Description
Microwave paper bag popcorn is so easy. It only requires a few simple ingredients, and takes only minutes to make. It’s healthier than traditional store bought microwave packets. The perfect snack!
Ingredients
- optional: 1.5 tablespoons unsalted butter, melted
- 1/4 cup popcorn kernels
- 1/4 teaspoon popcorn salt (see notes)
Instructions
- Melt the butter: If are using butter, melt it in the microwave, gently – set aside.
- Microwave the popcorn: Add the popcorn kernels to small lunch size paper bag. Fold the opening of the paper bag over twice to seal it. Place the paper bag on it’s side in the microwave. Pop on full power for 1:30 mins to 2:30 mins. The timing will depend on the wattage of your microwave. Mine is 1,100 watts and 2 minutes is perfect – make sure to decrease, or increase your cook time accordingly to the wattage of your microwave. This might take one or two times of trial and error to get the timing just right so that in the future you know exactly how long to pop your popcorn. You will want to stop cooking the popcorn once there are a few seconds between each pop.
- Add salt and butter: You can add the melted butter (if using) and salt to the bag and shake it up, but I find there is better distribution of the seasoning and butter if I transfer it to a large mixing bowl. My bowls have lids, so I add the popped popcorn, butter and salt, place the lid on, and shake it to mix. No lid? Just use a spoon, or your hands, to give everything a good toss.
- Enjoy: Of course, popcorn is best eaten fresh and warm, so dig in.
Notes
Oil option – I know the title specifically says “no oil”, but I started making the popcorn using 1/8 to 1/4 teaspoon of avocado oil and that tiny bit of oil does help the final popcorn to pop larger and fluffier than without the oil. I think that either method results in great popcorn, but I did want to mention that the added oil is an option, if you want. I just add the 1/8 to 1/4 teaspoon of avocado oil (or other neutral tasting oil) to the bag of kernels, shake it around in the bag so the kernels are coated, and proceed with the recipe.
Butter: Even though the butter is optional, without it the salt doesn’t stick to the popcorn as well – so I highly recommend it.
Vegan/dairy free: For a vegan/dairy free version you can use vegan butter instead. Or omit the butter.
Popcorn salt: all popcorn salt is, is kosher salt that’s ground up into a fine powder. This is so that the salt sticks evenly to the kernels instead of being big clumps of salt. I highly recommend it.
How to make your own popcorn salt: Place a few tablespoons of kosher salt in to a spice grinder (AKA a coffee grinder designated for spices) and whiz away until the salt is powdery. Transfer to a jar for storage. I always keep some on hand for whenever we want popcorn. If you get clumps in your popcorn salt, I just use a spoon to break up the clumps so it’s smooth again. If you don’t have a spice grinder, then I recommend buying popcorn salt.
Nutritional yeast: one of your favorite popcorn toppings is nutritional yeast! A must try for a fun flavor twist.
How to make smaller portions of popcorn: You can easily make 1 serving of popcorn: 2 tablespoons popcorn kernels, 2 tablespoons unsalted butter, melted, 1/8 teaspoon popcorn salt. I reduce the cook time by about 10 seconds (1:50 mins). Again, cook time varies depending on the wattage of your microwave.
