Kinda Corny

Tuesday, 19 January 2010


January 19th is National Popcorn Day and I'm celebrating.  Even though I'm married, I live like a single person (Kingsley is in London) so almost every night I pop a bag of 94% fat free microwave popcorn for dinner.  That's after midnight when I get home from anchoring the 11pm news.  It is tasty, a whole grain and offers a lot of fiber.  I also have fond memories of making sweet popcorn balls with my Grandmother and Grandfather D'Arcy around Christmas time.

A few popcorn fun facts:

*Popcorn's scientific name is zea mays everta and it is the only type of corn that will pop.

*Native Americans brought popped corn to the colonists when land was first being settled in North America.

*Originally, theater owners thought popcorn would be a distraction to movie viewers.  It took about five years for popcorn to become a major money maker.

*There are two shapes of popcorn:  mushroom (used for carmel corn) and snowflake (bigger).

*Popcorn can pop up to 3 feet in the air.

*Microwaves are used for popping popcorn more than anything else.

I found these fun facts on the web through Knowledge Base and Popcorn.org.




Our Sweet Popcorn Balls recipe was similar to this one:

3/4 cup light corn syrup
1/4 cup margarine
2 teaspoons cold water
2 5/8 cups confectioners' sugar
1 cup marshmallows
5 quarts plain popped popcorn  

In a saucepan over medium heat, combine the corn syrup, margarine, cold water, confectioners' sugar and marshmallows. Heat and stir until the mixture comes to a boil. Carefully combine the hot mixture with the popcorn, coating each kernel.

Grease hands with vegetable shortening and quickly shape the coated popcorn into balls before it cools. Wrap with cellophane or plastic wrap and store at room temperature.

No comments