Amish Country Popcorn | 2-14 oz Bottles | Mushroom Popcorn Kernels | Old Fashioned, Non-GMO and Gluten Free (2-14 oz Bottles)

▓▒░ BIG BALLS OF JOY: THE POPCORN EVOLUTION YOU NEVER KNEW YOU NEEDED ░▒▓I used to live in blissful ignorance, believing all popcorn was created equal. Then I discovered mushroom popcorn - not fungi-flavored, but named for the perfectly spherical shape it pops into. While regular popcorn fractures into jagged snowflakes that disintegrate at first bite, these sturdy kernels transform into satisfying orbs that actually require teeth to eat rather than just dissolving on contact with your tongue.After stumbling onto this popcorn revelation alongside the utterly ridiculous-yet-amazing Chinese popcorn cannon (yes, that's a real thing - a tabletop pressure cooker that makes popcorn EXPLODE into a collection bag with all the drama of a tiny culinary fireworks display), we've been plowing through about half a pound weekly. The pleasure is so consistent we've upgraded to bulk purchasing and vacuum sealing portions like doomsday preppers planning for the popcornpocalypse.► THE KERNEL CHRONICLESWhat separates these bad boys from regular kernels is simple physics. Regular popcorn creates those classic butterfly shapes - delicate, inconsistent, and prone to turning into tongue-adhering shrapnel. Mushroom varieties, meanwhile, pop into remarkably consistent spheres that transform the entire eating experience.The texture revolution happens because:• Larger kernels produce substantial popped pieces with actual heft• Spherical shape creates satisfying resistance when bitten• The structure remains crisp but with more of that consolidated, almost foam-like interior• You get more actual popcorn "meat" in each bite rather than just airy flakesThe distinction is dramatic - it's like upgrading from rice cakes to actual bread. Something about the density makes it feel like legitimate food rather than just styrofoam packing material that happens to be edible.✓ PROS• Perfect spherical shape when properly popped - ideal for heavy coatings like caramel or marshmallow• Substantial texture provides a genuinely different popcorn experience• Works beautifully with Flavorcol and butter-flavored popcorn oil• Nearly all kernels pop when using pressure methods• Princeton Popcorn Company option is significantly more expensive with no quality improvement✗ CONS• More expensive than standard popcorn varieties• Butterfly popcorn technically holds seasonings better due to more surface area and creases• Requires proper cooking method to achieve ideal mushroom shape• Standard popping methods produce less perfect spheres► THE EXPLOSIVE SIDEKICK: POPCORN CANNONWhile mushroom popcorn works with standard poppers, the real magic happens with a Chinese popcorn cannon - an absurd contraption that's equal parts cooking implement and conversation piece. You burn fuel under a metal chamber, build up pressure, then release the lid. BOOM! Popcorn explosion! The cannon forces kernels into perfect spheres while the mushroom variety provides the ideal structural foundation.The process takes about 7-10 minutes total, which feels longer than microwave popcorn but is absolutely worth the wait. Since it requires manual rotation (like a rotisserie chicken), it actually gives you something to do while you wait instead of just staring at a microwave timer. My secret recipe: 4oz (volumetric) popcorn with 45ml popcorn oil and 3/4 teaspoon Flavorcol - the perfect ratio for maximum sphere formation.Regular poppers work fine, but the difference is noticeable. It's truly a two-factor situation - these special kernels enhance the cannon's results, and the cannon maximizes the kernels' potential. Plus, the entertainment value cannot be overstated. Nothing says "I take my snacking seriously" like a controlled explosion in your kitchen.► FIELD NOTES FROM A POPCORN ENTHUSIASTWe were surprised to discover popcorn has about 5g of protein per 150 calories - not protein-packed by any means, but more substantial than you'd expect from such a light snack. It's become our regular post-dinner munchie - guilt-free when prepared with heart-healthy oils instead of artery-assassin options like coconut oil.For added flavor, we use Flavorcol (flavored salt) and butter-flavored popcorn oil. The combination with these spherical wonders creates something that makes movie theater popcorn seem like a sad, stale imposter.When using the cannon, we pop most all the kernels, leaving only a few unpopped orphans behind - a markedly better yield than with standard air poppers or microwave options.☞ PERFECT FOR:• Popcorn enthusiasts seeking a texture upgrade from the standard butterfly varieties• Anyone making caramel corn or popcorn balls (the spheres hold heavy coatings beautifully)• Families looking for both snack and entertainment (the cannon process is half culinary, half fireworks display)• Snackers who want something with actual substance rather than air with occasional corn particles☜ NOT IDEAL FOR:• Budget shoppers (premium price over standard varieties)• People without proper popping equipment to maximize spherical formation• Those seeking maximum surface area for seasoning distribution• Individuals who enjoy finding popcorn bits in their teeth three days later► THE VERDICTMushroom popcorn is what regular popcorn wishes it could be when it grows up - substantive, satisfying, and architecturally superior. The sturdy spheres transform the entire snacking experience from a fleeting, tongue-dissolving moment to something you can actually sink your teeth into. While the premium price means it's not for everyone, anyone who takes their popcorn experience seriously should give these kernels a shot. And if you're feeling adventurous, pair them with a popcorn cannon for the full explosive experience. It's the difference between economy and business class in the snack world - not essential, but once you've tried it, economy feels like a significant downgrade.

Perfect state fair popcorn:Get whirley pop (I got mine from neighbor). Grapeseed oil. These kernels (1/3 cup ~80 mL). Granulated cane sugar (1/4 cup ~50 mL) non-iodised salt (2 pinches).1. Put whirley-pop on medium (5) heat, add grapeseed oil JUST to cover bottom, less is more.2. Add 4 kernels in random spots. Wait until 3 pop, then count 5 seconds.3. Increase heat a notch (6) Add sugar and salt, stir once. Add kernels.4. Stir constantly as popping starts, then slows to 2 seconds between pops.5. Dump out pot immediately into big bowl, aggitate until heat and moisture dissapate.Perfecto! Add more salt if you want. I rec waiting like, 3-5 minutes before eating so the popcorn dries out a bit more. This has resulted in nearly 100% mushroom popcorn. The goal is to get the kernels to pop at about 400-410 F. Remember to store the kernels in an airtight container!

I've tried several different products and this is by far, the best popcorn that I've tried. Very few kernels left unpopped. Nice full popcorn. I suggest using a high heat for the most full kernels and complete popping.

Too many,carbs,compared to,others

My family loves this popcorn. The Mushroom variety in particular pops into nice big, fluffy pieces. We’ve enjoyed all of the varieties of the Amish Country Popcorn, but the mushroom variety is our favorite.

Nice big round pieces of popcorn. Pops pretty good in our hot air popper. Might have about 12 - 15 left of unpopped kernals which I think is comparable to other brands.

We were looking for a larger pop after a 3 lb. bag of medium hull less white that seemed to produce small pops. Pop was much larger, but we felt it might be better as a caramel type popcorn. Had quite a few kernels that didn't pop and lots of hulls. Will try the medium yellow next time.

My 7 yr old granddaughter said it was delicious