It’s a Popcorn Kind of Day

With an American League Baseball playoff game and college football on the schedule for this evening, popcorn is calling my name. Here’s a repeat of popcorn treats originally posted last October. What is it about October that makes me want popcorn?

Sixteen billion quarts? That’s how much popcorn is consumed by Americans each year. And what better time to pop up some of this tasty treat? After all, October is National Popcorn Month and with the World Series just around the corner, it makes sense that the games be accompanied by popcorn.
Sure, you can just throw a bag of popcorn in the microwave, but why not add a little pizazz with one of these yummy recipes.
A Halloween favorite, the popcorn ball, with a twist = Caramel Cashew Popcorn Balls.

Caramel Cashew Popcorn Balls

Maybe this simple, spicy Garlic Parmesan Popcorn hits the spot.

Garlic Parmesan Popcorn

What about a little S’more Caramel Corn?

S’more Caramel Corn

If I could still eat peanut butter, Puppy Chow Popcorn would be my favorite.

Puppy Chow Popcorn

How can you resist Browned Butter Snickerdoodle Popcorn?

Browned Butter Snickerdoodle Popcorn

I’m not sure about Key Lime Pie Popcorn. I love Key Lime Pie, and since I love everything about Florida, I guess I should give it a try.

Key Lime Pie Popcorn

Cookie dough + popcorn? Yum! Monster Cookie Dough Popcorn

Monster Cookie Dough Popcorn

Try White Chocolate Merry Munch for a sweet, chocolate flavored popcorn. Maybe this will need to wait for December. It looks like Christmas.

White Chocolate Merry Munch

And finally, here’s a simple, traditional Popcorn Ball Recipe from Jolly Time®

8 cups popped JOLLY TIME® Blast O Butter or Butter Microwave Pop Corn
1 cup sugar
1/3 cup light or dark corn syrup
1/3 cup water
1/4 cup butter or margarine
1/2 tsp salt
1 tsp vanilla

Keep popped popcorn warm in 200º oven while preparing syrup.
In 2-quart saucepan, stir together sugar, corn syrup, water, butter and salt.
Cook over medium heat, stirring constantly, until mixture comes to a boil.
Continue cooking without stirring until temperature reaches 270º on a candy thermometer or until a small amount of syrup dropped into very cold water separates into threads, which are hard but not brittle.
Remove from heat.
Add vanilla; stir just enough to mix through hot syrup.
Slowly pour over popcorn, stirring to coat every kernel.
Cool just enough to handle.
Shape into balls, using JOLLY TIME® Pop Corn Ball Maker or buttered hands.
Cool on foil or buttered wax paper. Wrap in plastic wrap; tie with a ribbon.

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