Product Details: Popcorn is the classic comfort food that everyone loves. This hybrid pops up large, fluffy popcorn with less flaky hulls. It's perfect made into caramel corn or simply buttered and eaten as a snack. 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
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!
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.
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.