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4. Place lid on pot (very important!) and shake the pot occasionally. Once the kernels begin to pop, they finish after a minute or two. The first time I made popcorn this way, I was amazed at the short time it took to pop (not so amazed with how quickly I scarfed it down).



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European explorers throughout the Americas were introduced to, and intrigued by, popcorn. Around the year 1612, early French explorers through the Great Lakes region noted that the Iroquois popped popcorn with heated sand in a pottery vessel and used it to make popcorn soup, among other things. Writing of Peruvian Indians, Bernab Cobo, a missionary in Peru between 1609 and 1629, remarked that they toasted "a certain kind of corn until it bursts. They call it pisancalla, and they use it as a confection."



The new settlers embraced popcorn. Colonial families sometimes ate popcorn

with sugar and cream for breakfast. Some colonists popped corn using poppers consisting of a cylinder of thin sheet-iron that revolved on an axle in front of the fireplace like a squirrel cage. Popcorn was still very much a small, home-grown crop.


When it's air-popped and lightly seasoned, popcorn is an efficiently healthy snack. That's because it is a whole grain, and high-fiber whole grains have been linked to a lower risk of heart disease, diabetes, some cancers and other health problems. Federal dietary guidelines say half of all grains consumed should be whole grains, and popcorn packs more fiber per serving than whole-wheat bread.


"When prepared well, popcorn actually is a pretty good snack," said Maya Vadiveloo, an assistant professor in the department of nutrition and food sciences at the University of Rhode Island. "It's stable. It's inexpensive. It's fairly tasty. For people who might be struggling to eat adequate fruits or vegetables or other whole grains, it's a low-risk snack to start.


"Even a small movie theater popcorn has significant calories and is very high in salt," Vadiveloo said. "Sodium is one of the leading risk factors for hypertension and stroke in general, so it's something we do care about from a perspective of heart disease."


Some theater chains pop their popcorn in canola oil. Vadiveloo said popcorn made with measured amounts of heart-healthy oils such as canola or olive oil can still be healthy. But, she said, it's better to have control over how the snack is prepared from the start.


One such chemical, diacetyl, has been linked to a disease called popcorn lung, which causes shortness of breath and wheezing. Diacetyl, which gives some microwave popcorn its buttery taste, is found in cheese, butter, yogurt and wine, and it's not harmful if swallowed; the danger comes when it is inhaled in large amounts.






In addition to fiber, popcorn also is a good source of polyphenols, which are antioxidants that have been linked to better blood circulation and digestive health, as well as a potentially lower risk of certain cancers.


Another health benefit of popcorn is its high satiety. Because of popcorn's high fiber content, its low calorie count and its low energy density, popcorn is considered to be a food that can aid in weight loss. For example, popcorn has been shown to make people feel fuller than a similar calorie amount of potato chips.


"I could give you 200 calories of a milkshake, and that might be 5 or 6 ounces," Vadiveloo said. "Your body isn't going to recognize you've had 200 calories and feel satisfied. But if you eat 200 calories of fruits and vegetables, which are high in fiber and water, you're going to eat quite a large portion size to get to 200 calories. The same goes for popcorn."


Over the years, I tried a million times to make popcorn on the stove, the old-fashioned way, and I always ended up burning it (which is the worst smell ever) or jumping the gun and taking it off the heat before all of the kernels had popped. I resorted to the microwave variety when the craving struck, but I always found it too oily, so it never scratched the itch and I eventually stopped eating popcorn all together.


Then one day, I was watching Southern at Heart on the Food Network and Damaris made popcorn using a method that I have never seen before. She swore by it, and now so do I. Not only did I not burn the popcorn, all of the kernels popped, and I finally got a bowl of warm, buttery, chemical-free perfect stovetop popcorn.


Stovetop popcorn can absolutely be healthy, and is often a much healthier alternative to microwave popcorn. Microwave popcorn is often high in fats and sodium and may contain other artificial ingredients. But when you make your own at home, you get to control what you put in your body!




Great service and Great popcorn I just received my first order and it was amazing. I picked up the honey mustard, parmesan garlic, BBQ ranch, and butter popcorn. All of the flavors are great and I can't wait to place my next order and try some new flavors. I will continue to support this great company.










OMG YUM I'm very picky about popcorn. I actually stopped eating popcorn. A lady on TikTok said your popcorn is the BOMB! Well she wasn't kidding. 

The flavors of greenapple & Carmel are perfect the popcorn tastes fresh. Very yummy! I actually like popcorn again. 

I'll definitely be trying a few of your other flavors. 

Thank you!








Wondering what the Patriot Popcorn difference is? Well, we could go on and on about how we use the finest ingredients, or describe the way we coat our popcorn with each flavor for maximum taste, and so on and so forth. However, here at Patriot Popcorn, we feel that tasting is believing. So we invite you to taste the difference! Use offer code PPC10 at check out on your first order and receive 10% off. Taste the difference to understand what makes us different!


Please allow 2-3 days for order processing and shipping. Order processing times are extended during holidays and promotional periods. Our popcorn is made to order and we strive to do our absolute best to make sure you get your order as fast and fresh as possible! If your order is for a last minute gift and you need it right away, please call us and we will do our best to work with you to get your order out as soon as possible.


I'm always smoking up new things that may seem strange at first but often it ends up being really good! One of the things I've done but never wrote about is smoked popcorn and, if you must know, popcorn is one of my favorite snacks (I have many favorites though).


It's easy to do and while I often cook popcorn the old fashioned way in a big pot with a lot of shaking, I've made it easy in this recipe with a microwave popcorn popper using kernels and coconut oil.


I tucked a bag of this chile lime tequila popcorn into my luggage as I was packing for a trip to Santa Fe, New Mexico a few weeks back. The recipe came from a new single-subject book, Popcorn, which caught my attention because it was photographed by my talented friend Lara Ferroni. To choose one recipe to try from sixty popcorn-centric creations was a bit of a challenge, but my love for lime-spritzed savory treats led me to page 39. Fresh popcorn is tossed with melted butter, lime juice, jalapeno peppers, red pepper flakes, cumin and a splash of tequila. I threw in a couple handfuls of toasted peanuts for good measure before securing the bag with a bit of twine.


There was also a Spanish smoked paprika popcorn that just about won out - and I think I'll try that one next. Unless one of you can trump that by suggestion a favorite topping of your own for me to try. -h


Put the popcorn in a large, clean paper bag or a washable muslin bag. In a medium-size bowl whisk together the butter, lime juice and zest, and tequila. Add the jalapeno. In a small bowl combine the black pepper, salt, red pepper, and cumin.


Drizzle half of the butter mixture over the popcorn, fold over the top of the bag, and shake until the popcorn is coated and moist. Taste. Add more of the butter mixture if you like, and give a second shake. Sprinkle (most of) the pepper mixture over the popcorn, fold over the top of the bag, and shake a few times to coat. Taste, and if you'd like more pepper flavor add the rest of it.


*To pop 4 quarts of popcorn, heat 1/4 cup clarified butter, coconut oil, or olive oil in a deep pot over medium heat. Add a few kernels to the pot. Once they pop, add 3/4 cup popcorn kernels and shake the pot until they cover the pot evenly. Cover the pot and shake intermittently until the popping slows to 5 seconds between pops. Remove the popcorn from heat and transfer it to whatever bag you are going to use for tossing.


Daddy loved making popcorn. It was one of his favorite snacks and he never shared it with us. The popping sound of kernels hitting that heavy cast iron lid and the scent of homemade buttered popcorn would fill the entire house, often in the wee hours of the morning when everyone was asleep and he could eat in peace.


I normally prefer my caramel popcorn on the crunchy side. However, I do feel a bit of joy whenever I come across the chewy ones! For this reason, I always bake half the batch and let the other half harden while sitting on the countertop, these are the chewy ones!


Methods:  This study compared short-term satiety from two common snack foods, low fat popcorn or potato chips. Using a counterbalanced within-subject design, 35 normal weight non-smoking participants (17 men, 18 women) ages 20-50 years (mean age 33  11, BMI 23  2 kg/m) consumed four conditions each: 200 mL of water (control), one cup (4 g, 15 kcal) popcorn, 6 cups (27 g, 100 kcal) popcorn, and one cup (28 g, 150 kcal) potato chips, each with 200 mL water. Participants rated their hunger, satisfaction, prospective consumption, and thirst on 100 mm visual analogue scales 30 minutes after commencement of snack consumption. In addition, post-snack energy intake from an ad libitum meal (amount served less amount remaining) was measured, and the test food and meal combined energy intake and energy compensation were calculated.

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