As luck would have it, today is National Popcorn Day. Was this invented by the movie theater industry or the corn industry? Perhaps. But its timing — when all the movie industry awards have just begun — makes it okay
As luck would have it, today is National Popcorn Day. Was this invented by the movie theater industry or the corn industry? Perhaps. But its timing — when all the movie industry awards have just begun — makes it okay with me. Popcorn and movies seem to be made for each other.
More than 380 years ago, the Pilgrims were introduced to popcorn by friendly Indians. What was their reaction to the popping, and how was it done? And how does corn pop, anyway? First, it takes a certain type of corn; not the everyday variety. A small amount of moisture inside the kernel gets vaporized when the kernel is heated to around 150 degrees. The kernel then expands rapidly in volume, and when the pressure on the skin becomes too great, it bursts open. Harold McGee, scientist and author of many books (and whom I had the pleasure of meeting some years back) explains in his book, “On Food and Cooking,” that corn kernels pop best when they fall within 11-14 percent moisture content. A loss of just 3 percent moisture can keep the corn from popping. So it’s best to store unpopped corn in a glass or plastic airtight container.
I find that an air popper works best. It doesn’t require any oil, and the risk of burning kernels is very low. Using a pan poses a couple problems: first, you have to use oil, which not only adds calories but can smoke and burn; second, the lid can prevent steam from escaping, resulting in a tough and chewy popcorn. As for microwave packets, if you look at the list of additives, you’ll quickly recoil and go back to the other methods.
Since it’s such a special day for the pop-ular corn, here’s a fun tip. Re-use the — old maids — those kernels that don’t pop the first time around, by filling a quart jar three-quarters full of the old maids and adding a tablespoon of water. Cover with a tight-fitting lid. Shake the jar a few times, every few minutes, until all the water is absorbed. Store jar in a cool place for 2 or three days, then test-pop a batch. It should pop.
So put on a good movie, pop some corn, and try one of these recipes to entertain your mouth.
Caramel-almond popcorn
This classic favorite will disappear fast. Recipe from Bon Appetit magazine; makes about 10 cups.
1/2 cup popcorn kernels, freshly air- popped
2 cups whole almonds
1 1/4 cups packed golden brown sugar
1/4 cup (1/2 stick) unsalted butter
1/4 cup light corn syrup
2 teaspoons vanilla extract
1/2 teaspoon almond extract
1/2 teaspoon salt
1/4 teaspoon baking soda
Preheat oven to a low 250 degrees. Generously butter a heavy, large, deep baking pan. Mix warm popcorn and the almonds in the prepared pan; place in oven while making syrup. In a heavy medium saucepan, combine brown sugar, butter and corn syrup. Whisk over medium-low heat until sugar dissolves and butter melts. Using a candy thermometer, increase heat to high and boil without stirring until thermometer registers 255 degrees, or about four minutes. Remove from heat. Stir in vanilla and almond extracts, salt and baking soda. Mixture will bubble. Gradually pour syrup over popcorn and nuts, stirring to coat completely. Bake until caramel feels dry, stirring frequently, about an hour and 20 mins. Remove from oven. Using a metal spatula, scrape mixture from bottom of pan to loosen. Cool completely in pan, then store in an airtight container at room temperature for up to a week.
Sweet and spicy popcorn
Sugar and spice is an addictive combination. Recipe from Better Homes & Gardens magazine; makes about 6 servings at ¾ cup each.
Nonstick spray
6 cups air-popped popcorn
2 tablespoons sugar
2 teaspoons water
¼ teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1/8 teaspoon ground ginger
Spray a cold 13x9x2-inch baking pan with nonstick spray; place popcorn in the pan. In a small mixing bowl, stir together the sugar, water and spices. Add mixture to popcorn; toss until well-coated. Bake in preheated 350 degree oven for 15 minutes, stirring once or twice. Transfer popcorn from baking pan to a large piece of aluminum foil; cool completely. Store in an airtight container up to three days.
Peanut butter popcorn
Add a little protein to this anytime treat. Recipe from “Healthy Snacks for Kids” by Penny Warner; makes 8 messy servings.
1 tablespoon peanut butter
1 tablespoon soft margarine or butter
2 quarts air-popped popcorn
In a small pan over low heat, melt peanut butter and margarine or butter, stirring. Place popcorn in a large bowl and pour mixture over. Toss to mix well, and serve when cooled.
