Moisture Content of the Kernel Popcorn kernels with too much moisture inside them can result in chewy popcorn. When kernels have a higher moisture content than the ideal 13-14%, they might not pop properly, causing a chewy texture.
Overcrowding the Popcorn When too many kernels are added to the pot or popcorn maker at once, they don’t have enough space to pop individually. This can lead to moisture being trapped, resulting in chewy, soggy popcorn.
Not Using Enough Heat If the heat is too low while popping, the kernels may not pop quickly enough. Slow popping traps moisture inside, and the kernels may remain chewy rather than crisping up as they should.
Old or Stale Kernel Old popcorn kernels may have lost their optimal moisture content, making them less likely to pop correctly. Even if they pop, they might have a chewier texture instead of being light and airy.
Popping Oil Issue The type and amount of oil used for popping can influence the texture of popcorn. Using too much oil or certain oils with low smoke points may cause kernels to become soggy and chewy rather than crispy.
Storage Conditions After Popping Storing popcorn in a humid environment or in a container that isn't properly sealed can lead to moisture absorption, making the popcorn chewy. It's important to keep popcorn in an airtight container to maintain crispness.
Microwaving for Too Long When microwaving popcorn, overcooking it can create a chewy texture. Microwaving too long or on too high a setting causes the kernels to overheat and steam, leading to a soggy, chewy texture instead of a crisp crunch.