Although there seems to be some controversy as to whether it is today or on whatever date the Super Bowl falls on, the majority seems to side with National Popcorn Day falling on January 19th. So get in the kitchen to try these three “poptastic” recipes! If you have your own recipes or want to let us know what you think, please share them on our Facebook page, or upload a photo!
Ingredients
3 tablespoons melted butter
1/4 cup cheddar cheese powder, plus 1 tablespoon
1/4 teaspoon mustard powder
1/4 teaspoon cayenne pepper
4 cups popped popcorn
Salt and pepper
Directions
- In a large bowl, combine the butter, cheddar cheese powder, mustard powder, cayenne pepper.
- Add the popcorn and the season with salt and pepper to taste, then toss to combine. Serve immediately.
Ingredients
1 bag of light microwave popcorn, popped (about 9 cups)
1 tablespoon olive oil
1/2 teaspoons Italian seasoning blend
1 tablespoon grated Parmesan cheese
Directions
- Put popcorn in a large bowl.
- Drizzle olive oil evenly over the top, followed by the Italian herbs and grated Parmesan.
- Toss to blend well. Keep in a sealable plastic bag and eat within 2 days.
Ingredients
12 cups popped popcorn
1 cup firm-pack brown sugar
1/2 cup margarine
1/4 cup honey
1/2 teaspoon baking soda
1/2 teaspoon vanilla
1 cup pecan halves
Directions
- Place popcorn in greased 15 x 10-inch baking pan.
- In a 1-1/2 quart saucepan, combine brown sugar, margarine and honey. Cook over medium heat until boiling, stirring constantly with a wooden spoon.
- Continue cooking at a gentle boil for five minutes. Remove from heat.
- Stir in baking soda and vanilla. Slowly pour mixture over popped corn. Add pecans and stir gently until pecans and popcorn are evenly coated.
- Bake at 300-degrees for 15 minutes.
- Stir and bake five minutes more. Turn out on waxed paper. Cool, break into chunks and store in tightly covered container.
Have any extra? Thread some on a string (you can use dental floss), hang outside within view of a window, sit back & enjoy the show!













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