9 Unique Popcorn Recipes to Celebrate National Popcorn Day

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Serves: 1 quart

Ingredients:

1 quart popped popcorn

1 teaspoon nutritional yeast (available in health food stores)

1 teaspoon lime juice

1/2 teaspoon chili powder

1/4 teaspoon salt

Directions:

1. Preheat oven to 300 degrees Fahrenheit.
2. Spread popcorn on a baking sheet.
3. Sprinkle yeast powder, lime juice, chili powder and salt over popcorn.
4. Heat about 7 minutes and toss just before serving. Serve warm.

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Serves: 4 quarts

Ingredients:

4 quarts popped popcorn

1 tablespoon butter

1 tablespoon olive oil

2 teaspoons finely crushed rosemary (fresh or jarred)

1/4 cup grated Parmigiano- Regianno cheese (or Parmesan cheese)

1 teaspoon garlic salt (or sea salt)

1/8 teaspoon white pepper, optional

Directions:

1. Place popcorn in a large serving bowl.
2. Mix butter, olive oil and rosemary together in a small bowl; microwave 20 seconds to melt butter.
3. Stir butter mixture and pour over popcorn; toss.
4. Sprinkle cheese, garlic salt and pepper over popcorn; toss again and serve.

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Serves: 4 servings

Ingredients:

8 cups unsalted, unbuttered popped popcorn

1/4 cup light olive oil

2 tablespoons honey

1/2 teaspoon salt

2 teaspoons grated lemon zest

1 1/2 teaspoons ground ginger1 teaspoon ground turmeric

Directions:

1. Preheat oven to 300° Fahrenheit. Line large, rimmed baking sheet with parchment paper or foil coated with cooking spray. Spread popcorn onto prepared baking sheet.
2. In small saucepan set over medium heat, heat olive oil, honey and salt; stir in lemon zest, ginger and turmeric. Pour over popcorn and toss gently to coat evenly.
3. Bake for 30 minutes, stirring occasionally, or until popcorn is dry and crisp. Let cool completely before serving.

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Serves: 1 pound

Ingredients

5 cups popped popcorn

12 ounces white chocolate baking chips, chopped white chocolate or white candy coating

1 cup crushed hard candy peppermints

Directions

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

Variation

White Chocolate Popcorn Crunch

Directions

1. Omit candy peppermints.
2. Mix ½ cup dried sweetened cranberries and ½ cup sliced almonds with the popcorn.
3. Pour chocolate over the mixture after it is melted.

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Serves: 4

Ingredients:

8 cups popped popcorn

3 tablespoons butter

1 tablespoon finely chopped fresh thyme

1 teaspoon finely chopped fresh rosemary

1 teaspoon finely chopped fresh sage

1/4 teaspoon garlic powder

1/4 teaspoon salt

1/4 teaspoon pepper

Directions:

1. Place popcorn in large bowl; set aside.

2. In small saucepan, combine butter, thyme, rosemary, sage; cook over medium-low heat for 3 to 5 minutes or until melted and just starting to sizzle. Remove from heat. Let stand for 2 minutes to blend flavors.

3. Drizzle hot butter mixture over popcorn. Sprinkle with garlic powder, salt and pepper; toss until evenly coated.

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Serves: 4

Ingredients:

8 cups unsalted, unbuttered popped popcorn

1 1/2 cups grated Cheddar cheese

1/4 cup butter

1/2 teaspoon chili powder

1/4 teaspoon each garlic powder and paprika

1/4 teaspoon salt

1/2 cup chopped beef jerky

Directions:

1. Preheat oven to 300° Fahrenheit. Line large, rimmed baking sheet with parchment paper or foil; spread popcorn evenly on baking sheet. Sprinkle cheese over top.
2. In small pan set over medium heat, melt butter; stir in chili powder, garlic powder, paprika and salt. Bring to light boil; remove from heat.
3. Drizzle hot butter mixture over popcorn; sprinkle with beef jerky. Bake, stirring occasionally, for about 30 minutes or until popcorn is dry and crisp. Toss gently; transfer to shallow serving bowl.

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Yield: 3 quarts

Ingredients:

3 quarts popped popcorn

Butter-flavored cooking spray

9 tablespoons powdered cocoa mix (cocoa sweetened with sugar or sugar substitute)

3 teaspoon cinnamon

Directions:

1. Put popcorn in a large bowl and lightly spray with cooking spray.
2. Sprinkle cocoa mix and cinnamon on popcorn.
3. Toss to coat evenly.
4. Spray and toss again until mixture is well coated.
5. Serve immediately.

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Yield: 6-8 servings (1 cup each)

Ingredients:

12 cups air-popped popcorn

3/4 cup turkey pepperoni, cut into bite-size bits

Olive-oil cooking spray

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

Directions:

1. Combine Parmesan cheese, garlic powder, oregano, marjoram, basil, sage, and pepper in a small bowl; mix well.
2. Place cooked popcorn and turkey pepperoni in a large bowl; spray lightly with cooking spray.
3. Sprinkle popcorn and pepperoni with cheese mixture and toss to coat evenly.

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Yield: N/A

Ingredients:

10 cups freshly popped popcorn

2 cups pecans pieces

1 cup firmly packed light brown sugar

1/2 cup butter or margarine

1/4 cup light corn syrup

2 teaspoons vanilla extract

1/2 teaspoon baking soda

Directions:

1. Preheat oven to 225 degrees Fahrenheit. Spray 15 x 10 baking sheet with non-stick spray. Mix popcorn and pecans in large bowl.
2. Combine brown sugar, butter and corn syrup in medium saucepan. Over low heat, stir mixture until sugar dissolves. Increase heat to high and boil 5 minutes. Remove from heat; stir in vanilla extract and baking soda.
3. Pour over popcorn and pecans, immediately stirring gently to coat. Pour mixture onto prepared baking sheet, spreading evenly.
4. Bake for 1 hour in preheated oven. Cool completely. Break into pieces and store in airtight container.