What is popcorn?
Some varieties of corn, such as sweet corn, are grown for consumption (think on the cob, canned, or frozen), others are grown to be used only as animal feed, and some varieties of corn are even grown to be used exclusively as decoration. And then there’s popcorn scientifically known as Zea mays everta; it is a variety of corn that has been specifically created to be transformed into fluffy flakes (the term for a kernel of popped popcorn) for our crunchy, snack-tastic enjoyment!
How does popcorn ‘pop’?
The short answer is through steam that builds up within the kernels causing them to explode when high heat is applied.
The more in-depth explanation requires that we understand the structure of the humble popcorn kernel; Within the hard, outer hull is the endosperm, a starchy mass that makes up the majority of the kernel. This starchy mass serves as food for the little black dot of an embryo that can be seen on the tip of the kernel. And between these two things is a tiny water droplet 
that serves as the channel through which the starch is able to feed the embryo.
As you heat your popcorn kernels up that tiny water droplet begins to turn into steam which causes pressure within the hull to build up and the endosperm to swell. When that pressure reaches its breaking point, the kernel essentially explodes with such a force that the starchy endosperm gelatinizes and erupts into a flake of popcorn!
Fun fact: each kernel typically contains 13-14% moisture!
What is the unpopped to popped ratio?
Honestly this depends on the type of kernel and the shape it pops into. For example popped mushroom kernels will yield more popped volume than the more common yellow kernel corn for the same amount of kernels. Typically though, 1/4 cup of unpopped kernels will yield around 8 cups of popped popcorn for grocery store yellow variety corn. This is the perfect amount for 2 people to enjoy!
Is popcorn healthy?
Yes! Eaten in moderation, a serving size of freshly popped homemade popcorn is a great savory treat! Even better, since it’s homemade you control what gets added in to it!
Plain, unseasoned popcorn is a whole-grain snack that is gluten-free, high in fiber, nutrients and antioxidants, low in fat and calories, vegan and vegetarian friendly, and clean eating. More to that, it can be made using minimal additives or none at all if you air pop (aka dry pop) them. However, since it is higher in carbs, popcorn isn’t typically recommended to those on a strict ketogenic diet. That said, popcorn contains complex carbohydrates, fiber, manganese, magnesium, phosphorus, zinc, copper, iron, B1, B3, and B6. It also has more plant-based protein than you might imagine with 1 oz containing 3g of protein while having just 100 calories!
Types and shapes of popcorn? 
There are many varieties and types of popcorn and new strains and hybrids are being created constantly. Some of the more common types you’ll find in the supermarket include yellow and white popcorn. However there are other more specialized types such as Red, Blue, and Purple. As for the taste, though slight, the various corn varieties do have slight distinctions in their flavor profiles!
Butterfly/Snowflake and Mushroom are typically the names used to describe the shapes of popcorn. Mushroom popcorn is a specialty popcorn that refers to both the shape and the type of kernel that puffs into a large ball or mushroom shape.
What is the best popcorn topping?
Now when it comes to popcorn toppings there’s no debate that it’s really just a matter of personal choice. But have you ever wondered how your choice stacks up within the popcorn-eating world? A popcorn survey (don’t you love that we live in a time where this is a thing!?) of 1000 popcorn lovers done by National Today revealed that while 2.3% of participants prefer their popcorn plain and unadorned, the top ranked toppings are:
- 30.9% classic butter (and salt)
- 27.2% cheddar cheese (white or yellow)
- 15.8% caramel corn
- 15.1% kettle corn
- 3.4% garlic
- 3% turtle
- 1.3% zebra
- 1% red velvet
How do I get a movie theater-style of popcorn at home?📽️🍿
This is a fun question and the best part is that it is very possible to achieve this at home using three ingredients! Popcorn, ghee, and “popcorn salt”! Let’s break it down a bit and I’ll give you a quick recipe you can follow.
First off you’ll need about 1/2 cup of any kind of popcorn kernel of your choosing. Next you’ll need about 3 or 4 tbsp of ghee which is a clarified butter or a butter that has has the milk solids removed (meaning it’s a great dairy-free butter option!), and finally you’ll need popcorn salt which is simply an ultra fine powdery version of salt you can make right at home by blending regular salt in a high powered blender (a bullet blender works great for this).
Add the ghee to a pot on medium heat until it’s melted and hot, add in a 1/2 tsp of your ultra fine salt to the ghee and then pour in the popcorn kernels. Cover it, and give your pot a good shake and allow the kernels to pop over medium heat it to pop. Once the popping slowly to 1-2 per second, remove the pot from the heat and voila! You’ll have a pot of gloriously golden, butter-flavored, pre-salted popcorn!
Popcorn Myths!
Let’s talk a bit about some of the popcorn myths you might have come across at some point.
Myth #1: I’ve heard soaking popcorn kernels in a bowl of water makes them pop bigger/better, is this true?
Ah…well…not really…let’s just say “it’s complicated”.
The idea behind this is that soaking the kernels will drawn more water into it so that when heated there is more water to convert to steam which means more pressure will be created and there resulting explosion of the pop will be greater which in theory will yield more and fluffier flakes. In theory.
However, here’s why that doesn’t really work, the reason for this is twofold. By soaking the kernels you’re softening the hulls which means that you’re enabling them to be porous to take in water, the reason popcorn pops is due to the hull being hardy enough to contain the steam’s pressure until it can no longer do so and then it explodes. If your hull is porous then the internal steam will be able to escape which would actually yield a smaller flake. More to that you’re waterlogging your kernels and forcing more than necessary water into the kernel than is needed for an optimal pop.
But there is some truth to this hack!
Old kernels can and do lose their moisture over time which renders them “unpoppable”. You can remedy this situation by adding 1 tbsp of water to container with 4 cups of unpopped kernels. Shake the container to allow each kernel to be moistened by the water and ensure that none of the water pools on the bottom of the container (you might have to agitate the container several times until all the water is distributed and absorbed) and then leave your kernels for 2-3 days to absorb that moisture and to allow the hull (outside) to dry and become nonporous so that they can pop.
Fun Fact: Kernels that do not have enough moisture and are unable to pop are called “old maids” due to the fact that they are old and dried up (harsh, I know!)
Myth #2: Popcorn contains gluten!
This myth came about by the misunderstanding of the term “whole grain”. And while popcorn IS a whole grain treat in that we consume all parts of the grain, popcorn itself does not contain any gluten as it is not a wheat/rye/barley product. Gluten-free eaters rejoice!
Myth #3: Popcorn is just a junk food!
If you refer to the section as to if popcorn is healthy, you’ll already know the answer to this myth. Popcorn is a whole grain treat that is low in fat and calories while being very nutritional and high in fiber, complex carbs and other essential vitamins, nutrients and polyphenol antioxidants.
The truth to this myth though lies in what and how much you top your popcorn with, especially when it comes to prepackaged popcorn that is more often than not loaded with salts, sugars and other additives and preservatives. Enjoyed in moderation and made at home where you can decide on and control what and how much you add to your popcorn, this treat is one of the healthier options you can have!
What Are Some Other Uses for Popcorn?
Popcorn is one treat that not only stands on it’s own but lends itself to being open to creative endeavors. Some other things you can use your popcorn for are:
- Make popcorn balls
- Or dip your smaller popcorn balls into tempered dark chocolate to make popcorn truffles!
- As a breading for fried foods
- As a topper for ice cream
- As a topper for frosted cakes or brownies
- As a topper for your bark
- Mix some popcorn into your cake or cookie batters
- In your granola bars
- In your trail mix
- As a section on snack trays
- As a replacement for croutons in salads or soups (I highly recommend using the mushroom popcorn for this)
- As a treat for local birds and squirrels (if using popped corn, ensure no oil or flavoring is added)
Popcorn really is a fantastic and slightly underrated treat that can be used and enjoyed in a variety of ways. So the next time you have a hankering for something sweet or salty and you want to keep things clean and simple, look no further than the bag of popcorn kernels sitting in your pantry!
