My favorite snack is undeniably popcorn. It’s crunchy; it’s buttery; it’s salty; it’s fun. What more could you ask? I have walked into a movie theater multiple times with no intention to watch a movie. I just buy the popcorn and walk out!
As I munched on yet another bowl of popcorn while watching Netflix, I wondered:
How does a popcorn pop? Why do the kernels at the bottom of the bag not pop? Why does movie theater popcorn taste so phenomenal?
Let’s start with popcorn’s most basic unit: the corn kernel. It is a plant embryo that is nestled in starches, all encased by the hard hull. Corn kernels for popcorn are dried and processed so that only a small droplet of water remains in the kernel. This droplet is key for the kernel to pop.
When heated, the little water droplet will convert to steam, causing pressure to build. When the hull of the popcorn cracks from the stream’s pressure, the kernel explodes, and the starches puff out into white fluffy popcorn. Popcorn requires about 14% moisture to pop. If there is not enough moisture, the kernel will not build enough pressure to pop, hence why old popcorn bags often have many unpopped kernels at the bottom. For the most bang (or pop) for your buck, pop kernels in hot oil rather than hot air to evenly distribute heat to the kernels.
From my own experience using a glass popcorn popper in the microwave, adding a drizzle of coconut oil to the unpopped kernels yielded the most white fluffy goodness because it distributed the heat evenly. Without the oil, half the popped kernels would burn before the other kernels had a chance to pop. If you want an oil lower in saturated fats, try avocado or canola oil. These oils are also good for popping popcorn because of their high smoking points and neutral flavor.
You’d be happy to know that a serving of lightly salted and/or buttered popcorn is a relatively healthy, whole grain snack! Unfortunately, nutrition flies downhill as soon as you enter the movie theaters, which is where the tastiest but most fatty and salt-laden popcorn is served.
Movie theater popcorn kernels are popped (usually) in coconut oil, already increasing the amount of saturated fat. Then, the popcorn is seasoned with Flavacol and a “Butter Flavored Topping.” Flavacol is finely ground yellow-dyed salt, and since the popcorn is absolutely drenched in it, you're eating massive servings of sodium. That’s why I always find myself chugging a whole water bottle at the movie theaters. Lastly, the oily fountains of “Butter Flavored Topping” at the theaters have (surprise!) no butter in it. It is primarily hydrogenated soybean oil, a trans fat, as well as artificial butter flavorings, preservatives, and the orange dye beta carotene. The artificial butter flavorings, most commonly the chemical compound diacetyl, are the same flavorings used in many microwavable popcorns. While the FDA deems diacetyl safe for consumption, I’m still a little suspicious.
Another offense of movie theater popcorn is its sheer quantity. If you're like me, your hand probably moves mechanically from the popcorn bowl to your mouth, over and over throughout your 2 hour+ movie, not to mention trailers too. Depending on who you ask, a serving of popcorn is about 2-4 cups. A large popcorn at the theaters can be 16 - 20 cups.
While I've almost vilified movie theater popcorn in the last two paragraphs, I'm a believer that all foods are OK in moderation, and you shouldn’t completely ban yourself from your favorite snacks. Sometimes, you have to treat yourself. Thankfully, healthier versions of popcorn are super easy to make at home.
My go-to method for making popcorn at home is with a glass popcorn popper in the microwave. I’ve tried making it in a pot over the stove, but I burnt my mom’s pot so badly, she threw it away and forbade me from ever doing it again. So, the microwave glass popper it is. Happily, it produces good results and it is low maintenance.
These are my favorite at-home popcorn seasonings:
Melted unsalted butter + popcorn salt. Popcorn salt is finer than kosher salt, so it better sticks to the kernels. Hands down my favorite way to eat it.
William Sonoma’s “Buttered Popcorn Salt.” This powder comes packaged in a red striped tin shaker, and it is addictive. A dab’ll do ya.
Powdered ranch salad dressing mix + a sprinkle of paprika, garlic powder, onion powder, and salt. Season to taste.
Grated parmesan cheese
Enjoy!
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