In the Kitchen with Johnson’s Popcorn
Johnson’s Popcorn has been cooking up a sweet Ocean City tradition for 86 years
JOHNSON’S POPCORN is a mainstay in Ocean City. Locals and visitors alike have their own caramel popcorn traditions and memories, from sharing a tub on the Boardwalk with family members to bringing it home as a favorite (and delicious) souvenir.
Few understand how important Johnson’s Popcorn is to Ocean City’s culinary landscape than Becky Juzwiak, the vice president of operations who started scooping popcorn as a 14-year-old 30 years ago. She moved up the ranks, and she’s been helping to manage the business for the last 23 years.
“I can’t go anywhere without somebody telling me their Johnson’s Popcorn story, and nothing makes me happier than to hear them,” Becky said. “Everyone’s always smiling when they tell me their story, too.”
Johnson’s Popcorn first opened in 1940, changing ownership a few times over the years before current owner John Stauffer took the helm in the 1970s. The thing that hasn’t changed since day one is the original caramel popcorn recipe, which is made by hand all year right here in Ocean City.
“That’s what makes it a tradition,” Becky said. “It wasn’t broken, we didn’t fix it.”
Ocean City Magazine had a chance to catch up with Becky to learn a little bit more about what Johnson’s Popcorn has on its menu, where it’s available for purchase and what other special caramel-coated magic the shop has up its sleeve.
Q: Can you share a bit about the company’s history and how it has changed since the current owner, John Stauffer, came on board?
A: John Stauffer purchased it in 1974, so he’s been the owner for 52 years. The things that we’ve changed have really just been to keep up with the times. Changes have been more technology based rather than product based. For example, adding a website. Doing social media.
But there are so many parts of our company that have not changed. We have not changed our recipe. We have not changed our cooking process. We have not changed our mail order form if you come up to our counter to order, because it works.
Q: Why is it so important to keep the recipes and cooking techniques the same?
A: When you’re creating a memory, if we were to use a machine or something, I genuinely believe in my soul you would be able to taste the difference. It has to be exactly the same.
So, when 20 years ago, you were with your aunt and you guys always got Johnson’s Popcorn after you played mini golf, that’s the same memory we want to be able to create year after year after year.
Q: How many stores do you have now?
A: Our three stores are all in Ocean City: 14th and Boardwalk, 8th and Boardwalk and 6th and Boardwalk. We’re in about 400-plus retail outlets. So we’re available for purchase from our partners, too.
Q: So, is all of the popcorn made on site in Ocean City, too?
A: Yes, every kernel.
Q: Everyone knows – and loves – the original Johnson’s Popcorn recipe for caramel popcorn. Can you tell me about how your menu has grown to include more flavors?
A: In 1983 we added the Peanut Crunch, which is deeper and has a much heartier flavor because of the peanuts that are cooked with it. In 2010 we added the Chocolate Drizzle and the Platinum (Peanut Crunch with Chocolate Drizzle), which are only available seasonally. In 2014 we added the Cheddar. The Salty-n-Sandy flavor combines the Caramel and Cheddar flavors, and Butter is air popped popcorn tossed with butter and salt. Plant-based caramel popcorn is available at all the stores, too.
Most recently we started doing limited time only flavors which are really a hit. We’re going to be doing that periodically moving forward with trending flavors.
Q: Trending flavors? That sounds awesome. What have you featured so far?
A: We did a Blueberry Champagne this past spring. We actually partnered with a winery to create that flavor, and we couldn’t sell it fast enough. It was a really decadent popcorn that tasted just like the name.
We won’t put something to market unless it’s actually fantastic. We can experiment and do things but we won’t sell it unless we think people are going to absolutely love it.
Next, we’ll do a new flavor this fall.
Q: What about sizes?
A: We still have the two sizes: a large tub and small tub. The large by far is our most ordered size. It’s almost two pounds of popcorn.
The party favors we started over 10 years ago, which are ordered all day every day. It’s the perfect gift and favor for any event. Weddings, showers, corporate events. We have people ordering them all the time. Our popcorn also doesn’t melt, so in the cold, in the heat, it will stand it. You can pick up your party favors, put them in the car in the middle of August or the middle of January, and you’ll be fine.
Q: Can you still get your tub refilled with overflowing warm, fresh popcorn on the boards? I know it used to overflow into a plastic bag, but you can’t use those now.
A: Yes, you can. People bring their own bags. We’re very disappointed we’re not allowed to do the bags, but people make it work.
Q: Are there any future plans for Johnson’s?
A: I think our future plans are just to keep expanding with what we have and have more people create more memories. Go into more stores. Go toward the West Coast. Those types of things. But we’re not going to completely change what we’re doing. We’ll keep moving forward with what we do, just at a larger capacity.
By Kristen Dowd