National Popcorn Poppin’ Month: 3 Delicious Popcorn Recipes

Happy National Popcorn Poppin’ Month! In 1999, October was deemed National Popcorn Poppin’ Month due to the fall harvest in the Midwest. Now every year we have the perfect excuse to break out our popcorn machines and experiment with new seasonings and flavors. So start the season off in a festive way with these three fall flavored popcorn recipes!

White Chocolate Cranberry Harvest Popcorn

What you’ll need:

• 8 cups popped popcorn (plain no salt or butter)
• 1 cup brown sugar (packed)
• ½ cup butter
• ¼ cup corn syrup
• ½ tsp. salt
• ½ tsp. baking soda
• 1 bag of cranberry-orange dried fruit
• 1 bag of white chocolate chips
• ½ cup chopped pecans
• ½ cup pepitas (shelled pumpkin seeds)

Directions:

1. Preheat oven to 200 degrees.
2. Pour plain popped popcorn into a large bowl coated with nonstick cooking spray.
3. In a saucepan, heat brown sugar, butter, corn syrup and salt over medium heat. Stir occasionally until bubbly around the edges. Continue heating & stirring for a few minutes longer, then remove from heat.
4. Quickly whisk in baking soda.
5. Pour mixture over popcorn and stir until coated.
6. Add cranberry-orange dried fruit, white chocolate chips, chopped pecans & pepitas, Stir until well coated.
7. Place mixture into an ungreased 13×9 in pan and bake for 1 hour, stirring every 15 minutes.
8. Remove from oven & spread on waxed paper to cool.
9. Enjoy!

 Salted Caramel Apple Popcorn

What you’ll need:

• 10 cups of popped popcorn (plain, no salt or butter)
• 2 cups of crispy apple chips
• 1 cup sugar
• 6 tbsp. unsalted butter
• ½ cup heavy whipping cream
• ¼ cup water
• 1 ½ tsp. sea salt

Directions:

1. Preheat oven to 250 degrees.
2. Pour the popped popcorn into large mixing bowls coated with nonstick cooking spray and mix in the apple chips.
3. In a saucepan, heat sugar and water over medium-high heat. Stir to help sugar dissolve, but stop stirring when the sugar comes to a boil.
4. When the sugar turns a dark color, add the butter. Whisk until the butter has melted and take the pan off the heat.
5. Add the heavy cream to the pan and continue to whisk.
6. Add the sea salt and whisk until sauce is smooth.
7. Pour hot caramel sauce over the popcorn-apple mixture and stir well.
8. Once coated, pour onto a baking sheet and spread evenly. Bake for 1 hour, stirring every 15 minutes.
9. Remove from oven & spread on waxed paper to cool.
10. Enjoy!

Pumpkin Pie Chai Popcorn 

What you’ll need:

• 8 cups popped popcorn (plain, no salt or butter)
• 1 cup brown sugar (packed)
• ¼ cup corn syrup
• ½ cup butter
• 1/2 tsp. salt
• 1/2 tsp. baking soda
• 1 1/2 tsp. pumpkin pie spice
• 1 tsp. chai spice

Chai spice

• 1 tsp. ground cardamom
• 1 tsp. ground allspice
• 2 tsp. ground cinnamon
• 1 tsp. ground cloves
• 3 tsp. ground ginger

Directions:

1. Preheat the oven to 250 degrees.
2. Line a rimmed baking sheet with parchment paper and set aside.
3. In a small bowl, combine cardamom, all spice, cinnamon, cloves & ginger to make Chai spice, pour into a small jar and set aside.
4. Coat a large mixing bowl with nonstick cooking spray and pour the popcorn into the bowl.
5. In a saucepan, heat brown sugar, butter, corn syrup, salt and 2 tsp. water over medium heat. Stir occasionally until bubbly around the edges. Continue heating & stirring for a few minutes longer, remove from heat.
6. Quickly whisk in the baking soda, pumpkin pie spice & chai spice.
7. Quickly pour the hot caramel sauce over the popcorn and gently mix together.
8. Transfer to a baking sheet and bake for 1 hour, stirring every 15 minutes.
9. Remove from oven and let cool.
10. Enjoy!