Okay, I really just discovered it was Natl Popcorn Day about ten minutes ago on Facebook, haha. But, that doesn’t mean there isn't time to celebrate it still!
And, who doesn't love popcorn?! Popcorn is awesome; it's buttery, salty, fluffy. It's the perfect movie food, of course, but also great for kids snacks, and even parties.
I made these fun cones for my son's 5th birthday party; it was a monster theme so I used monster scrapbook paper then filled with green-tinted caramel corn. Yum and fun!
My mom made these adorable mini popcorn ball pops for my daughter's last birthday!
Of course, a personal favorite of ours is to grab a bag while we're shopping at Target. No better bribe to get your kiddos to behave than the promise of Target popcorn, hehe!
In honor of Natl Popcorn Day, I thought I'd share some of the amazing popcorn recipes I've seen on Pinterest and my all-time favorite, personal caramel corn recipe.
This white chocolate peppermint popcorn from Our Best Bites is amazing! I actually made some myself for Christmas presents, and it was very well received. :0)
I use my basic caramel corn recipe, which produces THE best caramel corn ever, and spruce it up a little.
7 quarts plain popped popcorn (about two 3.5oz bags of microwave popcorn)
2 cups dry roasted peanuts (optional)
2 cups brown sugar
1/2 cup light corn syrup
1 teaspoon salt
1 cup margarine
1/2 teaspoon baking soda
1 teaspoon vanilla extract
1) Place the popped popcorn into two shallow greased baking pans (I use my turkey roaster pan). Add the peanuts to the popped corn if using. Set aside.
2) Preheat the oven to 250 degrees F (120 degrees C). Combine the brown sugar, corn syrup, margarine and salt in a saucepan. Bring to a boil over medium heat, stirring enough to blend. Once the mixture begins to boil, boil for 5 minutes while stirring constantly.
3) Remove from the heat, and stir in the baking soda and vanilla. The mixture will be light and foamy. Immediately pour over the popcorn in the pans, and stir to coat. Don't worry too much at this point about getting all of the corn coated.
4) Bake for 1 hour, removing the pans, and giving them each a good stir every 15 minutes (use a long wooden spoon). Line the counter top with waxed paper. Dump the corn out onto the waxed paper and separate the pieces. Allow to cool completely, then store in airtight containers or resealable bags.
To make it into Moose Munch, just separate out some popcorn (use the big clumps) and dip in melted chocolate. Do the same with peanuts, then mix both in with the caramel corn. Voila...instant Moose Munch! Yum!
I hope you enjoy Natl Popcorn Day!! :o)