It doesn’t matter if you want to keep a stockpile of movie-quality popcorn for use at home or need it for large gatherings such as county fairs, festivals or carnivals, this box contains 40 8-ounce packs. Each of these pre-measured packs contains the perfect combination of yellow corn kernels, coconut oil, and seasoned salt. This creates a cinema quality of popcorn that people simply won’t be able to keep their hands out of. Each portion is perfect for sharing with friends or family, and contains absolutely zero trans fats and is also cholesterol free. And they’re packs are moisture-proof, so they have a pretty good shelf life.
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The Ultimate Guide To Popcorn
As we suggested at the beginning of this article, popcorn is a type of food that’s ubiquitous in modern society. No matter where you look you can find all different varieties of this tasty snack food. It comes in a number of different colors from yellow to white, red to blue, there are even purple varieties. It’s also a food that can be cooked in a number of different ways—including in a popcorn machine, on the stove or in a microwave. And all of this makes it difficult to decide not only which variety is the best to pop but also which method is the best method to cook it. To answer those questions we’ve created this guide which will help our readers select and prepare their favorite popcorn varieties. Let’s begin our odyssey with a brief explanation of the different popped corn types.
Popcorn Colors Explained
Just a few decades ago, there was only one variety of popcorn that was available at most local grocery stores and that one variety was yellow. Then white popcorn began to become popular enough that stores began to carry it. But that was only the beginning of the popcorn varieties that would begin to be released. Nowadays, there’s popcorn in just about every color of the rainbow. What’s the difference between these different types? Well, let’s find out.
- Yellow Popcorn: This type of corn pops up an off-color white and is probably the least expensive variety. It’s not as tender as white, but it is just as flavorful.
- White Popcorn: This type of corn pops up to a bright white and has become quite popular recently. Its kernels tend to be more tender than yellow varieties, but the flavor is comparable to yellow.
- Red Popcorn: Although its unpopped kernels are red in the beginning, it actually pops up white. It has more of an understated taste than either yellow or white, which makes it a good popcorn for topping with additional flavorings. It also has a bigger crunch than white or yellow popcorn.
- Blue Popcorn: Despite its name, this corn pops up white. It has a sweeter taste than any other variety but still manages to retain its popcorn taste. The kernels also tend to be quite crunchy, although they do tend to be smaller on average than other varieties.
- Purple Popcorn: Purple popcorn is somewhat unique among the popcorn varieties. It has a big bold taste and a nice crunch to it. It also pops up white, but with little purple specks on the kernels. These kernels also tend to be larger than blue popped corn varieties.
How To Pop Popcorn
There’s a number of different ways to cook popcorn, but it really boils down to three different methods. You can pop it on the stove, in the microwave or in a commercial popper. Any of these methods can be used with great success to make a nice bowl of popcorn, but we tend to favor the stove top method. That’s why we’d like to share our secret for creating the perfect stovetop popcorn.
Step One: Use An Aluminum Sauce Pan With A Lid
Yes, don’t use a big cast iron pot or Dutch oven for this procedure. Instead, use an aluminum saucepan that’s about 3-inches deep and has a lid.
Step Two: Add The Oil
Now you’ll want to add two tablespoons of your favorite oil to the pan. It doesn’t matter if the oil is olive oil, avocado oil, sunflower oil or canola oil, just use an oil that you like.
Step Three: Turn Up The Heat
With the oil added, turn up the heat to high. Once you’ve done that, add 2 kernels of your favorite popcorn to the oil. Yes, just 2 kernels—no more. When those 2 kernels have popped, remove them from the oil and then add half a cup of popcorn kernels to the oil. Remove the pan from the heat.
Step Four: Cover & Shake
Place the cover on the pan and give it a good shake. Now let them sit for precisely 1-minute. When that’s done, put the pan back on the stove and turn the heat up to high. Don’t forget to give it a shake here or there during the popping process.
Step Five: Wait & Listen
Listen to the popcorn as it cooks. When it slows down to 2 or 3 pops a second, then remove it from the heat. However, don’t uncover the pan just yet. Wait for approximately 1-minute to give any unpopped kernels a chance to pop. After the minute has elapsed, remove the lid and dump the popcorn into a bowl. It’s now ready to be salted, buttered and served.