ll you have to do is mention “popcorn,” and every sense I have becomes heightened.
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I can eat a four-course meal and still be tempted by a bowl of popcorn. I don’t care whether it has been freshly popped or has been patiently waiting for me for several days.
Of course, popcorn has also caused me to break two molars by chomping down on some unpopped kernels – we called them “old maids” – resulting in two nice crowns.
I have no idea how old I was when I tasted it for the first time. But it only took one bite to know I was addicted for life. I had a cat when I was growing up that managed to force open two doors one night to help me eat some freshly popped corn.
Popcorn should rank right up there with apple pie as a true American symbol.
I’m not alone in my lust for popcorn. Americans eat more popcorn than anyone else in the world. We devour about 70 quarts per person each year. The folks who eat the most, according to Jolly Time researchers, live in Minneapolis and St. Paul, Minn.
Our love affair with popcorn may have begun in Mexico. The oldest known corn pollen (not popcorn) was an 80,000-year-old fossil found 200 feet below Mexico City. It is believed corn was first cultivated in the highlands of Mexico about 7,000 years ago and one of the first uses was to pop it.
In 1948 and 1950, the oldest ears of popping corn were found in the Bat Cave in west-central New Mexico. Those ears were thought to be about 5,600 years old. They ranged in size from inch to 2 inches long. This is where the Cashise Indians, who date back to 2,500 BC, grew and ate popcorn.
When Columbus arrived in the West Indies in 1492, the American Indian inhabitants sold popcorn to his crew, who took some back to Spain.
By the time Europeans began settling in the New World, corn had spread to all the Indian tribes throughout South and North America. There were more than 700 varieties, most of which were poor quality.
Cortes was introduced to popcorn in 1519 when he invaded Mexico.
Corn was an important food for the Aztec Indians. They not only ate it, but used the popped kernels as decoration on ceremonial headdresses, necklaces and costumes.
When the pilgrims landed, they were greeted by American Indians wearing popcorn necklaces. In 1620, Indians brought popcorn as gifts to the first Thanksgiving feast in Plymouth, Mass.
The colonists took to popcorn like ducks to water. Housewives popped the corn over fires and served it with milk and sugar – our first puffed-grain breakfast cereal. I tried it and it isn’t that bad.
The first corn was popped by tossing the ears into hot sand next to campfires or putting it into clay containers held near the fire. Some speared it onto sticks and held it over the fire. The colonists used cylinders made from thin sheet iron revolving on an axis.
During the 18th century, oiled popcorn took off in popularity. It was far superior to the dry toasted method.
Popcorn has been very popular since the 1890s.
The first corn popper was a mobile machine built by Charles Cretors and introduced at the World’s Columbian Exposition in Chicago in 1893.
In 1914, Cloid Smith began America’s first popcorn company in Sioux City, Iowa. He called the company American Pop Corn Company and called his product Jolly Time Pop Corn, the first packaged brand name popcorn in the United States.
Popcorn became commercially popular during the Great Depression when buying a bag of popcorn for 5 to 10 cents was one of the true luxuries for the struggling population.
During World War II, most of the sugar in the United States was sent overseas for the troops, leaving very little here to make candy. Americans began eating popcorn instead, consuming three times their normal amount.
A shortage of baking flour after World War II forced bread makers to substitute 25 percent of the wheat flour with ground popcorn.
The only slump in consumption happened in the 1950s when television was introduced. People stopped going out to movie theaters and began being entertained in their own homes. But it didn’t take long for folks to figure out they could snack on popcorn while watching their favorite shows.
The first microwaved food was popcorn. In 1946, Dr. Percy Spencer, a researcher with the Raytheon Corporation was experimenting with a new type of vacuum tube, a magnetron. He tossed some popcorn kernels next to the magnetron and they popped.
Raytheon kept experimenting and developed the first microwave oven. Today, microwave popcorn sales top $250 billion a year and microwaving became the most popular way of popping corn.
Keeping the moisture content correct is the most important factor in storing popcorn. For best results, keep unpopped popcorn in a tightly sealed plastic or glass container in a cool place in the cupboard.
Never store popcorn in the refrigerator. Most refrigerators contain little moisture, and the corn can dry out.
To rejuvenate popcorn, fill a quart jar three-quarters full of popcorn and add one tablespoon water. Cover the jar tightly and shake it every few minutes until the popcorn absorbs all the water. Store the jar in a cool place.
Each kernel of popcorn contains a small drop of water stored inside a circle of soft starch. That’s why the moisture content of popcorn is so important: It must be between 13.5 percent and 14 percent. The soft starch is surrounded by the kernel’s hard outer surface.
When heated to about 450 degrees, the kernel heats up and the water turns to steam, creating pressure against the hard starch. Eventually, this hard surface gives way or explodes.
As it explodes, the soft starch inside the popcorn becomes inflated and bursts, turning the kernel inside out. Most commercial varieties will expand between 30 and 40 times their volume.
Healthy sweet ‘n’ spicy popcorn
1bag (31/2-ounce) fat-free microwave popcorn, popped
4tablespoons granulated sugar substitute or powdered sugar, divided
2tablespoons fat-free liquid margarine
1/2teaspoon ground cinnamon
1/4teaspoon ground ginger
1/8-1/4teaspoon ground cumin
1/8teaspoon ground cayenne pepper
Combine 3 tablespoons sugar substitute or powdered sugar with the margarine, cinnamon, cumin, ginger and cayenne pepper; mix. Place popped popcorn in a large bowl, removing any unpopped kernels. Add spice mixture; toss to coat. Sprinkle with remaining sugar substitute or sugar. Serve immediately.
Makes about 8 11/3-cup servings.
Caramel corn popcorn balls
10cups popped plain popcorn
20caramels
1cup miniature marshmallows
2tablespoons water
1teaspoon vanilla extract
1/8teaspoon ground cinnamon
Butter or margarine
Put popcorn into a very large bowl; set aside.
Measure marshmallows and water into a 2- or 4-cup glass measure or bowl. Add the caramels to the glass measure or bowl and microwave on HIGH for about 1 1/2 minutes. Stir and microwave 1 more minute. Stir the mixture until the marshmallows are completely melted (about a minute). Add vanilla extract and cinnamon. Pour immediately over the popped corn and toss until well coated and cooled. Lightly grease hands with butter or margarine. Using about 1 cup of popcorn mixture, form into a ball. Wrap the ball with plastic wrap and use a ribbon to tie. The ribbon colors can be coordinated for holidays. Repeat with the remaining caramel corn and place the popcorn balls in the refrigerator until needed.
Baked caramel corn: Instead of making popcorn balls, spread the popcorn mixture in a single layer on a baking sheet that has been coated with nonstick cooking spray. Bake in a preheated 250-degree oven for about 18 minutes (watch carefully to prevent over-browning). Break apart.
Makes 10 balls.
Note: The balls stiffen when they are kept chilled in the refrigerator and soften when they are left out at room temperature.
Kettle corn
2(31/2-ounce) packages microwave popcorn
3tablespoons butter
3tablespoons water
1cup sugar
Prepare popcorn and pour into large bowl.
Melt butter in pan on medium heat; add water and sugar. Bring to boil; boil about 3 minutes.
Remove from heat and pour half of mixture over popcorn. Stir to thoroughly combine. Add remaining sugar mixture; toss to combine.
Makes 4 to 6 servings.
Butter pecan popcorn
8cups popped popcorn (1/3-1/2 cup unpopped)
Nonstick spray coating
1/2cup broken pecans
2tablespoons butter or margarine
1/3cup light corn syrup
1/4cup instant butter pecan pudding mix
3/4teaspoons vanilla extract
Discard unpopped popcorn kernels. Spray a 17-by-12-by-2-inch roasting pan with nonstick coating. Place the popped corn and pecans in the pan. Keep popcorn warm in a 300-degree oven while making coating.
In a small saucepan melt the margarine or butter. Remove saucepan from heat. Stir in the corn syrup, pudding mix and vanilla extract. Pour syrup mixture over popcorn. With a large spoon, gently toss the popcorn with the syrup mixture to coat. Bake popcorn, uncovered, in a 300-degree oven for 16 minutes, stirring halfway through baking. Remove the pan from the oven. Turn mixture onto a large piece of foil. Cool popcorn completely.
When cool, break into large pieces. Store leftover popcorn, tightly covered, in a cool, dry place for up to 1 week.
Yields 9 1-cup servings.
Seasoned popcorn
1/4 cup popcorn kernels
1teaspoon extra-light olive oil
Dash of sesame seed oil
1tablespoon lime juice
1/8 teaspoon cayenne pepper
2teaspoons brewer’s yeast
Pour the popcorn into an already heated hot-air popcorn popper and start popping, allowing the popped kernels to fall into a large bowl. Set aside.
Pour the oils and the lime juice into a large roasting bag and shake until evenly distributed. Add the popped kernels, trap air in the bag, twist closed and shake well. Mix the cayenne pepper and brewer’s yeast together. Sprinkle into the bag and shake again. Each piece of popcorn is now coated in a bright, spicy seasoning. A few pieces will be damp, but the flavor will compensate.
Serves 4.
Source: Culinary Institute of New Orleans
Taco popcorn
8cups popped popcorn
1cup crumbled tortilla or corn chips
3tablespoons butter or margarine
2teaspoons taco seasoning mix, or to taste
1/2cup grated Cheddar cheese (optional)
Combine popcorn and chips in large bowl.
Melt butter in small pan over low heat. Stir in taco mix and remove from heat. Dribble over popcorn. Toss with hands to coat thoroughly.
Serve immediately or continue for a cheesy treat. Spread popcorn mixture on greased baking sheet and sprinkle with cheese. Place under broiler until cheese melts, about 1 minute. Check constantly to ensure popcorn is not burning. Remove and cool before serving.
Confetti popcorn bars
1package microwave popcorn
1/2cup M&Ms or small gumdrops
1/3cup unsalted peanuts
2cups miniature marshmallows
3tablespoons butter or margarine
Microwave popcorn according to package directions. Grease an 8-inch square pan. Remove unpopped kernels from popcorn.
In large greased bowl, combine popcorn with candy and peanuts. Place marshmallows and margarine in microwave-safe container. Microwave on high for 1 1/2 to 2 minutes or until melted and smooth, stirring once halfway through cooking. Pour marshmallow mixture over popcorn mixture; toss until evenly coated. With buttered hands, press mixture into prepared pan. Refrigerate until firm. Cut into bars.
Popcorn trail mix
8cups popcorn
1/2cup salted pumpkin seeds
1/2cup dried cranberries or raisins
1/2cup banana chips; broken into pieces
1 1/2cup sugar
1/2cup corn syrup
1/4cup water
1/4cup butter
1teaspoon vanilla
In large buttered bowl, combine first 4 ingredients; set aside.
In medium saucepan combine sugar, corn syrup and water; bring to a boil. Cook, covered 3 minutes. Uncover and cook, without stirring, until mixture reaches hard-ball stage (260 degrees), 4 to 5 minutes.
Add butter and vanilla; cook, stirring 1 minute. Pour over popcorn mixture; toss quickly to coat. Turn mixture out onto greased baking sheet and spread using buttered hands. Cool and break into pieces.
Cinnamon red hot popcorn
10cups air-popped popcorn
1 1/2cups (7 ounces) coarsely chopped pecans
3/4cup granulated sugar
3/4cup packed light brown sugar
1/2cup light corn syrup
3tablespoons pepper sauce
2tablespoons honey
6tablespoons (3/4 stick) unsalted butter, at room temperature, cut into thin pats
1tablespoon ground cinnamon
Preheat oven to 250 degrees. Place popcorn and pecans in 5-quart ovenproof bowl or Dutch oven. Bake 15 minutes.
Combine sugars, corn syrup, pepper sauce and honey in 2-quart saucepan. Bring to a full boil over medium-high heat, stirring just until sugars dissolve. Boil about 6 to 8 minutes or until soft-crack stage (290 degrees on candy thermometer). Do not stir. Remove from heat.
Gradually add butter and cinnamon to sugar mixture, stirring gently until well blended. Pour over popcorn, tossing to coat evenly. Spread popcorn mixture on greased baking sheets, using two forks. Cool completely. Break into bite-size pieces. Store in airtight container up to two weeks.
Makes 18 cups.
Note: If popcorn mixture sets to quickly, return to oven to rewarm. Popcorn mixture can be shaped into 3-inch balls while warm, if desired.
Nutty popcorn fudge
4 cups popped popcorn
1 18-ounce package semi-sweet chocolate chips
1 14-ounce can sweetened condensed milk
2 tablespoons butter or margarine
1 cup toasted slivered almonds
1 teaspoon vanilla
Line a 9-by-13-inch-pan with foil; set aside.
Melt chips, condensed milk and butter in large saucepan, stirring until smooth; remove from heat. Stir in popcorn, nuts and vanilla.
Spread mixture evenly in prepared pan. Chill 2 hours or until firm. Remove from pan and cut into squares.
Makes 32 squares.
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