It’s National Popcorn Day at Kathey Jo’s Kitchen! Well, it’s officially unofficial. Apparently, it’s always celebrated on January 19th. I love these silly holidays that pop up. Not that I need an excuse to celebrate something celebrating food or eating! How do you like your popcorn? I like a good tub of movie theater popcorn: lots of butter and salt, with a cold drink on the side. Do you like to make your own popcorn on the stove, or do you use an air popper? What are your favorite toppings? I’ve included a few recommendations today to inspire you. Let Kathey Jo’s Kitchen know in the comments if yours is there, and if not, feel free to share it.
Your New Favorite Toppings: 1-5
- Chorizo: Cook 1 cup diced chorizo in 2 tablespoons vegetable oil until crisp; drain on paper towels, reserving the drippings. Toss 16 cups hot popcorn with the chorizo, chorizo drippings and 1 cup grated Manchego. Season with salt.
- Frito Pie: Toss 12 cups hot popcorn, 6 tablespoons melted butter, 4 cups corn chips, and 2 tablespoons chili powder; spread on baking sheets. Top with 2 cups shredded cheddar and 2 chopped scallions. Bake at 350 degrees F until the cheese melts, 3 minutes. Season with salt.
- Pretzel: Whisk 4 tablespoons melted butter with 2 tablespoons Dijon mustard, 1 teaspoon sugar and 1/2 teaspoon kosher salt; drizzle over 12 cups hot popcorn and toss with 4 cups mini pretzels.
- Sushi: Whisk 1 1/2 tablespoons each vegetable oil and soy sauce with 2 teaspoons each toasted sesame oil and rice vinegar; drizzle over 16 cups hot popcorn. Toss with 2 cups torn roasted seaweed snacks and1 cup wasabi peas.
- Veggie: Pulse 2 cups each mixed veggie chips and dehydrated snap peas in a food processor until powdery; toss with 8 cups hot popcorn and 2 cups each veggie chips and dehydrated snap peas. Season with salt.
Try These Flavors in Your Next Bowl: 6-10
- Jamaican: Whisk 5 tablespoons melted butter with 1 1/2 tablespoons jerk seasoning, 1 teaspoon curry powder and 1/4 teaspoon cayenne; drizzle over 16 cups hot popcorn. Toss with 1 cup toasted coconut and 2 teaspoons grated lime zest. Season with salt.
- Maple: Heat 2 cups sugar, 1 cup maple syrup and 1/2 cup light corn syrup in a large pot until it reaches 260 degrees F on a candy thermometer, about 12 minutes. Add 3 cups pecans and cook 2 minutes. Stir in 3 tablespoons butter until melted, then pour over 16 cups hot popcorn; toss to coat. Spread on baking sheets and let cool.
- Ramen: Soak two 3-ounce packages plain ramen noodles (keep the packets) in warm water, 4 minutes; pull apart and pat dry. Heat 1/4-inch vegetable oil in a large skillet over medium-high heat. Fry the noodles in a single layer until crisp; drain. Break into pieces; toss with 8 cups hot popcorn, and the flavor packets to taste.
- Thai: Heat 1/2-inch vegetable oil in a medium saucepan to 350 degrees F. Fry 4 ounces rice vermicelli until crisp, about 20 seconds; drain. Warm 1/4 cup each red Thai curry paste and vegetable oil and 1 teaspoon kosher salt in the microwave, 1 minute; drizzle over 16 cups hot popcorn. Toss with 2 cups roasted cashews and the fried noodles.
- Tropical: Spread 2 cups sweetened shredded coconut on a baking sheet and bake at 350 degrees F until golden, about 10 minutes. Toss with 16 cups hot popcorn, 1 1/2 cups chopped dried pineapple and 3 tablespoons each confectioners’ sugar and melted butter. Season with salt.
