Snacking

Popcorn is a whole grain that has 31 calories when air popped and 55 calories when oil popped. Knowing this, is it any wonder popcorn is the largest selling snack food? If the snacker does not mind a few more calories, there are other ways to eat it.

Flavors

Aside from the standard unsalted, salted, unbuttered, buttered, white cheddar, cheese or with caramel, it is sold in a variety of gourmet flavors. Some of the gourmet flavors of popcorn available in today's market are enough to make cause cravings just hearing, seeing or thinking about them.

Flavors such as caramel, cheddar cheese, jalapeno, chipotle, buffalo wing and blue cheese are just the thing for cheese lovers. Love chocolate? Popcorn companies have that covered as well. Flavors are available with dark chocolate, milk chocolate and white chocolate. Nuts are healthy, so combining the two is popular as well. Adding peanuts, almonds, cashews, and pecans sound filling enough to make a meal.

Seasoning

All natural seasoning and popcorn seasoning, including some that do not contain MSG, are traditional salt, butter, white cheddar, ranch and more. People can buy pre-manufactured seasonings or raid the kitchen cabinet for a kick of spicy excitement. Simple black pepper adds a unique flavor. More adventurous types include cayenne pepper, chili powder, garlic, cinnamon or curry. A sprinkle on the top and a quick mix of the bowl will make for an interesting experience for the taste buds.

Family Fun

Recipes for making popcorn treats are endless. Try this one below for a sweet treat.

2 quarts popping corn

2 tablespoons butter

3 cups marshmallows

1 cup each of peanuts, chocolate covered raisins, coconut and chocolate with candy shell

Pop corn on the stovetop as directed. Remove unpopped kernels from the pan. Set aside two quarts of popped corn. Melt butter in a saucepan. Add marshmallows, stirring constantly until melted marshmallow and butter are smooth and thoroughly combined.

Add the popcorn and stir well. Add candies and nuts, stirring well. Mix evenly. Spread the concoction into a greased 9-by-13-inch baking pan. Press firmly. Allow it to cool before cutting and serving.

Growing

Select a variety that is geographically inclined to grow in the area. Start indoors or outdoors. As they sprout and begin to grow, thin and water as needed. Fertilize with natural material like coffee grounds, ash or manure. Weed as needed. Allow the kernels to dry as long as possible. Kernels should be hard when harvested. Hang in a dry, ventilated location. The area should be warm as well. Pop a couple of kernels weekly to test for dryness and readiness to store.