Got a paper lunch bag?
Got some popcorn kernels?
Got some salt, sugar, and a little oil?
You're in business!
Microwave Kettle Corn
2 Tbsp. popcorn kernels
2 tsp. oil
1 Tbsp. sugar or sugar substitute (I use 2 packets of Ideal)
- Pour the kernels, oil, sugar and salt in a small bowl. Mix until all kernels are well coated with sugar, salt, and oil.
- Pour the bowl's contents into the paper bag. Place the bag on a plate and fold the top of the bag over 1" twice. You can also use a microwave-safe bowl and a vented lid (like a microwave-safe colander or splatter shield),
- Place in the microwave on popcorn setting or for about 1 minute, 15 seconds. Either way, shut off microwave when popping slows to less than a pop every second to avoid burning.
- Open slowly and carefully, as steam will be hot.
Healthy No-Fat Variation: Omit oil and sugar. Pour kernels and salt into bag. Fold down top of bag 1" twice. Place bag in the microwave; no plate is necessary. Microwave time will be significantly shorter with the absence of oil, so stand by and listen for popping to slow down.
For those with concerns about the microwave: Classic Stovetop Recipe
-Store leftovers in a glass canning jar with a lid to keep it fresh. It can last up to two weeks this way!
-I've read using coconut oil replicates the taste of theater-style popcorn.
-You can omit sugar and just use salt for a regular popcorn treat. Drizzle with olive oil or butter after popping.
Are you a microwave popcorn eater? I pretty much can't stand commercial microwave popcorn because of the funny aftertaste and coating that all the additives leave in my mouth. However, growing up, my dad would make a colossal batch of popcorn on the stove in my mom's pressure cooker and put it in a gigantic Tupperware bowl and lid, and we would munch on it for a couple of days. Good memories!