Making Gourmet Popcorn

Popcorn is a special type of dried corn that, when cooked, explodes into fluffy puffs many times its original size. The popcorn kernel has a flinty starch exterior with a little soft starch near the center. When heated, the moisture inside the kernel becomes steam. The "pop" is many tiny explosions as each starch grain expands and bursts its armor of hard starch.

To store popcorn, keep the kernels in a tightly covered container once the package has been opened, or refrigerate. This helps retain the bit of moisture in the kernels that it needs to be able to pop.

Traditionally, popcorn, the favorite movie theater snack, is tossed with melted butter and salt. Other popular concoctions are the caramelized sugar popcorn mixtures for caramel corn and popcorn balls.

But if you use just a little imagination, you can easily make those expensive and delicious popcorn flavors at home. Or simply invent your very own specialty flavor of popcorn.

Popcorn Tip:

If the popcorn kernels have dried out in storage, place a damp cloth or paper towel in the container. Cover and refrigerate for 24 hours. Just before popping, remove the cloth. Stir through the kernels and then pop as usual.