Popcorn has been a favorite for many years. If I ran errands with my dad, I could luck out into some fresh made caramel corn or Cracker Jack, but lots of just popped popcorn. Never much of a fan of microwave popcorn and the pasty oil residue, we made most of ours in a popcorn popper or a heavy pan, just oil and popcorn, topped with butter.
Growing up Orville Redenbacher was the rave of the day for popcorn. Today we have been able to source some Butterfly White popcorn from one of our organic, grain farmers, and it is fantastic! This year is the first for the farm to grow this so it is only available in pre-packaged 1.5 lbs. bags. We hope to buy this in bulk to offer larger quantities. If you’re anything like our family, popcorn is a must to have around for a great, wholesome salty snack.
NUTRITIONAL benefits of popcorn?
Packed with a good dose of insoluble fiber which helps remove toxins from the body and from the Whole Grains Council: “Research from Cornell (no pun intended!) shows that corn has the highest level of antioxidants of any grain or vegetable – almost twice the antioxidant activity of apples!”
Plus the trace minerals from sea salt.
STORAGE:
Best practice used to be to store popcorn in the fridge but I have learned that the refrigerator actually dehydrates bread and turns out it is not good for popcorn either (even though the bag says to refrigerate!) This dries out the little bit of moisture needed to cause the explosion when exposed to heat. If you imagined a bunch of “grannies,” “Old maids,” you get the picture. So what’s the scoop on popcorn storage?
Sources I found offer some reasoned and seasoned advice:
- Keep kernels stored in an air-tight container
- Store in a cool, dry place away from sunlight – 60-75℉
- While it is a whole grain, popcorn kernels have a shorter life than wheat; about 3 years before they just don’t pop well.
- Trying to revive some older popcorn? Add 1 tsp water (no more-mold risk) per 1C of kernels, shake to distribute and let it set for a couple days. Worth a try!
Tried and True Stove Top Popping Method:
- In a 5 quart, heavy bottomed, lidded pan, heat to medium to med-high then add 2Tbs coconut oil and 3 kernels.
- Once those three pop, add a slightly rounded 1/2C Butterfly White popcorn. Gently swoosh around in the oil to help coat each kernel. Stay close by and listen for the popping to slow, then remove from heat and dump into large bowl
- Melt 1-2Tbs of butter in your pan with the heat off.
- Drizzle a little butter over top layer of popcorn, then lightly salt with fine or powdered sea salt over that layer. Toss popcorn in the bowl to get your next layer to butter and salt. Repeat till all has been nicely buttered and salted. Enjoy!
We use a 6 or 8 quart Cambro container to store popped popcorn at our house. Even in the East Texas summer heat and humidity, it stays fresh and delicious.
Ready for movie night or just to stock the pantry? Add some Butterfly White Popcorn to your next order or stop by Twisted V Market, 17184 Hwy 69, M-F 8a-5p, Sat. 10a-1p and grab a bag.