Easy Homemade Microwave Popcorn
Caution The USDA doesn’t recommend cooking in brown paper bags. Here’s what they say: “Do not use brown paper bags from grocery or other stores for cooking. They are not sanitary and may cause a fire. Instead, use microwave safe cooking bags.
Brown paper bag microwave popcorn. Put 1/4 cup popcorn in a brown paper bag. Fold top over a few times and tape it.
Place in microwave folded side up for 2 to 3 minutes or until there is 5 seconds between pops.
Eat plain or add flavors (such as salt, butter, sugar, etc.)
** Hint:With this system of microwave popping, you can:
(1) control the amount of salt and butter
(2) reuse the paper bag again and again
(3) save money from buying the corn kernels, which yields a lot more popcorn
Another way to DIY microwave Popcorn.
A microwave-safe bowl if you use a glass bowl, make sure it is tempered glass and can handle the high heat. Use a 2.5 quart mixing bowl.
A vented microwave food cover. Again you may already have one they’re widely available. They’re great to have for containing heat and splatters with all kinds of microwaving. The one I have can be used flat, or the sides pop up to make a dome. It is essential that the lid has vent holes. As the popcorn kernels heat, the steam generated is extremely hot. If the lid isn’t vented, intense heat can build up and cause the bowl to explode. If you don’t have a vented cover, you can cover the top of the bowl with wax or parchment paper, secure it with a rubberband, and poke vent holes in the top with a knife.
Popcorn kernels. If you have some that have been sitting in your cabinet for a long time, toss them and buy fresh. The moisture in the kernels makes them pop. Old kernels loose their moisture.
Storage tip: Store popcorn in an airtight container in the cabinet. Refrigeration is not recommended, because many refrigerators will dry out the kernels.
Source The yummy Life 2 ways to make microwave popcorn.
Plain Microwave Popcorn (no oil, butter, or salt)
Step 1. Assemble these items: A microwave safe bowl, vented lid, and popcorn kernels.
Step 2. Add 1/3 cup popcorn kernels to bowl, put on the lid, microwave for 3-4 minutes, until 1-2 seconds between pops. Warning: the bowl will get hot use hot pads or oven mitts.
Microwave Popcorn with Light Butter and Salt
Step 1. Assemble these items: A microwave safe bowl, vented lid, popcorn kernels, kosher salt, butter.
Step 2. Add 1 tablespoon butter and 1/4 teaspoon salt to bowl. Microwave 20-30 seconds, just until butter melts. The salt dissolves in the butter in bowl.
Step 3. Add 1/3 cup popcorn kernels and stir it so that the kernels get completely covered with the melted butter and salt mixture. Even them out in the bottom of the bowl. This results in every piece of popcorn having the butter/salt flavor on it as it pops. The flavors distribute and stick better than adding them after the popping. They get cooked on so they stay put on each kernel.
Step 4. Cover the bowl with the vented lid and microwave on high for 3-4 minutes, or until there are 1-2 seconds between pops. The time will vary depending on your microwave and bowl, so you may need some trial-and-error on the first batch or 2 to figure out how long it takes the popcorn to cook. Mine took 3 minutes, 40 seconds. If you pop a second bowl right away, it won’t take as long because of the residual heat in the microwave and bowl.
1/3 cup of kernels made about 8 cups of popped popcorn. One of the benefits of this method is that you can eat the popcorn right out of the bowl you popped it in fewer dishes to wash. The butter and salt get cooked into each kernel as it pops. You can adjust the butter and salt to suit your tastes.
Still low in calories and salt! Even with the butter added, it’s such a small amount that a 3-cup serving of this lightly buttered popcorn only has a total of 130 calories. The small amount of added salt makes a big difference in the taste, too, without coming close to the amount of salt in the pre-packaged supermarket microwave popping corn.
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