January 19 is
Na onal Popcorn Day
Popped
Buffalo Parmesan Popcorn
Biscoff Cookie Popcorn
4 cups popped corn
2 tablespoons bu er
2 tablespoons hot pepper sauce (such as Frank’s or Tabasco)
1/4 teaspoon Cajun seasoning
1/2 teaspoon salt
1/2 teaspoon pepper
2 tablespoons Parmesan cheese
8 cups popped corn
1 bag white chocolate chips
1 tablespoon vegetable oil
1/4 cup Biscoff spread (in the peanut bu er aisle)
1 cup crushed shortbread cookies
In a small saucepan, melt the bu er over low heat. When the
bu er starts to melt, add the hot sauce and Cajun seasoning.
S r to combine and remove from heat.
Slowly pour the mixture over the popped popcorn and toss to
combine un l fully distributed. Sprinkle with salt, pepper and
Parmesan cheese and toss to coat. Serve immediately.
Birthday Cake Popcorn
6 cups popped corn
1 1/2 cups almond bark, melted
1/4 cup vegetable shortening
1 cup yellow cake mix
Sprinkles
Place popcorn in a large mixing bowl.
Melt the almond bark in a double boiler.
Add the vegetable shortening and s r un l
shortening is melted and combined. Add
cake mix and s r un l smooth.
Pour over the popcorn and gently toss to
coat evenly. Pour the popcorn out onto
cookie sheets to cool and harden. Sprinkle
immediately with your favorite sprinkles.
Wait un l fully hardened, then break into
pieces to serve. Can be stored in an air ght container.
Line a flat surface with wax paper. In a microwaveable bowl,
melt the white chocolate chips and the oil for 45 seconds.
S r, then heat for an addi onal 15 seconds un l melted and
smooth. S r in the Biscoff spread to combine.
Pour the popcorn and crushed cookies into the bowl and s r
gently to coat thoroughly with the Biscoff mixture. Spread the
coated popcorn onto the wax paper in an even layer and let
sit and harden for about an hour. Break popcorn into pieces
and store in an air ght container.
Popcorn facts
The average American eats 68 quarts of
popcorn a year.
In colonial mes, Americans ate popcorn for
breakfast. They mixed it with milk, sugar and
cream.
Popcorn’s scien fic name is zea mays everta,
and it is the only type of corn that will pop.
According to the Guinness Book of World
Records, the world’s largest popcorn ball
measured 12 feet in diameter and required
2,000 pounds of corn, 40,000 pounds of sugar,
280 gallons of corn syrup, and 400 gallons of
water to create.
January 2015 - 11