Popcorn
Some Popcorn Facts
In 16th century, popcorn was a basic component of the Aztec Indian ceremonies. Bernardino de Sahagun writes: "And also a number of young women danced, having so vowed, a popcorn dance. As thick as tassels of maize were their popcorn garlands. And these they placed upon (the girls') heads." Cortes first sighted popcorn when he attacked Mexico in 1519 and came to know the Aztecs. Popcorn formed a vital food item of the Aztec Indians, who also used it as embellishment in ceremonial headgears, necklaces and jewelry on images of their gods.
Early French explorers in the Great Lakes region reported that the Iroquois Indians popped popcorn in a pottery vessel with heated sand and used it to make popcorn soup, among other things. Native Americans would bring popcorn snack to meetings with the English colonists as a token of goodwill during peace negotiations.
Although popcorn has been with us since pioneer times, it was not until 1890 that popcorn became important enough to be raised as a crop for market. Before that time, individual families raised their own popcorn or bought it from their neighbors. Colonial housewives served popcorn with sugar and cream for breakfast (the first "puffed" breakfast cereal). The popularity of popcorn heightened during the 1890s. At parks, fairs and other extravaganzas, the street vendors followed the crowd around selling from steam or gas-powered poppers.
With the opening of movie theaters across the nation early in the 20th century, popcorn became a part of the new excitement. During the Depression years (1929-1939), popcorn was one of the few luxuries down-and-out families could afford. While other businesses failed, the popcorn business thrived. When television became popular in the 1950s, popcorn sales again made a sudden rise (this time by an astonishing 500 per cent!) As families started buying television sets, they were changing their life-styles and staying home more and eating popcorn as they watched television.
Also see Storing and Reconditioning Popcorn
Faith's Popcorn Recipe
Note: I hadn't made popcorn in years, and when I first made it, I eye-balled the amount of oil and popcorn as I always had. It was perfect - light and fluffy and hardly any old maids (unpopped kernals). Then I started to follow recipes and my popcorn was no longer fluffy and I had a high number of old maids. I experimented and found I was using too much oil (1/4 cup), which a lot of recipes suggest. What I discovered is that in "eye-balling" the amount of oil, I was basically covering the bottom of the pan with the oil so the oil was about 1/8 inch deep. Just deep enough for the kernals to sit in the oil and have it come up about halfway.
1/2 cup popcorn
oil for popping (enough to lightly cover the bottom of the pan)
1/2 stick melted butter, to drizzle over once popped (4 Tbsp. - 1/2 stick)
salt
Coat the bottom of a large pan with oil; you want just enough oil to coat the kernals but not have them swimming in it. Place the pan over medium heat. Once the oil shimmers, pour in the popcorn, cover the pan with a lid and shake to coat the kernels with the oil. This will help produce steam that will eventually help your kernels pop. If not enough moisture is produced, your popcorn kernels will remain kernels.
Once the popping starts in earnest, gently shake the pan by moving it back and forth over the burner. Try to keep the lid slightly ajar to let the steam from the popcorn release (the popcorn will be drier and crisper). When the popping slows down, turn the heat off, keep the pan covered and let the remaining kernels pop.
Take the lid off so that the steam is released, and your popcorn does not get soggy. Pour the popcorn in a bowl making sure no unpopped kernals get in the bowl. Melt the butter and drizzle over the hot popcorn. Sprinkle with salt.
Also good is some fresh ground pepper or other seasonings, such as garlic or onion salt.
1/2 cup of unpopped popcorn will make about 10 cups (2 1/2 quarts) popped.
Here are some other ideas::
Italian seasonings (oregano, fennel, red pepper flakes, marjoram, and basil, grind in coffee grinder) with olive oil instead of butter
Curry powder (red or yellow) with coconut oil
Lemon-pepper seasoning and butter
Garlic powder and butter or olive oil
Rosemary, thyme, and sage with olive oil
Jerk seasoning and coconut oil
Old Bay seasoning, dried lemon zest, and butter
Herbes de Provence and butter
Tarragon, dried mustard and butter
Smoked paprika and olive oil
Five spice powder and coconut oil
