Bulk Wholesale Popcorn

Popcorn was first discovered thousands of years ago by the Native Americans. Some tribes believed that the popping noise was that of an angry god, above Mother Gaya, who escaped the kernel.

During the Great Depression, popcorn was comparatively cheap at 5-10 cents a bag and became popular. Thus, while other businesses failed the popcorn business thrived and became a source of income for some struggling farmers. During World War II, sugar rations diminished candy production causing Americans to eat three times more popcorn than they had before.

At least six localities (all in the United States) claim to be the “Popcorn Capital of the World”: Valparaiso, Indiana; Van Buren, Indiana; Marion, Ohio; Ridgway, Illinois; Schaller, Iowa; and North Loup, Nebraska. According to the USDA, most of the maize used for popcorn production is specifically planted for this purpose; most is grown in Nebraska and Indiana, with increasing area in Texas.

As the result of an elementary school project, popcorn became the official state snack food of Illinois, a first in popcorn history.

Cooking popcorn on the stove is an old-fashioned twist on modern day life. Some kids nowadays might not even know it’s possible to cook popcorn outside of a microwave or a hot air popper. If you’re holed up in a rental cabin with no microwave and a four-burner stove, consider trying to make popcorn the old fashioned way. Making popcorn the old-fashioned way might bring back memories as well as make your kids think you’re some kind of genius. Read on to learn how to cook popcorn on the stove.

• Put your pot on the stove, and put the heat up to medium high.

• Add 2 to 3 tbsp. of vegetable oil. Roll around the pot to coat the bottom. Add one popcorn kernel.

• When oil starts to smoke, or when the one kernel pops, the pot it is ready.

• Pour in one cup of popcorn kernels. Let them heat up, shaking the pot gently over the flame, back and forth to roll the kernels around. When one pops, put the lid on.

• Continue shaking as the popping continues, shaking pot quickly across the burner. Don’t stop shaking the pot or the popcorn will burn.When the pops start slowing down (or the lid starts rising off), take the popcorn off the burner, turning off the burner.

• Sprinkle the popcorn with salt, tossing the popcorn by gently lifting the pot up and down. Enjoy. Add melted butter, if you’re inclined