We can’t get enough of those airy, salty, buttery and crunchy kernels of corn! In fact, according to Popcorn Boss, the United States is the world’s largest producer of popcorn! So, while we may not be able to venture out to our beloved movie theaters to get our fix of our Friday bucket of those salty kernels, there are endless ways we can satisfy our craving at home! Here are five yummy popcorn recipes to make at home!
START WITH THE BASE
12 cups of popped popcorn
1. EVERY-THING BAGEL POPCORN
In a big bowl, toss the popcorn, 5 tablespoons of melted butter and everything bagel seasoning from Trader Joe’s (based on taste.) Season with salt to taste.
2. SWEET & CRUNCHY POPCORN
Melt 6 tablespoons of butter and add 1⁄2 cup of confectioners’ sugar and 2 teaspoons of vanilla. Pour over popcorn. Add mini chocolate chips and walnuts. Toss & enjoy!
3. RANCH POPCORN
Pour 5 tablespoons of melted butter over popcorn. Shake 1 packet of ranch dressing over it and toss together. Season with salt to taste.
4. PARMESAN ROSEMARY
Melt 5 tablespoons of butter and add 1 cup grated parmesan cheese. Then add 1⁄2 cup chopped dried rosemary and salt to taste. Toss together!
5. HOT & SPICY POPCORN
Melt 6 tablespoons of butter. Stir in 2 tablespoons of Sriracha sauce and 2 teaspoons of chili powder. Whisk together. Pour over popcorn and toss. Season with salt to taste.
Not the Corn You Think!
According to Popcorn For The People, “Popcorn kernels come from actual corn, but not the type you eat for dinner! Only one variety of maize creates the kernels which become the popcorn we all know and love, called Zea mays variety everta.”
The Corn Belt of America
The United States has an actual “Corn Belt” that is made up of 12 states:
- INDIANA KANSAS
- SOUTH DAKOTA
WHY DOES IT POP?
“A kernel of popcorn does contain a small amount of water stored inside a circle of soft starch. This is why popcorn needs to maintain a certain level of moisture. The soft starch is surrounded by the kernel’s hard outer surface. As the kernel heats up, the water expands, building pressure against the hard starch surface. Eventually, this outer layer gives way, causing the popcorn to explode. As it explodes, the soft starch inside the popcorn becomes inflated and bursts, turning the kernel inside out. The steam inside the kernel is released, and the popcorn is popped, hot and ready to eat. Salt, butter, and cream and sugar are optional.” –United States Department of Agriculture: National Agriculture Library