Amish Country Popcorn | 6 lb Bag | Mushroom Popcorn Kernels | Old Fashioned, Non-GMO and Gluten Free (Mushroom - 6 lb Bag)

This has become my favorite kind of popcorn. The kernels are large and easy to eat. They have such a better taste and texture. This is my second purchase of this brand and size of popcorn and it definitely will not be my last. Great product!!!

This popcorn popped up really big and left very few kernels unpopped. It really was delicious and I didn't have all the hulls stuck in my teeth that I get with most popcorn. Our family all really liked it. We'll buy again.

Best popcorn in our opinion! Pops up big and round, so delicious. I have to make it every week, we keep it in a big canister so we can have it whenever we want.

I love the large mushroom popcorn. It popped up well. But the hulls are also large and hard. I've never had so much hulls, in my teeth, to deal with after enjoying my favorite snack. That's the worst for me. Maybe I'm just sensitive to the hulls size. Minus the huge hulls it's great.

▓▒░ BIG BALLS OF JOY: THE POPCORN EVOLUTION YOU NEVER KNEW YOU NEEDED ░▒▓ I used to live in blissful ignorance, believing all popcorn was created equal. Then I discovered mushroom popcorn - not fungi-flavored, but named for the perfectly spherical shape it pops into. While regular popcorn fractures into jagged snowflakes that disintegrate at first bite, these sturdy kernels transform into satisfying orbs that actually require teeth to eat rather than just dissolving on contact with your tongue. After stumbling onto this popcorn revelation alongside the utterly ridiculous-yet-amazing Chinese popcorn cannon (yes, that's a real thing - a tabletop pressure cooker that makes popcorn EXPLODE into a collection bag with all the drama of a tiny culinary fireworks display), we've been plowing through about half a pound weekly. The pleasure is so consistent we've upgraded to bulk purchasing and vacuum sealing portions like doomsday preppers planning for the popcornpocalypse. ► THE KERNEL CHRONICLES What separates these bad boys from regular kernels is simple physics. Regular popcorn creates those classic butterfly shapes - delicate, inconsistent, and prone to turning into tongue-adhering shrapnel. Mushroom varieties, meanwhile, pop into remarkably consistent spheres that transform the entire eating experience. The texture revolution happens because: • Larger kernels produce substantial popped pieces with actual heft • Spherical shape creates satisfying resistance when bitten • The structure remains crisp but with more of that consolidated, almost foam-like interior • You get more actual popcorn "meat" in each bite rather than just airy flakes The distinction is dramatic - it's like upgrading from rice cakes to actual bread. Something about the density makes it feel like legitimate food rather than just styrofoam packing material that happens to be edible. ✓ PROS • Perfect spherical shape when properly popped - ideal for heavy coatings like caramel or marshmallow • Substantial texture provides a genuinely different popcorn experience • Works beautifully with Flavorcol and butter-flavored popcorn oil • Nearly all kernels pop when using pressure methods • Princeton Popcorn Company option is significantly more expensive with no quality improvement ✗ CONS • More expensive than standard popcorn varieties • Butterfly popcorn technically holds seasonings better due to more surface area and creases • Requires proper cooking method to achieve ideal mushroom shape • Standard popping methods produce less perfect spheres ► THE EXPLOSIVE SIDEKICK: POPCORN CANNON While mushroom popcorn works with standard poppers, the real magic happens with a Chinese popcorn cannon - an absurd contraption that's equal parts cooking implement and conversation piece. You burn fuel under a metal chamber, build up pressure, then release the lid. BOOM! Popcorn explosion! The cannon forces kernels into perfect spheres while the mushroom variety provides the ideal structural foundation. The process takes about 7-10 minutes total, which feels longer than microwave popcorn but is absolutely worth the wait. Since it requires manual rotation (like a rotisserie chicken), it actually gives you something to do while you wait instead of just staring at a microwave timer. My secret recipe: 4oz (volumetric) popcorn with 45ml popcorn oil and 3/4 teaspoon Flavorcol - the perfect ratio for maximum sphere formation. Regular poppers work fine, but the difference is noticeable. It's truly a two-factor situation - these special kernels enhance the cannon's results, and the cannon maximizes the kernels' potential. Plus, the entertainment value cannot be overstated. Nothing says "I take my snacking seriously" like a controlled explosion in your kitchen. ► FIELD NOTES FROM A POPCORN ENTHUSIAST We were surprised to discover popcorn has about 5g of protein per 150 calories - not protein-packed by any means, but more substantial than you'd expect from such a light snack. It's become our regular post-dinner munchie - guilt-free when prepared with heart-healthy oils instead of artery-assassin options like coconut oil. For added flavor, we use Flavorcol (flavored salt) and butter-flavored popcorn oil. The combination with these spherical wonders creates something that makes movie theater popcorn seem like a sad, stale imposter. When using the cannon, we pop most all the kernels, leaving only a few unpopped orphans behind - a markedly better yield than with standard air poppers or microwave options. ☞ PERFECT FOR: • Popcorn enthusiasts seeking a texture upgrade from the standard butterfly varieties • Anyone making caramel corn or popcorn balls (the spheres hold heavy coatings beautifully) • Families looking for both snack and entertainment (the cannon process is half culinary, half fireworks display) • Snackers who want something with actual substance rather than air with occasional corn particles ☜ NOT IDEAL FOR: • Budget shoppers (premium price over standard varieties) • People without proper popping equipment to maximize spherical formation • Those seeking maximum surface area for seasoning distribution • Individuals who enjoy finding popcorn bits in their teeth three days later ► THE VERDICT Mushroom popcorn is what regular popcorn wishes it could be when it grows up - substantive, satisfying, and architecturally superior. The sturdy spheres transform the entire snacking experience from a fleeting, tongue-dissolving moment to something you can actually sink your teeth into. While the premium price means it's not for everyone, anyone who takes their popcorn experience seriously should give these kernels a shot. And if you're feeling adventurous, pair them with a popcorn cannon for the full explosive experience. It's the difference between economy and business class in the snack world - not essential, but once you've tried it, economy feels like a significant downgrade.

I bought this for my dad who loves making popcorn as a snack and sometimes even for dinner. He was wary at first but was very excited once he made them to see they were all the nice round pieces. We both really enjoyed the texture these kernels provided. He saves it as his special popcorn and I will definitely have to buy him more!

So-so popcorn. About 50% of the kernels pop as mushroom shape and there’s quite a few old maids left in the pot. I uses a Whirly pop on the stove popper, which is great! This popcorn tasted fine, but not worth the price.

The kernels are larger than the famous OR popcorn. Almost all of them popped. There were very few unpopped kernels in the bottom of the bowl. Because the kernels are larger, so are the hulls. About 50% of the popped corn was mushroom. The rest was butterfly. It does have a good taste.

Big fluffy popcorn.

lovely popcorn - make sure you pop this at high heat at the start, to see the large size that it can pop at. Delicious flavour.

Worth the price gap from cheap brands

Amish country makes great quality popcorn. The mushroom variety pops up nicely, it is larger and rounder in size. It definitely has more kernels but that's typically to mushroom popcorn. It tasted great on its own salted, but would be good for those who want to coat popcorn in a glaze. Nice and crunchy texture.

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