Popcorn, a different variety than field corn, was the original type of maize, and references to its popularity in the Americas date back thousands of years. Popcorn kernels consist of a hard starch on the outside and a soft, "floury" starch on the inside. When you heat popcorn, the water that is ordinarily stored in the soft starch becomes a vapor and bursts through the hard exterior: the kernels explode and pop, the water escapes as steam, and the kernels turn inside out.
Popcorn is a whole grain food, which makes it a high-quality carbohydrate source that is not only low in calories, but a good source of fiber. This means it takes longer to chew and makes you feel full longer. Compared to many snack foods, popcorn is low in calories. Air-popped popcorn provides only 30 calories per cup. When oil-popped, it contains only 55 calories. Even drizzled lightly with butter, it's only 90 to 120 calories per cup.
How to Pop Popcorn You don't need a fancy popcorn maker! A pot and a stove will do just as well. Makes about 4 quarts of popcorn:
Coat the bottom of a 4-quart pan with a few tbsp. vegetable oil or coconut oil. Add 1/2 cup popcorn kernels and cover pan. Turn stovetop burner to medium or medium-high heat. Crack the pan lid once kernels begin popping to allow steam to escape - otherwise popcorn will be tough. Let kernels cook, shaking occasionally to prevent burning. When the popping slows to 3 to 5 seconds between pops, remove pan from burner. Allow to cool a minute or two. Pour popcorn into a bowl and add salt or melted butter to taste.
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Fresh Picks
Popcorn Granola Snack Bars
1/2 cup honey
2/3 cup peanut butter
1 cup granola
1 cup roasted and salted peanuts
3 cups popped popcorn
- Line an 8 or 9-inch square baking pan with foil or parchment paper. Grease foil or parchment lightly; set aside.
- Heat honey in a large saucepan until boiling. Stir in peanut butter until well blended. Remove pan from heat and stir in granola, peanuts and popcorn until coated. Press mixture evenly into prepared pan. Refrigerate until cool; cut into 16 bars to serve.
from the Popcorn Board of Chicago
Maple Popcorn Balls
1/4 cup popcorn
1/2 teaspoon salt (optional)
1 cup maple syrup
1 1/2 teaspoons butter
- Pop corn according to package directions. Season with salt, if desired.
- Heat syrup and butter in a heavy saucepan over medium-high heat, stirring constantly until temperature reaches 250 degrees F on a candy thermometer or until a few drops form soft balls when dropped in cold water.
- Remove pan from heat and pour mixture over popcorn. When mixture is cool enough, toss popcorn with syrup and mold into balls, and cool on a buttered baking sheet. Store cooled popcorn balls in an airtight container. Makes about 8.
from recipegoldmine.com
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