Perhaps we require some sort of Re-Compression technique to get to a more reasonable 3:1 or 4:1
How about putting your popped kernels in a vacuum chamber, depressurize them, and then repressurize the chamber quickly. You could probably repeat the process a few times as well and should then achieve a bowl of shriveled kernels that will probably resemble eating tiny nougats of chewy skin, ha ha.
Most people have seen this process done with marshmallows but the same should work for popped corn, unless the matrix/structures that encompass the air pockets are more resilient and can withstand the forces of being repressurized while air re-permeates back into them..