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Pop 'til you drop: Popcorn with a taste-of-autumn spin

By Norwalk Reflector Staff • Oct 12, 2017 at 7:00 AM

October is National Popcorn Poppin’ Month and Americans love popcorn.

Plain, salty or sweet, we consume 13 billion quarts each year of this wholesome, whole grain treat, and we devote an entire month to honoring it. October is National Popcorn Poppin’ Month, a time to celebrate one of America’s oldest and most unique snack foods.

Long before techno gizmos and gadgets, people were fascinated with popcorn’s ability to transform from seed to snack. In recent years, popcorn was heralded for its convenience and affordability. Consumers today appreciate popcorn’s farm-to-table simplicity and healthy halo. Popcorn has always been non-GMO, gluten-free, naturally low in fat and calories, sugar-free, and contains no artificial additives or preservatives.

And, of course, there’s the irresistible smell and taste and the fact that we eat popcorn with friends and families, forever connecting popcorn to good times.

For more than 30 years, October has been celebrated as Popcorn Poppin’ Month; it became "official" in 1999, when then secretary of agriculture Dan Glickman proclaimed October as National Popcorn Poppin’ Month.

While every day is a great day for celebrating popcorn, the month of October is important because of the popcorn harvest, which takes place each fall across the midwest.

Join the celebration all month long. It’s easy to create small batches of interesting flavors, like the warm pumpkin pie spices of this recipe from the Popcorn Board. This indulgent snack captures the true taste of autumn.

And check out www.popcorn.org for more recipes, activities and tips to celebrate the most POPular month.

 

White Chocolate & Pumpkin Pie Spice Popcorn Bites

Ingredients

12 cups unsalted, unbuttered popped popcorn

3 cups chopped white chocolate or white chocolate chips

1 tbsp light olive oil

2 tsp pumpkin pie spice

1/2 cup toffee bits

1 tsp flaked sea salt, crushed

Directions

1. Line large, rimmed baking sheet with parchment paper or waxed paper. Place popcorn in large mixing bowl.

2. In microwave-safe bowl, combine chocolate, olive oil and pumpkin pie spice; microwave on medium for two to three minutes or until melted and smooth, stirring after each minute.

3. Pour melted chocolate mixture over popcorn; add toffee bits and toss to combine. Immediately transfer to prepared baking sheet, spreading to edges of pan; sprinkle sea salt over top.

4. Let cool; refrigerate for one to two hours or until set. Break into chunks for serving.

 

Notes: Warm pumpkin pie spices give this indulgent snack a true taste of autumn.

Tip: Homemade pumpkin pie spice can be made by combining 3 parts ground cinnamon with 1 part each ground nutmeg, allspice and ginger.

 

Nutrition Facts per 1 cup

Calories 330

Fat 18g

Saturated Fat 10g

Cholesterol 15mg

Sodium 230mg

Carbohydrate 37g

Fiber 1g

Sugars 30g

Protein 4g

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