(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

(Family Features) A whole-grain food, popcorn has energy-producing carbohydrates and fiber, which can help keep you satisfied longer when looking for an at-home snack to share with loved ones. 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 enjoy one handful at a time or sprinkled with seasonings that satisfy your taste buds in a recipe like Coconut Crunch Chia Clusters.

For more snack ideas that deliver on both flavor and nutrition, visit popcorn.org.

Watch video to see how to make this recipe!

Coconut Crunch Chia Clusters

Yield: 8 cups

• 8          cups unsalted, unbuttered popped popcorn
• 2/3       cup granulated sugar
• 1/3       cup butter
• 3          tablespoons honey
• 1/2       teaspoon salt
• 1          cup coconut flakes
• 3          tablespoons chia seeds

1. Preheat oven to 325° F. Line large, rimmed baking sheet with parchment paper. Place popcorn in large mixing bowl.
2. In small saucepan over medium heat, combine sugar, butter, honey and salt; bring to light boil, stirring often, until melted.
3. Pour sugar mixture over popcorn. Add coconut flakes and chia seeds; toss gently to combine.
4. Spread mixture on prepared baking sheet. Bake about 30 minutes, or until popcorn is lightly toasted. Let cool completely; break into clusters for serving.

Source:  Popcorn Board

(Family Features) If spending more time at home than usual has you reaching for snacks more often, keep some quick, flavorful options on-hand to help fuel you and your family throughout the day when hunger pangs strike.

One versatile pantry staple that can fit a variety of snack cravings: 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 enjoy one handful at a time or sprinkled with seasonings that satisfy your taste buds. A whole-grain food, popcorn has energy-producing carbohydrates and fiber, which can help keep you satisfied longer. Plus, it’s simple enough to make that kids can help in the kitchen by popping it themselves or adding toppings.

Whether you’re craving something sweet, salty, spicy – or nearly anything else – freshly popped popcorn can serve as the perfect base ingredient to simply mix in your favorite toppings or create more unique tastes by combining a variety of herbs and spices. For example, consider these hacks to add easy flavor:

• Pop it on the stove. Stovetop popping allows you to choose your toppings. Cover the bottom of a pot with a thin layer of oil and popcorn kernels, shake to coat, cover with a lid then turn on the heat. Once popping has slowed to 2-second intervals, remove from heat and add toppings.
• Add some sweetness. When you’re in the mood for something sweet, add a dash of salt and a pinch of sugar (or more to meet your taste) to a bowl of popcorn. Or add sugar to the pan before it’s popped, like this recipe for Sugar Corn.
• Melt some butter. For a classic taste treat, melt a little butter and pour over your bowl of popped corn.
• Satisfy multiple cravings. Pop a large pot of popcorn and divide it in half; top one half with sweeter toppings like honey, which is a key ingredient in Honey Matcha Popcorn, and the other with something savory, like nutritional yeast or dill. When hunger strikes, you’re ready, regardless of the flavor craving.
• Spice it up. Cayenne pepper and a blend of other spices can be sprinkled on popcorn to create a spicier snack like Cajun Corn.
• Add mix-ins. Add dried fruits, nuts or candies to a bowl of popcorn to make your own trail mix.
• Cheese, please. A sprinkle of Parmesan cheese can make your snack a bit more substantial. Mix in some dried herbs like basil and parsley to create this Popcorn Con Pesto.

For more snack ideas that deliver on both flavor and nutrition, visit popcorn.org.

Sugar Corn

Yield: 8 cups

• 1/4       cup vegetable oil, for popping
• 1/2       cup popcorn kernels
• 1          pinch white sugar, plus additional, to taste

1. In medium pan, heat oil until hot.
2. Add popcorn to pan and sprinkle sugar over it. Add more sugar, if desired, to taste.
3. Cover and shake pan continuously until popcorn is popped.

Honey Matcha Popcorn

Yield: 12 cups

• 12        cups unsalted, unbuttered popped popcorn
• 1/4       cup butter
• 1/4       cup honey
• 1          teaspoon matcha green tea powder
• 1/2       teaspoon salt
• 1          tablespoon black sesame seeds

1. Preheat oven to 300 F.
2. Line large, rimmed baking sheet with parchment paper. Place popped popcorn in large mixing bowl.
3. In small saucepan over medium heat, melt together butter, honey, matcha powder and salt, stirring until dissolved. Pour over popcorn; toss to combine. Spread onto baking sheet. Sprinkle with sesame seeds.
4. Bake, stirring occasionally, 25-30 minutes, or until popcorn is dry. Let cool completely before serving.

Tip: Matcha powder can be found in the tea and coffee aisle at supermarkets.

Popcorn Con Pesto

Yield: 5 quarts

• 5          quarts popped popcorn
• 1/2       cup butter
• 1          tablespoon dried basil leaves, crushed
• 1          teaspoon dried parsley, crushed
• 1          teaspoon garlic powder
• 1/3       cup Parmesan cheese
• 1/2       cup pine nuts (optional)

1. Place popped popcorn in large bowl and keep warm.
2. In small saucepan, melt butter; add basil, parsley, garlic, Parmesan cheese and nuts, if using.
3. Stir to blend.
4. Pour over popped popcorn, stirring well.

Note: Dried thyme or oregano, or combination of ingredients, may be used in place of basil.

Cajun Corn

Yield: 2 1/2 quarts

• 1/4       cup butter, melted
• 2 1/2    quarts popped popcorn, warm
• 1          teaspoon paprika
• 1/2       teaspoon onion powder
• 1/2       teaspoon garlic powder
• 1/4       teaspoon cayenne pepper
• 1          teaspoon lemon pepper

1. Heat oven to 300° F.
2. In bowl, pour butter over warm popcorn.
3. In separate bowl, combine paprika, onion powder, garlic powder, cayenne pepper and lemon pepper; sprinkle over popcorn. Toss to mix.
4. Bake 5-10 minutes for crispy popcorn.

Source: Popcorn Board

(Family Features) From decorating the tree to carving the turkey, there are many time-honored holiday traditions observed by families around the country. However, the holiday season is about more than just celebrating old traditions.

A perfect opportunity for creating new memories and, in turn, traditions, popcorn can serve as an ideal ingredient to bring family time to life. Whether wrapping the tree with garland made from the light and airy treat, filling clear ornaments with freshly popped kernels or simply popping up a bowl as a nutritious alternative to other holiday noshes, popcorn makes it easy to get hands-on while you deck the halls.

These seasonal recipes for traditional treats like peppermint bark and popcorn balls plus edible trees and a more elegant take on a simple snack highlight low-fat, non-GMO, gluten-free whole-grain popcorn as the main ingredient. Find more modern takes on traditional holiday recipes at popcorn.org.

White Chocolate Peppermint Popcorn Bark

Yield: 1 pound

• 5          cups popped popcorn
• 12        ounces white chocolate baking chips
• 1 cup crushed hard candy peppermints Cover baking pan with foil or wax paper; set aside.

1. Place popcorn in large bowl; set aside.
2. In double boiler over barely simmering water, melt chocolate, stirring until smooth.
3. Stir in crushed peppermints.
4. Pour chocolate mixture over popcorn and stir to coat.
5. Spread onto prepared pan; cool completely. When chocolate is cooled and set, break into chunks.

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. Line baking sheet with wax paper. Spread popcorn in thin layer on prepared pan.
2. Place chocolate chips in microwave-safe bowl. Microwave on medium 30 seconds; stir. If necessary, microwave in additional 10-second increments, stirring after each heating, until chips are melted and smooth. Drizzle over popcorn.
3. Place white chocolate chips in separate microwave-safe bowl. Microwave on medium 30 seconds; stir. If necessary, microwave in additional 10-second increments, stirring after each heating, until chips are melted and smooth. Drizzle over popcorn.
4. Sprinkle desired amount of candy sprinkles over warm chocolate-coated popcorn.
5. Allow chocolate drizzles to set until firm. Break popcorn into pieces.

Note: Chocolate chips can be replaced with cut up chocolate bars.

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
• butter

1. In heavy saucepan, combine sugar, cranberry sauce, grated orange peel, cranberry juice, corn syrup, vinegar and salt.
2. Bring to boil; lower heat and cook until temperature reaches 250 F on candy thermometer.
3. Slowly pour cranberry mixture onto hot popcorn; 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.

Festive Popcorn Trees

Yield: 10 trees

• 10        cups air-popped popcorn
• 1          bag (10 ounces) miniature marshmallows
• 2          tablespoons butter
• 1          teaspoon vanilla extract
• nonstick cooking spray
• green decorating sugar
• blue decorating sugar
• 1          tube white frosting
• small, colorful candies such as sprinkles and miniature silver dragees

1. Place popcorn in large bowl.
2. In medium saucepan over medium-low heat, stir marshmallows and butter until marshmallows are melted and mixture is smooth. Remove from heat.
3. Stir in vanilla extract.
4. Pour mixture over popcorn in bowl. Toss well to coat popcorn evenly.
5. Line baking sheet with foil.
6. Spray hands with nonstick cooking spray then scoop about 1 cup popcorn mixture.
7. Shape mixture into cone, keeping base flat to form tree.
8. Sprinkle tree with decorating sugars; place tree on baking sheet.
9. Make nine additional trees.
10. Using decorating tip, pipe frosting on trees to make garland then decorate with sprinkles and silver dragees, as desired.
11. Serving suggestion: Place each tree on sugar cookie and decorate serving tray with shredded coconut to resemble snow.

Notes: For best flavor and color, start recipe with unflavored white popcorn. You can make colored sugar by adding food coloring to sugar then stirring in bowl or shaking vigorously in sealed container. Add additional food coloring for more intense tones.

Source: Popcorn Board

(Family Features) Invite your friends and neighbors over, spread out some comfy seating and dim the lights. Whether it’s a kids’ birthday party, an adult gathering or nearly anything in-between, hosting a movie night in the comfort of your own home – or on a projector in the yard – can be the perfect escape. Of course, tasty snacks only add to the fun.

Light and airy popcorn is a movie watching staple, and one you can feel good about eating. At only 30 calories per cup, whole-grain, freshly popped popcorn is naturally low in fat and calories, non-GMO, gluten-free, contains no artificial additives or preservatives and is sugar-free.

Enjoyed a handful at a time or as part of creative, flavorful snack recipes – like Popcorn Pepperoni Pizza Dippers, Sweet and Salty Popcorn Party Mix, Maple Bacon Popcorn Mix and Truffle Popcorn – popcorn offers plenty of versatility to fit nearly any theme.

Get more great popcorn recipes at popcorn.org

Watch video to see how to make this recipe!

Sweet and Salty Popcorn Party Mix

Yield: 14 cups

• 10        cups popped popcorn
• 2          cups miniature pretzel twists
• 1          cup pecans
• 1          cup peanuts
• 2          cups rice, wheat or corn cereal squares
• 1/2       cup butter (1 stick)
• 1/2       cup packed brown sugar
• 1/4       cup corn syrup
• 1/2       teaspoon baking soda

1. Heat oven to 300° F.
2. In large bowl, combine popcorn, pretzels, pecans, peanuts and cereal squares; set aside.
3. In medium saucepan over medium heat, heat butter, brown sugar and corn syrup. Stir mixture until it begins to boil. Boil 3 minutes without stirring. Remove from heat and stir in baking soda. Note: Mixture will foam.
4. Pour syrup over popcorn mixture and stir until evenly coated. Pour mixture onto large, rimmed baking sheet or roasting pan. Bake 30 minutes, stirring twice during baking. Stir mixture several times as it cools. Store in airtight container.

Popcorn Pepperoni Pizza Dippers

Yield: 16 squares

•             Nonstick cooking spray
• 2          eggs
• 1/2       cup tomato and basil reduced-fat cooking cream
• 1          tablespoon grated parmesan cheese
• 1/8       teaspoon coarse ground black pepper
• 10        cups popped popcorn
• 1          cup shredded mozzarella cheese
• 1/3       cup thinly sliced pepperoni, coarsely chopped
• marinara sauce, for dipping

1. Heat oven to 350° F. Spray 8-inch square baking pan with nonstick cooking spray.
2. In large bowl, whisk eggs, cooking cream, parmesan cheese and black pepper. Stir in popcorn, mozzarella cheese and pepperoni.
3. Spread mixture in prepared pan, patting down with spatula or spoon.
4. Bake about 15 minutes until set and lightly browned. Let sit 5 minutes. Cut into 16 bars. Serve warm with marinara sauce.

Truffle Popcorn

Yield: 10 cups

• 1 1/2    tablespoons olive oil
• 1          tablespoon, plus 2 teaspoons, white truffle oil, divided
• 1/2       cup popcorn kernels
• 1          tablespoon butter
• 3          tablespoons shredded parmesan cheese
• 1/2       teaspoon sea salt
• freshly ground black pepper

1. In large, heavy-bottomed pot with lid, combine olive oil and 1 tablespoon truffle oil. Add about three popcorn kernels.
2. Heat over medium-high heat until one kernel pops. Add remaining popcorn kernels; cover.
3. Once corn begins to pop, shake pot constantly over heat.
4. When popping slows, remove pot from heat and transfer popcorn to large serving bowl.
5. Melt butter and mix in remaining truffle oil. Pour mixture over popcorn; toss.
6. Sprinkle parmesan cheese, salt and pepper over popcorn; toss to distribute evenly.
7. Serve immediately or store in airtight container.

Maple Bacon Popcorn Mix

Yield: 2 quarts

• 6          slices thick-cut bacon
• 1/4       cup pure maple syrup
• 8          cups popped popcorn
• 2/3       cup pecan halves, coarsely chopped
• 2/3       cup dried cranberries
• 2          tablespoons butter or margarine
• 1/4       teaspoon coarse ground black pepper
• 1/4       teaspoon maple extract

1. Heat oven to 400° F. Line jellyroll pan with foil. Place wire rack in pan. Arrange bacon in single layer on rack. Bake 15 minutes until ends of bacon start to curl.
2. Remove and reserve 2 table­spoons bacon drippings. Brush bacon with 2 tablespoons maple syrup; bake 15 minutes until browned. Cool then coarsely chop bacon.
3. In large bowl, combine popcorn, pecans and cranberries.
4. Combine butter, black pepper, maple extract, remain­ing maple syrup and reserved bacon drippings. Cook over low heat until butter is melted. Drizzle over popcorn mixture and mix thoroughly.
5. Spread popcorn mixture in jellyroll or roasting pan.
6. Bake 5 minutes. Toss in bacon pieces. Serve warm.

Source: Popcorn Board