Making Snacks with an Air Popcorn Popper

You know the saying, “what’s old is new again?” That seems to be the case for air popcorn poppers. During the late 70s and 80s, air popcorn poppers were all the rage. That is, until microwave popcorn hit store shelves. In most homes, the old air popper headed straight for Goodwill or the landfill. Microwave popcorn was about as easy as popcorn making could get. Today, however, it’s a different story.

What’s behind the turnaround? Well, a few years ago there was the popcorn lunch scare. Scientist found that the chemical used to produce the butter flavor in microwave popcorn, diacetyl, was a health hazard for workers at the popcorn factories. There was never proof that the chemical was harmful to consumers because the microwave popcorn makers acted fast and found a substitute. Nevertheless, the scare made many people think about their favorite snack. Popcorn popped with just hot air is looking good.

Popcorn is a favorite American snack, maybe one of the most beloved. And that goes thousands of years ago when Native Americans discovered that dried corn would explode into soft puffs when heated. Popcorn as a snack hit its stride during the Depression when popcorn machines made the snack available to anyone who at a nickel.

Those original popcorn makers were found at movie theaters and carnivals. Home users found ways to make their own, too, from wire baskets over a flame to a pot filled with oil and a top. Fortunately, some clever folks were hard at home and in the late 70s air popcorn poppers were born. They used hot air instead of hot oil to pop the corn. This was a great invention for popcorn lovers; especially those who wanted a healthier snack.

There’s not too much to using an air popcorn popper. Even an adult can do it. You just measure out the popcorn, put it in the popper, turn it on and put a bowl out to capture the popcorn.

Plain popcorn is certainly good. And when a little butter and salt, it’s even better. The test for a true air popper popcorn lover, however, is how it’s turned into a gourmet snack. Here are a couple popcorn recipes to get you started (also, check out the Popcorn book from Patrick Evans-Hylton for more great tasting popcorn snacks).

Chili and Cheese Popcorn

A perfect blend of chili and cheese that takes popcorn from bland to wow!

Ingredients:

• 8 cups popped popcorn
• Butter-flavored Pam
• ½ teaspoon chili powder
• ½ cup grated Parmesan cheese
• Salt to taste

Instructions:

Spray popped popcorn with Pam and sprinkle with chili powder and salt. Mix well.

Spray a baking pan with the pan and spread the popcorn out. Spray lightly with the Pam one more time and then sprinkle with the Parmesan cheese. Broil until the cheese is melt (about 2 to 3 minutes). Toss well to coat.

Something Sweet Popcorn

This recipe uses butter (but not much). It just won’t work with Pam, but it sure does taste good.

Ingredients:

• 8 cups popped popcorn
• 1-2 tablespoons butter
• 2 tablespoons sugar
• ½ teaspoon cinnamon
• Dash of nutmeg

Instructions:

Melt butter in a sauce pan over low heat, being careful not to burn. Add sugar and spices and stir until the sugar is dissolved. Pour over popcorn and mix well.