Popcorn is one of Hawai‘i’s most popular snack foods, and it’s a naturally low-fat snack that’s rich in carbohydrates. Whether we get it at the grocery store or by the bagful at the movie theater, one of our favorite ways
Popcorn is one of Hawai‘i’s most popular snack foods, and it’s a naturally low-fat snack that’s rich in carbohydrates.
Whether we get it at the grocery store or by the bagful at the movie theater, one of our favorite ways to enjoy this buttery snack is by mixing with arare (also known as mochi crunch), candy or flavored sprinkles.
Every year Americans eat more than 17 billion quarts of this naturally low-fat treat.
That’s 59 quarts (about 275 cups) per person.
The Popcorn Board, an organization of U.S. popcorn processors, says that popcorn is a simple, wholesome, good-foryou snack that’s fun to make and even better to eat.
The popping of popcorn almost guarantees a good time.
From the irresistible aroma that triggers hunger pangs, the soft yet crunchy texture in the mouth, the sound as it frantically builds to a popping crescendo, to the final pleasure of eating it with your favorite sweet or savory topping, it’s a versatile and tasty treat.
Over at Kukui Grove Cinema, arguably the popcorn capital of Kaua‘i, it’s said that longtime movie theater owner Marlene Blair is the popcorn queen.
“Mrs. Blair has been doing it for years. She makes the best popcorn,” said Cynthia Pundyke, who’s been working in concessions at the theater for 16 years. “She’s been teaching us … it’s a science. You have to watch the heat and make sure it doesn’t burn, make sure you have the right measurements.” Pundyke and fellow longtime popcorn popper Darlene Ramos (18 years) noted some of the popular combinations. Moviegoers’ most popular mix is arare with popcorn, which they’ve made available for at least a decade.
Other people like mixing in Skittles (small fruit-flavored candies) or chocolate-covered peanuts. Another extreme mix: popcorn with arare and Snocaps, those chocolate chips dipped in white candy sprinkles.
The union of sweet, salty, crunchy and buttery is irresistible.
Mrs. Blair, who has been in the movie business for 45 years, said she doesn’t mind if people bring in small shakers with li hing mui, cheese or sour stuff, or other specialty toppings that aren’t available at the concession stand. She also doesn’t mind when patrons sometimes call ahead for the workers to prepare a special mix — word of mouth around the theater is one reason the Sno-caps/arare mix got so popular.
“I don’t know why … I just like it. It’s crunchy, buttery and very ono,” said Cynthia’s son Bryan Pundyke, 10, and Ramos.
Many people’s first memories of popcorn are popping Jiffy Pop over the stove at home. Thefrying pan-shaped popper’s aluminum top slowly inflated and expanded as the kernels popped and you swished the popper over the flame. Now, microwaves are a more popular way to make popcorn at home, the Popcorn Board said.
A trip to the supermarket’s snack aisle proves there are more than a dozen types of microwave popcorn available — kettle corn that’s sweet and salty, movie theater style butter, no butter, cheese flavored … Some people like their popcorn with just butter and no added ingredients, like North Shore resident Petrina Satori-Britt.
“Never! It would ruin it,” she said.
Mrs. Blair said when people demand popcorn fresh from the kettle, she gives them what they want — a bag of soft and chewy popcorn.
The reason it doesn’t taste crunchy is rooted in how popcorn is made.
Each popcorn kernel has a small amount of water surrounded by soft starch and a hard outer surface. As the kernel is heated, the water heats and builds up pressure. The harder surface surrounding the starch resists the water pressure for as long as it can but eventually it gives way.
The soft starch pops out, the kernel turns inside out, steam inside the kernel is released, and causing popcorn to explode.
A good way to prevent popcorn from tasting soft (often mistaken for stale popcorn) is to dry it. Whether using a microwave, stove popper or air popper the steam needs to be dried away so the popcorn gets crunchy.
At home, pour it into a bowl and let the steam escape.
Visit www.popcorn.org for more information about popcorn.
The Popcorn Board is a non-profit organization funded by U.S.
popcorn processors. It was formed in April 1998 as an Act of Congress at the request of the popcorn processing industry.
