We finally tried making homemade microwave popcorn today. It's so delicious, easy and fun that I can't believe we haven't tried it before. We make our own popcorn salt by putting Kosher salt in the food processor and running it until the salt is very finely ground. The fine salt distributes evenly over the popped corn. Following are pictures of Alyssa and Joshua making the popcorn.
1/4 cup popcorn kernels
1 teaspoon oil (vegetable oil, olive oil, or butter-flavored popcorn oil--your choice)
Salt (we used 1/4 teaspoon popcorn salt per bag)
Put popcorn kernels in brown paper lunch bag. Drizzle oil over. Fold top of bag over twice (with a narrow fold) and tape shut--one piece of tape down the middle works great. Shake bag to coat the kernels with the oil. Place in microwave and microwave on high until popping slows down to about 4 seconds between pops. Remove from microwave, open bag, sprinkle with salt, shake, and serve.
Note: You can use flavored oils (such as rosemary-infused olive oil) or sprinkle finished popcorn with flavored popcorn sprinkles (Cheddar, salt-and-vinegar, etc.).