What is Popcorn?

Popcorn, like all six types of corn, is a cereal grain and originates from a wild grass. Its scientific name is zea mays everta, and it is the only type of corn to actually pop.

Historically the word “corn” was used to name the most prominently grown grain in an area. Biblical accounts of "corn" stored in the pyramids of Egypt are misunderstood; that "corn" was probably barley.  This mistake occurs due to a change in the meaning of the word “corn” over time. In England it meant wheat, and in Scotland referred to oats. Since maize was the most common American grain; it also took the name “corn” -- and keeps it today.

Did you know that popcorn is among the healthiest and tastiest snacks around? It’s low in calories and fat, and rich in fiber and carbohydrates!

Tips for Using

Top soup or salad with popped popcorn

Season popcorn with garlic powder or seasoning salt

Season the popping oil with spices to create a lightly flavored savory treat
Combine popcorn with dried fruit and nuts to create your own custom snack mix

Sweet Popcorn Recipes

POPCORN CAKE

(This is a wonderful cake for
children's birthday parties.)
½ cup vegetable oil
½ cup (1 stick) butter
1 pound large marshmallows
1 (12oz) can mixed nuts
5 quarts popped corn
1 small package baking gumdrops
Melt marshmallows in butter and oil slowly. Add remaining ingredients and mix well. Pack firmly into a buttered angel food or Bundt pan. Let cool and remove.


 EASY MICROWAVE CARAMEL CORN

6 cups popped corn (in large glass or ceramic bowl)
¾ cup brown sugar
½ cup melted margarine or butter
2 Tbsp corn syrup
1/8 tsp salt
¼ tsp baking soda

 Mix butter, brown sugar, corn syrup and salt in a glass or ceramic bowl. Nuke on high for 2 minutes. Stir.
Nuke again 2-3 minutes. Stir. Stir in Baking soda. Pour over popped corn and mix well. Nuke one last time for 2 minutes. Spread on cookie sheet to cool. Break apart and enjoy!

 
Fact: The optimum temperature for popping corn is between 400* and 460* F. If the oil smokes it’s too hot!


More Sweetness!

MARSHMALLOW POPCORN
25 large marshmallows
5 Tbsp + 1 tsp butter or margarine
3 quarts popped corn

 
Combine marshmallows and butter in Dutch oven or large roasting pan; heat over low heat until marshmallows melt, stirring mixture occasionally. Add popped corn. Toss to coat. Place on wax paper to cool. Store finished popcorn in a cool, dry place.



CHEERY CHERRY POPCORN
 
2 ½ quarts air-popped popcorn
1/4 cup melted butter
1 small package cherry flavored gelatin
Put popcorn into a very large bowl. Sprinkle gelatin into melted butter and mix. Pour over popcorn and mix well. Put in 300* F oven for 4-5 minutes. Stir after 2 minutes. Watch it doesn’t burn. Gelatin will dissolve slightly and stick to the popcorn. Use other flavors for more colors.


Nutrition Fact: 1 cup of air-popped popcorn = 31 calories




Savory Popcorn Recipes



                                                                              
                                               
BOMBAY NIGHT

In a large pot, combine 1/3 cup oil and 2 tsp curry powder. Add 1 cup popcorn seeds. Pop the corn on low. Sprinkle popped corn lightly with 1/4 cup melted butter, 1/2 tsp salt and 1/2 cup parmesan cheese. (If this is too spicy use less curry. If you like it hot sprinkle more curry over the finished popcorn.)





HEALTHY, WEALTHY AND WISE
3 1/2 quarts air-popped popcorn
1/4 cup melted butter
1/2 tsp sea salt
4 tsp nutritional yeast
Mix flavorings and butter. Pour over popcorn. Mix well with hands to blend.


 
TEX MEX MIX
2 quarts popcorn (air-popped)
2 teaspoons ground chili powder
2 teaspoons paprika
2 teaspoons ground cumin
1/4 cup butter
In a small bowl, combine melted butter and all seasonings. Put popped popcorn in a large bowl. Add spiced butter to popcorn and mix thoroughly until all kernels are coated.


Fact: If your popcorn doesn’t pop it’s too dry. In a jar put 3 cups popcorn and 1 Tbsp water. Cover and shake every few minutes until the water is completely absorbed by the popcorn.

Growing, Harvesting and Curing

Plant popcorn seeds 6 inches apart. In home production planting in square or rectangular patches, instead of rows, is preferred. The corn is more likely to pollinate properly in a smaller crop if the plants grow close to one another.

Popcorn seed will germinate in approximately seven days and emerge from the soil in 10 days. That’s more than 2 weeks of waiting to see the first hints of green in the popcorn patch. So, have faith ... And patience.

The mature popcorn stalk reaches about eight feet in height and produces long, green leaves. As the plant grows, it begins to produce ears of corn, covered with a green husk. Feathery tassels form at the top of the stalk and produce pollen, a yellowish powder. The ears form silks or long strands that "catch" pollen as the wind blows. This process is called pollination and allows the ears to produce kernels. It’s a good idea to walk through your popcorn patch when the plants are at their pollinating stage and gently shake each stalk to help distribute the pollen.

Popcorn is mature when the stalk and leaves are brown and dry, the kernel is hard, and a "black layer," easily found by scratching away the tip of the kernel, is formed. This layer signals that the kernel is no longer requiring nutrition from the plant.

Fact: When stove top popping use 1/3 cup of oil for every cup of kernels (Don't use butter!)



When you can no longer leave a mark on the kernel with your fingernail, it's time to harvest. Twist and snap each ear from the stalk. Do this before the frost hits. To prepare popcorn for indoor curing, carefully strip away the dried husk from each ear. The kernels will be partially dried or "cured," a necessity for long-term storage.

Besides drying on the stalks, popcorn requires another four to six weeks of thorough drying in a warm, well-ventilated place.

Place the ears in mesh bags (the kind onions are sold in) or spread them out in an area where they'll have warm air circulating around them. You can also hang mesh bags full of popcorn ears in your garage for about four weeks. After curing, hang the bags of corn in a cool, dry place. The corn can keep for years in the cool, dry, dark conditions.

After a month of curing, the kernels can be taken off the ears and stored in airtight jars. Whether you're removing the kernels before storage or just before popping, there's no real trick to it. Simply grasp the ear firmly in both hands and twist until the kernels drop out.
 
Fact: So what's the best way to store popcorn? Airtight containers -- plastic or glass -- are your best bet to avoid moisture loss, especially when stored in a cool place like a cupboard. Avoid the refrigerator. Many refrigerators contain little moisture and can dry out kernels.

FAQ

When I pop popcorn on the stove, it turns out soggy. How can I make crispy popcorn? When a kernel of popcorn pops, the moisture is released and creates steam. By using a vented or loose-fitting lid, the moisture escapes rather then settling back on the popped kernels and you will have crispy popcorn.

What makes popcorn pop? Water!  Popcorn kernels contain moisture in their centers.  When kernels are heated, the moisture turns to steam and builds up pressure.   When the pressure gets high enough the kernel then explodes, turning itself inside out.  Popcorn needs to have at least 14% water content to pop. Good popcorn puffs up big and flaky, and overheated popcorn pops up in hard balls.
Isn’t there a name for the kernels that don’t pop? "Old Maids"  is a term for kernels that fail to pop and are often found at the bottom of the popcorn bowl. They can, however, be rejuvenated. Since it’s the water in kernels that causes them to pop, all you need to do is re-hydrate the dried kernels. (see ‘fact’ on page 5)

How much popcorn is eaten in North America? North Americans consume 17 billion quarts of popped popcorn annually. North American popcorn sales exceeded $1,000,000 in 2001.

How did popcorn get its name? Popcorn’s name comes from the Middle English word "poppe" meaning "explosive sound".

My stove top popped popcorn turns out a little tough. Why is that? Don’t add salt to the cooking oil when popping on the stove top method. It toughens the popcorn. Add the salt after popping.

  Did you know that January 30th is National Popcorn Day?  

Some ideas found from: http://www.popcorn.org/index.cfm