Mushroom popcorn, by it's very nature, does tend to have a lot of hulls. The mushroom popcorn needs the thick hull to hold in all the moisture so the steam can build up to create the explosive pop and large "mushroom" for which the popcorn is named. Because the hulls are so thick, they don't shatter when the kernel pops so you will notice a lot more of them after popping.
There are few ways to deal with this:
- * One suggestion is to pour your freshly popped popcorn into a large paper bag, roll up the end, and shake it around like crazy. This will help knock some excess hulls off.
- * Also, there's a particular way to eat Mushroom Popcorn that results in less hulls getting in your mouth. Due to the shape of the popped flakes, it's usually easy to grab individual flakes, between your thumb and forefinger, by the hull that's still attached. This allows you to bite the "head" off the flake and discard what you're still holding onto. The way you might eat a strawberry that still has its cap or a cherry that still has a stem. This is how we eat plain Mushroom Popcorn in our home.
- * Lastly, popping the Mushroom popcorn in a hot air popper tends to dry out the hulls so they fall off more readily while being popped and also afterward in your bowl.
Mushroom popcorn is typically used for making Caramel or Candied Popcorn and Kettle Corn (these types of popcorn are usually highly processed, so excess hulls tend to get stripped off). It is not usually used for plain eating, although we love it that way and many of our customers do enjoy eating it with salt and butter. If you're looking for a great snacking popcorn try our Itsy Bitsy Tiny Kernel Popcorn, Tender Pop Hulless Popcorn or Movie Pop Movie Theater Popcorn.