Popcorn is quick and easy to make and can be flavored to fit any cuisine or palette. Its versatility makes popcorn perfect to serve to last minute guests or to enjoy as a snack during family time!
Popcorn can be adapted to fit almost any dietary restriction and is an all-time favorite snack to munch on while watching the big game or a favorite movie. Keep reading to find out more about this snack-time favorite and how to pop the perfect kernel!
Per person, Americans eat almost 51 quarts of popcorn each year. Its low price and variety of flavors have made popcorn an all-time favorite American snack.
The most popcorn is eaten during the fall and throughout the winter.
80% of popcorn is sold unpopped and is popped to perfection at home.
Popping corn was a diet staple for 16th century Aztec Indians.
Popcorn was an affordable luxury during the Depression in America. Many families could afford to pay 5 or 10 cents per bag of popped popcorn to enjoy as a special treat.
High in fiber to keep your digestive system on track.
Full of complex carbohydrates to give you energy.
Free of additives, sugar, and preservatives.
Low in fat and calories.
A whole-grain food, lowering the risk of chronic disease and improving overall health.
Popcorn that has been air-popped contains only 93 calories per 3 cup serving. Lightly buttered popcorn contains about 399 calories per 3 cup serving.
The National Cancer Institute, Academy of Nutrition and Dietetics, and the American Dental Association all recommend popcorn as a healthy diet choice.
Popcorn needs moisture to pop perfectly. Make sure that it is stored in a plastic or glass airtight container to keep it from drying out. Store your popcorn in a cool, dark pantry, out of direct sunlight.
Wait to season popcorn until after it is popped with salt or a salt-free spice blend. Seasoning popcorn kernels before they are popped makes them tough and chewy, not crispy and delicious.
In general, one ounce of popcorn kernels equals one quart of popped popcorn.
Keep popcorn kernels crisp by uncovering the pan or opening the bag as soon as the popcorn is finished popping. The moisture from popping will make the popcorn soggy if it doesn’t have a way to escape.
Canola is the best oil for popping on the stovetop. Its mild flavor will not overpower the popcorn and it has a high smoking point so it will not scorch. Canola oil is also affordable and low in saturated fat, while high in monosaturated fat.
Popping your corn with coconut or palm oil will give it the classic movie theater flavor, however it will also drive up your bad cholesterol levels.
For fat free popcorn, use an air popper.
Try different brands of popcorn until you find the kernel with the best flavor. In addition to the traditional popcorn kernels, you can find organic, artisan and heirloom varieties in many grocery stores.
Homemade Coconut Pani Popcorn
Milk Chocolate Popcorn
Peanut Butter Popcorn
Three Pepper Popcorn
Popcorn Balls and Cookies
Halloween Popcorn Peanut Pumpkins
Mexican Chocolate and Spiced Christmas Popcorn Balls with Cinnamon Sugar
Honey Popcorn Balls
Popcorn Snack Mixes
Super Crunchy Snack Mix
Sweet and Salty Snack Mix
Popcorn with Basil and Sundried Tomatoes