A popcorn kernel is actually a seed. Like other seeds, inside it has a tiny plant embryo (a life form in its earliest phase). The embryo is surrounded by soft, starchy material that would give the embryo energy for growing into a plant. A hard, glossy shell protects the outside of the seed.

The soft, starchy material holds some water. When the kernel is heated to a high heat (400 degrees F), the water inside the kernel turns into steam. The pressure from the steam causes the kernel to explode. The soft starch inside bursts out at about 40 times its original size, turning the kernel inside out. This creates the fluffy white area of a popped kernel.

The ideal popcorn kernel contains about 14 percent moisture. If the popcorn is much drier, it will not pop. Popcorn kernels should be kept in a tightly sealed jar so that they will not dry out.

Popcorn Balls

3 quarts plain popped corn (about 1/3 cup kernels)
1/4 cup butter
10 oz. bag marshmallows
food coloring (optional)

Put popped corn in a large bowl. Set aside.

Melt the butter and marshmallows in a stovetop pot, stirring constantly. When they are melted, take off the heat and allow the mixture to cool until it can be touched. If you like, stir in a few drops of food coloring.

Using a wooden spoon, gently stir the melted mixture into the popcorn. Next, butter your hands and work quickly to form popcorn balls. Place balls on waxed paper to cool.

After the balls are cool, you may use warm corn syrup to stick gum drops or other candy decorations to the popcorn balls. The popcorn balls may be stored in sandwich bags.

This makes enough for about 15 two-inch balls, but you can make them any size or shape you like!

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