15 Ways To Eat Your Popcorn!

First!
You must attend the From Your Heart Auction TODAY!
I was just perusing the board down at the pavilion and
Wowza!
  What great stuff!
Get your to-be-auctioned stuff down to the pavilion about noonish, be there yourselves by 3 PM.
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I copied this from a foodie blogger who writes a column for the Traverse City, Mi. Record-Eagle,

and tho this isn't a food blog,

just had to share.

Foodiewithfamily.com is the blog site.
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Saturday's Volcanic Hash was so entertaining the only way it could have been better was with a giant bag of popcorn!

And, Super Bowl is coming...need I say more?
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Here are 15 ways to enjoy that salty crunchy treat!

*All of these methods require using a large, heavy-bottomed stockpot with a capacity of at least eight quarts
and a tight fitting lid.
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Plain Salted Popcorn.

Add 3 tablespoons of coconut oil, canola oil or vegetable oil and 3 unpopped popcorn kernels to the bottom of a large, heavy-bottomed pan with a tight fitting lid. Place pan over medium-high heat and cover. When the oil is sizzling hot and the three test kernels have popped, remove the lid and add 2/3 of a cup of unpopped popcorn. Immediately replace the lid. When the kernels start popping, use oven-mitted hands to hold the lid on while firmly shaking the pan back and forth every 5 seconds. When the popping slows down to a pop or two every few seconds, remove the pan from the heat. Turn the popcorn into a lid and sprinkle lightly with fine salt.

Basic Kettle Corn.

Follow the instructions for Plain Salted Popcorn up until the test kernels pop. When you add the 2/3 of a cup of unpopped popcorn, also add 2/3 of a cup of granulated sugar (either raw or white). Immediately replace the lid and use oven-mitted hands to hold the lid in place while shaking the pan back and forth vigorously every five seconds. When the popping slows down to a pop or two every few seconds, remove the pan from the heat and turn the popcorn into a large bowl. Sprinkle lightly with fine salt and use a long handled spoon to stir gently. Be careful- the hot sugar can burn! Let cool to slightly warmer than room temperature before attempting to eat.

Chipotle Kettle Corn.

 Follow the instructions for Basic Kettle Corn, but add ½-1 teaspoon of ground chipotle powder to the popcorn with the salt. Stir gently and cool before eating. 

Bacon Kettle Corn.

 Replace the coconut/canola/vegetable oil with an equal amount of bacon grease and follow the rest of the Basic Kettle Corn instructions. Along with the salt, add crispy crumbled bacon before stirring.

Bacon Chipotle Kettle Corn.

 Follow the instructions for the Bacon Kettle Corn, but add ½-1 teaspoon of ground chipotle powder along with the salt and crumbled bacon.

Hot Sauce Popcorn.

This is exactly what it sounds like. Sit down with a bowl of Plain Salted Popcorn and a bottle of your favorite hot sauce. Shake a bit over the top, eat and repeat.

Chili Butter Popcorn.

Prepare popcorn using instructions for the Plain Salted Popcorn. Melt 4 tablespoons of salted butter and stir in 1-3 teaspoons of chili powder, to taste. Drizzle over popcorn and toss to coat before serving.

Garlic and Parmesan Popcorn.

 In a microwave safe bowl, add 3 tablespoons of butter and ½-1 clove of garlic (minced or crushed through a garlic press) and cover with plastic wrap. Heat on HIGH just until butter is melted, about 30 seconds. Remove plastic wrap, stir, and add freshly ground black pepper to taste. Follow the instructions to make Plain Salted Popcorn. When you turn the popcorn into a bowl, drizzle with the garlic butter mixture and grate a generous amount of fresh Parmesan cheese over the top. Toss to coat, then serve.

Pizza Popcorn.

Prepare like the Garlic and Parmesan Popcorn, but stir in ½ teaspoon of dried oregano and 1 cup of diced stick pepperoni.

Super Health Boost Popcorn.
Follow the instructions for the Plain Salted Popcorn, using extra virgin coconut oil as the fat (and reducing the amount of fat to 1 tablespoon.) After turning the popcorn into a large bowl, sprinkle with a small amount of fine salt, 1 teaspoon of ground flaxseeds and 3 tablespoons of nutritional yeast flakes. Toss to coat before serving.

Croutons.

 Really! Use any of the savory popcorns as a healthier substitute for croutons on salad, Cheddar Cheese and Beer Soup, or Corn Chowder. Try it sometime, you’ll be surprised how delicious it can be.

Sweet and Salty Popcorn Trail Mix.

 Follow the instructions for Plain Salted Popcorn. After salting, let the popcorn cool completely before tossing in 1 cup each of M&Ms, salted peanuts, chocolate chips, and thin pretzel sticks. Store in a wide-mouthed, airtight container.

Mega Healthy Popcorn Trail Mix.

 Follow the instructions for Plain Salted Popcorn but omit the salt. When the popcorn is completely cooled, stir in 2 cups of dried cherries or cranberries, 1 cup of raw cacao nibs, 2 cups of whole almonds and 1 cup of unsweetened flaked coconut. Store in an airtight container.

Way Too Good Toffee Chocolate Popcorn

  Prepare ½ cup of unpopped popcorn kernels with 3 tablespoons of fat like you would the Plain Salted Popcorn but omit the salt. When the popcorn has been turned into a bowl, stir in ½ cup slivered almonds and 1 cup dried cherries. Line a baking pan with parchment paper or a silpat and set aside. In a medium-sized, heavy-bottomed saucepan, melt together ½ cup of light corn syrup, 1 cup of granulated sugar, ½ cup of butter and ¼ teaspoon of salt over medium heat. Bring to a boil and allow to boil hard for exactly 2 minutes. Remove from heat and pour over the popcorn. Stir with a long-handled wooden spoon and turn onto the silpat lined pan. Sprinkle a handful of semi-sweet chocolate chips over the top and let the entire thing stand until completely cooled. When the chocolate has returned to a firm state, use your hands to break into serving sized pieces. Store in an airtight container at room temperature.

Muddy Buddy Popcorn

 Place 9 cups of plain popped popcorn into a large bowl. Set aside. Add 1 cup semi-sweet chocolate chips, ½ cup natural peanut butter (crunchy or smooth) and ¼ cup butter (you can substitute margarine, but do not use tub or spread products) to a 1-quart microwave safe bowl. Heat on HIGH for 1 minute. Remove the bowl, stir, and heat again on HIGH for 30 seconds or until the mixture is smooth when stirred. Mix 1 teaspoon of pure vanilla extract into the chocolate. Pour over the popcorn and stir until evenly coated. Sprinkle 1 ½ cups of powdered sugar over the popcorn and toss until evenly distributed. Transfer to a cookie sheet and spread out evenly. Cool until the chocolate is set up. Store in an airtight container.

There you go.

Now go pop something!