Homemade Microwave Popcorn
Do-it-yourself microwave popcorn is quick, easy, and super customizable! All you need is a paper bag, popcorn kernels, and a microwave. Yield: about 4 cups cooked popcorn
Servings: 2
Ingredients
- ¼ cup popcorn kernels
- 2 Tablespoons melted unsalted butter*
- kosher salt, to taste
- 1-3 teaspoons flavoring of choice, adjust according to taste
Flavor Mix-Ins Options:
- ranch powder
- curry powder
- mac and cheese powder
- salt and black pepper
- grated Parmesan cheese
Instructions
- Place popcorn kernels in brown paper bag*. Fold over ½-inch top of bag over twice to seal. Place bag upright in microwave.
- Depending on the wattage of your microwave, cook popcorn for 90 seconds to 3 minutes. Cook until there are 2 second gaps between pops. (NOTE: For reference, I have an 1100 W microwave and it took 90 seconds for my popcorn bag). *
- Allow popcorn bag to cool for 30 seconds before opening. Some kernels may continue to pop after removal from microwave.
- Unfold paper bag. Drizzle 1 to 2 Tablespoons of melted butter. Shake bag to distribute butter. Add a pinch of salt to season. Add 1 to 3 teaspoons of desired flavor powder. Shake bag to distribute flavorings. Pour popcorn into serving bowl and enjoy immediately.
Notes
- You can also use olive oil or melted coconut oil in place of butter.
- The dimensions of the brown paper bag I used are ( L x W x H): 4 x 5 x 10.5 inches. Use this size or larger.
- Cook popcorn until there are 2 second gaps between pops. Some kernels will not pop. Do not cook until there are no longer any popping sounds. At this point, the popcorn will likely be burned. It is better to err on the side of caution and end up with less popcorn.
Nutrition
Calories: 177kcal | Carbohydrates: 15g | Protein: 2g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.5g | Cholesterol: 30mg | Sodium: 3mg | Potassium: 60mg | Fiber: 3g | Sugar: 0.2g | Vitamin A: 350IU | Calcium: 4mg | Iron: 1mg