A hand reached toward the bucket I was holding. I reluctantly handed over the popcorn to two of my kids at a movie theater.
I also provided a handful of napkins. Buttered popcorn is kind of messy.
We were enjoying a newly released movie. I did not think they would be hungry for the large bucket after Thanksgiving dinner. The enticing aroma of freshly popped popcorn and their grinning faces caused me to surrender my money.
We were watching the visual spectacle, “Wicked.” This popular movie is the prequel to “The Wizard of Oz” and a film adaptation of a popular Broadway musical.
The next day I was talking with my buddy who is several decades older than I am. She remembered when “The Wizard of Oz” came out in 1939 when she was a youngster. The year 1939 was a golden year for movies, with numerous classics.
I remember the annual showing of “The Wizard of Oz” on TV. The flying monkeys still scare me. I always munched on popcorn to calm my nerves.
When did popcorn become such a popular snack? Archaeologists have evidence of people consuming popcorn dating back more than 5,000 years, long before movies.
Early movie theater operators did not offer popcorn, because the crunching sounds during the silent movie era would disturb other guests and leave scattered tidbits on the floor.
The managers also wanted to convey a “theater experience” with their plush carpets and upholstered chairs. Eating handfuls of popcorn did not fit that image.
Business sense prevailed, though, and vendors were allowed to set up their popcorn wagons outside the theaters. Popcorn was inexpensive to make, had a high profit margin, and the attendees gobbled it up.
Eventually, the movie theaters opened up lobby businesses with popcorn as a top seller. You might remember the jingle, “Let’s All Go to the Lobby.” I bet some of you are humming it right now.
Popcorn has a uniquely hard kernel with a starchy interior and is believed to have originated in Central America. If the kernels contain enough moisture and are exposed to heat, the resulting steam explodes the kernels into the white puffs we enjoy as snacks.
Is popcorn a healthful snack? It depends. Our butter-drenched movie theater popcorn was tasty but high in fat and salt. A large buttered popcorn at the movies has about 1,000 calories, so sharing it was a good idea.
Each American eats about 172 cups of popcorn per year according to popcorn sales.
My husband, kids and I enjoyed our movie and popcorn experience. It was our “light dinner” after the Thanksgiving feast. Is that enough of an excuse for our popcorn gluttony?
Popcorn can be made in various ways, from air-popped to oil-popped. It can be cooked in a microwave, on a stove or in an electric popper. Many microwave popcorn varieties contain hydrogenated fat and a lot of salt, which are not heart healthy. Read and compare the nutrition labels on popcorn packages.
While butter and salt are classic toppings, try sprinkling popcorn with Parmesan cheese, Italian herbs or powdered garlic for a different take. Try smoked paprika or chili powder for a slightly spicy flavor. If you have a sweet tooth, sprinkle freshly popped corn with sugar and cinnamon. Oil-popped popcorn will hold the seasoning.
A cup of air-popped popcorn has just 31 calories and 1 gram of fiber, while oil-popped popcorn has 55 calories. Either type is a healthful whole-grain snack and is naturally gluten free.
This easy holiday treat is courtesy of the Popcorn Board at www.popcorn.org. At 150 calories per cup, it is a crunchy dessert, but not something to mindlessly munch during a movie. Be sure to measure out a serving or you may be tempted to eat several servings.
Elegant Holiday Popcorn
8 cups popped popcorn
½ cup milk chocolate (or dark chocolate) chips
½ cup white chocolate chips
Colorful candy sprinkles
Spread popcorn on a serving tray. Melt chocolate chips over a double boiler or in a microwave oven. Drizzle over the popcorn. Melt white chips over a double boiler or in a microwave oven. Drizzle over popcorn. Immediately sprinkle the desired amount of sprinkles over the coated popcorn. Allow drizzles to set up until firm.
Makes eight one-cup servings. Each serving has 150 calories, 9 grams (g) fat, 2 g protein, 17 g carbohydrate, 1 g fiber and 20 milligrams sodium.
(Julie Garden-Robinson, Ph.D., R.D., L.R.D., is a North Dakota State University Extension food and nutrition specialist and professor in the Department of Health, Nutrition and Exercise Sciences.)
