Why is my popcorn chewy and rubbery? A top reason popcorn turns out chewy is because steam gets trapped in your pot when the popcorn kernels are popping. Fix this by using a well-vented lid or leave the pan slightly open to make a light and crispy popcorn.
Why does this happen?
Time for some farmer-meets-science information about popcorn. Each popcorn kernel of popcorn contains a small amount of water stored inside a circle of soft starch.
As the kernel heats up, the water expands, building pressure against the hard starch surface. Eventually, this thin outer layer gives way, causing the popcorn to explode. As it explodes, the soft starch inside the popcorn becomes inflated and bursts, turning the kernel inside out and releasing steam.
Wait....steam?
Yep. As your popcorn kernels heat up, the moisture inside the kernels heats up and turns into steam. That steam can collect in the pot or the popper. That can lead to excess moisture in the pot or popper if they are not properly ventilated.
If you're using a pot with a lid, it helps to lift the lid slightly to let the steam out. Or place the lid slightly off the edge of the pot, to create a gap in the seal between the lid and the pan, in order to allow the steam to escape. Some pots have lids with a tiny steam hole. If you have one of those, you can keep the lid on tight during popping.
Mixing oil and water
Oil also matters in the popping process. The old saying that oil and water don’t mix is true - but actually popping popcorn in oil helps in this case. The oil can coat the popped corn and then helps repel the moisture from the kernel, essentially acting as a protective barrier to your crunchy snack.
But be warned: Using too much oil can also be the reason for chewy popcorn. (We have run into this while testing popcorn oils.) In general, 3 tablespoons of oil for 1/3 cup of popcorn kernels tends to be a good ratio to keep your popcorn from getting too chewy.
Proper heat and shakin'
Regardless of how you pop your popcorn, it is important that you heat the kernels evenly. If you have your heat too high and don't agitate (or shake) your pan steadily, the kernels can be too still and you can burn one side of the kernel. That will mean your kernel will pop too early - or not pop at all. (Boo!)
But if you heat the kernel too slowly, the moisture can leak out of the kernels and the popcorn starch will overcook and taste a little rubbery.
So remember to shake, shake, shake your popcorn pot to keep your kernels moving and the heat distributing evenly.
Popcorn sitting out in the open too long
Make sure you pop your popcorn before you're going to eat it. (Meaning, not an hour or two before, unless it's part of a specific recipe.) Freshly popped popcorn can absorbs humidity from the air, which means it can lose its crispness and it can become chewy.
Sounds weird, but it is true. This can be a real hurdle for folks living in humid areas.
Store your popcorn kernels properly
One of the biggest problems - and one of the easiest problems to fix - is how you store your popcorn kernels. Keep your popcorn kernels in a tightly sealed container or bag in your pantry, kitchen cabinet, or somewhere cool and dry.
Don’t leave the container with popcorn open, and don’t store it in your refrigerator or freezer or in a moist basem*nt. Why? Because storing your unpopped popcorn properly means you are preserving the moisture level in the popcorn kernels and helps make sure that they pop.
Want to stock up on our delicious popcorn kernels and make popcorn at home? Buy your popcorn here.
FAQs
If the popped corn comes out flat or has a chewy texture, this means the kernels were too wet or had too high of a moisture content. If they lack pop or have lots of unpopped kernels (Old-Maids), the kernels are too dry and do not have enough moisture.
What does chewy popcorn mean? ›
If the popped corn comes out flat or has a chewy texture, this means the kernels were too wet or had too high of a moisture content. If they lack pop or have lots of unpopped kernels (Old-Maids), the kernels are too dry and do not have enough moisture.
How to make popcorn softer? ›
A good lid is important when making popcorn, but there's a bit of a strategy here. For the best results, and lowest number of un-popped kernels leave the lid open just a hairline amount. It allows any steam or moisture to get out as well, resulting in fluffy kernels.
How do you make popcorn stay crunchy? ›
Exposure to air and humidity causes crispy things to become “not-so-crispy”. Once popcorn is popped, you can keep it fresh by placing it in an air-tight container or a heavy-duty plastic bag with a zip-lock top.
Can you fix chewy popcorn? ›
A top reason popcorn turns out chewy is because steam gets trapped in your pot when the popcorn kernels are popping. Fix this by using a well-vented lid or leave the pan slightly open to make a light and crispy popcorn.
How to make old popcorn pop better? ›
Saving "Old Maids"
Fill a jar with popcorn, add a tablespoon of water, cover with a lid, and give it a few good shakes every few minutes until the popcorn has absorbed all the water. Store the jar in a cool place and try again in 2-3 days!
Can you revive soft popcorn? ›
Resist the urge to toss out that bag of stale popcorn. If you're looking to breathe new life into the snack, spread it on a baking sheet and heat in the oven at 250°F for about five minutes. It should be as good as new!
Why is my candied popcorn not crunchy? ›
BY THE WAY!!! make sure that you cook the caramel mixture for a solid 5 minutes so that the candy gets past the softball stage. If it doesn't cook long enough, the popcorn will be gooey, not crispy!
Why is my air popped popcorn soft? ›
"Chewy" popcorn is a normal characteristic when using the Hot Air Popper. It may give the perspective of being stale as well. To attempt to alleviate this, we suggest that you hydrate your corn prior to using. You perform this by adding 1 teaspoon per 1 cup of corn into an airtight container.
Can you reheat popcorn to make it crunchy? ›
How to Revive Stale Popcorn. The easiest way to refresh leftover popcorn is to toss it in the oven to warm it up and re-crisp it. Simply spread it out in an even layer on a baking sheet and place it in a 250°F oven for about five minutes, until it's warmed through.
Movie theaters use butter-flavored oil, which has a lower water content than butter so it makes popcorn less soggy. Real clarified butter has the same effect.
What's the best oil for popcorn? ›
Two popular choices are canola and vegetable oil (both with a smoke point of 400 degrees Fahrenheit), thanks to their generally neutral flavor. Refined peanut oil (with a smoke point of 450 degrees Fahrenheit) is also recommended, especially if you like to infuse your popcorn with some of its nuttiness.
What is slang for unpopped popcorn? ›
There are a few possible explanations why unpopped popcorn kernels are referred to as “old maids.” It might be because unpopped kernels don't contain enough moisture to create a burst. Also, as the unpopped kernel fails to pop, the parallel is made with an old maid who remains unmarried beyond the usual age.
Are there different grades of popcorn? ›
Generally, the smaller the popcorn kernel, the thinner the hull and the fewer hulls you will get. Small kernels mean a thinner hull, and that means fewer hulls in your teeth! Gourmet White, Gourmet Red, Baby White, Baby Yellow, Lady Finger, Midnight Blue, Vintage Red, and Tender & White are all hulless varieties.
Why does my popcorn taste weird? ›
Popcorn's fats and oils can go rancid from air, humidity, and even UV light exposure. Unpopped kernels, containing fats, can spoil over time. Identifying rancid popcorn is simple due to its strong odor. Eating it usually won't cause foodborne illness but might taste bad due to oil breakdown.
What defines hulless popcorn? ›
Popcorn that's labeled “hulless” is essentially just popcorn with smaller kernels. Smaller kernels mean smaller hulls, so you end up with popcorn that's softer, easier to digest, and less likely to get stuck in your teeth or braces. You can think of it as virtually hull-free instead of 100% hulless.
