(Family Features) While every day is cause to celebrate the light, fluffy and buttery goodness of popcorn, the chillier winter season is perfect for popcorn lovers looking for delicious ways to switch up their snacking routines. Break out of your popcorn rut and put some of these tasty popcorn recipes to the test as you try to beat the bluster of winter. Don’t forget to share all that goodness and invite your friends and family to pop on over to celebrate your favorite snack together.

To feel good about the party snacks you serve, check out Orville Redenbacher’s gourmet popping corn, which features high-quality ingredients like real butter and non-GMO, 100 percent whole-grain kernels that pop up lighter and fluffier than ordinary popcorn.

For the best results, follow these popcorn preparation tips:

• Ensure your product is fresh by checking the "Best By" date on your carton or bag of microwave popcorn.
• Use a clean microwave oven every time.
• Because microwave ovens vary, always cook your popcorn to "sound" and listen to the pop to know when to stop.
• To maximize taste, shake the contents of your bag before pouring it into a bowl. This will help coat the popcorn with flavor. And to maximize crispness, be sure to open or vent the bag immediately after cooking.
• Store popcorn in a cool place, such as a cupboard, out of direct sunlight. Always keep popcorn bags sealed in the original plastic wrapper until you're ready to begin cooking.

Find more recipes and fun popcorn facts at Orville.com or on Facebook, Twitter and Instagram.

1. Cookies and Cream Popcorn Balls – Everyone’s favorite sandwich cookie blends chocolaty crunch with marshmallows and gourmet popcorn for an unbeatable ball of yum.

2. Gigantic Turtle Candies – There’s just one way to make traditional turtle candies better: add the decadent flavor of gourmet caramel popcorn.

3. Salted Caramel Popcorn Bars – Gourmet popcorn and pretzel pieces coated with yummy caramel peanut-butter glaze makes for the perfect sweet and salty combination that will have your mouth watering.

4. Movie Theater Popcorn Candy Bowl – Popcorn may be a movie staple, but when you mix in your favorite theater candies you’ll have a fun blend worthy of critical acclaim.

5. Marshmallow Popcorn Bars with Chocolate Candies – A unique twist on the classic crispy rice treat, these bars offer the perfect light crunch that both kids and adults are sure to enjoy.

6. Popcorn Party Mix – Add a satisfying crunch to your party platter with a zesty blend of peanuts, pretzels and snack mix, along with the delicious taste of the real butter used in Orville Redenbacher’s gourmet popcorn.

7. Crispy Peanut Butter Chocolate Popcorn Squares – This crispy confection made with popcorn, peanut butter and chocolate is sure to become a crowd favorite, so be ready with a back-up batch when the first serving runs out.

Source: Orville Redenbacher's

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(Family Features) No matter the occasion, every celebration is better with snacks. Whether you’re hosting game day with the guys, catching up with girlfriends, gathering for family movie night or inviting your kids’ friends over for a grade school sleepover, you can’t go wrong with popcorn treats.

Popcorn is the perfect partner for a broad span of flavors, especially when they’re sweet or salty – or both. You can make each mouthwatering bite pop even more by adding texture with crunchy nuts or silky melted chocolate.

Even if you simply serve plain popcorn to your guests, you can feel good about serving healthy, whole grain, freshly popped popcorn, which is naturally low in fat and calories, non-GMO and gluten free.

Find more ways to pop up more fun for your next party at popcorn.org.

Caramel-Nut Popcorn Crunch

Yield: 20 pieces

• 10 cups freshly popped popcorn
• 2 cups whole almonds
• 1 cup firmly packed light brown sugar
• 1/2 cup butter or margarine
• 1/4 cup light corn syrup
• 2 teaspoons vanilla
• 1 teaspoon almond extract
• 1/2 teaspoon baking soda

1. Heat oven to 225° F. Spray 15-by-10-inch baking sheet with nonstick spray.
2. In large bowl, mix popcorn and almonds.
3. In medium saucepan, combine brown sugar, butter and corn syrup. Over low heat, stir mixture until sugar dissolves. Increase heat to high and boil 5 minutes. Remove from heat; stir in vanilla, almond extract and baking soda.
4. Pour over popcorn and almonds, immediately stirring gently to coat. Pour mixture onto prepared baking sheet, spreading evenly.
5. Bake 1 hour. Cool completely. Break into pieces and store in airtight container.

Maple Bacon Popcorn Mix

Yield: 2 quarts

• 6 slices thick-cut bacon
• 1/4 cup pure maple syrup, divided
• 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.
2. Line jelly roll pan with foil. Place wire rack in pan. Arrange bacon in single layer on rack. Bake 15 minutes, or until ends of bacon start to curl. 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 jelly roll or roasting pan. Bake 5 minutes. Toss in bacon pieces. Serve warm.

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. Microwave 2 minutes; stir until smooth.
3. Pour chocolate mixture over popcorn and stir until well coated. Sprinkle confectioners’ sugar over popcorn and stir until coated.
4. Cool to room temperature before serving. Store in airtight container, refrigerated, up to 24 hours.

English Toffee Popcorn Bars

Yield: 20 bars

• 2 1/2 quarts popped popcorn
• 1 cup peanuts
• 1 cup flaked coconut, toasted

Toffee:

• 1 1/2 cups butter or margarine
• 1 1/2 cups sugar
• 3 tablespoons water
• 4 1/2 teaspoons light corn syrup

Chocolate Topping:

• 1 1/2 cups (9 ounces) chocolate pieces
• 1 tablespoon shortening

1. Heat oven to 200° F.
2. In large bowl, combine popcorn, peanuts and toasted coconut. Cover bottom of buttered 15 1/2-by-10 1/2-by-1-inch jelly roll pan with half of the popcorn mixture. Keep filled pan and remaining popcorn mixture warm in oven.
3. To make toffee: In heavy 2-quart saucepan, melt butter over low heat. Add sugar and blend well.
   Continue to cook over low heat, stirring constantly, until mixture reaches full boil. Add water and corn syrup; mix well.
4. Wash down sides of pan with pastry brush dipped in water to remove any sugar granules.
5. Cook and stir over low heat until mixture reaches soft-crack stage on candy thermometer (280° F). Immediately pour mixture over warm popcorn in jelly-roll pan, making certain all popcorn is covered. Quickly spread and press remaining popcorn mixture into hot toffee. Set aside to cool.
   For topping, melt chocolate and shortening over low heat. Spread over popcorn mixture, making certain any loose pieces are held in place.
6. Cool. Cut into bars. If bars will not be served immediately, wrap in plastic wrap for storage.

Source: The Popcorn Board

(Family Features) Next time you reach for a snack, go for a great-tasting option that delivers on both flavor and nutrition. Sensible snacks can be surprisingly delicious when you choose ingredients wisely.

One pop-ular choice: popcorn. Ideal for between-meal snacking since it satisfies but doesn’t spoil the appetite, popcorn is also the perfect addition to treats such as snack bars and trail mix. The key to smart snacking is finding good-for-you ingredients that make your body healthy and your taste buds happy.

With no artificial additives or preservatives, popcorn is naturally low in fat and calories. The whole grain provides energy-producing complex carbohydrates and contains fiber, providing roughage the body needs in the daily diet.

Find more healthy snack solutions at popcorn.org.

Perfect Popcorn

There’s nothing like the taste of freshly popped popcorn and nothing like the disappointment of burnt popcorn. Follow these simple steps and you’ll have perfect popcorn every time.

• Whether on the stove or in the microwave, popcorn will begin popping in a few minutes.
• When the popping begins to slow, listen until you can count two seconds between pops. Remove the pan from heat or bag from microwave.
• Remember to lift the lid or open the bag away from your face to prevent steam burns.

Oatmeal Raisin Cookie Corn

Yield: 10 cups

• 8 cups popped popcorn
• 3 tablespoons melted butter
• 2 tablespoons granulated sugar
• 1 teaspoon ground cinnamon
• 1 cup crunchy granola
• 1 cup raisins
• 1 cup walnut halves

1. In bowl, toss popcorn with melted butter.
2. Combine sugar with cinnamon; sprinkle over popcorn. Toss with granola, raisins and walnuts until combined.

Crispy Crunchy Apple Popcorn

Yield: 7 cups

• 6 cups popped popcorn
• 1 tablespoon butter, melted
• 2 teaspoons sugar
• 1/2 teaspoon cinnamon
• 2 cups dried apple chips

1. Heat oven to 300° F.
2. Line 9-by-13-inch baking pan with foil; butter foil. Spread popcorn in pan and drizzle with melted butter; toss popcorn. Sprinkle popcorn with sugar and cinnamon, and toss again.
3. Bake 7 minutes.
4. Sprinkle apple chips over popcorn and heat an additional 3 minutes.
5. Serve warm, or cool to room temperature. Store in airtight container.

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

Popcorn Granola Snack Bars

Yield: 16 bars

• Nonstick cooking spray
• 1/2 cup honey
• 2/3 cup peanut butter
• 1 cup granola cereal
• 1 cup roasted and salted peanuts
• 3 cups popped popcorn

1. Line 8- or 9-inch square baking pan with foil. Spray foil lightly with cooking spray; set aside.
2. In large saucepan, heat honey until boiling. Stir in peanut butter until well blended.
3. Remove pan from heat and stir in granola, peanuts and popcorn until coated. Press mixture evenly into prepared pan.
4. Refrigerate until cool; cut into bars to serve.

Yummy Yogurt Popcorn

Yield: 2 1/2 quarts

• 2 1/2 quarts popped popcorn
• 1 cup plain yogurt
• 1 cup brown sugar
• 1/3 cup light corn syrup

1. In large bowl, keep popped popcorn warm.
2. In 2 1/2-quart saucepan, combine yogurt, brown sugar and corn syrup. Cook and stir over medium heat to hard ball stage (250° F on candy thermometer).
3. Pour over popped popcorn, stirring to coat.

Source: The Popcorn Board

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