No limits on how to top your popcorn

Whether you’re at the movie theatre or slouching on the couch streaming your favourite series, there’s just something satisfying about mindlessly stuffing your cheeks with popcorn. And to celebrate that gustatory pleasure, the powers that be have given us National Popcorn Day to be observed on Jan. 19.

Zea mays everta is the scientific name for popping corn. The kernel has an impermeable, hard shell that traps moisture in the starchy centre. The moisture content is roughly 14 to 20 per cent, which is optimal for popping — or “poptimal” as a true aficionado might describe it.

During heating, the hard shell holds the moisture in until the steam forces it to pop. Think of it as nature’s explosive little pressure cooker.

Whether it’s for popping or processing, corn is an important crop in Manitoba. According to the province, Manitoba produced 1.77 million tonnes of grain corn in 2024, which is 11.5 per cent of Canada’s total corn production and Manitoba’s fifth-largest crop by farm cash receipts, making Manitoba the country’s third-largest corn producer. As of 2025, grain corn is Manitoba’s fifth-largest crop by seeded acres. Production in 2020 was 1,140,300 metric tonnes. 2024 production was 1,767,084 metric tonnes, an increase of 626,784 metric tonnes over four years.

So what about popping corn specifically? According to Agriculture Canada, retail popcorn sales in Canada were $231.9 million in 2018 and increased to $286.5 million by 2023, with a projected retail growth of 29 per cent from 2023 to 2028. It’s clear that Canadians continue to have an appetite for popcorn.

To keep that market value — and the moisture — in the package you’ve just brought home from the store, popping corn is best stored in an airtight container of plastic or glass in a cool, dark cupboard. If the kernels start to dry out, losing as little as three per cent of moisture, they simply will not pop.

A large number of unpopped kernels (nicknamed “Old Maids”) indicates dryness. It’s best to toss the remainder and buy fresh.

For microwave popcorn, follow the manufacturer’s instructions, but remember — your results may vary because no two microwaves are the same. Make sure the bag is right side up in the microwave. If the “popcorn” button has worked in the past, go ahead and smash it. Otherwise, start by setting the timer for about four to 4 1/2 minutes using a “test bag,” and stay nearby. Once you determine the right amount of time, write it down for next time.

Once popping slows, listen for roughly two-second intervals between pops. Take the bag out and open carefully away from your face. Steam, and the possibility of laggard kernels popping, are a hazard.

If you want to pop it old school, you’ll need a three- to four-quart pan with a lid. It needs to be loose fitting to release steam. Add enough oil to cover the bottom of the pan — but you don’t want the kernels swimming in it. Peanut, sunflower, canola, corn, or coconut are good options. You’re looking for a high smoking point so butter is a no-go. Let the pan warm up on medium-high heat. If it starts to smoke, it’s too hot. (You can test-pop a couple of kernels.) Add enough popcorn to cover the bottom of the pan, give it a gentle shake to distribute oil and put the lid on. Once corn begins to pop (about three minutes or so) wait until there is two seconds between pops. Remove the pan from the heat and open the lid away from your face.

Generally speaking, three tablespoons of unpopped corn will yield approximately one popped litre.

It’s best to add toppings right away. You can go with the traditional butter and salt or jazz it up a little — savoury or sweet.

As a guideline, start with two to four tablespoons of butter for four cups of popped corn. Melt butter and flavourings and keep them warm before popping corn. Put the topping on top of the popcorn and not in the bottom of the bowl so the topping doesn’t start to cool, making it harder to distribute. Use a “too-big” bowl so there is room to completely toss the topping into the popcorn.

Commercial powdered toppings are handy, but there is no limit on making your own concoctions. When flavouring butter with savoury seasonings, start with a very small addition, as little as 1/8 teaspoon, adding more to the melted butter as needed so as not to overpower. Sweet versions are a little more forgiving if you add a little more. If using salted butter, add salt lightly.

Here’s an example of how ratios might look to start:

Parmesan Garlic Topping

2 tablespoons butter, melted

1 tablespoon grated parmesan

1/8 to 1/4 teaspoon powdered garlic, taste and add more as needed.

Blend together and keep warm. Drizzle on and toss into popcorn.

Suggested flavour combinations to be mixed with butter:

• Onion powder and salt, or garlic powder and salt (or combine the two powders).

• Lemon pepper

• Commercially made Everything Bagel seasoning

• Powdered cheddar (can be found at bulk food stores)

• Curry with a touch of sugar (to balance the flavour)

• Cumin, black pepper, and salt

• Maple syrup, ground cinnamon starting with 1/2 teaspoon, pinch of ground ginger, and nutmeg

• Honey and dill

• Honey and Chinese Five Spice starting with 1/4 teaspoon

• Cinnamon and sugar

• Cardamom starting with 1/2 teaspoon and sugar with a little very finely grated orange zest.

• Powdered hot chocolate mix

As snacks go, popcorn is pretty economical, so on this National Popcorn day, be inventive, try something different and if it doesn’t work or can’t be adjusted — pop a little more.

» wendyjbking@gmail.com