Popcorn also called by popping corn, is a type of corn that expands from the kernel and puffs up or pops when heated. The kernel can pop because it has a hard moisture-sealed hull and a dense starchy interior. As it is heated, pressure builds up within the kernel, and a small explosion is the result. Some varieties of corn are now cultivated specifically as popping corns, and we say Ya!! The more popcorn, the more we can eat on this day National Popcorn Day.
During the Great Depression, popcorn was really cheap at about 5 cents a bag. While other businesses failed during the Depression, the popcorn business thrived and became a source of income for many struggling farmers. During World War II, candy production went down because of sugar rations, and Americans compensated by eating three times as much popcorn as they had before.
Depending on how popcorn is prepared or cooked, it can be considered a health food. Make sure though, if possible to use non GMO popcorn. You can find some non GMO popcorn here on-line at Tropical Traditions.
Bob’s Red Mill (a national famous organic food brand) also offers packaged organic non GMO popcorn.
Our favorite popcorn is Caramel Popcorn. We found this recipe that goes a bit further and adds apples. We found this recipe at Cookies and Cups .
Caramel Apple Popcorn
Makes about 14 cups caramel corn
1 cup unpopped corn kernels
2 (2.5 oz) bags of apple chips
1 cup light brown sugar
1 cup light corn syrup
½ cup butter
1 tsp salt
1 (14 oz ) can of sweetened condensed milk
Preheat oven to 250°
In an air popper, pop your kernels into a large bowl. Pick out any unpopped kernels.
In a medium saucepan over medium heat, combine brown sugar, butter, corn syrup and salt. Heat until melted and begins to boil. Once boiling, pour in your can of sweetened condensed milk and stir continuously for 5 minutes, to prevent burning.
Remove from heat and pour directly over popcorn and apples, stirring until coated evenly.
Place in preheated oven and bake for 45-50 minutes, stirring every 10 minutes to cook evenly.
Remove from oven, break into pieces and allow to cool.
Notes from Cookies and Cups:
Store in an airtight container for about a week.
You don’t have to bake this caramel corn if you prefer it softer and chewier. But if you don’t bake it, it will remain fairly sticky.
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