Happy National Popcorn Day!

Happy National Popcorn Day!

There is a day for everything: National Take a Bubble Bath Day (January 8), National Clean Off Your Desk Day (January 11) and National Pie Day (January 23) - and those are just the “holidays” in January. But National Popcorn Day? That’s something to celebrate.

The practice of popping corn has been around for millennium, with scientists finding evidence of Pre-Columbian indigenous peoples enjoying this treat. In the U.S., popcorn became popular in the 1800s, and reportedly was named after the sound the kernels make when they burst open.

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The key to great popcorn is in the kernel. Here’s how it works: Inside each kernel, there is a small amount of water that is surrounded by the hull, or the hard shell. (Making sure this moisture level is really important when you’re growing and harvesting popcorn. If there’s not enough - or too much - water in the kernel, it won’t pop properly.)

When the popcorn kernel is heated up, that droplet of water becomes steam. As the steam expands, it builds up pressure inside the kernel until the hull explodes with a big POP. The result? A fluffy, mouth-watering piece of popcorn.

How to Pop Our Popcorn:

You can use an air-popper to pop our kernels. However, they pop bigger and fluffier if you use the stove-top directions my grandma Emma taught me:

Using a 6 quart pan, add 4 T oil (we think vegetable, peanut or coconut work best) and 4 popcorn kernels. (Essentially, enough oil to cover the bottom of your sauce pan.)

Cover the pan with a lid and place it over medium heat. When these kernels pop, the oil is extremely hot. VERY CAREFULLY add about 1/3 cup of kernels, re-cover your pan and shake the pan back and forth, to coat the corn kernels and prevent burning.

When the popping sound slows to one pop every 3 - 5 seconds, remove the pan from the heat and transfer the popcorn into your snack bags or favorite bowls, and enjoy!