October is National Popcorn Poppin’ Month, and The Popcorn Board has created a new recipe to mark the occasion.
Loaded with chocolate, cranberries, pumpkin seeds and fall spices, this is a recipe you can enjoy now through the holidays.
It’s also a food gift for anyone, from Halloween and Thanksgiving through Christmas.
Check out the wine pairings below.
Ingredients For 8 Cups
1. TOSS together the popcorn, cranberries, pumpkin seeds, coconut oil, cinnamon and nutmeg in a large bowl.
2. LAY the mixture flat on a parchment paper–lined tray. Drizzle with the melted chocolate and sprinkle with sea salt.
3. LET stand at room temperature for about 20 minutes or until chocolate sets. Break apart into chunks.
Here are wines that complement this fall popcorn recipe…and a cozy evening in front of the fire or T.V.
Banyuls Or Ruby Port
Fortified fruity wines like Banyuls and Ruby Port have cocoa or chocolate in the nose, as well as cherry, raspberry or other berry fruit on the palate. They are classic companions to chocolate.
Banyuls is made from the Grenache grape, Port is a blend of several grapes.
Tawny Port Or Zinfandel
Tawny Ports, which have nutty and tobacco/leather notes, also make good pairings.
We don’t recommend Vintage Port: Its high sugar and alcohol content can overwhelm anything that doesn’t have a sharp counterpoint (which is why blue cheese and walnuts are such good pairings).
Spicy Zinfandel brings out the spices in the recipe, and also pair well with chocolate.
Beaujolais Or Orange Muscat
Beaujolais and Orange Muscat bring out fruity notes of the cranberries. Orange Muscat, a dessert wine, also complements dark chocolate.
Beaujolais is a more unusual choice, but if you like the wine, try it.
Cabernet Sauvignon (including Bordeaux)
Whether from Bordeaux or elsewhere, Cabernet Sauvignon brings out the fruity-peppery-grapey notes in the chocolate and pairs well with the spices.