The Science of Popping Popcorn

For many of us popping popcorn was one of the first items we learned how to “cook” as kids and brings back many memories!

Recently I brought my childhood air popper to junior high youth group, and IT WAS A HIT.  They had never seen one before. It was as impressive as the latest iPhone model. The kids gathered around and were completely marveled as the air popper transformed a quarter cup of popcorn kernels into a bowl of fluffy popcorn. 

When I forgot to bring the air popper, someone pulled out microwave popcorn.  A very distinct smell of artificial butter filled the home. The kids could smell and taste the difference!  They much prefer fresh popcorn with natural ingredients! Stovetop popcorn can pop in 5 minutes - well worth the extra two minutes over microwave popcorn!

There is a science to popping popcorn so that you can have consistently and evenly popped fluffy kernels without burning the bottom of the pot.  It is kind of a starter recipe, when teaching kids temperature control of food. 

Smoking Points of Butter/Oils

The key to awesome popcorn is understanding the smoking point of butter and oils. This will help you to control the temperature and not scorch the oil, avoiding that burnt popcorn at the bottom of the pot and the smell that comes with it! 

Butter is a classic flavor for popcorn, however it has a relatively low smoke point of 350F and can burn easily. We have to be very attentive when cooking with butter. If popping with butter, you will need to shake the pot a lot to keep the kernels from staying in one place and burning on the heat. Once the popcorn has some momentum, you may need to lift the pot off the stove momentarily to cool the bottom of the pot down, and then go again.  One option is to combine melted butter with an oil that has a higher smoke point, which will raise the overall smoke point of the butter/oil combo.

Ghee is butter with the milk solids removed.  The milk solids are what causes butter to smoke at a low temperature.  When they milk solids are removed from butter, we call it ghee.  Ghee has a smoke point of 485 F, so you are able to cook at a higher temperature with it and still have much the of flavor of butter.

Coconut oil is increasing in popularity, since it contains no cholesterol. It too has a lower smoke point similar to butter and will need to be popped at a medium temperature.

Oils with higher smoke points such as avocado oil, olive oil, peanut oil and vegetable oil have a higher smoke point, but have a more distinct flavor profile that will impart to the popcorn. 

StoveTop Popcorn

1/4 cup popcorn kernels

2 Tablespoons of Oil

Melted butter to drizzle on top

Salt

1. Choose a heavy bottomed pot with a tight fitting lid.

2. Put a quarter cup of popcorn in the bottom of the pot, and add 2 Tablespoons of your favorite oil or butter/oil combination, coating the popcorn kernels.

3. Turn the stove up to medium heat, and wait for the popcorn to begin to sizzle.

4. Once the popcorn starts to pop, put a lid over the pot and shake the pot occasionally to keep the kernels moving around the bottom of the pot so they don't sit in one place and burn.

5. Once the popcorn slows down popping, remove it from the heat, and allow it to continue to pop.

6. Once the popping has stopped remove the lid and drizzle butter or your favorite topping.  Salt the popcorn after buttering, which will help it to adhere better.

Wahlah!  There you have a quick and easy snack, low in calories, and a source of fiber.