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.).
Thanks for the step by step photos of the popcorn process. I'm going to have to try this soon.
ReplyDeleteWe tried it tonight and it didn't work out at all. Your pictures look so yummy. I'll try it again another day, but if I don't have success I'll just keep using my favorite Orville Redenbacher Natural Butter or Homestyle microwave popcorn or the air popper. (My air popper popcorn is better than what we had tonight). Stove top popcorn would even be worth the effort if that were the only other way to get popcorn. I'm sorry this comment isn't so happy. I was just so disappointed ours didn't turn out as beautiful and scrumptious as your's looked.
ReplyDeleteThis is really quite fun to do! From what I remember, it is also quite delicious!
ReplyDelete