Popcorn recipes for game-day snacking

Last month Kathy Emery, office manager at the Cape Gazette, sent an email about a package addressed to me that had been delivered to the office. We exchanged notes and I learned that it was not actually a box but a large envelope from the Popcorn Board. Based on a lumpy section in the middle, she suggested it might contain some popping corn.

I've never communicated with the Popcorn Board, nor did I have any idea such an organization existed, yet they knew enough about me (food writer for the Cape Gazette newspaper in Lewes, Delaware) to send me a glossy brochure about National Popcorn Day, several oversized recipe cards with lavish photographs and a 2-ounce packet of popcorn kernels.

Earlier this week I received an email from the Office of Public Affairs and Consumer Education in the Food Safety and Inspection Service of the USDA with an invitation to visit their website (foodsafety.gov) for downloadable graphics and suggested text for Super Bowl story ideas related to food safety. Once again, I'm not sure how they found me, but their information was interesting and timely.

Since Super Bowl LII (game No. 52 for those who don't speak NFL) is this Sunday, I thought I'd share what I learned from both the USDA and the Popcorn Board to give you a few recipes for game-day snacking - none of which violate food safety rules (see graphic).

According to the Popcorn Board, Jan. 19 is the official date of National Popcorn Day, although they don't have any explanation why, and they give us all permission to celebrate popcorn whenever we choose and as often as we like. Their materials describe popcorn as a perfect food: low in calories, high in fiber, without additives and naturally gluten free.

Their website (popcorn.org) burnishes popcorn's reputation by highlighting dietary benefits and debunking negative myths (e.g., popcorn is non-GMO).

They also featured calorie counts, depending on ingredients. Popcorn made without oil in an air-popper runs a meager 30 calories per cup, while cooking it stovetop in oil is just 35 per cup and "lightly buttered" popcorn is 80 per cup. I wonder if those numbers might be a bit on the low side or if my use of butter is on the high side.

I've included two of their recipes (which add a few more calories to the basic bowl of unadorned popcorn) including a sweet Coconut Crunch and the Beef Jerky Chili Popcorn in the photo. A spiced-butter topping added a subtle heat here, but if I make it again, I'll omit the chopped beef jerky, which was a bit too salty for my taste.

And, to keep your Super Bowl foods safe, consider the advice from the USDA. According to their records, over 48 million of us will order some type of takeout food to enjoy during the game. When the food is delivered, try to eat it while it's hot and pay attention to the 2-hour rule. Keep hot foods at a temperature of 140 F or above and discard anything that sits at room temperature for longer than 2 hours.

The same 2-hour rule applies to cold foods, which need to be kept at a temperature of 40 F or below. If your guests ignore the tray of deviled eggs to focus on the game, place them in the refrigerator until halftime (the eggs, not your guests). And, when preparing food, follow the four food safety steps in the USDA graphic: clean, separate, cook and chill. Here's hoping your team wins on Sunday!

Beef Jerky Chili Popcorn* 

8 C plain popped popcorn 
1 1/2 C grated Cheddar cheese 
1/4 C butter 
1/2 t chili powder 
1/4 t garlic powder 
1/4 t paprika 
1/2 t salt 
1/2 C chopped beef jerky (optional) 

Preheat oven to 300 F. Line a rimmed baking sheet with aluminum foil. Spread popcorn in a single layer in the pan and sprinkle evenly with cheese; set aside. Combine butter, spices and salt in a small saucepan over medium heat. Cook, stirring occasionally until mixture begins to boil. Remove from heat and drizzle butter evenly over popcorn. Scatter with beef jerky (if using) and bake until crisp, about 20 minutes. Yield: 8 cups. *Adapted from the Popcorn Board

Coconut Chia Crunch Popcorn* 

8 C plain popped popcorn 
1/3 C butter 
1/2 t salt 
2/3 C sugar 
3 T honey 
1 C coconut flakes 
3 T chia seeds 

Preheat the oven to 325 F. Line a rimmed baking sheet with aluminum foil. Place popcorn in a large mixing bowl; set aside. Combine butter, salt, sugar and honey in a small saucepan over medium heat. Bring to simmer, stirring often. Add coconut and chia seeds to popcorn; toss gently. Pour butter mixture over the popcorn and toss gently to distribute evenly. Spread popcorn on prepared pan and bake until lightly toasted, about 25 minutes. Break apart into clusters to serve. Yield: 8 cups. *Adapted from the Popcorn Board.