Get poppin’ on National Popcorn Day
- col-kate-shumaker
- January 15, 2025
- 184
Sunday, Jan. 19 is National Popcorn Day. Let’s take a look at this well-loved food.
Popcorn is very versatile. It can be sweet, salty or savory. It can be made in many different ways — eaten hot or at room temperature — and there are just some events that aren’t the same without popcorn. The Popcorn Board offers lots of great information related to, of course, popcorn on its website at www.popcorn.org.
For even more fun, the major movie theater chains are all offering big discounts on popcorn on Jan. 19. It might be worth making it a day at the movies.
Corny facts
—Compared to most snack foods, popcorn is low in calories. Air-popped popcorn has only 30 calories per cup. Oil-popped is only 35 per cup.
—Popcorn is a whole grain. It is made up of three components: the germ, endosperm and hull.
—Popcorn differs from other types of maize/corn in that is has a thicker hull. The hull allows pressure from the heated water to build and eventually bursts open. The inside starch becomes gelatinous while being heated. When the hull bursts, the gelatinized starch spills out and cools, giving it its familiar popcorn shape.
—Most U.S. popcorn is grown in the Midwest, primarily in Indiana, Nebraska, Ohio, Illinois, Iowa, Kentucky and Missouri.
—The peak period for popcorn sales for home consumption is in the fall.
—Popcorn kernels can pop up to 3 feet in the air.
A history of popcorn poppin’
—Popcorn is one of the oldest American foods and has had a significant role in our history. Some of the oldest ears of popcorn were found in 1948 by archaeologists exploring the Bat Cave in West Central New Mexico. These ears were proven to be about 4,000 years old.
—Popcorn was used by the Native Americans as a staple in their diet and for decoration.
—By the 1840s popping corn had become a popular recreational activity.
—Popcorn was served as a breakfast cereal with milk.
—During the Depression, popcorn sold for 5 or 10 cents a bag and was considered an affordable luxury for struggling families.
Flavor ideas
—Garlic salt.
—Parmesan cheese.
—Dry taco seasoning mix.
—Dry ranch-style seasoning mix.
—Lemon pepper.
—Italian herbs: oregano, basil, marjoram, thyme and crushed rosemary.
—Cinnamon, brown sugar, nutmeg.
—Dry gelatin powder for fruit flavors.
Lastly, here’s a recipe to try out this week.
STRAWBERRIES AND CREAM POPCORN
1/4 cup freeze-dried strawberries
6 cups popped popcorn
1 cup white chocolate chips, melted. Serves 4-6.
In a small food processor or spice grinder, pulse freeze-dried strawberries until finely ground. Place popcorn in a large bowl. Drizzle melted chocolate over the top and toss until well coated. Sprinkle evenly with ground freeze-dried strawberries and toss until well coated. Scrape onto large parchment paper-lined baking sheet, spreading into even layer. Let stand at room temperature for 30-60 minutes or until chocolate is set and hardened. To serve, break into pieces.
Kate Shumaker is an OSU Extension family and consumer sciences educator and may be reached at 330-674-3015 or Shumaker.68@osu.edu. Follow on Facebook @OSUEXTHolmes or visit http://holmes.osu.edu.