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Perk Up Your Popcorn with Toppings

Perk Up Your Popcorn with Toppings

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Happy National Popcorn Day! I'm a big fan of freshly popped corn—it's tasty, crunchy, and filling. Bonus: It's also a whole grain.

Eating healthy should still be delicious.

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Lately, I've taken to preparing it the old school way, nixing the microwave varieties for plain kernels and a saucepan. And in lieu of the traditional "butter" flavor, I've been having a lot fun trying out various flavor combinations to spice things up.

Two of my favorites are our very own Peanut Butter Caramel Corn (it'll satisfy a sweet tooth!) and Maple-Chile Popcorn (a tasty combo of sweet+spicy). These might take a little more time than simply adding some salt, but the results are 100 percent worth it!

Some other popcorn toppers to try:- Peanut butter + dark chocolate drizzle- Grated lemon rind- Rosemary + olive oil- Dark chocolate + ancho chile powder- Parmesan cheese + thyme- Garlic + crushed red pepper

Do you have a favorite topping for popcorn? Let us know in the comments!

Popcorn Like You've Never Seen It Before

No matter if you're a butter-and-salt purist, a fan of the vibrant-orange cheese powder or a sweets lover who's craving all things gooey caramel, the popcorn you're most used to having is likely simply popped and served in a big ol' bucket or bag. But these puffy corn kernels can indeed rise above the ordinary toppings and presentation — all it takes is a few how-tos. On this morning's all-new episode of The Kitchen, the cast introduced a duo of next-level takes on popcorn just in time for awards season, which celebrates perhaps the ultimate popcorn-eating pastime: movie watching. Read on below for two sweet and savory renditions, both easy to make and endlessly impressive.

If awards parties are all about bringing the glitz and glamour of Hollywood right into your own kitchen, then this wow-worthy cake will surely stun on the red carpet. Thanks to the Bundt pan, this simple-yet-elegant dessert is a cinch to prep — think of it as a popcorn-focused marshmallow crispy treat that gets pressed into a cake shape. After combining plain and caramel popcorn with crunchy macadamia nuts and gooey melted marshmallows, mound the mixture into the pan to form a popcorn cake. For added flair, adorn the dessert with gold and silver sprinkles just before serving.

1. Make a Custom Condiment

Add Tabasco to mayonnaise, mustard, ketchup or any other condiment you enjoy for a one-of-a-kind sauce that gives a kick to burgers, fries, potato salad or anything else you might sink your teeth into. While there are several recipes for the condiment combos, you can definitely tailor them to your liking.

20 Savory Popcorn Recipes to Make at Home

Family movie night? Family game night? Just a house full of kids for the summer? I'm raising my hand for all three!

I'm always on the lookout for frugal snacks, and making our own popcorn is an easy one.

For a little variety, we like trying new seasoning recipes. These 20 Savory Popcorn Recipes are a great way to try out different flavors and see what's popular with your crowd.

This post contains affiliate links. That means that if you make a purchase after clicking on a link, I earn a small commission at no extra cost to you.

Popcorn is such a thrifty snack, but it can get a little boring. I've always loved kettle corn, but I didn't know there were so many varieties of spicy popcorn recipes to try.

As you click through these popcorn recipes, you'll notice that everyone makes their popcorn differently.

Many mention the WhirlyPop (which I had never heard of before). I use a simple air popper that's easy and frugal.

Some just put kernels in a brown paper bag into the microwave or cook it right on the stovetop.

Ready to make some popcorn?

We use an air popper because it's a frugal way to make popcorn (and much healthier than the microwave variety).

What is your favorite way to spice up your popcorn? I love this list of savory popcorn recipes because there's no shortage of sweets in our life. Give some of these a try!

Is popcorn a healthy snack?

One serving of 4 cups of air-popped, plain popcorn has just 120 calories. Plus, it's a whole grain and contains fiber. It's great for you!

These savory popcorn toppings are a great way to add flavor with spices and herbs instead of loads of butter and oil.

Another perk of making your own spicy popcorn at home is that you control the sodium and other ingredients, so it's healthier than the processed snacks you find in stores.

Recipes for popcorn:

I couldn't resist another easy, flavored popcorn recipe idea. I make the flavored mixes and keep them on hand. For parties, simply pop that corn and make a few flavors for the crowd.

Try my other popcorn snacks:

You can even make these microwave popcorn recipes!

Simple Popcorn Toppings!

There are just 3 ingredients to the chocolate malt popcorn topping.

I used unsweetened cocoa to give the popcorn a rich chocolate flavor. Feel free to use Dutched cocoa or regular. Dutched cocoa will be darker and a bit more flavorful.

For a milk chocolate flavor, like a true chocolate malt shake, I used regular unsweetened cocoa.

Mix in some confectioners' sugar, a.k.a. powdered sugar, for sweetness. It's a fine powder so it mixes really evenly with the cocoa and sweetens every bite.

The last ingredient for the popcorn topping is malted milk powder. The exact same kind you'd use for an ice cream malt! It gives the popcorn a caramel milk flavor. Yum!

Popcorn toppings April 20, 2010 10:55 AM Subscribe

Yo dogg we heard you like popcorn so we decided to share our favorite recipe from the Moosewood Cookbook:

half a stick of butter -- MELT IT IN A PAN
1/4 cup of grated Parmesan cheese -- IT CAN BE THE KRAFT KIND OR WAHTEVS, LET'S NOT GET FANCY

Add the butter, garlic, and parm to the popcorn! Shake it up, shake it up! That's it, you're done!

This is the simplest way to make your popcorn frighteningly addictive.
posted by Greg Nog at 10:58 AM on April 20, 2010 [45 favorites]

Black/red/white pepper (less of the latter two, obviously.)

Parmesan cheese.
posted by PMdixon at 10:58 AM on April 20, 2010 [1 favorite]

Also, and this is totally weird, celery salt and cinnamon sugar.
posted by Sweetie Darling at 11:05 AM on April 20, 2010 [1 favorite]

Yes, Old Bay, which is also good on plain' ol unpopped yellow kernel corn.

I like plain cracked pepper too, with just enough butter to get the pepper to stick to the popcorn. (Also good on plain ol' yellow kernel corn.)
posted by caution live frogs at 11:09 AM on April 20, 2010

I often use Jalapeno Salt on my popcorn for a spicy kick.

Dill is good too, along with salt. Some places carry dill pickle popcorn powder. But the herb itself will do. Yeah, I thought it sounded weird too, but I tried it after I walked into a popcorn store in Austin and they told me that Dill Pickle was their most popular flavor by far. Preyy addictive.

Try popping your corn in coconut oil. It gives the corn a nutty, faintly sweet taste which would go very well with sweeter toppings or just salt.

Not off-the-shelf available, but I do like to use tapioca maltodextrin (which you can get at places like Willpowder) to create powdered butter. (TM can allow you to powder just about any fat-based liquid, like salad dressing, for instance. It's a fun food toy.) I like powdered butter because I can eat real buttered popcorn that is dry and a lot less oily. The powdered butter granules reconsitutes in the mouth. Yum.
posted by cross_impact at 11:11 AM on April 20, 2010 [6 favorites]

- Mini chocolate chips
- Cinnamon sugar
- Sweetened coconut flakes

- Parmesan cheese
- Melted butter with a few shakes of garlic powder
posted by julie_of_the_jungle at 11:12 AM on April 20, 2010

I'm probably not adding anything substantial to this thread, but I had to add my voice for Old Bay. A perfect go-with for popcorn.

*Caveat: Born'n'raised Marylander. YMMV.
posted by Gussio at 11:14 AM on April 20, 2010

I don't know what's with AskMe Food's bizarre synchronicity with my cookbook filing habits lately, but two days ago I made note of a section on flavored butters for popcorn in a Best Recipe book I just got back from my mom. Here's some, and you quickly see the simple pattern and realize the possibilities are endless. I think a curry/turmeric butter would be delish, personally.

Melt 3 Tablespoons unsalted butter in a small skillet and add one of the following mixtures and saute until fragrant, about 1 minute. Cover and keep warm until ready to toss with the popcorn.

Hot and Sweet: 2 Tablespoons sugar, 1 teaspoon cinnamon, 1/2 teaspoon chili powder.

Warm-spiced: 2 minced garlic cloves, 1/2 teaspoon cumin, 1/2 teaspoon coriander, 1/2 teaspoon paprika, 1/4 teaspoon cayenne.

Cajun-spiced: 1 teaspoon red pepper flakes, 3/4 teaspoon hot sauce, 1/2 teaspoon garlic powder, 1/2 teaspoon paprika, 1/4 teaspoon onion powder, 1/4 teaspoon dried thyme.

Super-garlic: 4 minced garlic cloves. Once sauteed, season with salt and pepper.

Garlic and herb: 2 minced garlic cloves, 1 Tablespoon chopped fresh herbs of your choice (rosemary, thyme, and dill are good options). Once sauteed, season with salt and pepper.

Parmesan and black pepper: 1/2 teaspoon ground black pepper. Once sauteed, season with salt. When it's time to serve the popcorn, add 1 cup grated Parmesan with the melted pepper butter and popcorn and toss thoroughly to coat.
posted by ifjuly at 11:16 AM on April 20, 2010 [12 favorites]

A friend of mine pops her popcorn in bacon grease, and if you like bacon, you will love bacon grease popcorn.

I watched a friend empty a box of Junior Mints into her movie popcorn many years ago and I've fantasized about it (but never done it) ever since.
posted by pinky at 11:19 AM on April 20, 2010 [1 favorite]

Also, when I roast pumpkin or squash seeds I use the following spice blend, found on Chowhound:

Dash each of:
Kosher salt
Cracked black pepper
Powdered ginger
Mustard powder (might want to put less of this in than the rest)
Fennel seeds, ground
Brown sugar

I toss the seeds in oil and then in the spice blend to coat, and roast in the oven. The thing is, this spice blend is so freaking good on the seeds I feel like it could possibly be as crack-like on popcorn. to get the same sort of release of flavors, I'd follow the CI method above of melting oil or butter and then putting this spice blend in the butter and sauteeing just long enough to release fragrance, about a minute or so. Mm.
posted by ifjuly at 11:22 AM on April 20, 2010 [3 favorites]

There's nothing I can add to this list that's not already here, besides insisting that you mix your salty with sweet. something like a Frosty, or even something bittersweet like dark chocolate. Crispy salty meet chewy chocolatey. I did have some wasabi powder popcorn once that was pretty good.

Can I piggyback this question to ask how anybody is making their (from scratch) popcorn? I've got some really awesome hull-less Amish stuff that's soooo good. but. it's nasty in the air popper (all popcorn is nasty in the air popper). I was putting butter in the bottom of a pyrex bowl and dumping in corn and some salt and letting it microwave w/ a plate on top. but the new microwave literally takes about 12 minutes to work and the popcorn likes to burn. I grew up on the "big ass pot" method (melt butter add corn, shake over fire) but it leaves me with boring, no butter taste. Are you all adding toppings AFTER popping? My mom used to do that when I was a kid, in a paper bag. but now we have no paper grocery bags.
posted by TomMelee at 11:26 AM on April 20, 2010

Old Bay! I also like Penzey's Sandwich Sprinkle on popcorn, but then again I like that stuff on everything.

Mr. Arkham says I'm obsessed.
posted by JoanArkham at 11:35 AM on April 20, 2010 [2 favorites]

There is a product sold in the baking aisle of the store that is powdered buttermilk, and it goes great on popcorn, along with salt. It's cheesy-buttery-yogurty-tangy.

Also, Mrs. werkzeuger insists I give a shout out to the use of chopsticks with popcorn.
posted by werkzeuger at 11:38 AM on April 20, 2010 [1 favorite]

My boys have been enjoying bacon salt, which I bought at the local upscale liquor store, on their popcorn. They like it with butter or with bacon grease (which has less saturated fat than butter, so it's practically a health food).

I'd rather have plain salt and butter, myself, but it has to be real butter.
posted by Ery at 11:38 AM on April 20, 2010

Can I piggyback this question to ask how anybody is making their (from scratch) popcorn? . My mom used to do that when I was a kid, in a paper bag. but now we have no paper grocery bags.

Buy some brown paper lunch bags. Add a handful of popcorn and just a dash of oil or melted butter -- only enough to barely coat the kernels. Fold the bag closed and pop for 2-3 minutes, or until the popping slows down. Add seasonings, shake, serve.
posted by mudpuppie at 11:42 AM on April 20, 2010 [5 favorites]

Seconding nutritional yeast (or as we like to call it, "nooch"). It's vaguely cheesy, and the texture is perfect for sprinkling on popcorn.

really I just wanted to say "nooch".

BACON SALT!! Especially on homemade kettle(or caramel) corn.

1. get your favorite chocolate/caramel candy(Rolos, Caramello, Cadbury Caramel Egg, whatever)
2. place one piece/bite of candy in mouth
3. stuff mouth to capacity with salted popcorn
4. chew furiously
5. there is no five(unless you count swallow and repeat and ohmygoshsogood)
posted by owtytrof at 11:53 AM on April 20, 2010 [2 favorites]

Can I piggyback this question to ask how anybody is making their (from scratch) popcorn? . My mom used to do that when I was a kid, in a paper bag. but now we have no paper grocery bags.

1. add a few tablespoons of oil to pan, over high heat
2. add 3 kernels to oil
3. cover
4. when kernels pop, pour 1 cup of kernels into oil
5. allow to heat/pop, shaking frequently, until done

If you like kettle/caramel corn, add white/brown sugar(1/2 cup) with the 1 cup of kernels. Watch out for burning.
posted by owtytrof at 11:55 AM on April 20, 2010 [3 favorites]

Kool Aid. The dry Kool Aid powder that you mix with water to make the drink. It's important that you buy the kind that does not require sugar, otherwise you'd be in a world of hurt.

To help the cinnamon sugar stick, I use the spray butter, although the coverage of butter on the popcorn can be inconsistent.
posted by fizzix at 12:12 PM on April 20, 2010

Can I piggyback this question to ask how anybody is making their (from scratch) popcorn?

I have some of that amazing white hull-less farmer's market corn. It's lifechanging.
I use a brown paper bag, folded closed, and nuke it plain, dump the corn into a bowl and then add the toppings. I've seen that some people put olive oil or butter and salt into the bag with the unpopped kernels, but I think that might lead to fires.

I love that list of things to add to butter - thanks!
posted by CunningLinguist at 12:24 PM on April 20, 2010 [1 favorite]

an I piggyback this question to ask how anybody is making their (from scratch) popcorn?

Another popcorn addict here. My formula: 1/3 cup of popcorn, in this popper, which then spends about 3 1/2 minutes on high in microwave. Dump result into bowl, shake some butter buds and a little cheese powder on top, sometimes a little coarse salt, drizzle about 1-2 tbsp of melted butter -- 20 secs max in microwave to melt -- over it all, and then eat up.

This is surprisingly healthy considering how deliciously salty and buttery and cheesy it tastes.
posted by bearwife at 12:24 PM on April 20, 2010 [1 favorite]

Furikake (might require a trip to an Asian market) It is sweet and salty.

Aw, fuck! How did I forget about seaweed! Right! In Hawaii,they got Hurricane Popcorn, and it's SO GOSHDARN AMAZING. Like little wonderful bites of ocean snack!
posted by Greg Nog at 12:26 PM on April 20, 2010

The possibilities are nearly endless! A few of my favorites (and always on stove-popped popcorn!):

Equal parts curry powder, cumin and salt.

Cook bacon topped with brown sugar in the oven. Cook popcorn in the bacon fat. Toss crumbled bacon, popcorn and smoked Spanish paprika. Heaven.

Melted peanut butter is surprisingly delicious.

Garlic olive oil, Italian seasoning, red pepper flakes, Parmesan cheese.

I love Penzey's Spices, especially the Mural of Flavor. Awesome way to enjoy popcorn without needing salt!

Not such an easy item to find, but this Truffle Salt is divine (on popcorn and pretty much everything else!)

This thread is making me hungry!

Oh, and about the stove-popped thing. I think I cheat but I just add some vegetable oil to barely coat the bottom of a medium sized pot (with a cover), put popcorn in a single layer on the bottom of the pan (I never measure, which sometimes leads to the popcorn popping the lid off. oops!) Turn heat to medium/medium high and cover with lid. When popcorn starts popping I tilt the lid a bit to let steam out. Turn off the heat as soon as the popcorn has stopped popping for a few seconds. Presto!
posted by koselig at 12:41 PM on April 20, 2010 [3 favorites]

Damn you, damn you all. Been living on popcorn as it's the quintessential diet snack, but not covered in all these wonderful butter/cheese variations.

That being said, kettle corn can be made stove top using Splenda (instead of sugar), and it works quite well.
posted by cgg at 12:55 PM on April 20, 2010

Can I piggyback this question to ask how anybody is making their (from scratch) popcorn? . My mom used to do that when I was a kid, in a paper bag. but now we have no paper grocery bags.

Years ago my partner bought me a WhirleyPop for my birthday and I will never be without one again. It has a handle you turn to stir the kernels constantly. You can use a very modest amount of oil, it's very fast, and leaves almost no unpopped kernels. It comes with a little book of popcorn recipes. A couple I like from the sweet end of things are that you can just toss a teaspoon of sugar in with the oil, and you will get a very lightly sweet popcorn (that you can then salt if you want). Or you can toss in some Red Hots candies with the oil and you will get sweet cinnamon popcorn that also looks really cool.
posted by not that girl at 12:56 PM on April 20, 2010 [3 favorites]

We love buffalo wing popcorn at our house--make the sauce by dumping equal parts of Frank's Red Hot and butter together, then adding a little garlic. Drizzle over the popcorn, and then top with blue cheese crumbles. Delicious.

Also tasty is hot italian-seasoned popcorn, which is also inspired by wing sauce. Melt butter, and sautee some garlic in that butter. Add some hot sauce, and then sprinkle in Italian dressing mix to taste. Pour over popcorn top with parmesan.

Curry is nice, too--mix curry powder and cumin into your butter before you pour it over the popcorn.

Try lime (I used TruLime, since actual lime juice makes the popcorn soggy), cumin, garlic, and chili powder.

Chocolate popcorn is really good, too. A handful of M&Ms or chocolate chips will go a long way towards more deliciousness.
posted by MeghanC at 12:59 PM on April 20, 2010 [8 favorites]

I've been on a sea salt and fresh ground pepper kick lately.

Second the idea of getting a Whirley Pop. My wife and I got one a while back and use it at least twice a week.
posted by Twicketface at 1:17 PM on April 20, 2010

Brown sugar and chili powder. Yum!
posted by koselig at 1:33 PM on April 20, 2010 [3 favorites]

One combination we often use is maple syrup and liquid smoke (we add them when we melt the butter in the microwave).

We're also big fans of the Penzey's 4S seasoned salt mix with the smoked paprika.

Garam masala and various curry powder mixtures work well, too.
posted by nicepersonality at 2:09 PM on April 20, 2010 [3 favorites]

omfg this is like popcorn erotica.

buttered popcorn + box of glosette raisins. i'm obsessed.
posted by crawfo at 5:06 PM on April 20, 2010 [1 favorite]

Ketchup. Just dip the popcorn in it you would a french fry. Tastes like a shrimp cocktail. One of the few things I like ketchup on.

Curry ketchup is also good. Nth'ing Old Bay. Cinnamon sugar as well.
posted by alikins at 6:20 PM on April 20, 2010

Lawry's Seasoning Salt. Truffle salt. Kosher salt and cracked black pepper. Salt, pepper and granulated sugar. Each would be added after gently buttering the popcorn. Not all together, obvs.

(Looks like buffalo wing popcorn will be our snack tonight. mmmmm.)
posted by ms.v. at 7:02 PM on April 20, 2010

nthing Parmesan cheese (or Parmesan cheese & butter), yummm!

I was a big fan of this popcorn that's drizzled with a mixture of cocoa and brown sugar. It's an awesome sweet-and-salty combination.

Also, I seriously learned the 'recipe' for this cajun popcorn in a 9th grade home-economics class and have been making it ever since. It's worth the hassle of measuring out all those ingredients because the proportions are just right.
posted by nuclear_soup at 7:02 PM on April 20, 2010 [1 favorite]

Related: Caramel Corn
This is the recipe from the Los Angeles Times "Best of the year collection"
posted by SLC Mom at 7:09 PM on April 20, 2010

Don't judge me!
posted by chairface at 8:36 PM on April 20, 2010

1. WhirleyPop (already recommended in this thread)
2. 1 TB Peanut Oil to pop
3. Ancient Organics Ghee melted (like movie theater popcorn butter, only not horrible for you)
4. Curry powder (either store-bought or homemade, e.g. turmeric, ginger, ground poppy, cardamom, cayenne, cumin, and either hing or garlic powder)

#1 and #3 i'd stress as the vitals, #2 and #4 are nice to have.
posted by Señor Pantalones at 9:40 PM on April 20, 2010

I have lived my whole life in the hope that someone would ask me this question. I've been perfecting my flavored popcorn since the age of 9, when my 5-cents-a-bag classroom popcorn syndicate was shut down by The Man (but not before I'd made a whopping $3.40). Then as now, my popcorn could be relied on to win me friends. My childhood standby was butter and Old El Paso taco or fajita seasoning, but I've also enjoyed Ranch and Italian dressing mixes. Any powder that comes in a supermarket sachet is fair game.

The Cheese Popcorn for which North Londoners Will Come South of the River:

Air-pop the popcorn into a very large bowl. While it's popping, melt some butter in a small frying pan over low heat and leave it for a few minutes so the milk solids can settle. Pour off the clarified butter and butter the popcorn. You don't need as much butter as you think if you coat the popcorn thinly and evenly -- I do this by drizzling over the butter and then turning the popcorn gently with my hands, a la Elizabeth David, which is why the very big bowl helps.

Then sprinkle on some cheddar cheese powder sauce, the kind that comes in envelopes in the supermarket. Go for the one with the highest real cheese content. Turn with your hands again.

Grate some fresh nutmeg over the cheesy popcorn. Then coarsely grind some black peppercorns in a mortar and pestle and add that. Give it a few more turns and you're good to go -- cheesy, buttery, zingy, aromatic and nomtastic. Transfer to a smaller, lap-sized bowl and enjoy.
posted by stuck on an island at 9:13 AM on April 21, 2010 [22 favorites]

I use the brown paper bag in nuke method (without oil). Do be careful, you can end up with Flaming Bag of Corn.

Before I toss the bag in, I melt some butter with maybe a half tsp of chipotle powder. After the corn pops, I dump it in a big bowl, pour the butter and chipotle on, add a bunch of salt and toss the popcorn around a bit so it mixes.

Then, of course, I inhale it.
posted by QIbHom at 11:43 AM on April 21, 2010

The Cheese Popcorn for which North Londoners Will Come South of the River:

Hey! I made this last night, and it was fucking stellar! One question, though: What kind of "cheese powder envelopes" are you talking about? I ended up using a packet from a cheap mac&cheese box, along with a bit of grated parmesan, and that was great, but I wonder if I missed an obvious product of some kind.

Anyway, it was delicious, and I look forward to trying many more of the recipes in this thread!
posted by Greg Nog at 9:14 AM on April 27, 2010

"This is my go-to when I make burgers at home. Since I’m vegetarian I add an egg to help them stay together, but they stick together pretty well anyway. You can also add a tablespoon of egg replacer with water if you prefer to keep them vegan. They freeze really well and are easy to throw in the pan from frozen on a low heat. They tasted great!”

Everything Bagel Popcorn

It doesn’t have to be breakfast to get your everything bagel fix! This everything bagel popcorn is seasoned to taste just like your favorite bagel…and you can eat it anytime!
Disclosure: This is a sponsored post written by me on behalf of JOLLY TIME Pop Corn. All opinions are 100% mine.

Perk #635 of having a sister: built-in popcorn-eating partner-in-crime.

To the point where you text her and she literally comes running in from her dorm ten blocks away five minutes later.

I mean, this is really exactly what sisters are for.

Since she started college in Manhattan in the fall, my sister and I try to have a Sister Night at least once a week, usually on Wednesdays. We kick it off with 45 minutes of Zumba class in which she looks like a hip hop star and I look like I belong in an insane asylum (oh to be 10 years younger and coordinated! It’s not fair!) and end it with eating all the things in my apartment. Usually there’s some trashy reality tv in there as well. The.Boy loves it.

This past week, since he wasn’t going to be around and we would have the ENTIRE APARTMENT TO OURSELVES, we changed it up a bit.

No tv. Lots of JOLLY TIME Pop Corn. ALLLLLLLL the gossiping.

It was fabulous in every way.

I’m pretty sure this is how lifelong Sister Night Traditions are formed.

Even though I’ve yet to meet a JOLLY TIME Pop Corn flavor that I don’t love, since we had juuusssttt come from exercising our booties off, we went with the Healthy Pop Butter, which is 94.7% fat free so it’s the perfect amount of indulgent and better for you. It’s majorly tasty on its own, but I love spicing things up, so I tossed it with some everything bagel seasoning that I had on hand. Can I get a YUUMMMM?

JOLLY TIME wants EVERYONE to pledge to Unplug Pop Connect with their family by turning off all social media/technology and just having some good old-fashioned hang out time! Accompanied by some major popcorn snackage, of course. Head on over to their website and share your family pledge in order to receive a high value coupon OR potentially win a prize package!! Also, make sure to follow JOLLY TIME Pop Corn on Facebook to stay up-to-date on popcorn fun!

Best Brownie Toppings

Here are ten great ideas to transform your brownies into fancy desserts that will impress your friends and delight your family. You’ll want to keep these ideas and recipes handy. You’ll refer to them often for other desserts. We used our New York Dessert Brownie mix because it makes brownies that are more cake-like, so they easily cut into nice, neat squares.

  1. Sundae Brownies. Make sundaes out of your brownies with ice cream, whipped cream, a syrup, chopped nuts, and a cherry.
  2. Banana Split Brownies. Make it a banana split with sliced bananas, ice cream, whipped cream, nuts, and a syrup.
  3. Strawberry Shortcake Brownies. Add fresh sliced strawberries and whipped cream. Consider Orange Cloud Whipped Cream. Orange and chocolate is a surprisingly delightful combination.
  4. Raspberry Cheesecake Brownies. Top your brownies with our raspberry dessert sauce or make your own with fresh raspberries. Add Raspberry Cream Cheese Whipped Cream.
  5. Strawberry Cream Brownies. Top your brownies with a strawberry dessert sauce made with fresh strawberries and a squiggle of Bavarian cream. Add Strawberry Cream Cheese Whipped Cream.
  6. Chubby Cherry Brownies. Top your brownies with Chubby Cherry Topping and French Vanilla Whipped Cream.
  7. Peanut Butter Cream Brownies. Add Bavarian cream, Peanut Butter Fudge Sauce, and Salted Peanut Butter Whipped Cream.
  8. Le Grande Brownies. Drizzle your brownies with chocolate dessert sauce and pile them high with meringue. Brown the meringue with a kitchen torch.
  9. Caramel Brownies. Drizzle your brownies with caramel dessert sauce or make your own caramel sauce. Top them with Caramel Nut Whipped Cream.
  10. Mint Brownies. Add mint chips to the batter. Top your brownies with Mint Chocolate Sauce. Add French Vanilla Whipped Cream.

See all our Designer Dessert Sauces. This is what the pros use to make those fancy desserts you find in better restaurants.

Food for Thought: Party snacks that pop

Make your next friendly gathering a popping success with desserts and snacks made from a wholesome simple grain. Not only does popcorn bring out the kid in everyone, it’s a naturally healthy treat you can feel good about serving your guests. And, because it’s naturally low in fat and calories, non-GMO and gluten free, you can rest assured that party-goers will keep popping back by for one more guilt-free bite.
What’s more, freshly popped corn makes it easy to tickle all your guests’ taste bud cravings. Salty, spicy, sweet the options are nearly endless. Serve it up with flavors already mixed in, or let guests mix and match their own favorite toppings to create unique tastes of popcorn perfection.
A popcorn bar is a fun and easy way to have guests take an active role in the party. Provide a wide range of toppings and watch them get creative dreaming up delicious flavor combinations. You can even host a taste test and award prizes to the tastiest concoctions.
Set out a large bowl of popcorn and surround it with smaller bowls with various popcorn fixings. Let each person fill a paper bag or other container with popcorn and top or mix with their desired flavorings.
These recipes make it easy to prepare crowd-pleasers for all ages ahead of time so you can focus on the fun. Find more festive popcorn recipes to help plan your next party at
— Family Features

EASY RECIPE: Marmalade Popcorn Balls

1 1/2 cups sugar
1 1/4 cups water
1 cup orange marmalade
1/2 teaspoon salt
1/2 cup light corn syrup
1 teaspoon vinegar
5 quarts popped popcorn

In saucepan combine sugar, water, marmalade, salt, light corn syrup and vinegar. Bring to boil, stirring until sugar dissolves. Cook to hard-ball stage (250 degrees Fahrenheit).
Pour slowly over popped popcorn and mix thoroughly. Butter hands and shape into 2 1/2-inch balls.
— Family Features

16 billion: Americans consume about 16 billion quarts of popcorn every year. That equates to roughly 51 quarts per person per year.
— More Content Now

What did the dish merguez originate?

A. North Africa
B. Europe
C. Central America
D. South America

Answer at bottom of column.

Cornichons: Cornichons are adorable little French pickles made from miniature gherkin cucumbers. The crunchy pickles have a dry, sharp taste, and are often served alongside fatty meats such as pork rillettes or with traditional French pot-au-feu, in order to perk up and cut through the richness of a meaty dish. They are also used in tartare and other sauces.
— Cookthink

‘The New Kosher’ by Kim Kushner

Kosher cooking has been redefined for the modern family. “The New Kosher” is filled with healthy recipes, exquisite flavors, and a fresh sensibility for the modern lifestyle. Emphasizing fast, easy, and delicious dishes for everyday meals and special occasions, this is your comprehensive guide to kosher cooking. Kim Kushner comes from a diverse foodie background and her easygoing, mix and match style has helped her redefine kosher cooking. With over 100 recipes from all over the world, there’s something for everyone in this unique cookbook.
— Weldon Owen

A. Merguez is a type of thin, spicy sausage that originated in North Africa.

Watch the video: Pop-Corn Как приготовить очень вкусный поп-корн! (May 2022).