Popcorn is a special type of corn; not all varieties of corn will “pop.” In the 1800s, some families raised their own popcorn. After cutting the corn from the stalks, they dried it, then shelled it by hand. They put the dried popcorn in “poppers” which were shaped like long, thin boxes made from tightly woven wire, attached to a long handle. Then the corn could be popped over an open flame without having to get too close to the heat.

INFORMATION BELOW FROM 1800s COOKBOOKS

TO POP CORN
Excellent, inexpensive and nourishing sweets may be made with popped popcorn. For making these sweets, the popcorn kernels should be large, crisp, and with no hard centers. The best way  to obtain these results is first to use good popcorn, then put enough corn in the popper just to cover the bottom of the popper. Pour some cold water over it and hold the popper some distance from the heat at first. 

Continue this for three or four minutes, then place it more directly over the heat. The fire over which corn is popped should be hot, even, and steady. Shake the popper quickly and steadily until nearly all the grains have popped. When commencing to pop, almost every grain should pop open at once. The cold water poured over the corn causes a steam to generate. This makes the corn swell and burst open from the very center in large, crisp, fine flavored kernels. If not ready to make the candy as soon as the corn is popped, store in paraffin bags or glass jars and close up tightly, since popped corn soon gets tough if exposed to dampness.

POPCORN BARS
Take two cups of sugar, one-half cup water and boil to the hard ball stage*. Add vanilla flavoring or any desired flavoring. Crush some fresh popcorn with a rolling pin and stir into the syrup. When the corn has been perfectly mixed with the syrup, press into a square or oblong buttered pan to the depth of about an inch, patting it smooth on top. When cool, cut into bars with a very sharp knife.

*hard ball stage – syrup will form a hard ball that won’t flatten when you take it out of cold water, but you can change its shape by squashing it.

POPCORN BRITTLE
Take one cup granulated sugar, one cup brown sugar, one-half cup golden corn syrup, and one-fourth cup water. Melt to a syrup, then boil to the hard ball stage. Add one-fourth cup butter and boil until it begins to turn color. Place in a bowl two quarts of freshly popped corn and one cup chopped peanuts. Pour the syrup over the corn and stir until all the kernels and nuts are covered with it.

POPCORN MACAROONS
Run some freshly popped corn through the food chopper, or else chop up with a knife until fine. To a cupful of this, add an equal quantity of blanched almonds that have been pounded to a paste. Put these together in a bowl. Beat up the whites of three eggs until stiff, then add about one-half cup sugar and beat up for about five minutes. Mix the popcorn and paste into this slowly until thoroughly blended. Drop from a spoon on oiled or buttered paper in a pan and sprinkle with powdered sugar. Bake in a moderate oven* for about twenty minutes.

*moderate oven – about 350-400 degrees Fahrenheit.

POPCORN ALMOND NOUGAT
Take two cups of white sugar, one-fourth cup water, and one-fourth cup corn syrup. Melt over the fire until the sugar is dissolved, then stir in one cup of chopped popcorn and one-half cup of chopped almonds. Boil to the hard crack stage*, flavor with a little almond extract, and pour over buttered pans in thin sheets. When cold, break into pieces or cut into squares with a sharp knife.

*hard crack stage –  hot syrup will form brittle threads when dropped in cold water and will crack if you try to mold it.

POPCORN FUDGE
Take two cups of white sugar, one cup milk, two tablespoons butter, and a pinch of salt. Boil to the soft ball stage*. Flavor with one-half teaspoon of almond extract, then stir in one cup of chopped popcorn and one-half cup of chopped peanuts or any nuts desired. Stir until creamy and pour out on buttered pans. When cool, cut into squares.

*soft ball stage – syrup dropped into cold water will form a soft ball.

CHOCOLATE POPCORN BALLS
Pop some corn and pick out only the large crisp, tender grains. Place in a saucepan two cups of granulated sugar, one-half cup water, and one-fourth teaspoon cream of tartar. Boil until it spins a thread or forms a hard ball when dropped in cold water, then flavor with a teaspoon of vanilla. Pour part of this sugar syrup over the popcorn, stirring until the syrup is evenly distributed. While doing this, let the remainder stand on the back of the stove. Form into tiny popcorn balls with the fingers, boil the remaining syrup to the crack stage*, then dip each ball into this, and place on paraffin paper until cool. When cool, dip into melted sweet chocolate.

*crack stage – when syrup is dropped into cold water, it will form into threads that are still flexible, but not brittle.

SNOW POPCORN BALLS
Take two cups of granulated sugar, one-half cup white corn syrup, one-half cup water, and a pinch of cream of tartar. Boil to the soft ball stage, then flavor with a few drops of peppermint extract or a half teaspoon of vanilla, then pour over the stiffly beaten whites of two eggs. Beat up until light and it begins to harden, then stir in two cups of crisp popcorn grains. Dip your hands into corn-starch and mold while still warm into small balls. Roll each ball in coconut, and then wrap in paraffin paper to keep their shape until cold. Unwrap and heap on a plate.

Image from Deposit Photos

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How do You Cook Popcorn? On the Stove or in a Microwave? Please Leave a Comment Below.

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The Original Salbree Microwave Popcorn Popper

Silicone Popcorn Maker, Collapsible Bowl BPA Free – 14 Colors Available. 

Space-Saving Design; allow you to store the popcorn maker in a small drawer and is perfect for RVs and college dorm rooms

Built in handles that make it easy to remove from the microwave.

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