THE Best Microwave Popcorn

No product endorsement here. The best microwave popcorn is the kind you make yourself, and it takes only 5 minutes total, including the popping. The recipe below will make 2 servings for people with self-control, or 1 for people like me who really like popcorn.

They just published data showing that popcorn is incredibly healthy for you, but any food is more healthy the closer you keep it to its natural state. Please don’t eat commercial microwave popcorn. It’s just ugly bad for you, in so many ways. This recipe gives you flavor and preserves the healthy qualities of popcorn. Try it, I don’t think you’ll be disappointed.

What you need:

  • 1/4 cup of popcorn (any fresh bought bag will do, no need for premium types)
  • 1 tsp canola or olive oil (I prefer organic varieties)
  • brown paper lunch bag
  • paper or microwave safe plate
  • stapler (one staple is used, it will be fine, trust me on this)
  • any desired flavorings (Old Bay seasoning, popcorn salt, powdered cheese, chili oil, etc.)

Procedure:

  1. Measure 1/4 cup of popcorn into a coffee mug.
  2. Add the oil to the mug. Swish it all around until all the kernels are coated. If you want to use a flavored oil like chili oil, reduce the amount of canola/olive oil by the amount of chili oil you want to add. I don’t recommend 100% chili oil unless you are VERY used to hot hot stuff.
  3. Dump the coated kernels into the paper bag.
  4. Put the bag, which is now getting saturated with oil, onto the microwave-safe plate.
  5. Fold the top twice, and staple once in the middle.
  6. Put in the microwave on the “popcorn” setting or start with about 2:45 if you don’t have a microwave setting.
  7. When the popping reaches one pop every 3 seconds or so, stop the microwave. There is nothing worse than burned popcorn.
  8. Pour into a bowl and add flavoring to taste. I recommend a light hand on adding flavoring. This is a very healthy but FLAVORFUL way to make popcorn, unlike air popping which is like eating styrofoam. The oil gives it a nice flavor, and there’s no need to dump a ton of salt in … use a light touch.
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1 Comment

  1. Hi CA – Thanks for the comment! Re: Old Bay: nomnomnom (*snappin me claws*)

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