I decided to eat popcorn every day for a full year. Here's why

Exercise. Eating healthier. Spending less or saving more. These are common New Year’s resolutions.

Here’s a new one for 2023: Eating popcorn.

Each day in the new year, I will feast upon a different type of popcorn. There’s no secret motivation behind this challenge, just hoping to try a daily sampling of the official snack food of Illinois. But seeing this through to Dec. 31 would be a nice feather in the cap.

Well, I also might be trying to find the best popcorn out there. This column could be perceived as a bit premature (as of its writing, there have only been 35 days completed), but the year-long endeavor is worth an explanation, especially to those following on my Twitter account @AdamDuvall, where I post daily my choice of popcorn.

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Why eat popcorn every day?

Popcorn started as a hobby and maybe morphed into a bit of an obsession over the last 30-odd years of my life. One of the most vivid early popcorn memories came when my Nona used her copper-bottom pot to make popcorn for myself and my siblings.

Over the years, Sunday night would always be the unofficial "popcorn night" of the week, following a big noontime dinner prepared by my mom. Once becoming legal driving age, I quickly reflected my favorite food on my car's vanity license plate: It simply reads "POPCORN."

The parameters of this adventure are simple: Find a new popcorn combination to try daily.

The year so far

In the 35 days of reviewing popcorn, 21 were homemade, 10 came from schools, three were pre-made popcorn and a solo bag was courtesy of a movie theater. Letter grades were added to the reviews on Day 7, thanks to a suggestion from my father-in-law.

If there are basketball games to attend, taking what a concession stand offers is the play. Brimfield High School, hands down, has provided the best bag with Deer Creek-Mackinaw and Illini Bluffs following behind. More schools will be sampled as the winter turns to spring, then back to fall and football season.

Adam's work:Here are 5 Peoria-area underclass athletes on the Division I radar

How you prepare popcorn at home

When eating at home, five factors come into play when constructing a bowl of popcorn:

• Kernels: Butterfly and mushroom are the two types of kernels, coming in different sizes (baby, medium and extra-large), colors (white, yellow, purple, midnight, blue, red and black) and tenderness. Butterfly kernels are mostly used at concession stands and movie theaters, as well as in this experiment. White kernels are significantly more tender with fewer hulls than yellow kernels. Mushroom kernels, which will be used eventually in the coming year, are a tougher type, better for heavier toppings like caramel, cheddar cheese or whatever else can be smothered onto the popcorn. Currently, there are no less than 10 different types of kernels awaiting this trial.

• Oil: Four oils are being utilized — canola, olive, vegetable and coconut. The first three are standard for most popping needs. As for the coconut oil, it is buttery flavor and tastes very comparable to what movie theaters offer. Each oil has its own distinctive taste, but canola seems to be the best thus far.

• Salt: Morton’s popcorn salt, Amish Country fine white popcorn salt and table salt are being shaken upon a freshly popped batch. Morton’s is close to table salt, but better, while the fine white salt has more of a floury consistency that provides an extra bit of deliciousness. Up until recently, salt came at a pretty heavy pour but now, a more moderate amount is used.

• Butter: Only two options (should) exist for the butter: real salted butter or none. (Well, three, the buttery-flavored coconut oil was used once with less than stellar reviews.) Margarine should never been used on popcorn, leaving it soaked and soggy and not coated like real butter.

• Cooking method: Popping the kernels come one of two ways — a West Bend-brand Stir Crazy oil popper or via electric stovetop with a big pot and lid. The trusty Stir Crazy has been worn out and replaced six times in the last 15 years. Amazon lists this now-discontinued device for $210. If No. 7 were to go, it might be worth a purchase.

Not THAT Adam Duvall:MLB Twitter thinks our Adam Duvall is the Adam Duvall. Let's set the record straight.

How do you cook the best popcorn?

Now, here’s my super-secret recipe for the best popcorn ever made — or so says my wife and son.

Take a 3/4 cup of white kernels and pop it in three tablespoons of canola oil using your favorite popper.

Once popped, dump the popcorn into a large bowl. Let it cool very briefly or the popcorn can taste rubbery if eaten too quickly after being popped. Season with Morton’s popcorn salt and toss to spread evenly. Drizzle with 3 1/2 tablespoons of salted butter and toss. Lightly salt again and toss, if desired.

Any leftovers can be put in the freezer. Popcorn won’t freeze and stays fresher when sealed and not exposed to moisture in the air. Enjoy!

Forget, "New year. New me." Let’s go with "Fresh year. Fresh popcorn."

Adam Duvall is a Journal Star sports reporter. Email him at aduvall@pjstar.com. Follow him on Twitter @AdamDuvall.

This article originally appeared on Journal Star: Eating popcorn every day in 2023: Best popcorn, how to cook popcorn