We’ve been buying locally grown black popcorn at our local farmers market for several years now.
It has a light, slightly nutty flavor. The kernels are much smaller than yellow or even white popcorn. And they pop almost completely hull-less. This results in a firm, satisfying crunch.
I like to use a bit of olive oil and then no butter when I make it. If I air pop it then I’ll use a little bit of real butter (margarine is an abomination to nature!).
Black popcorn is very, very delicate. So you have to be near and take great care when popping it or it will burn very quickly. Because the inner hull is black some people think it already is burnt even when it is not.
If you never have had it give it a try. It’s delightful, and my absolute favorite strain of popcorn.