These sacks of colorful popcorn are just a small sample of the 375 flavors that Carol Buck offers at her shop, Not Just Popcorn, which is located in Edinburgh, Ind. New flavors set to debut later this year include biscuits and gravy, macaroni and cheese and guacamole.
These sacks of colorful popcorn are just a small sample of the 375 flavors that Carol Buck offers at her shop, Not Just Popcorn, which is located in Edinburgh, Ind. New flavors set to debut later this year include biscuits and gravy, macaroni and cheese and guacamole.

EDINBURGH, Ind. — Some people may be unsure about trying foods that have been uniquely flavored, but for Carol Buck, owner of Not Just Popcorn in Edinburgh, dill pickle, banana split and Mountain Dew make excellent popcorn flavors.

Business first began to pop in 1989, Buck noted, when she opened up shop in an outlet mall, debuting four flavors of popcorn that customers could buy — caramel, cheese, buttery and vanilla butternut.

Today, the popcorn store has relocated to downtown Edinburgh, fills and ships orders all over the country and has added a few hundred flavors to the menu.

Buck said there are more than 375 flavors, 75 percent of which she came up with herself over the years. However, she added, quite a few flavors have come from everyday customers that suggest food products that they would like to sample in popcorn form.

To keep people wanting more, Buck said she always likes to continue adding new flavors, and three that Not Just Popcorn will be launching this year include biscuits and gravy, guacamole and macaroni and cheese.

Another unique feature about the popcorn products offered in her store, she noted, is that they are made with two different types of popcorn.

The snowflake variety, which is used to make savory flavors, is the same type of popcorn that movie theatres use.

The second type is a specialty hybrid, which is known as the mushroom.

Unlike the snowflake variety, when the liquid candy melt is poured on the hybrid popcorn, it doesn’t become mushy, and it also retains its flavor and color, while keeping its original shape.

One of the biggest differences between the two varieties that Buck’s husband, Bill, is in charge of popping fresh daily, she said, is that people tend to find that the mushroom variety is a “meatier” type of popcorn, when compared to the snowflake variety.

In between batches of popcorn, Carol Buck stay busy giving tours of the shop to elementary students.

Mary Weddle, who makes candy coatings and caramel corn at Not Just Popcorn, also participates in giving the tours.

“Children love coming in and meeting Miss Carol,” she said.

Weddle added that most of the children are fascinated with what goes on at the shop, especially when she shows them how they pop, make and coat the different flavors.

“If just five children out of a tour remember this place, then I’ve done my job,” she said.

Hoosiers will be able to meet Buck and try some samples of her products in the FFA Pavilion during the Year of Popcorn at the Indiana State Fair, which is scheduled Aug. 2-18 in Indianapolis.

More information about the business can be found at www.notjustpopcorn.com.