Those yellow, and white, kernels of corn that pop when heated took an interesting journey to become a favorite snack food. October is National Popping Popcorn Month. Americans consume some 14 billion quarts of this tasty treat each year.

There is evidence of popcorn throughout the history of the Americas. Popped kernels, in New Mexico and Utah caves, were found to be up to 5,600 years old. Some unpopped kernels still popped. French explorers discovered popcorn being made by the Iroquois Native Americans. Besides as a food, it has been used as a decoration on clothes, ceremonial embellishment, and for decorating. The fluffy popcorn we know today is, in part, the result of thousands of years of careful cultivation of a few different strains of corn by the early tribes of the Americas. Improvements in cultivation, marketing, uses and flavor, continue today.

As colonists moved about North America and as the United States of America came to be, people began to adopt and use popcorn more and more.

During the early 19th century Americans tried several methods of popping corn. Some threw kernels in hot ashes. Others tried cooking popcorn in kettles filled with fat, lard or butter. Then kernels were cooked over an open fire in a wire basket with a long wooden handle. A stay-cool handle was added in 1875, and in 1893 the first mobile popcorn machine was introduced.

Popcorn was popular, not only as a treat but also as a breakfast food during the late nineteenth and early twentieth centuries. Almost 100 ago it moved into movie theaters until television arrived (some theaters maintained their popcorn stands but movie attendance had declined). Popcorn went into a slump. With the arrival of the microwave in the early 1980s home, popcorn consumption increased greatly.

Popcorn is high in fiber, relatively low in calories and has a low energy density. These are all characteristics of a weight-loss friendly food. It has 31 calories per cup, fewer calories than many other popular snack foods.

The majority of popcorn grown and sold worldwide comes from our Midwest.

References: “The History of the Popcorn in the Americas,” “The Modernization of Popcorn,” “Uses of Popcorn Today” and “The History of Popcorn—Where Did it Come From.”

CHEESY POPCORN

2 Tbs. garlic flavored or vegetable oil
½ c. popcorn kernels
1 Tbs. melted butter, optional
2 Tbs. nutritional yeast (found at health food stores, adds a cheese-like flavor without the calories or fat)
1 tsp. curry powder, optional

In a large, heavy-bottomed pot (with a lid), place oil and about 3 popcorn kernels. Heat over medium-high until a kernel pops. Add remaining popcorn; cover. Once corn begins to pop, shake pot constantly over heat. When popping slows, remove pot from heat and transfer popcorn to a serving bowl. Pour butter over popcorn, if desired, and toss. Sprinkle yeast and curry powder, if desired, over popcorn and toss to distribute evenly. Serve immediately or store in an airtight container.

CARAMEL ALMOND POPCORN CLUSTERS

10 c. freshly popped popcorn
2 c. whole almonds
1 c. firmly packed light brown sugar
½ c. butter or margarine
¼ c. light corn syrup
2 tsp. vanilla
1 tsp. almond extract
½ tsp. baking soda

Preheat oven to 225°F. Spray 15 x 10-inch baking sheet with non-stick spray. Mix popcorn and almonds in large bowl. Combine brown sugar, butter and corn syrup in medium saucepan. Over low heat, stir mixture until sugar dissolves. Increase heat to high and boil 5 minutes. Remove from heat; stir in vanilla, almond extract and baking soda. Pour over popcorn and almonds, immediately stirring gently to coat. Pour mixture onto prepared baking sheet, spreading evenly. Bake for 1 hour in preheated oven. Cool completely. Break into pieces and store in airtight container.

CHEESY POPCORN BREAD

4 c. popped popcorn
1 c. yellow cornmeal
2 Tbs. sugar
2 tsp. baking powder
½ tsp. salt
1 egg
1 c. 2% milk
¼ c. vegetable oil
1 c. shredded jack or pepper jack cheese
1 can (4-oz.) mild, diced green chilies, drained, optional 

Preheat oven to 400°F. Spray an 8-inch square baking pan with cooking spray; set aside. Process the popcorn in a blender or food processor until finely ground. Pour ground popcorn into a large bowl and stir in cornmeal, sugar, baking powder and salt until blended. Beat egg, milk and vegetable oil together in a small bowl and stir into popcorn mixture just until blended. Scatter cheese and chilies, if desired, over batter and stir just until evenly distributed. Pour batter into prepared pan and bake for 25 minutes or until lightly browned at edges and tester comes out clean. Cut into squares to serve.

CRANBERRY ALMOND POPCORN MUFFINS

5 c. popped popcorn
1½ c. flour
¼ c. sugar
1 Tbs. baking powder
½ tsp. salt
½ c. dried sweetened cranberries
1 c. milk
1 egg
2 Tbs. vegetable oil
½ tsp. almond extract
¼ c. sugar mixed with 1 tsp. cinnamon
½ c. sliced almonds

Preheat oven to 400°F. Spray a 12 c. muffin pan with cooking spray or line with paper liners; set aside. Blend popcorn in a blender or food processor until finely ground. Pour ground popcorn into a large mixing bowl. Add flour, sugar, baking powder, salt and cranberries and stir until blended; set aside. Beat milk, egg, oil and almond extract together and pour over dry ingredients; stir just until combined. Spoon batter into muffin cups, filling each about half full. Divide almonds among muffin tops and sprinkle with cinnamon sugar. Bake 15-18 minutes or until tops are lightly browned; serve warm with butter.

DOUBLE CHOCOLATE POPCORN BALLS

½ c. sugar
½ c. corn syrup
¼ c. butter or margarine
2 Tbs. cocoa powder
8 c. freshly popped popcorn
1 c. semi-sweet mini chocolate baking bits

Combine sugar, corn syrup, butter and cocoa in medium saucepan; bring to a boil. Add popcorn, stirring until evenly coated. Remove from heat. Stir in semi-sweet mini chocolate pieces. Cool slightly. Shape into 2-inch balls.

BROWN SUGAR LOLLIPOPS

6 c. air-popped popcorn
1 c. brown sugar
¼ c. honey
1/3 c. water
1 Tbs. light margarine
Butter-flavored cooking spray
3 Tbs. cinnamon-sugar mixture (2 Tbs. sugar to 1 Tbs. ground cinnamon)
Mini pretzel sticks

Combine sugar, honey, and water in a 2-qt. saucepan; bring to a boil over high heat, stirring constantly until sugar is dissolved. Cook until sugar forms thick, “ropy” threads that drip from the spoon. Add butter and stir to mix. Slowly pour mixture over popcorn, tossing to mix. When popcorn has cooled slightly, spray hands with cooking spray and shape into small balls. Insert pretzel stick to create a lollipop. Roll in cinnamon-sugar mixture and wrap in plastic wrap or store in zipper-style bags.

All photos and recipes courtesy of The Popcorn Board, www.popcorn.org.