Author: Susanne at Dish With Me
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Jump to RecipeWhen many people think of Homemade Popcorn, they automatically think of pre-bagged, store bought microwave popcorn, while others may think of cooking it on the stovetop with a pot and a lid, air poppers, or the poppers with a little hot plate. Well, let me tell you…there is another way.
Technically, this recipe for Homemade Popcorn can still be considered microwave popcorn because it is cooked in the microwave, but it is NOT the pre-made store bought bags of microwave popcorn that is laden with all the chemicals.
Have you ever read about the chemicals in microwave popcorn? OMG! I was stunned. We used to eat store bought microwave popcorn all the time…especially Blast ‘O Butter, it’s delicious. Not anymore. And, you know what? I don’t miss it one bit. This popcorn recipe is very delicious without all the chemicals. All it takes is popcorn kernels, a bag, butter and salt. That’s it.
With pre-bagged microwave popcorn, the bag, itself, contains chemicals and the chemical leaches into the popcorn. There are also chemicals in the butter flavoring. If you’re bored someday and want to read about it, here are a couple links:
https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7255411/
HELPFUL HINTS FOR HOMEMADE POPCORN
Here is what you will need. You will also need a small bowl for melting the butter.
Sometimes just one “popcorn” cycle on the microwave doesn’t pop all of the kernels, so I simply hit the popcorn button on the microwave again. I don’t let it go through the entire cycle the second time around because the popcorn will likely burn, so just keep your ears tuned to see when the popping slows down and, also, keep your nose honed in to the smell. Once it is burned, it’s ruined and you may as well start over. Of course, my Kelsey likes it burned, so there is that…
The proper size paper bag to use is: 6.12 inch X 4 inch X 12.37 inch (15.5 cm X 10 cm X 31.4cm)
When the popcorn is finished popping, I don’t just dump the popcorn in a bowl then add butter and salt. No, no, no! That simply won’t do. If you want properly seasoned popcorn you must layer the butter and salt. Popcorn, butter, salt, stir, repeat, stir, repeat. Perfection.
If you cannot find the Popcorn salt at your local grocery store, click my link and it will take you to Amazon.
HOMEMADE POPCORN
Equipment
- Microwave
- Paper bags
Ingredients
- 1/2 cup popcorn kernels
- butter Whatever amount suits you
- popcorn or regular salt Whatever amount suits you
Instructions
- In a small bowl, melt whatever amount of REAL butter you want to use. Set aside.
- Open the paper bag and fill it with popcorn kernels. Fold bag a couple times. Place in the microwave and hit the popcorn button.
- If it sounds like the kernels have slowed down at the end of the cycle, remove the popcorn from the microwave. Your bag should look full, like this one.
- If the popcorn cycle is done and it sounds like the kernels are still popping, go ahead and hit the popcorn button again. As soon as the popping slows down, stop the microwave and remove the popcorn.
- Add the cooked popcorn to a bowl in layers…at least 3! So, scoop some popcorn into a bowl, drizzle all over with butter, sprinkle some salt, stir, repeat, repeat, ta-done! Go easy with the salt…you can always add more, but you cannot take it away.
