People sometimes ask us why we love Thanksgiving so much, but our answer is always the same: How could we not love Thanksgiving this much? It’s an entire day – 24 golden, delicious hours – when all you do is make food, eat food, and chill out with your favorite people. Basically, there’s nothing to not like about the holiday, which is what lead us to create this, well, rather outrageous collection of gourmet pop…
In looks alone, this sampler does appear similar to others, but it’s so totally different. OR IS IT? Just like all of our flavors, these 9 are fashioned out of the finest gourmet ingredients, yielding delicious snacks that can’t be rivaled. But, as previously stated, they’re slightly crazier than your run-of-the-mill cheddar. With flavors that taste freakishly accurate, anyone can enjoy a full Thanksgiving feast at any time, complete with savory Turkey that’s topped with Gravy, accompanied by a side of stuffing, a helping of sweet potatoes, and finished off with a selection of freshly baked desserts (helllooooo, Apple Pie).
What’s red, white, and blue all over? Patriotic popcorn, of course! This 4th of July, give those fireworks a run for their money with this super easy to make, explosive treat! (Seriously though, it couldn’t get easier or tastier than this.)
What You’ll Need:
¼ cup oil (canola, peanut, and grapeseed have high smoke points, but whatever your preference)
½ cup kernels
1/3 cup sugar
½ tsp food coloring
Salt to taste (optional)
What You Do:
1. Pour the oil into a saucepan and crank it up to high heat.
2. After it’s been heating up for a few minutes, toss in a few kernels to test the oil temperature and then cover.
If you haven’t already noticed, we try to offer ways to satisfy your pop cravings at every holiday. The initial idea for Easter was to take our popcorn and make it into flowers, using our apple flavor pop to form the stems.
Armed with four layers of plastic gloves on each hand, I set to work molding the molten green pop into shape. The result was less than desirable:
Yeah. A completely awkward disaster. (Too ambitious?) So it was that a second idea was born: popcorn eggs. Brilliant. This offered a fail-safe way to make our popcorn into an Easter treat! With the much needed help of Joe, the master mind behind our delicious pop, popcorn eggs thus took form.
It sounds like a cinch but trust me – these eggs aren’t a walk in the park. You’ve really got to pack that pop together. After a few failed attempts guided by Joe’s unwavering patience (“Katie, what are you doing?”), the eggs began to take shape:
We humans like to get ahead. That’s why palms are read, spring fashions displayed in winter, and technologies stalked years before their debut. It’s also why as soon as January 1st hits, people decide they should predict what’s going to be trendy in the upcoming year. Generally, we at KingofPOP.com don’t pay attention to these sorts of things (we know popcorn’s a great idea no matter what year it is) but it seems in 2013, popcorn may play an even bigger role than we thought.
According to food critics, chefs, and restaurateurs, this year is going to be HUGE for popcorn. (Really – we’re not making this up and we didn’t pull these projections out off some article on the 50th page of a Google search.) This is widespread. Popcorn graces hundreds of different lists as the new “it” snack from credible sources like Huffington Post, Fox News, The Washington Times, and Food Republic. Yep. Move over potato chips and sayonara pretzels – popcorn’s time is here.
Why, exactly, are people suddenly reaching for fluffy, crunchy, delicious popcorn? Well, unlike other snacks, popcorn packs in antioxidants (even more than some fruits and vegetables), is high in dietary fiber, low in fat, and rich of complex carbohydrates. But it’s not just good for you – it’s delicious too. Without butter and salt, popcorn’s plain taste gets it in the door of basically any recipe. In the upcoming year, be prepared to enjoy your favorite snack on top of ice cream, as a substitute for croutons in your salad, and as a granola replacement for breakfast. People are even adding it to soups instead of crackers and giving cake a little extra crunch.