1/4 cup unpopped popcorn kernels (makes ~4 ½ cups popped)
1 small paper lunch bag
1 tablespoon melted butter
Directions:
Add the kernels to the paper bag (if you don’t have a paper sack use a microwave safe bowl with a plate place on top). Fold the top of the bag over several times. (Do not use paper clips, staples or anything metal in the microwave.)
Place the bag in the microwave and set the timer to 3 minutes. Microwave the popcorn until you hear the sound of the popping stop or the popping slows down (Mine cooked in 2:43). This tells you the popcorn is done popping, and it will stop it from overcooking and burning.
Remove the popcorn (from the microwave and pour into a large bowl. Drizzle with melted butter and sprinkle with sea salt, premade popcorn seasoning ( I used kettle corn). Toss to coat and serve immediately.
Here are more ideas if you want to add flavor to your homemade popcorn:
• Italian herb and cheese popcorn — garlic salt, dried Italian herbs and fresh grated Parmesan cheese.
• Fiery spice popcorn — sea salt, cayenne pepper, melted butter and a dash of hot sauce.
• Something sweet popcorn — brown sugar, cinnamon, nutmeg and a pinch of sea salt.
• Nutty chocolate drizzle popcorn — drizzle with melted chocolate and toss in peanuts, cashews or almonds.
Healthier low-no salt options:
Italian seasonings (oregano, fennel, red pepper flakes, and basil) with olive oil
• Curry powder (red or yellow) with coconut oil
• Lemon-pepper and butter
• Garlic powder and butter or olive oil
• Rosemary, thyme, and sage with olive oil
• Jerk seasoning and coconut oil
• Old Bay seasoning, dried lemon zest, and butter
• Tarragon, dried mustard and butter
• Smoked paprika and olive oil
• Five spice powder and coconut oil
• Buffalo: Mix equal parts hot sauce and butter, then sprinkle on your popcorn. This will make it a bit soggy and messy, but it's so good. Sprinkle on nutritional yeast (30 cals per tablespoon) for more flavor
Source: GheartandSoulFood
