October 2, 2003

Prairie Fare: Popcorn is a Popular Snack

By Julie Garden-Robinson, Food and Nutrition Specialist
NDSU Extension Service

Every time kernels start popping and the aroma of popcorn begins filling our kitchen, my children come running for bowls of the fluffy, crunchy snack. I reach for a bowl, too. A big bowl.

We want our share of the 18 billion quarts of popped popcorn enjoyed by Americans annually. That adds up to about 56 quarts of popcorn per person each year.

Popcorn is not a new snack. Archeologists have found grains of popcorn in Peruvian tombs dating back more than 1,000 years. Some of the well-preserved kernels still pop. For best quality, however, try to use yours sooner.

Popcorn has been a long-time popular food in the Americas, especially among Native American tribes. Researchers have uncovered pottery in Mexico dating back to 300 A.D. featuring popcorn in the design. They knew a good thing.

Popcorn is economical and nutritious, too. It’s a whole grain food made up of three parts: the endosperm, germ and pericarp (or hull). The starchy endosperm forms the "white part" of popped popcorn.

Popcorn is quite low in calories, depending, of course, on how much butter is added. A cup of air-popped corn contains about 30 calories, 6 grams of carbohydrates and one gram of fiber. Lightly buttered popcorn has about 130 calories per cup. Popcorn in a butter-soaked bag is another story.

Why does popcorn pop? Heat causes the moisture to turn to steam, creating pressure within the kernel that literally turns the kernel inside out. To successfully pop, a certain level of moisture (optimally 14 percent) is needed within the kernel. If the moisture level is too low, you will find many unpopped kernels (or "old maids") at the bottom of the bowl.

Over the years, "popping technology" has progressed from popping over an open fire to today’s ingenious devices, including electric air poppers and microwave poppers. Microwave popcorn is very popular, with a variety of flavors available.

Through plant breeding and other research, food companies try to guarantee that 99 percent of "fresh" popcorn kernels will pop. With storage, moisture can be lost.

What can you do about popcorn that doesn’t pop? You can rejuvenate popcorn kernels quite easily. Just fill a quart-size jar about three-fourths full of popcorn kernels, add one tablespoon of water to the jar, cover and shake every 10 minutes or so until all the water is absorbed. Let it stand a few days.

The Popcorn Board suggest these tips for optimal popping:

• Warm the popper, pan or skillet. If using oil, add 1/4 cup cooking oil to the pan. Ideally the oil should reach between 400 to 460 degrees. Oil burns at 500 degrees. If it smokes, it’s too hot.
• Drop in a couple kernels. If they pop or spin in the oil, you’re ready to add more. Add about 1/3 cup or enough kernels to cover the bottom of the pan and shake the pan to make sure the oil coats each kernel.
• Add flavorings of choice. Experiment a little with different spices, like chili powder, garlic powder or other seasonings. Or add some dried fruit like raisins or dried cranberries.

Here’s a tasty recipe from the Popcorn Board.

Touchdown Treat

4 quarts popped popcorn
1 cup unsalted cocktail peanuts
1 cup seedless raisins
1 cup honey
1/2 cup water
1 tablespoon lemon juice

In a large buttered bowl, combine popcorn, peanuts and raisins. Keep warm. Combine honey, water and lemon juice in a saucepan. Bring to a boil; cook and stir over medium heat until mixture reaches 250 degrees, or hard ball stage on a candy thermometer. Pour over popcorn; toss to mix thoroughly. Turn onto a buttered jelly roll pan or large baking pan. Bake in a preheated 300 degree oven for 20 minutes, stirring occasionally.

Makes about 16 servings. Each serving contains 176 calories, 4.9 grams fat, 33 grams carbohydrates and 2.3 grams fiber.

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Source: Julie Garden-Robinson, (701) 231-7187, jgardenr@ndsuext.nodak.edu
Editor: Tom Jirik, (701) 231-9629, tjirik@ndsuext.nodak.edu

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