Satisfy Your Sweet Tooth on National Junk Food Day

July 21, 2017

 

Partaking in National Junk Food Day can be delicious, but it doesn't have to be so unhealthy. Freshly popped popcorn is naturally low in fat, non-GMO, and gluten free, and it can be created into a treat that is sure to please everyone. Sweet, spicy, or served in more non-traditional ways, the possibilities are endless. And since it's healthy and whole grain, popcorn is a satisfying snack suitable for every occasion, even on National Junk Food Day. Here are a few fun popcorn recipes to try today or for any occasion. 

 

Cookies 'N Cream Popcorn 

 

Yield: 12 cups

 

12 cups popped popcorn

1 package (11 ounces) white chocolate chips

2 teaspoons coconut oil 

15 Oreo cookies, coarsely chopped

 

Place popcorn in large bowl; set aside. In a medium saucepan on low heat, melt chocolate chips and coconut oil; stir until blended. 

 

Pour melted chocolate over popcorn, stirring until well-coated. Stir in chopped Oreos. 

 

Spread mixture on baking sheet and chill until chocolate has set. Break into pieces to serve. 

 

 

 

Popcorn Party Pizza

 

Yield: 8 slices

 

3 tablespoons butter

1 bag (10.5 ounces) mini marshmallows

2 quarts popped popcorn

1 tube (.68 ounces) red piping gel 

1 package red raspberry fruit roll-ups

Green jelly beans

Coconut

Candy-coated chocolate pieces

 

Spay 12-inch pizza pan with cooking spray; set aside. In large saucepan over medium heat, heat butter. Stir in marshmallows until melted, then stir in popcorn until coated. 

 

Spread mixtures evenly onto prepared pizza pan. Drizzle red piping gel over the "pizza" to make the "sauce." 

 

Cut small circles (about 1 1/4 inches in diameter) from fruit roll-up and place on pizza for "pepperoni" slices. Decorate as desired with jelly beans, coconut, and candies. Allow to cool completely before cutting into slices to serve. 

 

Popcorn and Peanut Truffles 

 

Yield: about 30 pieces 

 

6 cups popped popcorn 

1 cup roasted and salted peanuts 

1 package (12 ounces) semisweet chocolate chips

1/2 cup honey 

 

In large bowl, stir popcorn and peanuts together; set aside. 

 

In a microwave-safe bowl, heat chocolate chips for 10 seconds. Stir chips and repeat, stirring after each 10-second interval, until chips are melted. Warm honey in microwave 10 seconds and stir into chocolate until well-blended. 

 

Pour chocolate mixture over popcorn mixture and stir until popcorn is evenly coated. With small ice cream scoop, push popcorn mixture into scoops and release onto wax paper to form truffles. Refrigerate until firm. 

 

Note: Truffles can be stored in an airtight container for up to 5 days. 

 

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