National Popcorn Poppin’ Month

October is National Popcorn Poppin’ Month. Around my house, it’s popcorn popping month pretty much all year long. My daughter and I eat a lot of the stuff and our brand of choice is Orville Redenbacher because it makes the fluffiest corn.

My favorite way to eat popcorn is with a combination of popcorn salt (it’s a smaller granule than traditional, so it sticks better) and brewers yeast. I spray the popped corn with cooking spray and that helps the salt and brewers yeast to stick.

Another of my specialities is caramel corn, but I only make it a few times a year. It’s so sweet that  a little bit goes a long way. Click here for popcorn recipes including Italian Cheese, Spicy Popcorn Southwest Style, Garlic Cheese, and Popcorn Balls.

If you are looking for a cheaper, healthier way to make Microwave popcorn, then try the recipe below. It uses no oil. A cup of air-popped corn is about 31 calories. Oil-popped is a bit more at 55. Did you know that it’s believed that popcorn originated in Mexico and was introduced to the colonists at the first Thanksgving feast?  They ate it with milk and sugar, like cereal.

Homemade Microwave Popcorn

*1 brown paper lunch-size bag
*1/3 cup popcorn kernels

1. Pour the corn into the bag, then fold it down about 3 times – small, tight folds.
2. Set your microwave for 4 minutes at high.
3. Listen carefully and when the popping slows to about 5 seconds between pops, remove from oven.
4. Open immediately, keeping the bag pointed away from your face.

Image credit: Sxc.hu