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Mushroom popcorn kernels pop into large, round-shaped popcorns that look like little mushrooms, hence the name. These popcorns hold their shape nicely and don’t get mushy when coated with thick coatings like chocolate, candy, caramel or cheese. Because of their firmness, these round popcorn kernels are a preferred choice for pre-popped popcorns.
Butterfly popcorn kernels, also known as snowflake kernels, yield wing-like popcorns. The texture of these popcorns is lighter and less chewy than their mushroom shaped popcorn counterparts. Due to their airiness and protruding wings, butterfly popcorns are better suited for light flavorings, seasonings and butter toppings. Heavy coatings and glazes can turn the popcorn into a soggy mess. Because mushroom-style popcorn is firm and less prone to crumbling, it tends to stay crisp and fresh much longer than butterfly popcorn.
Mushroom corn kernels are usually preferred for packaged popcorns and gourmet recipes, while butterfly kernels are widely used in movie theaters, carnivals and sports arenas. Both butterfly and mushroom popcorn kernels come in different sizes and colors.
These kernels are best stored in an airtight container at room temperature. Hot and humid temperatures can increase moisture content, thus creating a conducive environment for mold and bacteria growth. On the other hand, cold and dry conditions can reduce the moisture content, ending up with unpoppable kernels.
Popping mushroom shaped popcorn in a microwave is not recommended. This type of popcorn needs a high temperature of about 400 degrees to yield the full, round shape. The microwave heating method is not sufficient to produce that kind of shape.
No. All popcorns have hulls. The only difference is that some have more or fewer hulls than others. Hulls are the hard, tiny bits that get stuck between gums and teeth.