Easy Thanksgiving Appetizer: Popcorn Served Two Ways
By: Leah Rodrigues
Published: November 25, 2014

Do not underestimate the power of freshly popped popcorn on Thanksgiving.  Corn is native to the Americans and as a result popcorn is considered an American snack.  If you are going to make popcorn, forget the bagged stuff and look for whole kernels that you can pop yourself.  This means you can turn this very ordinary offering into something gourmet with the addition of fresh herbs, spices, toasted nuts and caramel sauce.  These two recipes make a sweet and savory popcorn to satisfy guests of all tastes. Vanilla almond caramel corn is buttery with a strong nutty flavor while the parmesan, herb, and garlic popcorn packs a punch of umami.  

Vanilla Almond Caramel Corn
Courtesy of Tiny But Mighty Foods
	Ingredients:
 Tiny But Mighty Popcorn (about 1/2 C kernels, popped)
	2 tablespoon oil (for popping popcorn)
	6 tablespoon butter
	2 tablespoon vanilla almond milk
	1/2 cup brown sugar
	Directions:
	Step 1: Make Tiny But Mighty Popcorn according to the directions. Add to a medium serving bowl.
	Step 2: In a small saucepan bring butter, vanilla almond milk and brown sugar to a boil. Simmer over medium heat and stir constantly for 5 minutes. Remove from heat and pour over popped popcorn and mix until well combined.
	Step 3: Let stand a few minutes and stir again, repeating this step two more times – enjoy!
	Note: You can also add some sliced almonds to the caramel corn mixture as soon as you pour the sauce over the popcorn, for a little something extra!
 Savory Parmesan, Garlic & Herb Popcorn
Courtesy of Tiny But Mighty Foods
	Ingredients:
 Tiny But Mighty Popcorn (about 1/2 C kernels, popped)
	2 tablespoon butter, melted
	1 tablespoon olive oil
	1 tablespoon grated fresh Parmesan cheese
	2 cloves garlic, finely minced
	2 sprigs Rosemary, leaves finely chopped
	Sea salt & cracked black pepper for topping
	Directions:
	Step 1: Make Tiny But Mighty Popcorn according to the directions. Add to a medium serving bowl.
	Step 2: Melt butter in a sauce pan, then whisk in olive oil. Add the grated garlic and chopped Rosemary, sauté for 1 min over medium heat. Pour garlic herb mixture over popcorn and add Parmesan cheese, then toss to combine well.
	Step 3: Top with sea salt and black pepper, to taste.