Popcorn is one of my favorite snacks. I love salty foods, and I love to be able to munch on something while I’m working or watching TV, so popcorn is a natural fit.
My reason for making it myself, rather than buying bags of microwave popcorn from the grocery store, is two-fold. First, this homemade method is so much less expensive than the store-bought variety. Second, those pre-made bags are loaded with preservatives and chemicals. While I’m not a poster child for natural, organic living, I do try to make healthy choices when I can, especially when the healthier option is cheap, easy, and, in my opinion, even better tasting than the other option.
After popping a bag of this popcorn, you have a blank canvas just waiting to take on whatever flavors you’re in the mood for. My current favorite is butter, kosher salt, and garlic powder. I’ve been known to toss in a little Parmesan cheese, too. I’ve also enjoyed my popcorn with cinnamon sugar and with chili powder and garlic salt (not all in the same batch).
homemade microwave popcorn
1/4 cup unpopped popcorn kernels
1 brown paper lunch bag
toppings of choice: butter, coconut oil, kosher salt, cinnamon sugar, garlic powder, brewers yeast, and Parmesan cheese are a few that I’ve either tried or had recommended to me
Gather the toppings you plan to use and melt the oils, if necessary. I typically use one tablespoon of butter, but use any amount of any oil you’d like.
Add popcorn kernels into the lunch bag and fold the top of the bag over two or three times. There’s no need to secure it closed. Place the bag in the microwave and use the popcorn setting, but listen to the popping to determine when it’s done. When you hear two to three seconds between pops, remove the bag from the microwave.
Empty popped corn into a large bowl. If you’re eating it plain, you’re done! If you have toppings to add, pour oil over the corn and sprinkle your chosen toppings. Use a spoon- or your hands- to gently but thoroughly stir the popcorn. Taste a few kernels and add more toppings if necessary.
The brown bags are reusable. I use each bag for several batches of popcorn and usually end up throwing a bag away when I get distracted and let a batch burn. I’ve never had a bag get burnt, but I don’t want to reuse a bag and chance having my popcorn smell or taste like the burnt kernels from the batch before. I bought one package of brown lunch bags several years ago and still have many bags left.
The popcorn kernels will last for months if stored in the freezer.
I’ve read about other people who say their bags have caught fire in the microwave. I have never had a bag catch fire or even seen a hint of smoke, nor do I personally know anyone who has, but it’s important to note that it is a possibility, and to make this recipe at your own risk.
What toppings would you add to your popcorn?
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