Celebrate an American Favorite
It's National Popcorn Poppin' Month

October is National Popcorn Poppin’ Month, a time to honor America’s favorite magical, munchable maize.  You seldom need an excuse to grab a handful of these simple kernels of goodness, but a month long celebration gives you plenty of time and justification to try new recipes.  Whether you make it sweet, savory or salty, plain or pumped up, you’ll join your fellow Americans in consuming some 16 billion quarts this year. 

October is chosen because it marks the triumphant end to the labor of the spring and summer months.  As farmers head into the fields to gather the crops, families and friends gather to celebrate this beloved snack food.

Why do we love popcorn?  How can we not?  Popcorn is the fun food we eat when we’re happy.  It’s the surprise food with “before” and “after” pictures that would make a Hollywood starlet cry for a makeover.  It’s the science experiment food kids are entertained and educated by as it miraculously changes from kernel to fluff in an instant, hard to soft, non-edible to edible.  It’s the simple pleasures food that reminds us to slow down.  And it’s the economical food costing mere pennies per serving. 

Popcorn also is a whole grain, which makes it a good-for-you food.  As a whole grain, popcorn provides carbohydrates and fiber to the diet and is naturally low in fat and calories.  That’s good news for your waistline.  It’s an ideal in-between meals snack because it satisfies, but doesn’t spoil your appetite. 

Yet when all is said and done, popcorn is simply a great tasting food.  Surprise your family and friends with a popcorn treat today in honor of National Popcorn Poppin’ Month.  For tasty recipes, fun facts, popcorn trivia and more, visit www.popcorn.org.

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The Popcorn Board is a non-profit check-off organization funded by U.S. popcorn processors to raise awareness of popcorn as a versatile, whole-grain snack.

• Americans consume some 16 billion quarts of this whole grain, good-for-you treat. That’s 54 quarts per man, woman, and child.



• Compared to most snack foods, popcorn is low in calories. Air-popped popcorn has only 31 calories per cup. Oil-popped is only 55 per cup.



• Popcorn is a type of maize (or corn), a member of the grass family, and is scientifically known as Zea mays everta.



• Of the 6 types of maize/corn—pod, sweet, flour, dent, flint, and popcorn—only popcorn pops.



• Popcorn is a whole grain. It is made up of three components: the germ, endosperm, and pericarp (also know as the hull).



• Popcorn needs between 13.5-14% moisture to pop.



• Popcorn differs from other types of maize/corn in that is has a thicker pericarp/hull. The hull allows pressure from the heated water to build and eventually bursts open. The inside starch becomes gelatinous while being heated; when the hull bursts, the gelatinized starch spills out and cools, giving it its familiar popcorn shape.



• Most U.S. popcorn is grown in the Midwest, primarily in Indiana, Nebraska, Ohio, Illinois, Iowa, Kentucky and Missouri.



• Many people believe the acres of corn they see in the Midwest during growing season could be picked and eaten for dinner, or dried and popped. In fact, those acres are typically field corn, which is used largely for livestock feed, and differs from both sweet corn and popcorn.



• The peak period for popcorn sales for home consumption is in the fall.



• Most popcorn comes in two basic shapes when it's popped: snowflake and mushroom. Snowflake is used in movie theaters and ballparks because it looks and pops bigger. Mushroom is used for candy confections because it doesn't crumble.



• Popping popcorn is one of the number one uses for microwave ovens. Most microwave ovens have a “popcorn” control button.



• “Popability” is popcorn lingo that refers to the percentage of kernels that pop.



• There is no such thing as “hull-less” popcorn. All popcorn needs a hull in order to pop. Some varieties of popcorn have been bred so the hull shatters upon popping, making it appear to be hull-less.



• How high popcorn kernels can pop? Up to 3 feet in the air.



• On September 29, 2006 a new record was set for the World’s Largest Popcorn Ball, as measured by the Guinness Book of World Records. Eight feet in diameter and nearly 24.5 feet in circumference, this gargantuan confectionary creation weighed in at a whopping 3,423 pounds. It took two days for employees of The Popcorn Factory to create the ball.



• If you made a trail of popcorn from New York City to Los Angeles, you would need more than 352,028,160 popped kernels!

• Popcorn is one of the oldest American foods and has had a significant role in our history. Some of the oldest ears of popcorn were found in 1948 by archaeologists exploring the Bat Cave in west central New Mexico. These ears were proven to be about 4,000 years old.

• In South America, kernels of popcorn found in burial grounds in the coastal deserts of North Chile were so well preserved they would still pop even though they were 1,000 years old!

• Popcorn was used by the Native Americans as a staple in their diet and for decoration. Sixteenth century Aztec Indians used popcorn in their ceremonies; young women danced a “popcorn dance” and wore garlands of popcorn in their hair.

• Popcorn was probably NOT served at the first Thanksgiving. There is no indication that popcorn had made its way East at the time of the earliest settlers.

• Early Native Americans threw kernels directly into the fire or into heated sand. Once popped, the corn was sifted and then pounded into a fine, powdery meal and later mixed with water for eating. This was especially handy when traveling, making it a true American “to go” meal.

• By the 1840s popping corn had become a popular recreational activity.

• Colonists mixed ground popcorn with milk and ate it as a breakfast food. Popcorn pudding—made from ground popcorn—was lauded by the likes of Ella Kellogg, Fannie Merritt Farmer and Mary Hamilton Talbott. And shortly after the end of World War II, a shortage of baking flours forced bread makers to substitute up to 25% of wheat flour with ground popped popcorn.

• By the 1870s popcorn was a common item sold in grocery stores, and at concession stands at circuses, carnivals, and street fairs.

• Charles Cretors, founder of C. Cretors and Company, Chicago, introduced the world’s first mobile popcorn machine at the World’s Columbian Exposition in Chicago in 1893. Scientific American reported: “This machine....was designed with the idea of moving it about to any location where the operator would be likely to do a good business. The apparatus, which is light and strong, and weighing but 400 or 500 pounds, can be drawn readily by a boy or by a small pony to any picnic ground, fair, political rally, etc., and to many other places where a good business could be done for a day or two.”

• During the Depression, popcorn sold for 5 or 10 cents a bag and was considered an affordable luxury for struggling families.

• During World War II, sugar was sent overseas for U.S. troops, which meant there wasn’t much sugar left in the states to make candy. Thanks to this unusual situation, Americans ate three times as much popcorn as usual.

• In 1945, an engineer named Percy Spencer accidentally discovered that microwave radio signals could be used to cook foods. His experiments with popcorn led, in part, to the development of the microwave oven.

• The “talking picture” solidified the presence of movie theaters in the U.S. in the late 1920’s. Many theatre owners refused to sell popcorn in their theaters because they felt it was too messy. Industrious vendors set up popcorn poppers or rented storefront space next to theatres and sold popcorn to patrons on their way into the theatre. Eventually, theatre owners began installing popcorn poppers inside their theatres; those who refused to sell popcorn quickly went out of business. During the depression, 5 and 10 cent bags of popcorn were one of the few luxuries families could afford. Unlike other confections, popcorn sales increased throughout the Depression. A major reason for this increase was the introduction of popcorn into movie theatres. One businessman actually lowered the price of his theatre tickets and added a popcorn machine. He soon saw huge profits.

Popping Tips for Good Old-Fashioned Popcorn
Nothing’s better than a great batch of popcorn. Here are a few tips for perfect popping, every time.

• Warm the heavy pan or heavy skillet. Be sure the lid of the pan is loose enough to allow steam to escape and keep the pan moving when popping popcorn on the stove.

• Add ¼ cup of vegetable (cooking) oil to the pan. Allow the oil to heat. The best popping temperature is between 400-460 degrees Fahrenheit. Note: Oil burns at 500 degrees Fahrenheit, so if your oil starts to smoke, it’s too hot.

• Test the heat of the oil by dropping in one or two kernels. When the kernel spins in the oil you’re ready to add the remaining popcorn. Pour just enough kernels to cover the bottom of the pan.

• Cover and shake the pan to be certain the oil coats each kernel. When you hear the last few pops, remove the pan from the heat, take off the lid and empty the popped popcorn into a large bowl.

Popcorn Fixin’s
Looking to spice up your popcorn? Here are a few topping favorites:

• Garlic salt
• Parmesan cheese
• Thyme
• Cumin
• Oregano
• Dry taco seasoning mix
• Dry ranch-style seasoning mix
• Lemon pepper
• Italian herbs: oregano, basil, marjoram, thyme, and crushed rosemary.
• French herbs: marjoram, thyme, summer savory, basil, rosemary, sage, and fennel
• Cinnamon, brown sugar, nutmeg

There are countless tasty treats you can make using popcorn. Be creative and have fun. For more scrumptious snacking ideas, visit us on the Web at www.popcorn.org.

Maple Pumpkin Spice Popcorn
2 tablespoons brown sugar
2 tablespoons maple syrup
1 1/2 teaspoons pumpkin spice mix
1 tablespoon butter or margarine
1/2 cup chopped pecans, optional
5 cups popped popcorn

• In a large saucepan or pot, heat brown sugar, maple syrup and pumpkin pie spice mix over medium heat.  Cook, stirring, 3 minutes or until sugar is dissolved and mixture is bubbling.  Stir in butter until melted and well blended.  Add pecans, if desired, and popcorn and stir until well coated. 
• Allow mixture to cool before serving.  Serve immediately or store in an airtight container.

Yield: 5 cups

Crispy Crunchy Apple Popcorn
6 cups popped popcorn
1 tablespoon butter, melted
2 teaspoons sugar
1/2 teaspoon cinnamon
2 cups dried apple chips

• Preheat oven to 300° F.  Line a 9 x 13-inch baking pan with foil; butter foil.  Spread popcorn in pan and drizzle with melted butter; toss popcorn.
• Sprinkle popcorn with sugar and cinnamon and toss again.  Heat in oven 7 minutes.  Sprinkle apple chips over popcorn and heat an additional 3 minutes.  Serve warm or cool to room temperature.  Store in an airtight container.

Popcorn Caramel Apples
1 quart popped popcorn
1 (9.5 oz.) package caramels, unwrapped (35 caramels)
¼ cup light cream or 'half and half'
4 lollipop sticks (or wooden candy apple sticks)
4 apples
½ cup chocolate chips
Sugar sprinkles
Decorative ribbon, optional

• Place popcorn in a large bowl; set aside. Place a sheet of waxed paper on work surface.
• Heat caramels and cream in a small sauce pan over medium-low heat. Stir frequently until caramels are melted and cream is blended into caramels.
• Push a stick into an apple center and dip into caramel. Spoon caramel over apple to coat completely. Place caramel–coated apple into bowl of popcorn and press popcorn onto caramel to cover completely. Place apple on waxed paper to set; repeat with remaining apples.
• Place chocolate chips in a small, resealable plastic bag. Microwave 10 seconds and press chips to aid melting. Repeat, heating at 10-second intervals, until chips are completely melted. Cut a small corner off bag and squeeze chocolate onto each apple allowing chocolate to drip down sides. Sprinkle with sugar sprinkles.
• Tie a bow to each apple stick, if desired. To serve, cut apple into slices.

Yield: 4

Pop-a-rific Popcorn Balls
3 quarts popped popcorn
1 (1-lb.) pkg. marshmallows
1/4 cup (1/2 stick) butter or margarine

• Place popped popcorn in a large bowl. Set Aside.  In large saucepan, heat marshmallows and butter or margarine over low heat until melted and smooth. Pour over popcorn, tossing gently to mix well. Cool to allow handling (5 min.). Butter hands well and form 2 ½-inch balls.*

Yield: About 14 balls

Happy Halloween Mini Popcorn Balls
10 cups popped popcorn
1 (1-lb.) pkg. miniature marshmallows
1/4 cup (1/2 stick) butter or margarine
1 cup diced dried fruit (papaya, mango or peaches)
1 cup butterscotch chips
Orange food coloring (optional)

• Mix popcorn, fruit and butterscotch chips in large bowl; set aside.  In large saucepan, heat marshmallows and butter over low heat until melted and smooth. Stir in several drops of food coloring if desired. Pour over popcorn and candy, tossing to coat evenly. Cool to allow handling (5 min.).  Butter hands well and form into 3-inch balls.

Yield: About 16 balls

Chili Lime Popcorn
1 quart popped popcorn
1 teaspoon brewer’s yeast powder (or nutritional yeast; available in health food stores)
1 teaspoon lime juice
1/2 teaspoon chili powder
1/4 teaspoon salt

• Preheat oven to 300° F. Spread popcorn on a baking sheet. Sprinkle yeast powder, lime juice, chili powder and salt over popcorn. Heat about 7 minutes and toss just before serving. Serve warm.

Makes: 1 quart

Popcorn S'mores
1 cup firmly packed light brown sugar
1/2 cup (1 stick) butter or margarine
1/2 cup corn syrup
1/2 teaspoon baking soda
10 cups freshly popped popcorn
1 package (10 1/2 oz.) miniature marshmallows
2 cups mini graham cookies (teddy bears)
1 cup chocolate chips

• Combine brown sugar, butter and corn syrup in medium saucepan. Cook over high heat for 5 minutes; remove from heat and stir in baking soda.
• Combine popcorn and marshmallows in large bowl. Pour sugar mixture over popcorn to coat. Gently stir in graham cookies and chocolate chips. Spread mixture evenly into greased 15 x 10 inch pan. Let cool completely. Break into pieces. Store in an airtight container.

Yield: 20 pieces

Spicy Cajun Popcorn & Nuts
8 cups popped popcorn
1/2 cup toasted, coarsely chopped pecans
1/2 cup peanuts
1/4 cup (1/2 stick) butter or margarine, melted
1/4 teaspoon each: dry mustard, garlic powder
1/8 teaspoon cayenne pepper

• Place popcorn and nuts in large bowl.
• In small microwave-safe bowl, microwave butter on HIGH until melted, about 30 seconds. Stir in dry mustard, garlic powder and cayenne pepper.
• Drizzle over popcorn mixture and toss well.

Yield: 9 servings