These recipes can make your winter snacks stand out

Looking for a delicacy with multiple flavors? Popcorn is a versatile staple that can be served plain or as a better-for-you addition to your winter 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 smart option for satisfying cravings for something salty, sweet, and just about anything. every flavor in between. Plus, whole-grain popcorn contains energy-producing carbs and fiber, which can help you stay full longer.

National Popcorn Day, Wednesday, January 19, honors one of America’s oldest and most beloved snacks. So this week is the perfect time to whip out a bowl to share with others or create whole-grain culinary masterpieces such as Jamaican jerk popcorn, which includes hot pepper, spices and jerk butter, and furikake popcorn, a lighter recipe that explodes with the flavors of sesame, nori and a blend of Japanese spices.

You can also combine some of your favorite flavors for movie night with Cheesy Pepperoni Popcorn or Rocky Road Popcorn Clusters, with chocolate, marshmallows and nuts.

Popcorn Furikake

(Makes 2-3 servings)

• 6 cups of popcorn

• 2 tablespoons melted butter

Furikake Seasoning:

• 1 nori sheet, broken into pieces

• 1 tablespoon toasted sesame seeds, divided

• ½ teaspoon of salt

• ½ teaspoon of granulated sugar

To make the furikake seasoning: In a spice grinder or using a mortar and pestle, grind the nori with ½ tbsp sesame seeds until finely ground . Transfer to a small bowl and stir in the remaining sesame seeds, salt and sugar.

In a large bowl, toss the popcorn with the butter and furikake seasoning until well coated.

Tips: Use store-bought furikake seasoning and season to taste.

To toast the sesame seeds: In a small, dry skillet over medium heat, cook the sesame seeds for two to three minutes, or until lightly browned and fragrant. Allow to cool completely before use.

Jamaican jerk popcorn

(Makes 4-6 servings)

Jamaican jerk popcorn

(The popcorn tray)

• ¼ cup of butter

• 1 tablespoon Scotch Bonnet pepper, chopped and seeded

• 1 teaspoon grated lime zest

• ½ teaspoon chilli powder

• ½ teaspoon of dried thyme

• ½ teaspoon ground allspice

• ½ teaspoon of pepper

• ¼ 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

• ¼ teaspoon of salt

• 8 cups of popcorn

In a small saucepan, combine butter, chili, lime zest, chili powder, thyme, allspice, pepper, ginger, garlic powder, cinnamon, cloves cloves, nutmeg, onion powder and salt. Cook over low heat for three to five minutes or until the butter melts and the mixture is fragrant.

In a large bowl, toss the popcorn with the spice blend until well coated.

Tip: If you prefer, omit the Scotch Bonnet pepper and substitute with ¼ teaspoon cayenne pepper.

Pepperoni and Cheese Popcorn

(Makes 6-8 servings, 1 cup each)

Pepperoni and Cheese Popcorn

Pepperoni and Cheese Popcorn

(The popcorn tray)

• ¼ cup fat-free parmesan cheese

• 2 teaspoons garlic powder

• ¼ teaspoon dried oregano

• ¼ teaspoon of dried marjoram leaves

• ¼ teaspoon of dried basil leaves

• 1/8 teaspoon of dried sage

• Black pepper, to taste

• 12 cups air-popped popcorn

• ¾ cup turkey pepperoni, cut into bite-sized pieces

• Olive oil cooking spray

In a small bowl, combine the Parmesan, garlic powder, oregano, marjoram, basil, sage and pepper and mix well.

In a large bowl, combine popcorn and turkey pepperoni and spray lightly with olive oil cooking spray.

Sprinkle popcorn and pepperoni with cheese mixture and toss to coat.

Rocky Road Popcorn Clusters

(For 3 dozen)

Rocky Road Popcorn Clusters

Rocky Road Popcorn Clusters

(The popcorn tray)

• 1 bag (6 ounces) semi-sweet chocolate chips

• 1 teaspoon of vegetable oil

• 4 cups of popcorn

• 1½ cups miniature marshmallows

• ¾ cup chopped walnuts

In a small microwave-safe bowl, heat the chocolate chips in the microwave on High for one minute, until melted. Stir in vegetable oil.

In a large bowl, add popcorn, marshmallows and nuts. Pour the melted chocolate over the mixture, stir to coat well.

Drop mixture by tablespoon onto waxed paper lined jelly roll pan.

Refrigerate for about two hours until firm or overnight.

Find more fun, moist and tasty recipes at popcorn.org. ◆

Comments are closed.