Product Details: Popcorn is the classic comfort food that everyone loves. These dark blue kernels pop into medium to large pieces of popcorn that are typically a bit sweeter than standard white and yellow popcorn and have less hulls. Buy a bag for yourself and one as a gift. Popcorn is gluten free, whole grain, and all-natural, so feel free to indulge! Amish Country popcorn is non-GMO.
Net Weight: 2 Lbs. / 32 oz. / 907g
Yield: Makes approx. 32 quarts / 8 gallons of popped corn
Ingredients: popcorn.
Nutrition Facts: Click here for data per 3 Tbls. (unpopped) serving.
Country of Origin: USA (grown in Indiana to be exact)
Shelf Life: 3+ Years when stored at room temperature or below in an air-tight container out of direct light
Top it Off! Try our gourmet popcorn seasonings, cheese powders, and specialty salts on your popped corn!
UPC: 0046457700322
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Recipe: Perfect Stovetop Popcorn
Reclaim the lost art of homemade popcorn! No chemicals, no greasy bags. Just fluffy popped corn, oil, and your choice of toppings.
3 Tbls. vegetable oil, peanut oil, coconut oil or Buttery Popcorn Topping
1/2 cup unpopped popcorn
1/2 tsp. popcorn salt
2 Tbls. butter
~ Pour the oil into a 2 or 3 quart saucepan/pot over medium-high heat. Drop in 2-3 kernels of popcorn.
~ Once a kernel pops, quickly pour in remaining popcorn, sprinkle with salt, drop in butter, and cover with lid.
~ As soon as the kernels start popping, constantly shake the pan back and forth until the popping slows down.
~ When the pops slow to about 2 seconds apart, remove pan from the heat and pour into a serving bowl.
~ Taste and season with additional salt and melted butter, if desired.
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Recipe: Caramel Corn
Homemade caramel corn makes a great gift, but I guarantee it'll be hard to give up such a tasty treat once you've tried a handfull!
3 Tbls. vegetable oil
2/3 cup unpopped popcorn
1 cup unsalted peanuts (optional)
1 cup real butter
2 cups packed brown sugar
1/2 cup corn syrup
1 tsp. vanilla extract
1/2 tsp. salt
1/2 tsp. baking soda
~ Heat oil and a few kernels of popcorn in a 2 or 3 quart saucepan/pot over medium-high heat. When a single popcorn kernel pops, add remaining kernels, cover, and pop popcorn, shaking the pot while popping.
~ Remove any un-popped kernels; mix in peanuts; set aside.
~ Bring butter, brown sugar, and corn syrup to a boil, stirring constantly.
~ Reduce heat and boil for 5 minutes; remove from heat.
~ Stir in vanilla, salt, and baking soda; pour over popped corn and stir to coat.
~ Spread coated popcorn into (2) 13" X 9" X 2" baking pans.
~ Bake in a 250 degree oven for 1 hour, stirring every 15 minutes.
~ Cool for 1 hour, then break up before storing in an airtight container.
