When it’s time for a sweet treat, look for seasonal goodies that complement fun fall activities. For example, reach for an option like whole-grain, fluffy and crisp popcorn which can be an easy, DIY snack.
Combine sweet and salty flavors to create something delicious to devour like Coconut Popcorn Crunch Pie or delightful Down Home Apple Pie Popcorn.
To better serve a crowd, try these Perfect Picnic Popcorn Squares, Popcorn S’mores or Key Lime Popcorn Clusters at your next family gathering or fall cookout with friends. For more creative, DIY popcorn recipe ideas, visit popcorn.org.
• Down Home Apple Pie Popcorn
Makes: 10 cups
• 3 tablespoons melted butter
• 1 teaspoon vanilla extract
• 2 tablespoons brown sugar
• 1 teaspoon ground cinnamon
• ⅛ teaspoon ground allspice
• ⅛ teaspoon ground nutmeg
• 8 cups popped popcorn
• 1 cup dried apple chips, broken into large pieces
• ¼ cup toffee bits
Heat oven to 300 F. Whisk melted butter with vanilla.
Toss brown sugar with cinnamon, allspice and nutmeg.
Toss popcorn with butter mixture. Sprinkle evenly with
brown sugar mixture. Stir. Transfer to baking sheet lined
with parchment paper.
Sprinkle apple chips and toffee bits over top. Bake 15 minutes, or until toffee bits start to melt. Cool before serving.
Tip: Add chopped pecans for extra crunch.
• Coconut-Popcorn Crunch Pie
Makes: 12 servings
• 2 quarts popped popcorn, unsalted
• 1 can (4 ounces) flaked coconut, toasted
• 1 cup sugar
• 1 cup light corn syrup
• ½ cup butter or margarine
• ¼ cup water
• 2 teaspoons salt
• 1 teaspoon vanilla
• 1 quart vanilla, spumoni or butter pecan ice cream
• fresh fruit, for topping (optional)
• chocolate sauce, for topping (optional)
In large, buttered bowl, mix popcorn and coconut. In saucepan, combine sugar, syrup, butter, water and salt. Bring to boil over low heat, stirring until sugar dissolves. Continue cooking until syrup reaches hard crack stage (290-295 F).
Stir in vanilla. Pour syrup in fine stream over popcorn mixture; stir until particles are evenly coated with syrup.
On buttered, 12-inch pizza pan, spread half of popcorn mixture in thin layer, covering bottom of pan. Mark off into wedge-shaped servings; set aside. Repeat using remaining popcorn mixture; cool.
Cover one layer with ice cream; top with second popcorn layer. Store in freezer. To serve, cut in wedges. Serve with fruit or chocolate sauce, if desired.
• Popcorn S ‘mores
Makes: 20 pieces
• 1 cup firmly packed light brown sugar
• ½ cup (1 stick) butter or margarine
• ½ cup corn syrup
• ½ teaspoon baking soda
• 10 cups freshly popped popcorn
• 1 package (10½ ounces) miniature marshmallows
• 2 cups mini graham cookies
• 1 cup chocolate chips
In medium saucepan, combine brown sugar,
butter and corn syrup.
Cook over high heat 5 minutes; remove from
heat and stir in baking soda.
In large bowl, combine popcorn and marshmallows.
Pour sugar mixture over popcorn to coat.
Gently stir in graham cookies and chocolate chips.
Spread mixture evenly into greased 15 x 10 pan.
Let cool completely. Break into pieces.
• Perfect Picnic Popcorn Squares
Makes: 12 squares
• 1 cup light corn syrup
• ½ cup sugar
• ½ cup brown sugar
• 1 cup reduced-fat peanut butter
• ¾ cup raisins
• 8 cups air-popped popcorn
• nonstick cooking spray
In large saucepan, combine corn syrup, sugar, brown sugar and peanut butter.
Bring to boil over low heat, stirring constantly; boil 2-3 minutes. Remove saucepan from heat.
In large bowl, combine raisins and popcorn; pour hot mixture over popcorn and toss carefully with wooden spoons until well-coated.
Spray 9 x 13 baking dish with cooking spray; press popcorn mixture into pan and cool completely.
Cut into squares and serve.
Courtesy of Family Features