Whether you like it sweet or savory, these snack-worthy popcorn recipes by our blogger friends will have you reaching for more:

Lemon White Chocolate Popcorn by The Nutrition Adventure:

Ingredients:

• 1 bag Sprouts Salted Microwave Popcorn
• 3/4 cup White chocolate chips
• ¼ tsp. Canola oil
• 1 Tbsp. Grated lemon zest

Instructions:

1. Pop microwave popcorn according to package directions. Place popcorn into a large mixing bowl, removing any unpopped kernels.
2. Place white chocolate chips into a microwave-safe bowl and heat for 25-30 seconds intervals, stirring in between. Be careful to not overheat the chocolate. Stir in canola oil, mixing well.
3. Pour one-third of the melted chocolate over the popcorn and mix. Repeat this two more times until all chocolate is used.
4. Once the popcorn is coated, pour onto a large baking sheet. Sprinkle lemon zest over popcorn, evenly distributing.
5. Spread the popcorn out into a single, even layer and allow to dry for about 2 hours.

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Spicy Paprika, Rosemary, & Garlic Stovetop Popcorn by Beautiful Eats and Things:

Ingredients:

• ½ cup Sprouts Popcorn Kernels
• ¼ cup Oil
• 1 and ½ Tbsp. Garlic powder
• 2 Tbsp. Sprouts Grund Paprika
• ½ tsp. Sprouts Cayenne Pepper
• 2 sprigs of fresh rosemary, minced
• Salt to taste

Instructions:

1. In a large, thick-bottomed pot, heat ¼ cup of oil on medium to high heat.
2. Add 1 and ½ tablespoons of garlic powder and ½ cup Sprouts Popcorn Kernels to the pot. Stir and make sure that the kernels form an even layer on the bottom of the pot. Cover with lid.
3. As the kernels pop, shake the pot a couple of times to help prevent burning.
4. When the popping starts to slow down, remove from heat and keep covered.
5. In a small bowl, mix 2 tablespoons of Sprouts Paprika, ½ teaspoon of Sprouts Cayenne Pepper, and minced rosemary. Sprinkle over popcorn and toss.
6. Season with salt to taste and enjoy!

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Nutty Cherry & Bacon Popcorn by Milk & Honey Nutrition:

Ingredients:

• 1/2 cup popcorn kernels
• 2 Tbsp. Avocado oil
• 6oz. Uncured bacon
• 1/2 cup Sprouts Organic Cherry Fruit Spread
• 1/2 cup Almond butter
• 1 cup raw cashews (optional)

Instructions:

1. Heat the avocado oil over medium high heat, in a large pot on the stove. Add 3-4 popcorn kernels to the pot and cover with the lid. As soon as one of the kernels has popped, add the rest of the kernels. Slightly tilt the lid to vent the steam and shake occasionally until all the kernels are popping 2-3 seconds apart. Transfer the popcorn to a bowl and set aside. Don’t wash the pot just yet, you’ll use it again a bit later on. (Alternatively, you can use a store bought bag of popcorn. You’ll need about 15 cups of popcorn.)
2. Assemble a baking rack on top of a sheet pan with edges. Spread the uncooked bacon pieces on top of the rack, making sure they aren’t touching each other. Cook the bacon until slightly crispy following the package instructions for time and temperature setting. Set the bacon aside and let it cool, then chop it up into bite size pieces.
3. Place the pot you popped the popcorn in back on the stove, and begin to heat it over medium heat. Add the fruit spread and almond butter to the pan and stir constantly until the mixture is hot and almost bubbling (about 5-6 minutes). Remove it from the heat.
4. Spread the popcorn into an even layer on a parchment lined baking sheet. (Be sure to use. baking sheets with edges/sides.) Spoon the almond butter and cherry fruit spread mixture onto the popcorn and carefully toss and mix the popcorn to make sure the popcorn is evenly coated. (Note: You can also do this in a bowl or bag separately and then spread the coated popcorn out onto the parchment lined pan.) Sprinkle the chopped up bacon and cashews evenly over the popcorn.
5. Bake on 225 degrees for 40 minutes, stirring every 10 minutes. Remove the popcorn from the oven and let it cool completely. Enjoy!

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Cinnamon Churro Popcorn by One Lovely Life:

Ingredients:

• 8 cups Popped popcorn (from about 1/3 cup un-popped Sprouts Organic Popcorn Kernels) – see instructions for how to pop popcorn.
• 3 Tbsp. Butter or vegan butter
• 4 Tbsp. Coconut sugar or Sprouts brown sugar
• ½ tsp. Sprouts Organic Ground Cinnamon
• ½ tsp. Sprouts organic vanilla extract
• Pinch salt

Instructions:

1. Preheat the oven to 300 degrees F and line a baking sheet with parchment paper.
2. Pop your popcorn. Put half of the un-popped popcorn kernels (about 2 ½ Tbsp. kernels) in a paper lunch sack and fold the top over twice.
3. Place bag fold side down in the microwave and microwave on HIGH power for 2 minutes.
4. Remove from microwave and let cool slightly before pouring out into a large bowl.
5. Repeat with remaining un-popped kernels. (You can re-use the bag)
6. Sort out and discard any remaining un-popped kernels from the popped popcorn.
7. Meanwhile, make the butter and sugar mixture. Gently melt 3 Tbsp. butter and 4 Tbsp coconut sugar over low heat in a small saucepan, just until sugar is dissolved and the mixture comes together.
8. Add ½ tsp. ground cinnamon and ½ tsp. vanilla extract to the butter/sugar mixture. Stir to combine. (Mixture will be fairly thick). Let cool for 1 minute or so.
9. Pour butter/sugar mixture over the popped popcorn and stir with a spatula to coat the popcorn well. Sprinkle with a pinch of salt.
10. Pour coated popcorn onto your prepared baking sheet and bake at 300 degrees F. for 10 minutes, stirring every 3-4 minutes for even cooking.
11. Let cool before serving.

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Sweet and Salty Popcorn Snack Mix by The Speckled Palate:

Ingredients:

• 4 oz. Sprouts Organic Popcorn, Lightly Buttered flavor
• 1 ½ cups Sprouts Mini Twist Pretzels
• 1 cup Dark Chocolate Pretzels
• 1 cup Wild West Roasted and Salted Trail Mix
• ½ cup 85% Dark chocolate almonds with sea salt
• ½ cup Red Tart Cherries

Instructions:

1. In a large bowl, pour in the Sprouts Organic Popcorn.
2. Add the Sprouts Mini Twist Pretzels, Dark Chocolate Pretzels, Wild West Roasted and Salted Trail Mix, 85% dark chocolate almonds with sea salt and Red Tart Cherries.
3. Toss until combined.
4. Serve in bowls or popcorn bags.

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You can’t spell wing without “win”! Our blogger friends put together five delicious wing recipes that are sure to score big points on game day.

Asian BBQ Wings by Nourish Nutrition Blog

These Asian BBQ wings have a spicy, crisp outside and flavor, tender inside—that you and your guests will love. Prep time: 5 minutes Cook time: 25 minutes Serves: 4

INGREDIENTS:

• 2 lbs. Sprouts Butcher Shop Chicken Wings
• 1 cup Water
• 1/4 cup Sprouts Organic Asian BBQ Sauce, plus more for dipping
• 1/4 cup Mayonnaise
• 1+ Tbsp. Sriracha, or more depending on desired spice level
• 1 Tbsp. Sesame seeds

   

DIRECTIONS:

1. Pour water into the bowl of an instant pot, then place chicken wings in steamer basket of instant pot. Close lid, and set vent to sealing. Set to manual, and cook for 10 minutes, at high pressure. It should take about 20 minutes from start to finish.
2. Once wings are done, turn vent to venting setting and let pressure release, once steam stops, remove lid.
3. Just prior to serving, set oven to broil. Remove chicken wings and place on a lined baking sheet, slather wings with BBQ sauce, and broil for just 2–3 minutes.
4. While wings are in the oven, mix together mayonnaise and Sriracha in a dipping bowl, and pour more BBQ sauce into another dipping bowl.
5. Transfer hot chicken wings from baking sheet to serving bowl, sprinkle with sesame seeds and enjoy.

Vegan Thai Spicy Buffalo Wings by The Vegan Caveman

Made from seitan, these spicy Thai-inspired wings boast a special kick from the homemade Buffalo sauce. You won’t want to stop eating ’em! Brush on extra sauce for more flavor. Optional: serve with vegan ranch. Prep time: 15 minutes Cook time: 75 minutes Serves: 4

INGREDIENTS:

For the seitan wings:

• 1 cup Vital wheat gluten
• 3 Tbsp. Brown rice flour
• 1 Tbsp. Nutritional yeast
• 1/2 Tbsp. Onion powder
• 1/2 tsp. Dried thyme
• 1/2 tsp. Dried basil
• 1/2 tsp. Dried oregano
• 1/2 tsp. Smoked paprika
• 1/4 tsp. Coriander
• 1/2 tsp. Old Bay seasoning
• 1/2 tsp. Garlic powder
• 1/4 tsp. White pepper
• 1/4 tsp. Salt
• 1/2 cup Warm water
• 2 Tbsp. Liquid aminos (sub soy sauce)
• 8 cups Low-sodium organic vegetable broth
• 3 Garlic cloves

For the Thai Buffalo sauce:

• 2 Flax eggs (2 tbsp. flax meal + 5 tbsp. warm water, set for 10 minutes)
• 1/2 cup Buffalo sauce (vegan)
• 2 Tbsp. Red wine vinegar
• 2 Tbsp. Liquid aminos (or soy sauce)
• 1 Tbsp. Coconut sugar (or cane sugar)
• 1/2 Lime, juiced 
• 1 Garlic clove, minced
• 1 dash Pepper and salt

Other:

• 1/2 cup Brown rice flour
• 1/2 cup All-purpose flour
• 1/2 tsp. Black pepper
• 2 Tbsp. Vegan butter
• Green onions, thinly sliced, optional, to serve
• Vegan ranch, optional, to serve

DIRECTIONS:

Note: The following directions will be given for stand mixer and without on each step. 

1. Using a stand mixer, mix together the vital wheat gluten, brown rice flour, nutritional yeast, onion powder, dried thyme, dried basil, dried oregano, smoked paprika, coriander, Old Bay, garlic powder, white pepper and salt with a paddle attachment on low speed until well mixed. If no stand mixer, mix with a wooden spoon till well blended. 
2. While mixer runs on low, add in 1/2 cup warm water and 2 tablespoons liquid aminos. If using bowl, continue stirring with wooden spoon while adding water and aminos. 
3. Change the paddle for the dough hook on stand mixer if using. 
4. Run the dough hook on low for 10 minutes to knead the dough, add in another 2 tablespoons of warm water, and run on low for another 10 minutes. If not using a stand mixer, once well mixed with a wooden spoon, pour the mixture onto a flour-lined surface. Knead the dough with hands for about 8–10 minutes until it becomes elastic-like and can be pulled apart without breaking. 
5. Once done with mixer or kneading, form into 10–12 small wings.
6. In a large soup pot, bring the 8 cups of broth and 3 garlic cloves to a boil over medium-high heat. 
7. Add the wings to the boiling broth and reduce heat to medium. Simmer for 60 minutes until wings double in size. 
8. While the wings cook, mix together all ingredients for the Thai Buffalo sauce in a small bowl. Additionally, in a shallow bowl or plate, mix 1/2 cup brown rice flour, 1/2 cup all-purpose flour, and 1 teaspoon black pepper. 
9. Once wings are done cooking, drained and cooled for a few minutes, dredge in the flour/pepper mixture until well coated. Set on a plate.
10.   Add 2 tablespoons vegan butter to a large frying pan. When the butter starts to pop, dip the dredged wing in the Thai Buffalo sauce and lay on the pan. Repeat until all wings are complete. Flip after 1–2 minutes when the wings start to brown. I like a little burn on my wings as it adds a nice smoky char. Once browned on both sides, set on paper-towel-lined plate.
11.  Using a pastry brush or spoon, brush the rest of the Buffalo sauce on the wings. Serve and enjoy!

Air Fryer Sweet Chili & Onion Wings by Beautiful Eats and Things

Get your air fryer ready! The sweetness from the honey and the spiciness from the cayenne pepper are two bold flavors that are perfect for kick-off-ready wings.  Prep time: 15 minutes Cook time: 30-40 minutes Serves: 4

INGREDIENTS:

• • 1 lb. Sprouts Butcher Shop raw chicken wings
  • 2 tsp. Sprouts Cayenne Pepper
  • 2 tsp. Sprouts Paprika
  • 1 1/2 Tbsp. Sprouts Raw Unfiltered Honey
  • 1 Tbsp. Oil
  • 1 pkt. Mild chili seasoning
  • 1 pkt. French onion dip seasoning
  • Salt and pepper, to taste

DIRECTIONS:

1.  Place wings in a large bowl and add oil, honey and all seasonings.
2. Combine until all ingredients are distributed evenly. Cover and let sit for about 10 minutes. 
3. Spray air fryer basket with cooking spray and place chicken wings in basket. Cook at 380°F for 25 minutes, shaking the basket every 5–10 minutes. 
4. After 25 minutes, increase the temperature to 400°F and cook for 10–15 minutes longer. Shake every 5 minutes and begin checking for doneness at 5 minutes.  
5. Remove when the wings are crisped to your liking and enjoy!

Brown Sugar BBQ Wings by Spices in my DNA

Brown sugar adds a classic sweetness to traditional BBQ wings. Because this recipe calls for ketchup as the base, the seasonings can be easily altered to your liking. The wings are made extra hot and crunchy from the oven, so no extra oil here! Prep time: 20 minutes Cook time: 40 minutes Serves: 4

INGREDIENTS:

For the wings: 

• 2 lbs. Sprouts Butcher Shop chicken wings
• 1 tsp. Salt
• 2 tsp. Baking powder
• Nonstick cooking spray

For the sauce: 

• 1 1/2 cups Sprouts Ketchup
• 1/2 cup Sprouts Light Brown Sugar, loosely packed
• 1/4 cup Water
• 1 Tbsp. Molasses
• 1 Tbsp. Honey
• 2 Tbsp. Apple cider vinegar
• 1 tsp. Worcestershire sauce
• 2 tsp. Dijon mustard
• 1 tsp. Paprika
• 1 tsp. Garlic powder
• 1 tsp. Onion powder
• 1/2 tsp. Sprouts Dry Mustard
• 1/2 tsp. Salt
• 1/2 tsp. Pepper

DIRECTIONS:

1. Pat wings dry with paper towels. Place wings in a large, non-reactive glass or plastic bowl. Add the salt and toss to coat. Sprinkle the baking powder over the wings and toss again to coat. Place in the fridge for at least 4 hours or up to overnight. (This step helps the wings get super crispy when they’re baked!) 
2. Preheat oven to 450℉. Spray a large, rimmed baking sheet with nonstick spray. Set aside. Evenly layer the wings on the baking sheet, and bake for 20 minutes, then flip them, and bake for another 15–20 minutes or until golden and crispy. 
3. While wings are baking, in a medium saucepan, combine all ingredients for the BBQ sauce. Bring to a boil over medium-high heat, then reduce to medium-low and simmer for 10 minutes, stirring frequently. Season to taste with additional salt and pepper if desired. 
4. When wings are finished baking, add to a large bowl along with ½–¾ cup (or desired amount) of BBQ sauce and toss to coat! The amount is totally up to you and how saucy you want them! (You will have extra sauce leftover for another use.) Serve immediately with extra BBQ sauce and enjoy.

Grilled Cajun Wings by Cake ‘N’ Knife

These wings are grilled and great! With a cayenne-spiked hot sauce, it won’t just be the heat from the grill you’re feeling. Prep time: 10 minutes Cook time: 40 minutes Serves: 6

INGREDIENTS:

• 4 lbs. Sprouts Butcher Shop chicken wings, broken down into drumettes and flats

For the rub:

• 1 Tbsp. Baking powder
• 2 tsp. Paprika
• 1 tsp. Garlic powder
• 1 tsp. Onion powder
• 1 tsp. Dried thyme
• 1/2 tsp. Dried oregano
• 1/2 tsp. Kosher salt
• 1/2 tsp. Freshly ground black pepper
• 1/4 tsp. Cayenne pepper

For the sauce:

• 4 Tbsp. Butter, melted
• 4 Tbsp. Hot sauce (I used Buffalo-style hot sauce, but you can use your favorite kind)
• 1/4 cup Honey
• 1/2 tsp, Cajun spice mix (reserved from above)
• 1 tsp. Apple cider vinegar
• 1 Tbsp. Worcestershire sauce
• Fresh parsley for garnish

DIRECTIONS:

1. In a small bowl, mix together paprika, garlic powder, onion powder, thyme, oregano, salt, pepper and cayenne. Set aside 1/2 teaspoon of the mixture. Mix in baking powder with the majority of the spice mix.
2. Pat chicken wings dry with paper towels. Place in a large bowl and sprinkle with majority of the Cajun seasoning. Toss to coat. Place on a wire rack on a baking sheet lined with aluminum foil. Refrigerate for 8 hours.
3. Grill wings skin-side up for 30–35 minutes, covered and over indirect heat. 
4. While the wings are grilling, make the sauce. Whisk together butter, hot sauce, honey, Cajun spice rub, apple cider vinegar, and Worcestershire sauce. Brush the wings with the sauce and cook an additional 5 minutes, covered. 
5. Add the remaining sauce to a large bowl and toss the wings in the sauce. Add the wings to a serving bowl or platter and sprinkle with parsley before serving. 

The Party Platter that WINGS the Big Game by Honeysuckle

Video Description: The Party Platter that WINGS the Big Game | The Big Game is here so make sure to have an Epic Chicken Wings Platter from Sprouts!