Celebrate National Popcorn Poppin' Month with both sweet and salty treats

Popcorn lovers rejoice: October is National Popcorn Poppin' Month, a seasonal celebration of one of America's oldest and most beloved snack foods.

As farmers head into the fields to harvest crops, families and friends gather to enjoy this ever-popular treat. Whether it's prepared on the stovetop, in the microwave or ready to eat from the bag, Americans consume 14 billion quarts of this whole grain each year.

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.

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, popcorn fits many moods and occasions.

Pop up a bowl and join the Popcorn Poppin' Month celebration with more recipes at popcorn.org.

Pumpkin Pie Spice Popcorn Bark

The flavors of fall mix with marshmallow and white chocolate for indulgent popcorn perfection.

Yield: Serves: 12 (3-inch squares)

3 cups popped popcorn

1 cup mini marshmallows

1 cup chopped pecans

1/2 cup "O"-shaped crisp cereal

1/2 cup pepitas (salted pumpkin seeds) or shelled sunflower seeds

1/2 cup dried sweetened cranberries

1 teaspoon pumpkin spice mix

2 packages (6 ounces each) white baking chocolate, chopped

Line a large baking sheet with foil and spray lightly with cooking spray; set aside.

In a large bowl, combine popcorn, marshmallows, pecans, cereal, pepitas, dried cranberries and pumpkin spice mix.

Place chopped chocolate in a microwave-safe bowl and heat in microwave 1 minute.

Stir to melt; microwave an additional minute. Stir until chocolate is melted and smooth.

Pour melted chocolate over popcorn mixture. Mix until well coated and spread in an even layer into prepared pan.

Cool at room temperature until firm (or refrigerate).

Cut into squares to serve. Store in an airtight container.

Popcorn Peanut Brittle

2 cups granulated sugar

1/2 cup corn syrup

1/4 cup butter

2 teaspoons vanilla extract

1 teaspoon baking soda

1 cup roasted salted peanuts

4 cups popped popcorn, divided

Line large baking sheet with parchment paper; spray with cooking spray. Set aside

In large heavy-bottomed saucepan, combine sugar, corn syrup and 1/2 cup water; cook over medium heat, stirring until sugar dissolves.

Increase heat to medium-high; bring to boil, without stirring. Reduce heat to medium. Cook, without stirring, for about 10 minutes or until golden brown and candy thermometer reaches hard-crack stage (300 to 310 degrees farenheit)

Working quickly, carefully remove pan from heat. Stir in butter, vanilla and baking soda until foamy. Stir in peanutes and 2 cups popped popcorn until well coated.

Immediately pour mixture onto prepared pan; using heatproof spatula, spread as thinly as possible. Sprinkle with remaining popcorn, pressing popcorn into candy with spatula. Let cool completely; break into pieces. Store in airtight container.

Tips: Alternatively, test for hard-crack stage by dropping a teaspoonful of hot syrup into a cup of cold water. At this state, the syrup will form hard brittle threads and crack when you bend them.

Substitute peanuts with cashews, pistachios or almonds if desired.

Caramel Pistachio Popcorn with Sea Salt

With fragrant pistachios, this buttery caramel popcorn is perfect for sharing or gift-giving.

Yield: 4 servings

6 cups popped popcorn

1 cup toasted shelled pistachios

1/2 cup firmly packed light brown sugar

1/4 cup butter or margarine

2 tbsp golden corn syrup

1 tsp almond extract

1/2 tsp baking soda

1/2 tsp flaked sea salt

Preheat oven to 225°F. Spray large baking sheet with nonstick cooking spray.

In large bowl, stir together popcorn and pistachios.

In medium saucepan set over low heat, stir together brown sugar, butter and corn syrup. Stir mixture frequently until sugar dissolves and butter melts. Increase heat to high and bring to a boil. Boil for 3 minutes.

Remove caramel mixture from heat. Stir in almond extract and baking soda. Pour mixture evenly over popcorn mixture and stir gently to coat.

Transfer popcorn mixture to prepared baking sheet; spread evenly. Sprinkle with sea salt.

Bake for 20 to 25 minutes or until caramel mixture is dry and crisp. Let cool completely. Break into pieces and store in airtight container.

Tips: Substitute almond extract with pistachio or vanilla extract if preferred.

Substitute pistachios with chopped almonds, hazelnuts and/or walnuts.