The Halfpops folks raise the moisture content in the kernels prior to popping to around 30 percent by boiling them first. Boiling weakens the hull, decreasing the amount of pressure required for the little explosion.

Appropriately called Halfpops, mine were of the Caramel & Sea Salt variety.

Half-popped popcorn is denser, still has that satisfying crunchy shell, and has a much stronger corn flavor that doesn't have to be carried by seasoning. It's still better with salt, butter, parmesan, or whatever, but it isn't needed. Eating a handful of Old Maids is just as satisfying as eating some Fritos.

Here's what a one-cup serving of air-popped, unbuttered popcorn contributes to your diet: Water: 0.265 g. Energy: 30.8 kcal. Protein: 1.03 g.

Okay yes well of course you could try it real quick we're all vaccinated. That's yummy yummy isn't the word it's delicious. I'm gonna try to unload all these.

As the kernel heats up, the water expands, building pressure against the hard starch surface. Eventually, this outer layer gives way, causing the popcorn to explode. As it explodes, the soft starch inside the popcorn becomes inflated and bursts, turning the kernel inside out.

In the popcorn industry, a popped kernel of corn is known as a "flake." Two shapes of flakes are commercially important.

Within this variety of corn, there are many strains with kernels that pop differently and are therefore used in different styles of popcorn. There are two common shapes of popcorn when the kernels are popped, a mushroom shape or a butterfly shape.

In addition to fiber, popcorn also is a good source of polyphenols, which are antioxidants that have been linked to better blood circulation and digestive health, as well as a potentially lower risk of certain cancers. Another health benefit of popcorn is its high satiety.

Discover popcorn's uncomplicated core - less fluff, more flavor. Partially popped and fully delicious. Savor the crunchy heart of air-popped kernels revel in flavor that's packed in and not lost in the ordinary fluff of popcorn.

Nooch popcorn is the BEST butter-free popcorn! It's also vegan, dairy-free, gluten-free, and made with no artificial ingredients.

Keep in mind that the health benefits of popcorn can be lessened or negated if you add a lot of butter and salt to the snack. Both of these added ingredients can cause the saturated fat in popcorn to soar, sometimes between 20 and 57 grams. It's important to remember to eat your popcorn plain for the most benefits.

It's so light and fluffy and crunchy. Oh how did this hard seed get in the bowl. That's just some unpop popcorn. Well you see all popcorn starts out as this small hard seed called a kernel.

The kernel literally turns inside out. The starch or endosperm is the white part of the popped kernel and the pericarp or hull is the darker, flaky bit at the center of the kernel.

All stove-top methods will produce crunchier popcorn than the microwave or an air popper, but the Whirley-Pop takes popcorn to the next level. Since its lid is vented, steam doesn't get trapped around the kernels, so there's no softening (which can happen with other lidded pots).

CORN KERNELS ❖ As heat is applied to the dried kernels, the droplet of water converts to steam, and pressure begins to build. Once the hull can no longer hold the pressure of the steam, the kernel explodes. The starch inside the kernel turns into the white fluffy, crunchy stuff we call popcorn.