Buttered Popcorn

Ever since I was a little whippersnapper I have loved popcorn-buttered popcorn. Not the kind of junk they put on popcorn at the movies but real butter. And not just with butter but salt, parmesan cheese and a little red chile powder. BTW I make the best popcorn in the world so my kids used to tell me. UMMMMMMMMMMMMMMMMMMMMMMMMMMM!

There have been two problems. One my trusty popcorn maker got lost in the shuffle in my move to NM. So when I got back to CO recently I tried to find a replacement. Nothing doing. I was told they don't make that kind anymore because of ********************microwave popcorn********** and the lack of demand.

So off to the Internet to find it. It came today-Yippee!!

Then there's the second problem. This little thing called Diabetes. It seems corn gets converted to sugar and for Diabetics that is a no no. Unless it is the best popcorn in the world.

Have a great weekend everyone I hear something popping.


Actually, from what I’ve been able to find, popcorn counts as one bread choice in a type 2 meal plan. It’s got a glycemic index of 55, which is considered low, and his high in fiber, phosphorus, and other good minerals. It’s healthier than cornflakes, not quite as healthy as all-bran, but certainly tastier than all-bran.

I get my popcorn online, where the choices are legion. The kind you get in the supermarket is lowest-common-denominator corn, bred for maximum crop yield, largest pop size, fewest unpopped kernels, durability of unpopped kernels in shipping and storage – everything except taste and texture. So you get something that’s big and fluffy, but with a texture like a packing peanut and about as much flavor. There are specialty popcorns that come in a rainbow of colors that are grown for flavor and texture, not economy, and they are far superior.

I got a variety pack of 12 different types, a 15-oz plastic screw-top bottle of each, for $29.99 plus shipping. This is a LOT of popcorn, and each variety tastes and crunches different. I use BUTTER when I’m feeling rebellious, or I Can’t Believe It’s Not Butter spray and Molly McButter buds when I’m not. I also use a non-sodium salt substitute a lot that tastes just fine on popcorn because I need to watch my sodium levels.

I either use an airpopper, or I do the Alton Brown method of a stainless-steel bowl with a little olive oil on the bottom and foil on top, and put it right on the stove, keeping it moving with tongs. Then I serve it right in the bowl after taking off the foil.

Or you can use a Whirly-Pop, or other popper of your choice. But the air-popper was the concession to unitaskers I made for the cause. smile Most of these sites sell poppers as well as their own varieties of corn.


(If you get a chance to watch the “Good Eats” cooking show on popcorn entitled “Pop Art”, it is worth it.)