Popcorn

A corn variety with hard kernels that burst into large, fluffy white masses when heated or microwaved, and also the edible popped mass itself, eaten as a snack, often flavored with salt, butter, or sweet coatings such as toffee. Manufacturers control kernel moisture within a narrow band for maximum pop volume, since too dry or too wet kernels fail to pop fully. Flavorings and coatings are screened for allergens, and butter-flavored varieties are formulated with lessons learned from the diacetyl era of microwave popcorn. As a whole-grain snack it offers fiber, but salt and fat levels in flavored versions deserve label attention.