Pop!  Pop!  Pop!  Popcorn is one of my favorite snack foods.  It is a good source of dietary fiber and, when eaten plain, is low in calories!  Did you know it is one of the oldest forms of corn?  It is believed that popcorn's history originates in Mexico.  Native to North and South America, popcorn was grown by Indians many years before the European explorers arrived in America during the 1400's and 1500's.  Popcorn was used by the Indians as a food source, decoration, and in religious ceremonies.  English settlers were introduced to popcorn at the first Thanksgiving feast.

How does popcorn pop?  The inside of the popcorn kernel is a mass of moist starch, surrounded by the hard outer shell.  When heated, the moisture inside the kernels turns to steam and builds up pressure within the shell, eventually bursting, causing the inside to puff out, expanding up to thirty or forty times its original size.  Popcorn that is old may have dried out a bit, and may not pop properly, due to lack of moisture in the kernels.

How to pop popcorn on the stovetop:

1)  Place cooking oil into bottom of popcorn popping pan or large heavy-bottom pan, just enough to cover the bottom of the pan.  Heat on medium high heat, as high heat setting may cause the oil to burn and smoke.  Use a good quality popcorn.  Add only two or three kernels at first and cover the pan with a lid.

2)  Once the oil is heated enough for the kernels to start popping, add the rest of the kernels, enough to cover the pan bottom or approx. 1/4 cup.  Replace lid and swirl the pot a bit to coat the kernels in the oil.

3)  As the kernels begin to pop, carefully hold the lid secure and shake the pan frequently to help keep the kernels moving and prevent the popcorn from burning. (or turn stirrer on handle of popcorn popper pan).  It is good to let the steam off a bit during popping too, so the popcorn will be fluffy, not tough.  When the popping slows to approximately one or two pops per second, or 3 to 5 seconds between pops, remove from heat.

4)  Empty popcorn into your favorite popcorn bowl or another large bowl.  If desired, add salt, or your favorite popcorn topping.  Some may prefer fine-grained salt, as it clings better to the popped corn.  If using melted butter, use real butter, as the spreadables and margarines contain a lot of water, which will make the popcorn a soggy mess.

5)  Serve immediately, warm popcorn is best!

Microwave popcorn:

Follow directions on the product packaging.  Microwave popcorn is generally not as healthy for you as conventionally popped corn, but it is very convenient.  The taste, quality, and nutritional values vary from brand to brand, so you may have to try a few to find one that suits your popcorn taste.

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