Celebrate Popcorn: October Is National Popcorn Poppin' Month
North American Precis Syndicate
Give your next party extra pizzazz with this sweet and salty Harvest Munch. (NAPS)
(NAPSI)—Popcorn lovers rejoice: October is National Popcorn Poppin’ Month, a seasonal celebration of one of
America’s oldest and most beloved snack foods. As farmers head into the
fields to harvest crops, families and friends gather to honor this ever-popular
treat. Whether stovetop, microwave or ready-to-eat, we consume 13 billion
quarts each year of this wholesome, whole grain.
Having been long regarded as a sign of good times, popcorn has found a new
appreciation by today’s lean and green consumer. Celebrated for its
seed-to-snack simplicity, popcorn is also non-GMO, vegan, gluten-free,
sugar-free and naturally low in fat and calories, which makes it an easy fit
for the dietary conscious. And it’s budget friendly. A quart of popped
popcorn costs as little as 15 cents.
Add in popcorn’s irresistible smell, taste and versatility and it’s
easy to understand its popularity. With so many different ways to eat it—plain,
buttery or loaded with goodies—popcorn always fits the mood or
Pop up a bowl and join the Popcorn Poppin’
Month celebration. For a special seasonal snack, try the following recipe
courtesy of The Popcorn Board. Learn why popcorn pops, the history of
popcorn, corny facts, recipes and more at www.popcorn.org.
Harvest Munch (Monster Munch)
Sweet and salty, this party snack mix can be altered with healthier
mix-ins like raisins and nuts. Or for a Halloween bash, add edible eyes and
call it Monster Munch!
Prep Time: 15 minutes
Cook Time: 5 minutes
Total Time: 20 minutes
Makes: 12 servings
8 cups air-popped or stovetop
4 cups mini pretzel twists
¼ cup butter
½ cup packed brown sugar
2 Tbsp corn syrup
1 cup marshmallows
¼ tsp salt
2 cups mini chocolate peanut butter
1 cup candy corn
1. Toss popcorn with pretzel
twists; spread out on large parchment paper−lined
baking sheet; set aside.
2. In saucepan set over medium
heat, combine butter, brown sugar and corn syrup; cook, swirling pan, for 3
to 5 minutes or until brown sugar dissolves and mixture is bubbling.
3. Stir in marshmallows and salt;
cook for 30 to 60 seconds or until marshmallows are melted. Pour evenly over
popcorn mixture. Sprinkle with mini chocolate peanut butter cups and candy
corn. Let cool completely and break into clusters.
“Popcorn is non-GMO, vegan,
gluten-free, sugar-free and naturally low in fat and calories. Learn why
popcorn pops, the history of popcorn, corny facts, recipes and more from The
Popcorn Board. http://bit.ly/2P004Oy”
On the Net:North American Precis Syndicate, Inc.(NAPSI)