1 POPCORN PANCAKES
Prepare batter from an
8.5-oz. package corn muffin
mix; stir in 3/4 cup drained
canned corn. Cook batter
in 1/4 cupfuls in a buttered
nonstick skillet over medium
for 1½ minutes; sprinkle
each with 1 Tbsp. popped
popcorn. Flip, press lightly,
and cook 1½ minutes more.
Serve topped with maple
syrup and more popcorn.
2 POPCORN PARM CRISPS
Toss together 6 cups popped
popcorn, 2 Tbsp. melted
unsalted butter, 1 tsp. finely
chopped fresh rosemary,
and 1/4 tsp. each kosher salt
and black pepper. Spread
on a parchment-lined baking
sheet and sprinkle with 1 cup
shredded Parmesan. Bake at
350°F until cheese is golden
brown in spots, 5 to 7 min-
utes. Let cool for 15 minutes;
break into pieces.
3 POPCORN TRAIL
MIX TREATS
Melt 4 Tbsp. unsalted butter
and 12 oz. marshmallows
in a large pot over medium-
high; stir until smooth.
Add 11 cups popped popcorn
and 1/3 cup each raisins,
dried cranberries, peanuts,
and pistachios; stir to com-
bine. Press into a greased
13-by-9-in. baking dish. Let
cool until firm, 30 minutes.
Crunchy, buttery popcorn is a no-brainer for
munching, and it couldn’t be easier to make at
home. All you need is a lidded pot and a bit of oil—
or your favorite microwavable brand. But don’t
stop there. Once you’ve popped those kernels, you
can make a range of recipes, from corn pancakes
and savory cheese crisps to an extra-nutty take
on those rice cereal treats we all love.
Quick Ideas
The Staple
Mix up your popcorn game
with the surprising and delicious
add-ons at realsimple.com/
toppings.
By Adina Steiman
Recipes by Liz Mervosh
Photograph by Corey Olsen
PROP STYLING BY M
IAKO KATOH
28 REAL SIMPLE NOVEMBER 2019
WHAT WE LOVE
