October is National Popcorn Poppin’ Month so Let’s Celebrate

Monday 15th, October 2018 / 09:52 Written by
October is National Popcorn Poppin’ Month so Let’s Celebrate

October is National Popcorn Poppin’ Month so Let’s Celebrate Our Favorite Snack

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 honor this ever-popular treat.  Whether stovetop, microwave or ready-to-eat, we consume 13 billion quarts each year of this wholesome, whole grain.

Having been long regarded as a sign of good times, popcorn has found a new appreciation by today’s lean and green consumer. 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 the dietary conscious. And it’s budget-friendly.  A quart of popped popcorn costs as little as 15 cents.

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—popcorn always fits the mood or occasion.

Get Orville Redenbacher’s Gourmet Popcorn Kernels on Amazon.com.

Pop up a bowl and join the Popcorn Poppin’ Month celebration. Learn why popcorn pops, the history of popcorn, corny facts, recipes,and more at www.popcorn.org.

Harvest Munch (Monster Munch)
Yield: 12 servings

October is National Popcorn Poppin' Month

8 cups air-popped or stove-top popcorn
4 cups mini pretzel twists
1/4 cup butter
1/2 cup packed brown sugar
2 tbsp corn syrup
1 cup marshmallows
1/4 tsp salt
2 cups mini chocolate peanut butter cups
1 cup candy corn

Toss popcorn with pretzel sticks; spread out on large parchment paper–lined baking sheet; set aside.
In saucepan set over medium heat, combine butter, brown sugar and corn syrup; cook, swirling pan, for 3 to 5 minutes or until brown sugar dissolves and mixture is bubbling.
Stir in marshmallows and salt; cook for 30 to 60 seconds or until marshmallows are melted. Pour evenly over popcorn mixture. Sprinkle with mini chocolate peanut butter cups and candy corn. Let cool completely and break into clusters.
Tip: Add edible googly eyes – and call it Monster Munch!

Sweet and salty, this Halloween-inspired party snack mix is perfect for munching while watching scary movies (insert evil laugh here).

Confetti Corn

Makes: 8 cups

October is National Popcorn Poppin' Month


8 cups popped popcorn

4 ounces white chocolate, melted

Candy sprinkles


1. Place popcorn on a large baking sheet.Drizzle with melted white chocolate.

2. Scatter sprinkles over top. Let stand until chocolate is set.

3. Break into clusters if needed. Store in an airtight container for up to 2 weeks.


Spooky Popcorn Spider Web

October is National Popcorn Poppin' Month


  • 1/4 cup butter
  • 8 cups mini marshmallows, divided
  • 1 tbsp vanilla extract 9 cups popcorn, divided
  • 1 cup semisweet chocolate chips, divided
  • Black string licorice
  • Candy Eyes
  1. Line round pizza pan with parchment paper; set aside. Melt butter in large saucepan set over low heat; stir in 5 cups marshmallows, stirring constantly, for 3 to 4 minutes or until completely melted. Stir in vanilla. Remove from heat. Immediately stir in 8 cups popcorn until coated. Spread onto prepared pizza pan into irregular round shape, about 1-inch thick, to resemble spider web. Refrigerate for about 15 minutes or until firm.
  2. Meanwhile, in microwave, melt remaining marshmallows for about 20 seconds or until melted. Using spatula, string strands of melted marshmallow over popcorn spider web to create cobweb effect.
  3. In heatproof bowl set over saucepan of hot, not boiling, water, melt 3/4 cup of the chocolate chips; let cool slightly. Pour chocolate over remaining popcorn in large bowl, folding gently to coat. Spread mixture on waxed paper–lined baking sheet, separating into 8 small clusters. Affix 2 candy eyes on each popcorn cluster. Refrigerate for 10 to 15 minutes or until set.
  4. Melt remaining chocolate chips. Cut licorice into 1-inch lengths. Use small spoon, dab circles of chocolate onto spider web. Affix chocolate-coated popcorn onto chocolate circles. Affix licorice lengths to chocolate popcorn clusters to resemble spider legs.
  5. Refrigerate for 15 minutes or until set. To serve, cut into smaller pieces.


The Popcorn Board


The Popcorn Board is a non-profit check-off organization funded by U.S. popcorn processors to raise awareness of popcorn as a versatile, whole-grain snack. The Popcorn Board is a national commodity promotion and research program. It was formed in April 1998 as an Act of Congress at the request of the popcorn processing industry.

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