Popcorn has been around a long time. Kernels of corn were discovered in New Mexico in what is called the Bat Cave that was once occupied by the Cochise culture. These kernels were carbon dated and shown to be approximately 5,600 years old.
Today, nearly 17 billion quarts of popcorn are consumed in the U.S. yearly and who doesn’t love a bowl of hot-popped corn dripping with butter with salt? It is a snack that goes hand in hand with a movie night.
When it comes to eating popcorn, it’s all about the toppings. Popcorn can be savory, sweet, spicy or — if you’re a purist — just buttered.
There are many ways to enjoy the pleasure of popcorn and there are several methods in which to cook popcorn and flavor it. Popcorn can be air popped, cooked in a pot on the stovetop, microwaved or cooked on a campfire. There are electric popcorn makers, Whirley Pop Popcorn poppers and air popper machines. People skillet cook it, grill it, wok cook it, fry it and even pop the corn on the cob in a bag in the microwave. Jiffy Pop has been around for almost 70 years. It continues to fascinate kids as they watch the foil expand while shaking it over a hot burner until it puffs up and looks like it will explode. Air-popped corn is great for a low-calorie healthy version of popcorn. I personally love the stovetop method. It’s easy and the corn can be popped with olive oil or melted butter or both.
When it comes to eating popcorn, it’s all about the toppings. Popcorn can be savory, sweet, spicy or — if you’re a purist — just buttered. It seems like there is an infinite number of flavor combinations with which to dress up your popcorn. I grew up on an ashram and we ate healthy — and butter was a rarity. My parents popped corn with an air popper, drizzled olive oil on top, added nutritional yeast (for a cheesy flavor) and added salt and pepper. To this day, I call it ashram popcorn although it seems many people enjoy this type of popcorn. I’ve added a lot of lemon pepper to my version. If nutritional yeast isn’t your thing, try olive oil, salt and a lot of lemon pepper. It’s delicious.
Give your popcorn a world flare. For Indian flavors use curry, for Mexican add cumin and lime zest, for Japanese try Gomashio seasoning with a dash of sesame oil or rice seasoning with a drizzle of rice wine vinegar. If you’re in the mood for Italian, try olive oil, garlic, parmesan cheese with fresh rosemary or oregano sprinkled on. Berbere seasoning will give popcorn an Ethiopian flare and jerk spice and a tad of Scotch Bonnet hot sauce will get you in the Jamaican mood.
Other ways to spice up your popcorn is to try chili flakes, Tabasco and cayenne; or cheddar cheese, ranch dressing or Doritos, onion or taco flavors. Dill pickle and truffle oil are divine. Mixed seeds will give your popcorn the Sunday morning taste of an everything bagel. There are hundreds of flavors.
Sweet popcorn
Sweet-popped corn is another route. Who doesn’t love caramel corn or salted caramel? If you like it sweet, try cinnamon and sugar, honey and butter, melted chocolate — or chili and chocolate for a sweet and spicy combination.
Then there’s mixing up your popcorn with other snacks such as homemade moose munch: butter toffee, caramel popcorn, nuts and chocolate. Mix popcorn with your favorite snack such as Goldfish crackers, pretzels or trail mix with chocolate chips or M&Ms. Experiment with cereal such as Honey Nut Cheerios or Chex Mix.
Explore the pantry and consider kitchen sink popcorn with what you have on hand — melted chocolate, creamy peanut butter, caramel, marshmallows or Nutella — to add to your warm popcorn and enjoy it in a bowl of ice cream. There are so many creative ways to enjoy popcorn, it’s mind-boggling.
Need something unique to do with the kids or after the family dinner? Have a popcorn bar. It’s fun, experimental, creative and expressive. Pop your corn and lay out toppings to mix and match.
Ashram Popcorn
From the kitchen of Priya Hutner
4 T olive oil, vegetable oil or butter (save half for popped corn)
½ C popcorn kernels
½ C nutritional yeast, more if desired
Salt to taste
1 t lemon pepper
Heat the oil in a medium saucepan over medium-high heat. Place a few kernels in the pan. Once they begin to pop, add in the rest of the kernels. Cover with a lid.
Once you hear the kernels start popping, shake the pot a bit to coat the kernels with oil. Be mindful not to burn the popcorn during this process. I shake a few times during the popping process. When the kernels start to pop slowly this means most of the kernels are done.
Remove the pot from the heat and let sit for a minute. Place the popcorn in large bowl and pour oil or melted butter over popcorn and mix. Add nutritional yeast and spices. Pop some kernels in your mouth to taste and add more oil or spices if needed and enjoy.
