POPCORN: It’s getting to be the time of year to get out and enjoy the outdoors, watch a ball game or sit on a bank and dunk some worms and pretend you’re fishing.

The Popcorn Board has some recipes for that. This is Ballpark Popcorn Crunch.

Ingredients: 1/2 cup butter, 1/2 cup brown sugar, 3 quarts unsalted popped popcorn, 1 cup chopped walnuts

Directions: Cream together butter and brown sugar till light and fluffy. In a separate bowl, toss popcorn and walnuts. Add creamed mixture to popcorn and nuts. Combine until coated. Spread on a large baking sheet in a single layer. Bake at 350 degrees Fahrenheit for 10 minutes or until crisp.

This is for Touchdown Popcorn Peanut Treats, but we think it doesn’t have to be football season to enjoy it.

Ingredients: 4 quarts popped popcorn, 1 cup unsalted cocktail peanuts, 1 cup seedless raisins, 1 cup honey, 1/2 cup water, 1 tablespoon lemon juice

Directions: In a large buttered bowl, combine popcorn, peanuts and raisins. Keep warm. Combine honey, water and lemon juice in a saucepan. Bring to a boil; cook and stir over medium heat until mixture reaches 250 degrees Fahrenheit, or hard ball stage on a candy thermometer. Pour over popcorn; toss to mix thoroughly. Turn onto a buttered jelly roll pan or large baking pan. Bake in a preheated 300 degree Fahrenheit oven for 20 minutes, stirring occasionally.

Home Run Sugar Corn sounds tasty, too.

Ingredients: 1/2 cup unpopped popcorn, 3 tablespoons white sugar, 1/4 cup vegetable oil for popping.

Directions: Heat oil in a medium sized pan until hot. Add popcorn and sprinkle all of the sugar over it. Cover and shake continuously until popped.