Popcorn Toppings and Facts Great With Home Movies

Watching movies at home and making popping corn go hand in hand.

 

 

If You Love Popcorn You are in the right place

 

 

Below you will find information to make the home movie popcorn experience awesome.

 

Popcorn Types

YELLOW

Yellow is the popcorn you’ll find at your local grocery store. It’s large, yellow in color, and exactly what you think of when you think “popcorn.” Yellow popcorn, even the organic varieties, is inexpensive. We always have some on hand. This is also what movie theaters use.

WHITE

Similar in size to yellow, white popcorn pops up, you guessed it, white. The pieces are slightly more tender than yellow popcorn.

BLUE

Blue is very similar to red. Pops white with a big crunch and slightly smaller size.

PURPLE

Of all colored popcorn, purple has the most flavor. Once popped, it’s a pale yellow with small purple spots. The kernels are a little larger than the blue or red types. 

LADYFINGER

This yellow popcorn is dainty. If you love the tiny pieces of popcorn at the bottom of the bowl, you’ll love ladyfinger. The small size makes this type good for topping soups or baked goods.

MUSHROOM

Mushroom popcorn is big, billowy, and fluffy. It’s ideal for candy coating or drizzling with chocolate. I’ve eaten mushroom popcorn before, but this was my first time popping it at home. When I lifted the lid, my heart did a little pitter-patter

RED

Red pops up white! A little smaller than the traditional yellow and white popcorn, red also has a very neutral taste and more crunch.

Why Does Popcorn Pop?

First of all, not all corn can be popcorn. It takes a very special kind of corn to turn it from a kernel into a light and airy treat. What turns a hard kernel of pre-popped popcorn has to do with science. When water gets too hot, it will turn to steam and expand. With no place to escape, the steam begins to build pressure. So there is water inside of a popcorn kernel? You’re right!

According to Wonderopolis:“Inside each kernel of popcorn is a tiny droplet of water surrounded by a hard shell called a hull. As the popcorn is heated, the water turns into steam, which builds pressure inside the kernel. When the hull can no longer contain the pressure —POP! — the kernel explodes, and a fluffy new piece of popcorn is born.”

It happens very fast which is what creates the popping sound. Do you want to see what popping corn looks like in slow motion? Of course, you do.

Popcorn Facts

Who Invented Popcorn?

The history of popcorn is deep throughout the Americas, where corn is a staple food, but the oldest popcorn known to date was found in New Mexico. Deep in a dry cave known as the “Bat Cave” small heads of corn were discovered, as well as several individual popped kernels. This discovery was made by Herbert Dick and Earle Smith in 1948. The kernels have since been carbon dated to be approximately 5,600 years old.

Decorated funeral urns in Mexico from 300 A.D. depict a maize god with popped kernels adorning his headdress. Evidence of popcorn throughout Central and South America, particularly Peru, Guatemala, and Mexico, is rampant. Aztec Indians used popcorn not only for eating but also decoration in clothing and other ceremonial embellishments.

Native Americans throughout North America also have a rich history documenting consumption of popcorn. In addition to the kernels found in New Mexico, a kernel approximately 1,000 years old was found in Utah in a cave that was thought to be inhabited by Pueblo Indians. French explorers that came to the new world found popcorn being made by the Iroquois Indians in the Great Lakes region as well.

As colonists began moving to North America, they adopted the popular Native American snack food. Not only was popcorn eaten as a snack, but it was also reported to have been eaten with milk and sugar like a breakfast cereal. Popcorn was also cooked by colonists with a small amount of molasses, creating a snack similar to today’s kettle corn.

On average, a kernel will pop when it reaches a temperature of 347 degrees Fahrenheit (175 degrees Celsius).

Un-popped kernels are called “old maids” or “spinsters.”

There are two possible explanations for old maids. The first is that they didn’t contain sufficient moisture to create an explosion; the second is that their outer coating (the hull) was damaged, so that steam escaped gradually, rather than with a pop. Good popcorn should produce less than 2 percent old maids.

According to the Guinness Book of World Records, the world’s largest popcorn ball measured 12 feet in diameter and required 2,000 pounds of corn, 40,000 pounds of sugar, 280 gallons of corn syrup, and 400 gallons of water to create

Ideally, the moisture content of popcorn should be around 13.5 percent, as this results in the fewest old maids.

Popcorn is naturally high in fiber; low in calories; and sodium-, sugar-, and fat-free, although oil is often added during preparation and butter, sugar, and salt are all popular toppings.

Americans consume 17 billion quarts of popped popcorn each year. That’s enough to fill the Empire State Building 18 times!

Bar B Que

Bar B Que
Ingredients
  • 3 tablespoons  smoked sweet paprika
  • ½ teaspoon chipotle powder
  • 1 tablespoon sucanat OR 3 tablespoons date sugar
  • 2 tablespoon real salt
  • 1 tablespoon  ground cumin
  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder
  • 4 teaspoons ground mustard
  • ¼ teaspoon ground allspice
Instructions
  1. Mix everything together. Run batches of it through a spice grinder of coffee grinder until nicely ground (the smaller the pieces the better it sticks to popcorn).
  2. Store in an airtight container.
  3. To make sure the seasoning will stick to the popcorn, pop the popcorn with oil/ghee and/or drizzle with melted butter/ghee/oil.
  4. Season to taste. I like to go strong with this one!

Matcha

If you love the taste of matcha, you will definitely enjoy this simple matcha popcorn

Matcha
Ingredients
  • 4 tablespoons matcha green tea powder
  • 1 + cup powdered sugar I just ground organic white sugar in a coffee grinder
  • ½ teaspoon powdered salt I grind in a coffee grinder and keep on hand for popcorn
Instructions
  1. Mix everything together, if you want the matcha not as strong add more powdered sugar.
  2. Use to season popcorn that has been popped in a generous amount of oil, or drizzled with melted ghee/butter/oil so the seasoning will stick

Sugar and Spice

This one definitely tastes of the holidays! Some spices, ginger, and powdered sucanant makes a deliciously sweet popcorn. I like my sweet popcorn with a bit of salt to, so add some powdered salt

Sugar and Spice
Ingredients
  • 1 cup sucanant
  • 1 teaspoon cinnamon
  • ½ teaspoon dried ginger powder
  • teaspoon allspice
  • ¼ teaspoon salt
  • 1/16 or one tiny pinch teaspoon ground nutmeg
Instructions
  1. Mix everything together. Grind in a spice grinder (working on batches) until everything is powdered.
  2. Store in an airtight container.
  3. Season to taste on popcorn that has been popped with oil, or has been drizzled with ghee/melted butter/some sort of oil so the seasoning stick.
  4. I like mine sweet and salty so also add a bit more powdered salt (salt I grind in a coffee grinder and keep on hand for popcorn).
Recipe Notes

This one definitely tastes of the holidays! Some spices, ginger, and powdered sucanat makes a deliciously sweet popcorn. I like my sweet popcorn with a bit of salt to, so add some powdered salt.

 

Chili Cheese Popcorn

Chili Cheese Popcorn
Ingredients
  • 3 1/2 cups fresh air-popped popcorn unsalted
  • 1 tablespoon melted unsalted butter or olive oil
  • 3 tablespoons cheddar cheese powder
  • 1 1/2 teaspoons chili powder
  • 1/2 teaspoon paprika
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground cumin
  • 1/8 teaspoon cayenne
Instructions
  1. In a large bowl, toss together the popcorn and melted butter or olive oil. Immediately add cheese powder, chili powder, paprika, salt, cumin, and cayenne. Toss again to coat the popcorn. Serve immediately. Store in an airtight container for up to 2 days.

OrvilleRedenbacher-PoppingCornBook-1975

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