October is Popcorn Poppin' Month

Popcorn lovers rejoice, October is National Popcorn Poppin’ Month, a seasonal celebration of one of America’s oldest and most beloved snack foods, according to The Popcorn Board.
As farmers head into the fields to harvest crops, families and friends gather to honor this ever-popular treat. Whether stovetop, microwave or ready-to-eat, consumers take in some 14 billion quarts each year, based on average sales from 2016-2020.
Popcorn has found a new appreciation by today’s lean and green consumer. Celebrated for its seed-to-snack simplicity, popcorn is also non-GMO, vegan, gluten-free, sugar-free and naturally low in fat and calories, which makes it an easy fit for dietary preferences and it’s budget-friendly.
A quart of popped popcorn costs as little as 15 cents.
Add in popcorn’s irresistible smell, taste and versatility, and it’s easy to understand its popularity.
With so many different ways to eat it — plain, buttery or loaded with goodies — popcorn always fits the mood or occasion.
Pop up a bowl and join the Popcorn Poppin’ Month celebration with this recipe accented with bourbon, orange and bitters and maple syrup from popcorn.com.
OLD FASHIONED BOURBON MAPLE POPCORN WITH PECANS
8 cups popped popcorn
½ cup chopped toasted pecans
1/3 cup maple syrup
1 Tbsp. bourbon
2 Tbsp. butter
1 Tbsp. orange zest
Dash bitters
Place popcorn and pecans in large bowl.
Combine maple syrup, bourbon and butter in a small saucepan set over medium-high heat; bring to a boil. Cook swirling pan for 3 to 5 minutes or thicken to corn syrup consistency.
Stir in orange zest and bitters.
Drizzle maple syrup mixture over popcorn; toss to evenly coat. Cool completely and serve.
Yield: 4 to 6 servings
Tip: Substitute bourbon with rye or whiskey. For “mocktail” popcorn substitute with non-alcoholic bourbon or whiskey.