October the time to celebrate popcorn

I remember a story my mom used to tell about her coworker, Opal, and Opal's two little boys.

One night, Opal asked the boys what they wanted for supper.

One of the boys, about 4 or 5 years old, scrunched up his face and said, "Let's have ... let's have ... let's have ... POP TORN!"

That answer became a joke in my family for years because I never met anyone who liked popcorn more than my mom. Popcorn was often her choice for supper. But it wasn't just popcorn my mom liked - she liked the butter just as much, if not more. I used to kid her that she liked "her butter with a little popcorn." Me? I'm just the opposite.

While I was growing up, she made popcorn in a big heavy skillet on the stove, shaking it while it popped, adding so much butter at the end, she probably had to run to the grocery store to buy more.

I know she had a traditional popcorn popper, but I don't remember her using it much. I had one I took to college and learned from a friend you could use them to make grilled cheese sandwiches as well as make popcorn. I had one of those nifty air poppers as well. I'm pretty sure it's still around the house somewhere.

But for most of us over the years, the microwave replaced the corn popper. Mom liked the kind with "extra butter." I preferred "light butter." Now, my popcorn of choice comes from Colby Ridge or Super Saver. I like their candied or caramel corn in addition to the regular stuff. Cheese popcorn is good, but it's not my favorite.

But there are many things to do with popcorn besides added cheese or caramel. In fact, popcorn is so popular and versatile, there is an entire month set aside to honor it. For more than 30 years, National Popcorn Poppin' Month has been celebrated in October; it became official in 1999, when then Secretary of Agriculture Dan Glickman proclaimed October as National Popcorn Poppin' Month.

According to the Nebraska Department of Agriculture, an ample irrigation supply, favorable climate and rich soils have allowed Nebraska to be one of the top producers of popcorn in the country for several years. Approximately 35 to 40% of the U.S. popcorn supply is produced in the state each year.

To celebrate fall and Popcorn Month, here are some great seasonal recipes and one just for Halloween. All are provided by the Popcorn Board. For more information, check its website at http://www.popcorn.org

Caramel Apple Popcorn is the perfect marriage of two fall favorites which makes this recipe an irresistible treat, perfect for National Popcorn Poppin' Month.

Caramel Apple Popcorn

8 cups popped popcorn

2 cups crispy apple chips, whole or broken into pieces

1/4 cup apple cider

1/4 cup granulated sugar

2 tablespoons butter

1 tablespoon corn syrup

1/2 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

1/4 teaspoon salt

In large bowl, toss together popcorn and apple chips.

Combine cider, sugar, butter and corn syrup in medium heavy-bottomed saucepan set over medium heat. Bring to boil. Reduce heat and simmer for 5 to 7 minutes or until sugar is dissolved and caramel is thickened slightly.

Remove from heat; stir in cinnamon and nutmeg. Let cool for about 5 minutes or until thickened. Pour over popcorn; toss with salt.

Makes 5 servings.

White Chocolate Pumpkin Pie Spice Popcorn Bites

12 cups unsalted, unbuttered popped popcorn

3 cups chopped white chocolate or white chocolate chips

1 tablespoon light olive oil

2 teaspoon pumpkin pie spice

1/2 cup toffee bits

1 teaspoon flaked sea salt, crushed

Line large, rimmed baking sheet with parchment paper or waxed paper. Place popcorn in large mixing bowl.

In microwave-safe bowl, combine chocolate, olive oil and pumpkin pie spice; microwave on Medium for 2 to 3 minutes or until melted and smooth, stirring after each minute.

Pour melted chocolate mixture over popcorn; add toffee bits and toss to combine. Immediately transfer to prepared baking sheet, spreading to edges of pan; sprinkle sea salt over top.

Let cool; refrigerate for 1 to 2 hours or until set. Break into chunks for serving.

Makes 12 servings.

Cranberry Orange Caramel Corn

10 cups popped popcorn

1 cup dried cranberries

1/2 cup whole almonds

1/2 cup (1 stick) butter

1/2 packed brown sugar

1/4 cup corn syrup

2 tablespoons frozen orange juice concentrate, undiluted

1 teaspoon orange or vanilla extract

1/2 teaspoon baking soda

Preheat oven to 300 degrees F. Place popcorn, cranberries and almonds in a large bowl; set aside.

In a medium saucepan heat butter, brown sugar, corn syrup and orange juice concentrate over medium heat until butter is melted. Bring to a boil and boil 2 minutes. Remove from heat. Stir in extract and baking soda (mixture will foam).

Pour syrup mixture over popcorn mixture in bowl; stir to coat well. Spread evenly in a large, rimmed baking sheet or roasting pan, lined with foil and sprayed with nonstick spray. Bake 30 minutes, stirring twice during baking time. Stir caramel corn as it cools on baking sheet. Store in an airtight container.

Makes 10 cups.

Spooky Popcorn Spider Web

1/4 cup butter

8 cups mini marshmallows, divided

1 tablespoon vanilla extract

9 cups popcorn, divided

1 cup semisweet chocolate chips, divided

Black string licorice

Candy eyes

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.

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.

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.

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.

Refrigerate for 15 minutes or until set. To serve, cut into smaller pieces.

Makes 1 Spider Web.

Recipes from: The Popcorn Board; http://www.popcorn.org

Terri Hahn of Osceola has worked in food media for more than 30 years and has won numerous state and national awards for her writing. Email her at [email protected]