Popcorn. We’ve known about it since 3600 BCE. Now we know how to make it better.

A popcorn kernel has a hard, impervious shell, with starches, proteins, oils, and water packed tightly inside. Heat the kernel to 180 degrees Centigrade; the starches gelatinize, the water turns to steam, and the internal pressure breaks the shell. The gelatinized starches expand instantly into a foam, and almost immediately solidify into what we know as popcorn.

Some clever people in the Pacific Northwest have discovered that, if you pop the corn only halfway… it tastes really, really good. That’s what Halfpops is: half-popped popcorn.

Halfpops are crunchy, gluten-free, nut-free, have no transfats, no corn syrup, no artificial flavors, no hydrogenated oils, no preservatives. They contain only corn, canola oil, butter, and sea salt. And all the flavor that was packed inside that kernel, you get packed into a smaller bite, not lost in fluff.

Halfpops are available in Natural Butter and Pure Ocean Salt flavor, and Natural Aged White Cheddar. The Halfpops folks in Seattle invite you to vote on the next flavors (kettle corn, chipotle lime, or jalapeno cheddar).

[Halfpops]

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