Celebrate the popcorn harvest with these recipes

Popcorn is so versatile. Sweet, savory or singularly slathered in butter, the treat can be catered to whatever you’re craving.

October, National Corn Poppin’ Month, as designated by the Secretary of Agriculture in 1999 though long-celebrated, is the perfect time to celebrate the snack since it’s the time of the popcorn harvest in the Midwest. Did you know popcorn is one of six types of maize/corn — and it’s the only one that pops?

It’s also a whole grain and just 31 calories per cup when air-popped or 55 calories per cup when popped in oil, which is great if you’re counting calories. But if you want to amp up the flavor, try some of these recipes from The Popcorn Board (www.popcorn.org):

SEA SALT CARAMEL POPCORN

A sprinkling of coarse sea salt gives this caramel corn a flavor boost.

Makes: 3 quarts, 24 servings (½ cup each)

Preparation time: 25 minutes

2 quarts popped popcorn

1 ½ cups pecan halves

½ cup almonds

1 1/3 cups granulated sugar

1 cup (2 sticks) butter or margarine

½ cup light corn syrup

1 teaspoon vanilla

1 teaspoon coarse sea salt

— Line a large, rimmed baking pan (17-by-12-inch) with foil and spray lightly with cooking spray; set aside.

— Spray a large bowl (not plastic) with cooking spray and place popcorn and nuts inside.

— In a medium saucepan, combine granulated sugar, butter and corn syrup. Bring to a boil over medium heat, stirring constantly. Clip on a candy thermometer and boil, stirring occasionally, until temperature reaches 290 (about 15 minutes).

— Remove candy thermometer and stir in vanilla (note: be careful this will bubble and may splash). Carefully pour hot caramel over popcorn and stir to coat well. Spread popcorn mixture in an even layer into prepared baking pan. Sprinkle with sea salt and allow to cool completely before breaking into pieces to serve. Store in an airtight container.

Clean-up tip: Soak anything covered in caramel before cleaning.

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GRAB AND GO PIZZA POPCORN

Makes: 6 quarts, 24 servings (1 cup each)

Preparation time: 5 minutes

6 quarts popped popcorn

olive oil cooking spray

1 cup grated Parmesan cheese

2 teaspoons garlic salt

2 teaspoon paprika

1 tablespoon Italian seasoning

— Place popcorn in a large, sealable plastic container (or in a 2.5 gallon plastic sealable bag).

— Spray popcorn lightly with cooking spray. Sprinkle cheese, garlic salt, paprika and Italian seasoning over popcorn and shake to distribute evenly. To serve, scoop popcorn into reusable cups.

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CINNAMON SUGAR KETTLE CORN

Makes: 3 quarts, 12 servings (½ cup each)

Preparation time: 15 minutes

2 tablespoons granulated sugar

¼ teaspoon ground cinnamon

¼ cup vegetable oil

½ cup popcorn kernels

½ cup confectioner’s sugar

½ teaspoon kosher salt (or table salt)

— Mix granulated sugar and cinnamon together in a small bowl; set aside.

— In a large pot with a lid, heat oil over medium-high heat until hot, but not smoking. Add popcorn kernels and cover. When kernels begin popping, carefully lift lid and sprinkle in confectioner’s sugar. Replace lid and continue cooking, shaking pot frequently, until popping begins to slow. Sprinkle with cinnamon-sugar mixture. Replace lid and continue shaking pot until popping has almost stopped (be careful not to burn). Sprinkle with salt and serve immediately.

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POWER PACKED POPCORN SPORT BARS

Fiber and protein from nutritious ingredients in a handy crispy bar — and without corn syrup!

Makes: 12 (3x2-inch) bars

Preparation time: 20 minutes

Baking time: 30 minutes

2 quarts popped popcorn

½ cup sliced almonds

½ cup shredded coconut

½ cup chopped dried apricots

½ cup sweetened dried cranberries

½ cup roasted soy nuts (or shelled sunflower seeds)

3 tablespoons butter or margarine

2/3 cup honey

¼ cup brown sugar (light or dark)

2 teaspoons vanilla extract

½ teaspoon salt

— Preheat oven to 300 degrees F. Line a 13-by-9-inch pan with foil and spray lightly with cooking spray; set aside.

— Place popcorn, almonds, coconut, apricots, cranberries and soy nuts in a large bowl; set aside.

— In a small saucepan, heat butter, honey, brown sugar, vanilla and salt over medium heat. Stir to blend and bring to a boil. Boil 2 minutes, stirring constantly; pour over popcorn mixture. Stir to blend all ingredients and pour into foil-lined pan. With damp hands, press mixture lightly and evenly into pan. Bake 30 minutes or until lightly browned. Cool in pan at least 3 hours before cutting into rectangles to serve. Wrap individually in plastic wrap and store in an airtight container up to 2 weeks.