Pop It Like It's Hot!

If you’re a big snacker, you may find yourself eventually getting into a rut. Granola bars, pita chips, and veggies with hummus can get seriously dull after a few weeks. Then, we end up turning to candy and sugar just to get through that 3PM slump.

It’s hard to find the right snack to satisfy the sweet tooth people, while also being able to give a savory option. At Dash, we found popcorn to be the only solution that really worked.

We played around with a few recipes that we thought would satisfy everyone in the office, from the sugar-cravers, to those who stick to peanut butter on toast. In the end, this is what we came up with!

We used the Dash Fresh Pop Popcorn Maker, as it makes 16 cups of popcorn with just 1 measuring cup of kernels!

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Barbecue Popcorn

Ingredients:

12 cups hot popcorn

4 tbsp butter

1 tsp cumin

1 tsp paprika

1 tsp granulated garlic

1 tsp chili powder

1 tsp barbecue sauce

pinch of cayenne

4 cups barbecue potato chips

Directions:

Make 12 cups of popcorn.

Melt 4 tablespoons butter with 1 teaspoon each cumin, paprika, granulated garlic, chili powder and barbecue sauce, and a pinch of cayenne; toss with hot popcorn and 4 cups lightly crushed barbecue potato chips. Season with salt.

Cookies and Cream

Ingredients:

12 cups hot popcorn

¼ cup sweetened condensed milk

4 cups lightly crushed chocolate sandwich cookies

Directions:

Warm ¼ cup sweetened condensed milk in a saucepan over medium heat, then drizzle over 12 cups of hot popcorn. Toss with the crushed chocolate sandwich cookies.

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Three-Cheese Popcorn

Ingredients:

16 cups hot popcorn

2 cups shredded cheddar

1 cup grated parmesan

½ cup grated pecorino

Directions:

Toss the popcorn with the three cheeses. Spread on baking sheets and bake at 350ºF until the cheddar melts, about 3 minutes. Season with salt.

Rocky Road Popcorn

Ingredients:

5 tbsp butter, melted

2 tsp vanilla extract

2 tsp kosher salt

2 cups mini marshmallows

2 cups chocolate chips

2 cups toasted pecans

Directions:

Whisk the melted butter with the vanilla extract and kosher salt; drizzle over 16 cups of hot popcorn. Toss with mini marshmallows, chocolate chips and toasted pecans. Spread on baking sheets and bake at 350ºF until the marshmallows and chocolate are slightly melted, about 2 minutes.

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What toppings or seasonings would you add to your popcorn? Let us know in the comments below!