Popcorn lovers rejoice: October is National Popcorn Poppin’ Month, a seasonal celebration of one of America’s oldest and most beloved snack foods.

Whether stovetop, microwave or ready-to-eat, Americans consume 15 billion quarts each year of this wholesome, whole grain snack.

For more than 30 years, popcorn has been celebrated in October; and became official in 1999, when then Secretary of Agriculture Dan Glickman proclaimed October as National Popcorn Poppin’ Month.

Below are some delicious recipes from the The Popcorn Board.

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 tbsp butter

1 tbsp corn syrup

1/2 tsp ground cinnamon

1/4 tsp ground nutmeg

1/4 tsp 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.

Everything Bagel Popcorn

8 cups popped popcorn

2 tbsp butter, melted

2 tbsp poppy seeds

2 tbsp sesame seeds

2 tbsp black sesame seeds

1 tbsp garlic flakes

1 tbsp onion flakes

½ tsp salt

½ tsp black pepper

In a small bowl, mix together seeds and seasonings.

Place popcorn in a large bowl. Drizzle with melted butter; sprinkle with seasoning mix. Toss until well-coated. Store any leftover seasoning in airtight container.

Tip: May substitute with store purchased Everything Bagel Seasoning Mix.

Triple Chocolate Popcorn

8 cups popped popcorn

1/4 cup dark chocolate chips, at least 70% cocoa, melted

1/4 cup milk chocolate chips, melted

1/4 cup white chocolate chips

1/4 tsp sea salt

Arrange popcorn on large parchment paper­–lined baking sheet in even layer.

Melt dark and milk chocolate chips separately in microwave or in double-boiler. Using spoon,

Drizzle dark chocolate randomly over popcorn. Using clean spoon, repeat with milk chocolate. Sprinkle with sea salt.

In large bowl, toss chocolate-coated popcorn with white chocolate chips.

Tips:

• To melt chocolate in double-boiler, place chocolate chips in heatproof bowl set over saucepan of barely simmering water for 3 to 5 minutes or until chocolate can be stirred.

• To melt chocolate in microwave, place in microwave-safe bowl or measuring cup. Microwave on Medium, stirring every 30 seconds, for 1 to 2 minutes or until smooth and melted.

• Alternatively, use finely chopped chocolate instead of chocolate chips.

Bacon Jalapeño Popcorn

8 cups popped popcorn, hot

4 slices bacon, chopped

2 tbsp butter

2 jalapeño peppers, seeded and diced

1/4 tsp salt

1/4 cup grated Parmesan cheese (optional)

Heat skillet. Set over medium-low heat; cook bacon for 5 to 8 minutes or until crispy and golden brown. Transfer to paper towel–lined plate to drain. Wipe pan with paper towel.

Add butter, jalapeños and salt to pan; cook over medium heat for 3 to 5 minutes or until jalapeños are very tender.

In large bowl, toss together hot popped popcorn, bacon, jalapeños, and Parmesan, if using.

Tips

• Substitute butter with olive oil or a small amount of the bacon fat.

• Omit 1 jalapeño pepper for less spice.

Halloween Heaven

8 cups air-popped popcorn

7 ounces marshmallow cream

1/2 cup reduced fat peanut butter

1 cup candy corn

Combine marshmallow cream and peanut butter in a large bowl; mix until smooth.

Stir in popcorn and candy corn and mix until coated evenly.

Drop by heaping spoonfuls on wax paper or non-stick surface and allow to cool.

Store in airtight container.

For more recipes, visit www.popcorn.org.