It’s National Popcorn Day!
I bet you didn’t realize that.
Luckily I am here to help you out.
What follows are a few of my favorite popped corn recipes.
From the basics to the more involved, I encourage you to explore the many recipes you can use to enhance popped corn.
I like to experiment with popped corn toppings, some are better than others.
This one skips butters and oils in favor of well-balanced spices, and that means it delivers guilt-free popped corn with tons of flavor.
4 tablespoons celery salt
4 tablespoons dried parsley flakes
6 teaspoons garlic powder
6 teaspoons salt
6 teaspoons ground savory (for stronger flavor use thyme, or moderate and use 3 teaspoons of each)
2 teaspoons dried marjoram
2 teaspoons dried thyme
1 teaspoon pepper
1 teaspoon turmeric
1 teaspoon ground sage
Mix the ingredients in a small bowl.
Store in an airtight container, this will have a tight fitting lid.
Stir or shake well before sprinkling atop freshly popped corn.
Italian Breadstick Popcorn
This recipe manages to pack the herby, garlicky kick of restaurant breadsticks without the excess calories or butter.
8 cups popped corn, hot and fresh
1 tablespoon basil
1 tablespoon parsley
1/2 teaspoon garlic salt
1 teaspoon popcorn salt (or fine grain salt)
2 tablespoons olive oil
Mix together the basil, parsley, garlic salt and popcorn salt in a small bowl. Then, put your freshly popped corn to a larger container with a lid and add the spice mixture and drizzle the olive oil on top. Put the lid on and shake until the popped corn is evenly coated with spices.
Do this while the popcorn is hot so the spices stick better and the flavor will be better as well.
A taste of summer, any time.
6 cups popped corn
1/2 cup cinnamon chips, melted
2 tablespoons powdered sugar
2 tablespoons granulated sugar
1 teaspoon cinnamon
Drizzle the melted cinnamon chips over the popcorn and toss to coat evenly.
In a separate bowl, mix the powdered sugar, granulated sugar and cinnamon.
Sprinkle the mixture over the popped corn, then toss to coat again.
Cool completely before serving.