It’s Nuts I tell you….BUFFALO HALF POPPED POPCORN

July 12, 2018 at 5:02 AM | Posted in nuts, NUTS COM | Leave a comment
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This week from the nuts.com website (https://nuts.com/) its BUFFALO HALF POPPED POPCORN. Half Popped Popcorn with some Heat! A Snack that I can’t wait to try! The BUFFALO HALF POPPED POPCORN is just one of many PopCorn items that you can choose from at the Nuts site (https://nuts.com/) You can also choose items like; NUTS, DRIED FRUIT, CHOCOLATES and SWEETS, SNACKS, COFFEE and TEA, COOKING and BAKING, and GIFTS. Plus there’s FREE shipping on orders over $59, see for details. Now more on the BUFFALO HALF POPPED POPCORN. Enjoy and Eat Healthy in 2018!

 

 

BUFFALO HALF POPPED POPCORN
With Buffalo Half Popped Popcorn, one of our hottest unique snacks just got a little hotter. Sizzling buffalo flavor and the snappy, crunchy deliciousness you’ve come to love from our half popped popcorn. The only thing better than Buffalo Half Popped? Mixing and matching flavors, of course.

Nutrition Facts
Serving size 28g (~1 oz.)

Amount per serving
Calories 160
Calories from Fat 80
%DV
Total Fat 8g 12%
Saturated Fat 1.5g 8%
Cholesterol 0mg 0%
Sodium 160mg 7%
Total Carbohydrate 16g 5%
Dietary Fiber 4g 16%
Sugars 0g
Protein 1g
https://nuts.com/snacks/popcorn/buffalo.html

 

 

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It’s Nuts I tell you…….MILK CHOCOLATE SEA SALT CARAMEL POPCORN

May 17, 2018 at 5:03 AM | Posted in NUTS COM | 2 Comments
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This week from the nuts.com website (https://nuts.com/) its MILK CHOCOLATE SEA SALT CARAMEL POPCORN. Could there be a more delicious snack than Milk Chocolate, Sea Salt Caramel Popcorn! The MILK CHOCOLATE SEA SALT CARAMEL POPCORN is just one of the many items you can chose from the Nuts site. You can choose items like; NUTS, DRIED FRUIT, CHOCOLATES and SWEETS, SNACKS, COFFEE and TEA, COOKING and BAKING, and GIFTS. Most items may be purchased in small amounts or in bulk. Plus there’s FREE shipping on orders over $59, see for details. Now more on the MILK CHOCOLATE SEA SALT CARAMEL POPCORN. Enjoy and Eat Healthy in 2018! https://nuts.com/

 

 

MILK CHOCOLATE SEA SALT CARAMEL POPCORN
Milk chocolate sea salt caramel popcorn is the ultimate movie-watching treat. Freshly popped popcorn coated lightly in sweet caramel, and then drenched in milk chocolate. Each bite is a satisfying combination of sweet and chocolaty crunch. Wash this indulgent popcorn down with a tall glass of milk or cup of coffee.

Ingredients
Milk Chocolate (sugar, cocoa butter, chocolate liquor, milk, lactose, soy lecithin [an emulsifier], salt, natural flavor), Corn Syrup, Popcorn, Sugar, Molasses, Canola Oil, Baking Soda, Salt, Soy Lecithin, Natural and Artificial Flavors, Gum Arabic, Confectioner’s Glaze, Sea Salt. Packaged in the same facility as peanuts, tree nuts, wheat, soy, and milk products.

Nutrition Facts
Serving size 40g (~1.4 oz.)

Amount per serving
Calories 200
Calories from Fat 100
%DV
Total Fat 11g 17%
Saturated Fat 6g 30%
Cholesterol 5mg 2%
Sodium 65mg 3%
Total Carbohydrate 24g 8%
Dietary Fiber 1g 4%
Sugars 20g
Protein 2g
Vitamin A 2%
Vitamin C 0%
Calcium 4%
Iron 2%
Storage
Store at room temperature for up to 1 year.
https://nuts.com/chocolatessweets/snacks/popcorn/chocolate-caramel.html

 


Order securely online or call us:
800-558-6887 or 908-523-0333
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S-S 9AM-6PM
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Low-Carb Snack Recipes

July 6, 2016 at 5:04 AM | Posted in Eating Well | Leave a comment
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From the EatingWell websites Low-Carb Snack Recipes. Recipes like; Chocolate-Cherry Snack Bars, Lemon-Parm Popcorn, and Cottage Cheese Salad. Find them all at the EatingWell website! http://www.eatingwell.com/

 

 

Low-Carb Snack Recipes

Snack away with our low-calorie, low-carb snack recipes to help you slim down.EatingWell2
Whether you’re in the mood for a sweet or salty snack, our low-calorie, low-carb snack recipes are easy and quick to prepare. These low-carb cookie recipes, low-carb snack bar recipes and more healthy snack recipes are perfect to pack for work or serve to your kids after school. If you’re following a low-carb diet or are trying to cut carbs to help you slim down, these low-carb snacks are healthy snacks to beat an afternoon slump.

 

 

Chocolate-Cherry Snack Bars
These cereal bars are chewy, crunchy and delicious with good-for-you seeds, nuts, fruit and little explosions of chocolate. We like the flavor of dried cherries or cranberries, but any coarsely chopped dried fruit will work……

 
Lemon-Parm Popcorn
Perk up your popcorn with a bit of lemon pepper and Parmesan cheese……

 
Cottage Cheese Salad
Cottage cheese topped with crunchy bell pepper and sweet tomato makes for a satisfying afternoon snack or pair it with hearty whole-grain crackers for a light lunch……

 

 

* Click the link below to get all the Low-Carb Snack Recipes
http://www.eatingwell.com/recipes_menus/recipe_slideshows/low_carb_snack_recipes

Burn Fat with These Healthy Snacks

January 26, 2016 at 5:54 AM | Posted in Eating Well | Leave a comment
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Here’s some more healthy tips to eat healthier in 2016, Burn Fat with These Healthy Snacks. These are all from the EatingWell website. And if you’ve never visited the EatingWell site it’s time, it’s stocked full of healthy and delicious recipes and tips. Check it out soon! http://www.eatingwell.com/

 
Burn Fat with These Healthy SnacksEatingWell2

Find out why some healthy snacks you can pack help to burn fat.
I never leave home without snacks in my bag. If an appetite emergency strikes, I’m ready. Of course, just because I have a snack doesn’t mean I need to eat it. Munching when you’re not really hungry can rack up lots of extra calories. But judicious use of the right snacks can boost your calorie burn (every time you eat, your metabolic rate increases slightly) and even help you blast fat. Here are three portable snack options packed with fat-burning ingredients.

 
Chile-Spiced Nuts
In one Harvard study, women who ate nuts two or more times a week gained less weight than women who rarely noshed on them. Although nuts are high in calories, researchers think that the combination of protein, fiber and healthy fats help keep you feeling full. And going for nuts with a little zing may even help boost your metabolism. Studies suggest that capsaicin, an antioxidant in chile peppers (and also what makes them hot), increases the body’s metabolic rate—slightly—and may stimulate brain chemicals in a way that helps you feel satisfied……

 

 

Chile-Lime Peanuts
These spicy nuts were inspired by ones sold by street vendors across Mexico. If you can only find salted peanuts, omit the added salt. Add the maximum amount of cayenne pepper if you want an extra hit of spice…..

 
Popcorn
Don’t forget: this movie-theater favorite is a whole grain and has only 20 calories per cup (just skip the butter). Plus, as Ana Mantica reported in EatingWell Magazine, swapping refined grains for whole grains may help reduce total body fat and belly fat, swapping refined grains for whole grains may help reduce total body fat and belly fat, according to research in the Journal of Nutrition. In this study, people who ate about 3 servings of whole grains a day had about 2.4 percent less body fat and 3.6 percent less abdominal fat than those who ate less than a quarter of a serving. Fiber from whole grains may help you feel full on fewer calories—and possibly fuller than fiber from other sources, such as fruit and vegetables, the authors speculated…..

 

 

* Click the link below to get all the Burn Fat with These Healthy Snacks

http://www.eatingwell.com/nutrition_health/weight_loss_diet_plans/diet_exercise_tips/burn_fat_with_these_healthy_snacks

One of America’s Favorites – Popcorn

January 18, 2016 at 6:10 AM | Posted in One of America's Favorites | 3 Comments
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Unpopped corn

Unpopped corn

Popcorn, also known as popping corn, is a type of corn that expands from the kernel and puffs up when heated. Popcorn is able to pop because, like amaranth grain, sorghum, quinoa, and millet, its kernels have a hard moisture-sealed hull and dense starchy innards. When heated, pressure builds within the kernel, and a small explosion (or “pop”) is the end result. Some strains of corn are now cultivated specifically as popping corns. There are various techniques for popping corn. Along with prepackaged popcorn, which is generally intended to be prepared in a microwave oven, there are small home appliances for popping corn. These methods require the use of minimally processed popping corn.

A larger-scale, commercial popcorn machine was invented by Charles Cretors in the late 19th century.

Unpopped popcorn is considered nonperishable and will last indefinitely if stored in ideal conditions.

Depending on how it is prepared and cooked, some consider popcorn to be a health food, while others caution against it for a variety of reasons. Popcorn can also have non-food applications, ranging from holiday decorations to packaging materials.

 

 

Popped corn

Popped corn

Corn was first domesticated in Mexico 9,000 years ago from a wild grass.

During the Great Depression, popcorn was fairly inexpensive at 5–10 cents a bag and became popular. Thus, while other businesses failed, the popcorn business thrived and became a source of income for many struggling farmers, including the Reddenbacher family, namesake of the famous popcorn brand. During World War II, sugar rations diminished candy production, and Americans compensated by eating three times as much popcorn as they had before.

At least six localities (all in the Midwestern United States) claim to be the “Popcorn Capital of the World;”: Ridgway, Illinois; Valparaiso, Indiana; Van Buren, Indiana; Schaller, Iowa; Marion, Ohio; and North Loup, Nebraska. According to the USDA, corn used for popcorn production is specifically planted for this purpose; most is grown in Nebraska and Indiana, with increasing area in Texas.

As the result of an elementary school project, popcorn became the official state snack food of Illinois.

January 19 is National Popcorn Day in the United States.

 
Each kernel of popcorn contains a certain amount of moisture and oil. Unlike most other grains, the outer hull of the popcorn kernel is both strong and impervious to moisture and the starch inside consists almost entirely of a hard type.

As the oil and the water around the kernel are heated, they turn the moisture in the kernel into pressurized steam. Under these conditions, the starch inside the kernel gelatinizes, softens, and becomes pliable. The pressure continues to increase until the breaking point of the hull is reached: a pressure of about 135 psi (930 kPa) and a temperature of 180 °C (356 °F). The hull ruptures rapidly, causing a sudden drop in pressure inside the kernel and a corresponding rapid expansion of the steam, which expands the starch and proteins of the endosperm into airy foam. As the foam rapidly cools, the starch and protein polymers set into the familiar crispy puff. Special varieties are grown to give improved popping yield. Some wild types will pop, but the cultivated strain is Zea mays everta, which is a special kind of flint corn.

 
Popcorn can be cooked with butter or oil. Although small quantities can be popped in a stove-top kettle or pot in a home kitchen, commercial sale of freshly popped popcorn employs specially designed popcorn machines, which were invented in Chicago, Illinois, by Charles Cretors in 1885. Cretors successfully introduced his invention at the Columbian Exposition in 1893. At this same world’s fair, F.W. Rueckheim introduced a molasses-flavored “Candied Popcorn”, the first caramel corn; his brother, Louis, slightly altered the recipe and introduced it as Cracker Jack popcorn in 1896.

Cretors’ invention introduced the first patented steam-driven popcorn machine that popped corn in oil. Previously, vendors popped corn by holding a wire basket over an open flame. At best, the result was a hot, dry, unevenly cooked snack. Cretors’ machine popped corn in a mixture of one-third clarified butter, two-thirds lard, and salt. This mixture could withstand the 450 °F (232 °C) temperature needed to pop corn and it produced little smoke. A fire under a boiler created steam that drove a small engine; that engine drove the gears, shaft, and agitator that stirred the corn and powered a small automated clown puppet-like figure, “the Toasty Roasty Man”, an attention attracting amusement intended to drum up business. A wire connected to the top of the cooking pan allowed the operator to disengage the drive mechanism, lift the cover, and dump popped corn into the storage bin beneath. Exhaust from the steam engine was piped to a hollow pan below the corn storage bin and kept freshly popped corn uniformly warm for the first time. Excess steam was also used to operate a small, shrill whistle to further attract attention.

A very different method of popcorn-making can still be seen on the streets of some Chinese cities and Korea today. The un-popped corn kernels are poured into a large cast-iron canister — sometimes called a ‘popcorn hammer’ — that is then sealed with a heavy lid and slowly turned over a curbside fire in rotisserie fashion. When a pressure gauge on the canister reaches a certain level, the canister is removed from the fire, a large canvas sack is put over the lid and the seal is released. With a huge boom, all of the popcorn explodes at once and is poured into the sack. This method is believed to have been developed during the Song dynasty originally for puffing rice.

Individual consumers can also buy and use specialized popping appliances that typically generate no more than a gallon of popped corn per batch. Some of these appliances also accept a small volume of oil or melted butter to assist thermal transfer from a stationary heating element, but others are “air poppers” which rapidly circulate heated air up through the interior, keeping the un-popped kernels in motion to avoid burning and then blowing the popped kernels out through the chute. The majority of popcorn sold for home consumption is now packaged in a microwave popcorn bag for use in a microwave oven.

 

 

Popcorn on the cob before shelling.

Popcorn on the cob before shelling.

Popping results are sensitive to the rate at which the kernels are heated. If heated too quickly, the steam in the outer layers of the kernel can reach high pressures and rupture the hull before the starch in the center of the kernel can fully gelatinize, leading to partially popped kernels with hard centers. Heating too slowly leads to entirely unpopped kernels: the tip of the kernel, where it attached to the cob, is not entirely moisture-proof, and when heated slowly, the steam can leak out of the tip fast enough to keep the pressure from rising sufficiently to break the hull and cause the pop.

Producers and sellers of popcorn consider two major factors in evaluating the quality of popcorn: what percentage of the kernels will pop, and how much each popped kernel expands. Expansion is an important factor to both the consumer and vendor. For the consumer, larger pieces of popcorn tend to be more tender and are associated with higher quality. For the grower, distributor, and vendor, expansion is closely correlated with profit: vendors such as theaters buy popcorn by weight and sell it by volume. For both these reasons, higher-expansion popcorn fetches a higher profit per unit weight.

Popcorn will pop when freshly harvested, but not well: its high moisture content leads to poor expansion and chewy pieces of popcorn. Kernels with a high moisture content are also susceptible to mold when stored. For these reasons, popcorn growers and distributors dry the kernels until they reach the moisture level at which they expand the most. This differs by variety and conditions, but is generally in the range of 14–15% moisture by weight. If the kernels are over-dried, the expansion rate will suffer and the percentage of kernels that pop at all will decline.

When the popcorn has finished popping, sometimes unpopped kernels remain. Known in the popcorn industry as “old maids,” the kernels don’t pop because they do not have enough moisture to create enough steam for an explosion. Rehydrating prior to popping usually results in eliminating the unpopped kernels.

Popcorn varieties are broadly categorized by the shape of the kernels, the color of the kernels, or the shape of the popped corn. While the kernels may come in a variety of colors, the popped corn is always off-yellow or white as it is only the hull (or pericarp) that is colored. “Rice” type popcorn have a long kernel pointed at both ends; “pearl” type kernels are rounded at the top. Commercial popcorn production has moved mostly to pearl types. Historically, pearl popcorn were usually yellow and rice popcorn usually white. Today both shapes are available in both colors, as well as others including black, red, and variegated. Commercial production is dominated by white and yellow.

 

 

A person eating popcorn out of a bowl.

A person eating popcorn out of a bowl.

Popcorn is commonly eaten in movie theaters. This snack is usually served salted or sweetened. In North America, it is traditionally served salted, often with butter or a butterlike topping, or with toffee or spices. However, sweetened versions, such as caramel corn and kettle corn, are also commonly available. In the United Kingdom, ready-made popcorn is available either salted or simply sweetened with sugar. Toffee (i.e. caramel) popcorn is also available, but tends to be more expensive. In Peru, popcorn is sometimes sweetened with small candy pellets and sweetened condensed milk, but its more often eaten with salt and the only buttered version known to any considerable degree is microwave popcorn. In Mexico, popcorn is served with either jalapeño juice, hot sauce, cheese, butter, or salt. Popcorn is a popular snack food at sporting events and in cinemas, where it has been served since the 1930s. Popcorn as a breakfast cereal was consumed by Americans in the 1800s and generally consisted of popcorn with milk and a sweetener.

Popcorn balls (popped kernels stuck together with a sugary “glue”) were hugely popular around the turn of the 20th century, but their popularity has since waned. Popcorn balls are still served in some places as a traditional Halloween treat. Cracker Jack is a popular, commercially produced candy that consists of peanuts mixed in with caramel-covered popcorn. Kettle corn is a variation of normal popcorn, cooked with white sugar and salt, traditionally in a large copper kettle. Once reserved for specialty shops and county fairs, kettle corn has recently become popular, especially in the microwave popcorn market. The popcorn maker is a relatively new home appliance, and its popularity is increasing because it offers the opportunity to add flavours of the consumer’s own choice and to choose healthy-eating popcorn styles.

Some popular brands of popcorn in the United States are Orville Redenbacher’s, Act II, Jiffy Pop (all three of which are brands of the ConAgra Foods conglomerate), Pop Secret, Candy Land Gourmet, Jolly Time, Aussie Crunch, Newman’s Own, Dale and Thomas and Pop Weaver.

 
Popcorn, threaded onto a string, is used as a wall or Christmas tree decoration in some parts of North America, as well as on the Balkan peninsula.

Some shipping companies have experimented with using popcorn as a biodegradable replacement for expanded polystyrene packing material. However, popcorn has numerous undesirable properties as a packing material, including attractiveness to pests, flammability, and a higher cost and greater density than expanded polystyrene. A more processed form of expanded corn foam has been developed to overcome some of these limitations.

The world’s largest popcorn ball was unveiled in October 2006 in Lake Forest, Illinois. It weighed 3,415 pounds (1,549 kg), measured 8 feet (2.4 m) in diameter, and had a circumference of 24.6 ft (7.5 m).

 

Diabetic Dish of the Week – Spiced Popcorn

January 6, 2015 at 6:32 AM | Posted in diabetes, diabetes friendly, Diabetic Dish of the Week | 2 Comments
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Spiced Popcorn

 

A good low calorie, low carb snack!

 

Ingredients

1/2 teaspoon ground cumin
1/2 teaspoon chili powder
1/4-1/2 teaspoon salt
Dash cayenne pepper
Dash ground cinnamon
12 cups popped popcorn
Nonstick cooking spray

 
Directions
1 – In a small bowl stir together cumin, chili powder, salt, cayenne pepper, and cinnamon.
2 – Spread popped popcorn in an even layer in a large shallow baking pan. Lightly coat popcorn with cooking spray. Sprinkle the cumin mixture evenly over popcorn; toss to coat.

Variation

Indian Spiced Popcorn: Prepare Spiced Popcorn as directed, except substitute 1/2 teaspoon curry powder, 1/2 teaspoon garam masala, 1/4 teaspoon ground turmeric, and 1/4 teaspoon black pepper for the cumin, chili powder, cayenne pepper, and cinnamon.

Nutrition Facts Per Serving:

Servings Per Recipe: 12
PER SERVING: 31 cal., 49 mg sodium, 6 g carb. (1 g fiber), 1 g pro.

Ohio Festival – September 4th-6th

September 4, 2014 at 5:54 AM | Posted in Festivals | Leave a comment
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September 4-6, 2014 Marion Popcorn Festival
Marion, Ohio
Marion County is one of the top popcorn producing counties in the world. Festival has top name entertainment, golf & bowling tournaments, porpcorn cooking contest, and the Orville Redenbacher Parade. Visit the popcorn museum while you’re in town.

 

http://www.popcornfestival.com/

 

 
September 5-6, 2014 Lithopolis Honeyfest – Lithopolis, Ohio
Enjoy a fascinating day of unique attractions – honey bee beards; honey in a variety of flavors, colors and textures; and an array of products direct from the hive. Watch honey being extracted from the comb and the State Apiarist demonstrate a hive inspection. Meet the American Honey Princess, Ohio beekeepers and explore beekeeping equipment hands-on. See a real queen bee and her colony up close under the glass of an observation hive. Buzz over to the food court for scrumptious honey-made food and sample mead at the wine tasting tent. Grab a honey brew at the beer garden and enjoy a treat from the Honey Bake-Off sale. Live music on two stages, arts & crafts, and watch the kids have fun creating their own crafts at The Gilmore Group’s Busy Beehive.

 

http://www.lithopolishoneyfest.com/

 

 
September 5-7, 2014 38th Annual South Vienna Corn Festival
South Vienna, Ohio
A community-wide event held annually on the weekend after Labor Day to celebrate the beautiful autumn season. There is something for everyone–a parade, rides, entertainment, craft market, queen pageant and plenty of food!

 

http://www.southvienna.org/

 

 

 

September 5-7, 2014 APC Corn Festival – Wilmington, Ohio
Antique Power Club of Clinton County Corn Festival.

 

http://www.antiquepowerclub.org/apc/

Best Diet Recipes for Snacks

December 30, 2013 at 10:37 AM | Posted in Eating Well | Leave a comment
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Some healthy hints to help with those snack attacks! From the Eating Well web site, the link is at the bottom of the page.

 

 

 

Best Diet Recipes for Snacks

 

Eating Well

 

Curb your next snack attack with our best diet snack recipes.
When you’re watching your diet, snacking healthfully can keep your hunger at bay. Try one of our best diet recipes for snacks, including popcorn recipes, fruit bar recipes and easy snack recipes, to pack for the office or serve as a healthier after-school snack. Try our Lemon-Parm Popcorn for a low-calorie snack recipe to fill you up throughout the day or Chocolate-Cherry Snack Bars for a diet snack recipe to satisfy your sweet tooth….

 

 

 
Lemon-Parm Popcorn
Perk up your popcorn with a bit of lemon pepper and Parmesan cheese….

 

 

 

 

Chocolate-Cherry Snack Bars
These cereal bars are chewy, crunchy and delicious with good-for-you seeds, nuts, fruit and little explosions of chocolate. We like the flavor of dried cherries or cranberries, but any coarsely chopped dried fruit will work…..

 

 
* Click the link below to get them all! *

 
http://www.eatingwell.com/recipes_menus/recipe_slideshows/best_diet_recipes_for_snacks?sssdmh=dm17.712371&utm_source=EWDNL&esrc=nwewd122313

Kitchen Hint of the Day!

December 14, 2013 at 8:30 AM | Posted in Kitchen Hints | 1 Comment
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Toasted nuts are often essential (and delicious) part of recipes. Want to know how to make sure the nuts won’t burn, even if you aren’t looking after them? Toast them in a popcorn air popper! Just add 1/4 cup nuts, plug it in for 60 seconds, and the nuts will be a perfect golden brown.

Kitchen Hint of the Day!

December 13, 2013 at 7:47 AM | Posted in Kitchen Hints | 4 Comments
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This simple trick will make sure almost every kernel pops when you’re making popcorn – and who doesn’t want more popcorn? Just store your unpopped kernels in the freezer, and pop them when they’re still cold.  (Unfortunately, this won’t work for microwave popcorn.)

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