Amish Country Popcorn Blue Popcorn Kernels, 6LB Bag – Non-GMO, Gluten Free, Old Fashioned Popcorn

Best popping and tasting popcorn I have ever purchased. Used a silicone popcorn maker in the Microwave for 4 minutes and there were hardly any unpopped kernels. The flavor was so good that a sprinkle of olive oil and salt was all that was needed. Plain was good too!

I took this huge bag and vacuum sealed it into smaller amounts. I shared a vacuum sealed bag with him. He was worried about how I was going to keep it fresh. I said I keep everything fresh. It pops all but 5 curnerls. This is my favorite variety. You aren't left with a lot between your teeth. I think it is an awesome value and quality popcorn. Great taste.

I bought this bag of popcorn because I was looking for easy way to make my own snack at home. I was amazed by how pippidy and popiddy this popcorn was. It was like a magic show on my stove top where more is not merrier.Shortly after I turned on the heat, the popcorn started to pop. And pop. And pop. It did not stop popping. It was like a popcorn explosion in my pot. The lid started to rattle and shake, and as soon as a single popped corn was able to find enough space to push out between the lil and pot it was over. Popcorn was flying everywhere, like a fountain of white hot snow. It was raining popcorn in my kitchen. It was a popcorn volcano.I tried to turn off the heat, but it was too late. The popcorn had already spilled over the pot and onto the stove. It was sizzling and burning, and it reminded me of Christmas. I grabbed a towel and tried to cover the pot, but it was too hot. I burned my hand, and I dropped the towel. It caught fire. I panicked and ran to get some water, but I slipped on the popcorn on the floor. I fell and hit my head.The next thing I knew, I was lying on the floor, surrounded by popcorn and the charred remains of my towel and snack.I learned my lesson the hard way. Do not fill your pot with too much popcorn. But definitely make popcorn on your stove top and buy this bag of popcorn. My second batch was uneventful and the popcorn is crisp and delicious capable of taking on any flavors you may want to add. 6lbs can go a long way so use sparingly, you can always make a second batch

The first time I purchased the Blue popcorn it was great. The flavor was the best I'd ever tasted with the best crunch. I liked it so much I ordered the 5lb bag. Unfortunately both times I have popped a bowl from that bag its tasted moldy so much so I'll be throwing away the entire bag. Very unfortunate and a waste of money, it's not the cheapest popcorn.

Great popcorn! Fresh, light and just write. Pops well.

Title: Yellow vs Amish Blue (Comparison)Product: Amish Country Blue Popcorn (Hull-less)Rating: 4/5 StarsBefore I comment on the Amish Blue, I think readers would find a little context on popcorn varieties helpful. The three major categories of modern corn are (1) Popcorn (aka “Flint Corn” ... as in hard as flint) which is bred and used exclusively for popping, (2) Dent Corn (aka “Feed” or “Field” Corn - the ‘dent’ refers to the distinctive inward dimple that forms in the tip when allowed to dry on the stalk out in the fields before harvesting), which is softer when dried and used for both animal feed and for hulling and grinding into masa (for tortillas) or innumerable corn-based products like corn starch, corn syrup, ethanol, etc), and (3) Sweet Corn (aka “Eating corn” - the kind you buy fresh on the cob in summertime. The latter two are largely useless for popping.Ok, on to popcorn - which is an offshoot family of varieties that (AFAIK) are selectively bred across many many crop generations to select for the following qualities: shelf life, growing yield, disease resistance, popping yield, appearance, and flavor ... pretty much in that order. Integral to shelf life and popping efficiency are kernels that are compact, hard, and have a strong protective skin (pericarp) that not only protects the kernels from rough handling during processing, but also starches within from oxidation during extended storage, and is able to hold enough pressure during cooking for the residual moisture trapped within each kernel to steam the interiors until they finally pop explosively. If the pericarp is damaged during handling, or for whatever reason is unable to maintain enough internal pressure during cooking to achieve a strong pop ... you guess it ... it doesn’t pop, and the result is an “old maid” (unpopped kernel), which is the signature measure of ‘popping efficiency’.Moving on to “Heirloom” varieties - not all popping corns are created equal, and different strains have been developed over time to target different niches. The hands down champion strain of popping corn offering the best balance of growing yield, shelf life, and popping efficiency appears to be classic yellow popping corn, sold by companies like Orville Redenbacher. It’s relatively cheap, plentiful, reliable, stores well (10 years or more, if stored properly), and has a VERY high popping efficiency, as well as decent flavor. White popping corn is very similar to yellow, and seems to have a slightly paler (less yellow more white) appearance when popped, and is arguably slightly more tender and milder in flavor. Everything else is pretty just older heirloom varieties targeting niche preferences like color, tenderness, or popping size (ex: mushroom) ... which brings us at long last to the Amish Blue featured in this review.I uploaded a side by side photo showing equal batches (as measured by unpopped weight) of classic yellow popcorn on the left, and the Amish blue on the right. The classic yellow has a distinct faint hint of straw yellow in the color, pops larger, and has a very slightly more pronounced corn flavor, whereas the Amish blue has a slightly more compact shape when popped (about 15-20% smaller), a slightly whiter (less yellow) appearance, a slightly more neutral and delicate flavor, and a slightly more tender bite (read: thinner pericarp). That last one (tenderness), comes at a price however, because the attractive blue pericarp is slightly thinner which results in a lower popping efficiency (read: a higher percentage of old maids) as well as a slightly smaller size when popped. Another difference I noticed is that the yellow popping corn is highly consistent in terms of popping time ... it takes slightly longer to get to critical pressure, but once it gets there, all the kernels tend to pop rapidly and trail off faster, whereas the Amish blue tends to start popping a little earlier, pops a little more slowly, and trails off more slowly. That’s not as much of an issue for air popping, but for people like me who vastly prefer stovetop popping in clarified butter, knowing when to stop in order to avoid scorching can become an issue.Bottom line: The Amish blue is very good, and as far as niche heirloom varieties go the price is quite reasonable. However, in my experience, while colorful heirloom varieties tend to command a higher price, they also tend to lack any significant advantage in terms of flavor or appearance after they've been popped. The oft ballyhooed claims of tenderness, while true, are slight and come at the price of smaller size (when popped) and a slightly lower popping efficiency (more old maids) - so you need to ask yourself if that extra minor difference in tenderness is really worth the smaller ultimate yield. Personally, I've found the blue popcorn (after popping) to be remarkably similar to most varieties of white popping corn in all but size. So, if the price is reasonable, and it makes you feel all warm and fuzzy to give someone a bag of blue (instead of yellow or white) popcorn, I say go for it ... but if you’re a regular consumer like me, price, yield, shelf life, and whether or not it's non-GMO & organic, are the real drivers, and for that reason I only buy heirloom popcorn as gifts, if at all. However you like heirloom popcorn, the Amish blue is indeed good quality and reasonably priced, and for that reason it gets 4/5 stars (good to excellent). Add a star if you like your popping corn extra tender, extra pale, and don’t mind a slightly lower yield.UPDATED 20-Jun-2019: As mentioned in the generalization above, the flavor and appearance of the amish blue is indistinguishable from many varieties of white kernel popcorn.

Very good

taste is great but product is not working well with my air popper. a lot of unpopped kernels at the end. all of the other products I have purchased were excellent.