Impress guests with tasty trio of popcorn snacks

FALLBROOK – Fresh-popped popcorn, whether at the movies, ballpark or at home, is always a crowd-pleaser. The Popcorn Board, however, encourages people to expand their popcorn repertoire and thus offers the following recipes:

Coconut Crunch Chia Clusters

Yield: 8 cups

Ingredients:

8 cups unsalted, unbuttered popped popcorn

2/3 cup granulated sugar

1/3 cup butter

3 tbsp honey

1/2 tsp salt

1 cup coconut flakes

3 tbsp chia seeds

Directions:

Preheat oven to 325°F. Line large, rimmed baking sheet with parchment paper. Place popcorn in large mixing bowl.

In small saucepan set over medium heat, combine sugar, butter, honey and salt; bring to light boil, stirring often, until melted.

Pour sugar mixture over popcorn. Add coconut flakes and chia seeds; toss gently to combine.

Spread mixture on prepared baking sheet. Bake for about 30 minutes or until popcorn is lightly toasted. Let cool completely; break into clusters for serving.

Note: If you're a coconut lover, this recipe will deliver the goods, along with the crunch and nutrient punch from omega-3 filled chia seeds.

Adobo and Roasted Peanut Popcorn

Yield: 4 quarts

Ingredients:

4 quarts unbuttered and unsalted popcorn (air popped)

1/4 cup peanuts

1 egg white

2 tablespoons sugar

1 tablespoon adobo sauce (from one 7-ounce can chipotle chilies in adobo sauce; reserve chilies for other use) or 1 tablespoon chipotle pepper sauce

1/4 teaspoon salt

Directions:

Preheat oven to 300 degrees F. Line a large, rimmed baking sheet with parchment paper (or foil sprayed with cooking spray). Spread popcorn and peanuts onto prepared baking sheet.

In a small bowl, whisk together egg white, sugar, adobo sauce and salt until foamy. Pour over popcorn and toss to coat evenly.

Bake 20 minutes, stirring once midway through baking time. Cool completely before storing in an airtight container.

Note: The use of egg white helps the flavors adhere to the popcorn, without adding fat through the more traditional use of oils.

Apricot Cherry Squares

Yield: 12 servings

Ingredients:

10 cups air-popped popcorn

3/4 cup dried cherries

3/4 cup sugar

1/2 cup + 2 tbsp. water

1/2 cup sugar-free apricot preserves

1/4 cup light corn syrup

1/2 teaspoon lemon juice

Directions:

Combine popcorn and cherries in large bowl.

Combine sugar, water, preserves, corn syrup, and lemon juice in a small saucepan; bring to a boil and cook, stirring constantly, until sugar dissolves.

Cook until mixture forms thick, "ropy" threads that drip from the spoon.

Pour slowly over popped popcorn and mix thoroughly.

Spray 9 x 13-inch baking dish with cooking spray.

Press mixture into baking dish and cool completely before serving.