And our pilgrims were introduced to popcorn at that first Thanksgiving feast when Quadequina, brother of the Wampanoag chief, Massosoit, brought it as a gift to the new neighbors. Archaeologists have uncovered evidence that popcorn was a part of the culture of the early occupants of the Bat Cave of West Central New Mexico and were cultivating popcorn ears. In tombs on the east coast of Peru researchers found 1,000 year-old grains of popcorn so well preserved they still pop. Those early popcorn aficionados believed there was a demon imprisoned in corn kernels which caused it to pop. Actually, it's water inside the kernels.
Water is stored in a small circle of soft starch in each kernel.
As the kernel is heated, the water builds up pressure until finally the outer surface gives way, causing popcorn to explode. Over the years the Redenbacker family developed several recipes using popcorn. Light grease two 15x10-inch jelly roll pans. In a Dutch oven, bring sugar, corn syrup, butter, water, cream of tartar and salt to a boil. Pour over popped corn, tossing gently to coat.