When I was little, my dad used to pick up my sister, brother and me and bounce us around the kitchen while we waited for the popcorn maker to pop.
We sang a song and made a game out of guessing when the oil would be hot enough to make the first kernel explode.
Making popcorn was a weekend tradition, and a healthy snack we’d all enjoy.
While I don’t dance around the kitchen anymore, I still love making popcorn, and I don’t mean the microwaveable kind.
It just tastes better made the old-fashioned way, or using my air popper, to eliminate oil.
The best thing about popcorn is that it’s versatile, and easily transformed into all kinds of snacks by adding other ingredients.
It’s also an easy food to let children help prepare. Those times in the kitchen with my dad definitely helped form the foundation of my love of cooking.
Here’s a couple of my recent favorite popcorn blends.
Try them and pop up some family fun today.
Popcorn pepperoni pizza dippers
- 2 eggs
- ½ cup Tomato and Basil Reduced Fat Cooking Crème
- 1 tablespoon grated Parmesan cheese
- 1/8 teaspoon coarse ground black pepper
- 10 cups popped popcorn
- 1 cup shredded mozzarella cheese
- 1/3 cup thinly sliced pepperoni, coarsely chopped
- Marinara sauce
- Preheat oven to 350F. Spray 8-inch square baking pan with cooking spray.
- Whisk together eggs, cooking crème, Parmesan cheese and black pepper in large bowl. Stir in popcorn, mozzarella cheese and pepperoni.
- Spread mixture in prepared pan, patting down with spatula or spoon.
- Bake about 15 minutes until set and lightly browned. Let sit 5 minutes. Cut into 16 bars. Serve warm with marinara sauce.
Makes: 16 squares
Chili lime popcorn
- 1 quart popped popcorn
- 1 teaspoon brewer’s yeast powder (or nutritional yeast; available in health food stores)
- 1 teaspoon lime juice
- ½ teaspoon chili powder
- ¼ teaspoon salt
- Preheat oven to 300° F.
- Spread popcorn on a baking sheet.
- Sprinkle yeast powder, lime juice, chili powder and salt over popcorn.
- Heat about 7 minutes and toss just before serving. Serve warm.
Yield: 1 quart