Connect with us

Just for Fun

Pop Culture

By Poppy Pinochle

Pop 1

Well, who knew? October is National Popcorn Poppin’ Month! You don’t have to take in a flick just to have an excuse to pop some popcorn into your mouth. Turns out you can eat popcorn for just about any occasion, so we’ve scooped up a whole posse of various recipes that have a common denominator—popcorn is the star of the show!

POP Videos

Popcorn at Halftime

Fall…rhymes with football! And there’s something so classic about caramel-coated popcorn that we’d officially call it a comfort food. That’s why this popcorn-cluster recipe scores major points in our playbook!

Pop 2

Caramel Almond Popcorn Clusters ♥

10 cups freshly popped popcorn
2 cups whole almonds
1 cup firmly packed light brown sugar
1/2 cup butter or margarine
1/4 cup light corn syrup
2 teaspoons vanilla extract
1 teaspoon almond extract
1/2 teaspoon baking soda

1. Preheat oven to 225 degrees. Spray baking sheet with non-stick spray. Mix popcorn and almonds in large bowl.
2. Combine brown sugar, butter, and corn syrup in medium saucepan. Over low heat, stir mixture until sugar dissolves. Increase heat to high, and boil 5 minutes. Remove from heat; stir in vanilla, almond extract, and baking soda.
3. Pour over popcorn and almonds, immediately stirring gently to coat. Pour mixture onto prepared baking sheet, spreading evenly.
4. Bake for 1 hour in preheated oven. Cool completely. Break into pieces and store in airtight container. Makes 20 clusters.

Popcorn for Your Piehole 

It resembles a granola bar but kinda tastes like pumpkin pie? My, oh, my! This popcorn bark is worth every bite.

Pop 3

Pumpkin Pie Spice Popcorn Bark 

3 cups popped popcorn
1 cup mini marshmallows
1 cup chopped pecans
1/2 cup O-shaped crisp cereal
1/2 cup pepitas (salted pumpkin seeds) or shelled sunflower seeds
1/2 cup dried sweetened cranberries
1 teaspoon pumpkin-pie spice
2 packages (6 ounces each) white baking chocolate, chopped

1. Line a large baking sheet with foil and spray lightly with cooking spray; set aside.
2. In a large bowl, combine popcorn, marshmallows, pecans, cereal, pepitas, dried cranberries, and pumpkin-pie spice.
3. Place chopped chocolate in a microwave-safe bowl, and heat in microwave 1 minute. Stir to melt; microwave an additional minute. Stir until chocolate is melted and smooth.
4. Pour melted chocolate over popcorn mixture. Mix until well coated, and spread in an even layer into prepared pan. Cool at room temperature until firm, or refrigerate. Cut into squares to serve. Store in an airtight container. Makes 12 3-inch squares.

Popcorn on a Stick

Trick or treat! Forget the trick—and have your treat on a stick by making Halloween-themed cake pops ’til ya drop.

Pop 4

Spooky Popcorn Cake Pops 

5 cups popped popcorn
1/2 11.5-ounce store-bought pound cake
3/4 cup canned vanilla frosting
8 ounces candy melts (assorted colors) for coating
1/2 teaspoon vegetable oil
18 lollipop sticks
Decor: mini chocolate chips, blue and red food gel, miniature chewy chocolate candies, food safe markers
Styrofoam block

1. Process popcorn in food processor until coarsely chopped.
2. Crumble cake into large bowl. Add popcorn and frosting, stirring with fork until mixture is evenly moistened.
3. Form mixture evenly into 18 balls. For ghosts roll into an elongated triangle, creating a distinct head and body.
4. Place on waxed paper-lined baking sheet; freeze 20 minutes.
5. Melt candy melts according to package directions.
6. Remove cake balls from freezer. Dip tips of lollipop sticks into candy melts; insert no more than halfway into center of balls. Let sit 3 minutes until set.
7. Dip one ball into melted candy melts to cover completely. Gently tap stick against side of bowl so excess melts drips off. Immediately decorate as desired (candy melts harden quickly). Poke sticks into Styrofoam block to dry completely.
8. To decorate, use white candy melts for ghosts, orange for pumpkins, and purple for one-eyed monsters. Use mini chocolate chips for eyes and mouths. Shape small pieces of chewy chocolate candy for pumpkin stems, and attach with candy melt. Spread melted white candy melts in center of ball to create monster eye, using blue gel for iris and red gel for veins. Makes 18 pops.

Popcorn That Takes a Hike

Trail mix has come a long way since its original mash-up of just peanuts and raisins. Now? Anything goes!

Popcorn Board jAugust 2004

Popcorn Board jAugust 2004

Crunchy Popcorn Trail Mix 

5 cups popped popcorn
3 cups whole-grain oat cereal
1/3 cup raisins
1/3 cup peanuts or other nuts
1/3 cup sunflower seeds
1/4 cup (1/2 stick) butter or margarine
6 tablespoon brown sugar
2 tablespoon light corn syrup

1. Stir together popcorn, cereal, raisins, and nuts in large microwavable bowl; set aside.
2. Combine butter, brown sugar, and corn syrup in small saucepan.
3. Heat until boiling; cook for 3 minutes, stirring occasionally.
4. Pour melted butter mixture over snack mix, stirring to coat evenly.
5. Microwave 3 to 4 minutes, stirring and scraping bowl after each minute.
6. Spread onto greased cookie sheet; cool.
7. Break into pieces, and store in airtight container. Makes 9 cups.

Popcorn in a Cookie Costume

Popcorn baked in a cookie? You betcha! We’re guessin’ Cookie Monster would gobble these babies up big-time….

Pop 6

Power Packed Popcorn Cookies 

1/4 cup whole-wheat or all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup (1 stick) butter, softened
1 cup brown sugar, firmly packed
1 egg
1 teaspoon vanilla extract
1 cup toasted wheat germ
1/2 cup oatmeal
1/2 cup flaked coconut
3 cups popped popcorn
1 cup raisins, dried cranberries or other dried fruit, chopped
1/2 cup sunflower seeds or chopped nuts, optional

1. Preheat oven to 350 degrees.
2. Lightly spray baking sheets with cooking spray, and set aside.
3. In a small bowl, stir together flour, baking powder, soda and salt; set aside.
4. Cream butter and sugar together, and add egg and vanilla; mix well.
5. Stir in flour mixture, wheat germ, and oatmeal until well blended.
6. Add coconut, popcorn, raisins, and sunflower seeds if desired, and mix until well blended.
7. Drop by rounded teaspoons onto baking sheet, leaving 2 inches between cookies to allow for spreading.
8. Bake 7 to 8 minutes or until edges are lightly browned.
9. Allow cookies to cool on pan 5 minutes before removing to racks to cool completely. Makes 4 dozen cookies.

All recipes and photos courtesy of The Popcorn Board (

Click to comment

Leave a Reply

Your email address will not be published. Required fields are marked *

More in Just for Fun

Blog Categories


Like Us on Facebook

To Top