Did you know that January 19th is National Popcorn Day? What a perfect excuse to drown your Orville Redenbacher's in white chocolate!

Today is National Popcorn Day and popcorn lovers everywhere are rejoicing that their favorite snack is being celebrated properly.

Popcorn has been delighting people's palates since the 1890's after Charles Cretors invented the first popping machine. Since then, we've come a long way with our popcorn technology and we've definitely made some improvements on our recipes.

Enjoy National Popcorn Day with these delicious recipes!

  • 1

    Churro Popcorn

    Ingredients
    • 1/3 cup popcorn kernels
    • 3/ cup cinnamon chips *found in the chocolate chip section
    • 3 1/2 tbs of butter
    • 1/2 cup powdered sugar
    • 1/4 cup sugar
    • 1 1/2 tsp cinnamon

    Instructions

    1. In a small bowl, stir the powdered sugar, sugar and cinnamon. Set aside.
    2. Place the popcorn kernels in a paper bag and fold a few times over. Microwave for 90-120 seconds or until popping slows down. Remove from bag and add a touch of salt, shake and pour into a large bowl.
    3. Meanwhile, in a small saucepan over medium heat, add the butter and melt then the cinnamon chips. Stir to combine.
    4. Pour the cinnamon chips over the popcorn and quickly, using a rubber spatula so as to not break the popcorn, fold until well coated. Add the powdered sugar mixture and fold again. Serve immediately. Store leftovers for one day in a Ziploc bag.

    Source: Oh Sweet Basil

    Oh Sweet Basil
  • 2

    Birthday Cake Popcorn

    Ingredients

    • 1 bag of popcorn, popped
    • 8 ounces of white chocolate candy coating, melted (I used Ghiradelli white chocolate and a handful of white chocolate melts)
    • 4 heaping teaspoons of yellow cake mix
    • Mini M&Ms
    • Assorted sprinkles

    Instructions

    1. Pop popcorn and spread out on a paper towel, removing any kernels or burnt pieces, and place in a large bowl. Mix in mini M&Ms.
    2. Melt white chocolate in the microwave in 30 second intervals, stirring in between, until melted and smooth. Stir in cake mix until smooth, then stir in about 3 teaspoons of sprinkles. Immediately pour over popcorn. Using a wooden spoon, mix the popcorn and M&Ms until completely coated.
    3. Pour out onto wax paper or into a wax-paper lined jelly roll pan and spread into a single layer. Sprinkle with sprinkles until festive, then let cool and harden. Break into pieces and enjoy!

    Source: Baker Girl

    Baker Girl
  • 3

    Buffalo Cheddar Popcorn

    Ingredients

    • 2 tsp hot sauce
    • 1 tbs powdered cheddar cheese
    • 4 cups popcorn, popped

    Instructions

    1. While the popcorn is still hot, put it in a plastic bag and pour the hot sauce inside.
    2. Shake vigorously until the popcorn is coated.
    3. Sprinkle the powdered cheddar cheese in the bag and shake vigorously again.

    Source: Well Worn Fork

    Well Worn Fork
  • 4

    Sea Salt and Vinegar Popcorn

    Ingredients

    • 4 cups popcorn, popped
    • 2 tbs malt vinegar
    • 1 1/2 tsp fine seat salt

    Instructions

    1. Place the popcorn in a large bowl.
    2. Pour on one tablespoon of the vinegar and shake to distribute.
    3. Add the salt and shake.
    4. Taste, and add more vinegar as your tastes desire.

    Source: Bake Your Day

    Getty Images/EyeEm
  • 5

    Caramel Corn

    Ingredients
    • 16 cups popped popcorn (3 microwave popcorn bags)
    • 3 cups chopped walnuts or pecans
    • 1/2 cup (1 stick) butter
    • 1 cup brown sugar, packed
    • 1/2 cup light corn syrup (the clear syrup)
    • 1 teaspoon vanilla extract
    • 1 teaspoon butter extract

    Instructions

    PRE-STEP: Preheat oven to 250F degrees. Line a large baking sheet with parchment paper or a silicone baking mat. Set aside.

    1. Place popped popcorn into a large bowl. Mix in chopped walnuts or pecans. Evenly, spread popcorn mixture onto prepared baking sheet. Set aside.
    2. In a heavy saucepan, combine butter, brown sugar, and light corn syrup. On medium-high heat, bring to a rapid boil and boil for five minutes, stirring as necessary. Remove from burner and stir in vanilla extract and butter extract.
    3. Pour caramel over popcorn mixture and stir to coat. Put in oven for 15 minutes. Take it out and stir it. Repeat this every 15 minutes for one hour.
    4. Let cool on baking sheet. Once caramel corn is cooled, break up the popcorn and enjoy!

    Source: Deliciously Sprinkled

    Deliciously Sprinkled