved ones.

While you get out to explore and gather with family and friends again, remember you’ll need fuel for your adventures. According to a National Health and Nutrition Examination Survey, most Americans fail to get enough whole grains each day, opting instead for mostly refined grains.

Foods like tasty whole-grain popcorn offer an easy health hack so you can make every bite count. Try getting in the habit of popping 9 cups of popcorn in the morning and dividing it into two containers. Season one container with salt and herbs, the other with a pinch of sugar and cinnamon so you can alternate between sweet and salty throughout the day. Bringing delicious options like these while on the go can help satisfy hunger pangs while adding the fiber your body needs.

Because mouthwatering whole-grain popcorn is versatile and 3 cups is equal to one serving of whole grains, it’s a simple yet flavorful option for meeting dietary recommendations. It can be a breeze to add it to snacks like Blueberry and Pomegranate Power Bars, Crunchy Popcorn Trail Mix or Sweet and Savory Curried Popcorn. You can even satisfy kids’ cravings with Grab and Go Pizza Popcorn, a six-ingredient recipe made in a matter of minutes.

Visit popcorn.org to find more nutritious snack ideas.

Sweet and Savory Curried Popcorn

Yield: 8 cups

• 8          cups unsalted, unbuttered popped popcorn
• 1/3       cup ghee (clarified butter) or coconut oil
• 2          tablespoons brown sugar
• 1          tablespoon honey
• 1          teaspoon curry powder
• 1/2       teaspoon cumin
• 2          teaspoons flaked sea salt

1. Place popcorn in large mixing bowl.
2. In saucepan over medium heat, melt ghee, brown sugar, honey, curry powder and cumin; stir until dissolved. Bring to light boil; remove from heat.
3. Toss ghee mixture and salt with popcorn; transfer to serving bowl.

Crunchy Popcorn Trail Mix

Yield: 9 cups

• 5          cups popped popcorn
• 3          cups whole-grain oat cereal
• 1/3       cup raisins
• 1/3       cup peanuts or other nuts
• 1/3       cup sunflower seeds
• 1/4       cup (1/2 stick) butter or margarine
• 6          tablespoons brown sugar
• 2          tablespoons light corn syrup

1. In large, microwavable bowl, stir popcorn, cereal, raisins, nuts and seeds; set aside.
2. In small saucepan, heat butter, brown sugar and corn syrup until boiling; cook 3 minutes, stirring occasionally. Pour over popcorn mixture, stirring to coat evenly.
3. Microwave 3-4 minutes, stirring and scraping bowl after each minute.
4. Spread onto greased cookie sheet; cool. Break into pieces and store in airtight container.

Blueberry and Pomegranate Power Bars

Yield: 12 bars

• Nonstick cooking spray
• 8          cups popped popcorn
• 1 1/2    cups old-fashioned rolled oats
• 1          cup dried blueberries
• 1/2       cup pomegranate seeds
• 1/2       cup whole natural almonds, toasted and coarsely chopped
• 2/3       cup honey
• 2/3       cup light brown sugar
• 2          tablespoons butter or margarine
• 6          ounces bittersweet chocolate, melted

1. Line 13-by-9-inch pan with foil; spray with nonstick cooking spray.
2. In large bowl, combine popcorn, oats, blueberries, pomegranate seeds and almonds.
3. In small saucepan over low heat, boil honey, brown sugar and butter 2 minutes. Pour over popcorn mixture and mix thoroughly.
4. Using damp hands, press mixture firmly into prepared pan. Refrigerate until firm, about 2 hours. Cut into 12 bars.
5. Dip bottoms of bars into melted chocolate. Place on wax paper-lined pan; refrigerate until ready to serve. Store in tight covered container in refrigerator.

Grab and Go Pizza Popcorn

Yield: 6 quarts

• 6          quarts popped popcorn
• olive oil cooking spray
• 1          cup grated Parmesan cheese
• 2          teaspoons garlic salt
• 2          teaspoons paprika
• 1          tablespoon Italian seasoning

1. Place popcorn in large, sealable plastic container or 2 1/2-gallon plastic sealable bag.
2. Spray popcorn lightly with olive oil cooking spray.
3. Sprinkle cheese, garlic salt, paprika and Italian seasoning over popcorn and shake to distribute evenly.
4. To serve, scoop popcorn into reusable plastic cups.

Source: Popcorn Board

(Family Features) During a holiday season that may not quite feel the same for many families, you can add a magic touch to at-home festivities with activities and treats that get everyone involved. Creating decorative holiday sweets allows little ones and grown-ups alike to take part in the fun, and the end result is delicious desserts for all to enjoy.

Start with a main ingredient like whole-grain, freshly popped popcorn. At 30 calories a cup, it’s naturally low in fat, non-GMO and gluten-free for a nutritious alternative to traditional holiday indulgences. It’s a clever way to create artsy representations of the season at hand that celebrate festive flavors like peppermint, coconut, chocolate and other sweet eats.

For example, Coconut Popcorn Snowballs add fun and flavor to wintertime with a coat of sweetened coconut “snow” and candy cane handle while easy-to-construct Holiday Popcorn Snowmen are sure to be a hit with your children. Add to the holiday spirit throughout your home with wintery Jingle Balls that call for colored sugars to create a magical sparkling effect then take the creativity to the next level by encouraging kids to make their own red-nosed, sleigh-pulling team of Chocolate Popcorn Reindeer.

Discover more decorative dessert recipes at popcorn.org.

Coconut Popcorn Snowballs

Yield: 8 balls (4 inches)

• 2          cups shredded or flaked sweetened coconut
• nonstick cooking spray
• 3          quarts popped popcorn
• 4          tablespoons (1/2 stick) butter or margarine
• 3          cups miniature marshmallows
• 1          teaspoon coconut or vanilla extract
• 8          candy canes or candy cane sticks (about 3-4 inches)

1. Place large sheet wax or parchment paper over work surface. Spread coconut on paper.
2. Spray large mixing bowl lightly with nonstick cooking spray and place popcorn inside.
3. In medium saucepan, melt butter over low heat. Stir in marshmallows until melted and mixture is smooth. Pour over popcorn and mix well until coated.
4. Spray hands with cooking spray and press mixture firmly to form into balls. Place balls on coconut; roll and press coconut to coat. While holding popcorn balls, gently press candy cane into each ball.
5. Serve immediately or wrap individually in plastic wrap for storage.

Jingle Balls

Yield: 12 cups

• Nonstick cooking spray
• 12        cups popped popcorn
• 6          tablespoons butter or margarine
• 3          cups mini marshmallows
• 1/2       teaspoon peppermint extract
• assorted colored sugars

1. Spray large mixing bowl lightly with nonstick cooking spray. Add popcorn.
2. Spread plastic wrap on cookie sheet; set aside.
3. In medium saucepan, melt butter and marshmallows; stir until mixture is smooth. Stir in peppermint extract. Pour over popcorn, mixing until well coated. Let cool 2 minutes.
4. Spray hands with nonstick cooking spray and form popcorn mixture into 3-inch balls. Gently press colored sugar onto balls. Let sit on prepared cookie sheet until cool and set.

Chocolate Popcorn Reindeer

Servings: 8

• 8          cups unsalted, unbuttered, popped popcorn
• 2 1/2    cups mini marshmallows
• 1/2       cup chopped dark chocolate or dark chocolate chips
• 2          tablespoons butter or light olive oil
• 1/4       teaspoon salt
• 16        pretzel sticks
• 16        eyeball candies
• 8          red candy-coated
• chocolate candies

1. Place popcorn in large mixing bowl.
2. In saucepan over medium heat, heat marshmallows, chocolate, butter and salt, stirring often, until smooth. Toss marshmallow mixture with popcorn until well combined.
3. Scoop 3/4 cup popcorn mixture into ball. Repeat with remaining mixture to make eight balls. Place each ball in paper muffin cup liner.
4. Insert one pretzel stick on each side of ball to resemble antlers, attach two eyeball candies for “eyes” and one red chocolate candy for “nose.” Repeat with remaining balls. Let cool completely.

Holiday Popcorn Snowmen

Yield: 5 snowmen

• 1          package (1 pound) large marshmallows
• 1/4       cup (1/2 stick) butter or margarine, plus additional for greasing hands
• 1          teaspoon vanilla
• 10        cups popped popcorn
• sprinkles (optional)
• licorice (optional)
• gum drops (optional)
• cinnamon candies (optional)

1. In large saucepan, melt marshmallows and 1/4 cup butter. Remove from heat and stir in vanilla. Let stand 5 minutes.
2. Pour marshmallow mixture over popcorn and stir. Butter hands well and form into balls.
3. Decorate with sprinkles, licorice, gum drops and cinnamon candies, if desired.

Popcorn Board