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.
Here are some recipes to mix things up for your next popcorn batch. Find more at Popcorn.org.
Yield: 2-3 servings
- 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
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.
In large bowl, toss popcorn with butter and furikake seasoning until evenly coated.
Tips: Use store-bought furikake seasoning and season to taste.
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.
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
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.
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.
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
In small bowl, combine Parmesan cheese, garlic powder, oregano, marjoram, basil, sage and pepper; mix well.
In large bowl, combine popcorn and turkey pepperoni; spray lightly with olive oil cooking spray.
Sprinkle popcorn and pepperoni with cheese mixture; toss to coat evenly.
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
In small microwave-safe bowl, heat chocolate chips in microwave on high 1 minute, until melted. Stir in vegetable oil.
In large bowl, add popcorn, marshmallows and walnuts. Pour melted chocolate over mixture, tossing to coat.
Drop mixture by tablespoonful onto wax paper-lined jellyroll pan.
Refrigerate until firm, about 2 hours, or overnight.