Delight Your Pals with a Popcorn Party.
That’s what we did, creating bowls of warm, fluffy, downright heavenly goodness… and what a terrific time we had! Inspired by the book, Party Popcorn, we asked Senior Contributor Chris Prosperi to whip up some of the book’s most intriguing recipes; popcorn flavors such as taco lime, olive oil and parmesan, chocolate covered potato chip, and buffalo ranch. All hands were suddenly on deck for this one; participating and tasting was a riot.
Whether you want to curl up with a favorite show or throw a Popcorn Madness Party the way we did, have no fear; there’s nothing to it and it won’t break the bank. As Popcorn Party author Ashton Epps Swank says, popcorn is a blank edible canvas, just begging to be en-robed, encased, drizzled and sprinkled with great flavor combos. We even made up a few of our own, using our favorite flavor boosters. (Faith likes freshly grated parmesan, truffle oil and sea salt on her popcorn — even the kind made in the microwave. Chris adores his favorite Mexican lime zest spice, Tajin, on his.)
- 8 cups popcorn popped
- 3 tablespoons olive oil extra virgin
- 1/4 cup parmesan cheese grated
- 1 teaspoon Italian seasoning
- 1 teaspoon salt
- Pour the popcorn into a large bowl and remove any unpopped kernels. Drizzle the olive oil over the popcorn. Sprinkle with the parmesan cheese, Italian seasoning, and salt and gently toss to coat. Serve immediately.
- 8 cups popcorn popped
- 1 cup milk chocolate melting candy
- 1 cup potato chips with ridges
- 1/2 teaspoon sea salt coarse
- Pour the popcorn into a large bowl and remove any unpopped kernels. Drizzle the olive oil over the popcorn. Sprinkle with the Parmesan cheese, Italian seasoning, and salt and gently toss to coat. Serve immediately.
- Pour the popcorn into a large bowl and remove any unpopped kernels. Place the chocolate melting candy in a medium microwave-safe bowl.
- Microwave on medium power for 1 minute. Stir until melted and smooth. If needed, add additional heating time in 30-second increments, stirring after each time, until the candy is melted and smooth.
- Pour the melted candy over the popcorn, but do not stir yet. Crumble the potato chips over the popcorn bowl (it is okay to have big pieces). Using a large rubber spatula, gently stir to coat.
- Spread the popcorn mixture on a large piece of parchment paper or a large silicone baking mat, and sprinkle with the sea salt, adding more to taste if desired.
- Allow to cool until the chocolate coating has hardened, about 20 minutes. Break into pieces before packaging or transferring to a bowl to serve immediately. The popcorn may be stored in an airtight container for up to 4 days.
