Popcorn's ancient roots to modern honey glaze snack

Roasted corn kernels are one of the oldest snacks known to humanity, as evidenced by archaeological research conducted in Central and South America. The discovered remains indicate that this delicacy was already part of the diet of tribes living 3,500 years before our era in today's American state of New Mexico.

In the United States, popcorn (this term was first used by John Russell Bartlett, the author of the "Dictionary of Americanisms" published in 1848) enjoys particular recognition – the average U.S. citizen consumes nearly 50 kilograms of this treat annually.

Until the mid-19th century, Americans prepared popcorn on kitchen plates. At the end of the 19th century, a confectioner from Chicago, Charles Cretors, created a steam-powered machine for roasting corn kernels, which he sold in special horse-drawn carts set up near circuses and other entertainment venues. Popcorn quickly became a favourite snack among cinema-goers and, at one point, became more profitable than movie tickets.

Despite the passage of time, this delicacy has not lost its popularity. Many people cannot imagine visiting the cinema without roasted corn. It often appears in our homes, for example, during sports spectacles. Store shelves entice with various popcorn products: salted, buttery, or cheesy, which achieve the desired effect after just a few minutes in the microwave.

We can also easily prepare the corn snack ourselves, enhancing it with our favourite additions. A delicious idea is honey popcorn. How do you prepare it?

How is popcorn made? Under the influence of high temperature (approx. 175°C), microscopic water molecules in the corn kernels turn into steam, creating pressure that bursts the shell and pushes out the starchy-protein mass, or the characteristic "cloud." The best for roasting are selected corn varieties containing a lot of endosperm.

Such processed kernels provide a lot of nutritional value. They contain a significant dose of well-absorbed fibre, which ensures a faster feeling of satiety, positively affects the digestive tract, and accelerates the removal of harmful toxins from the body. They also contain a lot of valuable protein and numerous minerals, especially potassium, magnesium, phosphorus, iron, and manganese, which positively affect the brain and heart, protect cells from the harmful effects of free radicals, and stimulate our immune system.

Similar properties are also demonstrated by polyphenols, which, as scientific research has shown, are a rich source of popcorn. Thanks to the presence of these antioxidants, consuming roasted corn can protect against cancer and even Alzheimer's disease.

Popcorn does not contain gluten so that it can be safely consumed by people showing its intolerance.

In a large pot, heat 2 tablespoons of oil (canola, coconut, walnut, or avocado), and then add corn kernels (half a cup) to the hot fat (it should be about 175°C). Cover the pot with a lid and set to medium heat. After a while, the seeds should start popping. When the popcorn pops less frequently, remove the pot from the heat.

Spread the kernels on a baking sheet lined with parchment paper. In a pot, heat honey (half a cup) and butter, preferably salted (1/4 cup), over low heat until the ingredients completely dissolve. If you prefer more aromatic treats, add a few sprigs of rosemary or lavender to the warm mixture (leave them for five minutes, then remove them, and bring the mixture to a boil again).

Add the roasted corn to the pot, stir with a spatula to coat all the kernels with the glaze, and then spread them evenly back on the baking sheet. Place in an oven preheated to 120°C for about 45 minutes, stirring every 15 minutes. When the popcorn acquires an appetising caramel colour, it is ready. Let it cool for half an hour.