(Family Features) 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 enjoy this ever-popular treat. Whether it’s prepared on the stovetop, in the microwave, or ready to eat from the bag, Americans consume 15 billion quarts of this whole grain each year.
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 dietary preferences – and it’s budget-friendly.
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 like these Toffee Almond Chocolate Popcorn or Churro Popcorn versions – popcorn fits many moods and occasions.
Pop up a bowl and join the Popcorn Poppin’ Month celebration with more recipes at popcorn.org.
Toffee Almond Chocolate Popcorn
Total time: 15 minutes, plus 30 minutes chilling time
Servings: 4
4 cups popped popcorn
3/4 cup chopped toasted almonds, divided
6 tablespoons toffee bits, divided
6 ounces milk chocolate, melted
1 ounce dark chocolate, melted
In a large bowl, toss popcorn, 1/2 cup almonds, and 4 tablespoons toffee bits. Drizzle with melted milk chocolate; toss until well coated.
Transfer to parchment paper-lined baking sheet. Drizzle with dark chocolate; sprinkle with remaining almonds and toffee bits. Refrigerate for about 30 minutes, or until set; break into clusters.
Substitution: Use dark chocolate for milk chocolate, if preferred.
Source: Popcorn Board
