Well, not totally homemade, as in I didn’t grow my own corn. (Not that I didn’t try, our corn was just sad last year…) But I sure as heck popped it without the use of a greasy chemically lined microwaveable bag!
Okay, I’ll admit that when it comes to popping corn the old fashioned way, I’m a bit of a chicken. For some reason, the thought of cooking kernels until they start flying across my kitchen always made me nervous. So when a friend called and said she’d been making her own, and it was awesome, I reluctantly gave it a try, and ONLY because she kept stressing just how awesome it really was!
And this little project of mine did make some of my fears come true. I have to admit it took me several attempts before I actually figured it out. Now…I can run an entire house hold, do laundry, cook dinner, homeschool 4 kids simultaneously, and take pictures to prove it all, but apparently the term “microwaveable safe” dish didn’t quite sink in.
If you can get that term down, then this will go much smoother for you all.
To start you need to take a little trip down the popcorn isle and pick out some kernels, or grow your own, but really, that’s just too much work.
Anyway, get some kernels, I chose organic, must be better right? Then grab some seasoning and butter spritzer. We picked out White Cheddar and Kettle Corn flavoring.
But don’t use them together. They don’t mix well…I’m just sayin’.
Oh, and you also need some vegetable oil.
Next, in a (please say very slowly and loudly) M I C R O W A V E – S A F E glass bowl add 3 Tablespoons of veg. oil and 1/2 cup popcorn kernels.
(notice the bowl above is plastic, don’t do this)
COVER with a microwaveable lid. Otherwise you’ll have kernels all over your microwave. You’d think this would be obvious.
Microwave on high for about 3 minutes or until popping slows to about 5 seconds between pops, times may vary according to your microwave.
Next spray with butter spritzer and sprinkle with desired flavoring. Toss and repeat. Take a small moment to thank me for reminding you to use a MICROWAVE SAFE glass bowl, then enjoy!
Tip: If you find that not all the kernels pop, you can half the recipe and cook each half separately. I guarantee you’ll still want to make the full recipe though as it will disappear quickly!
Some other flavors to try:
- Curry: 1 tsp curry powder, 3/4 tsp ground tumeric, 3/4 tsp ground ginger, tiny pinch cayenne pepper.
- Pizza: 3 Tbsp grated Parmesan Cheese, 1 tsp ground dried oregano, 1/2 tsp dried tomato powder.
- Salt and Vinegar: 1/4 c salted malt vinegar, sea salt to taste
- Italian: 3 Tbsp grated Parmesan Cheese, 1 tsp ground dried oregano
- Buttery Goodness: Salt to taste, then drizzle some real melted butter over the top!
- Cinnamon & Sugar: Spritz with butter spritzer, then sprinkle with 1/4 tsp of cinnamon and 1 Tbsp sugar.
- White Chocolate: Place popped corn in a tupperware container and sprinkle with 1/4 cup white chocolate chips. Cover with lid and microwave 10 seconds, then shake warmed popcorn to slightly melt the chips.
- Cheddar Cheese and sea salt
Have a yummy flavor to share? Please share in the comments, I’d love to hear try it!
Yum! I want to try the brown-bag way, as I've read about that so often. But your way reminds me a little of how we made popcorn growing up.Every Sunday night, my brother & sister & I would crowd around the "old fashioned" popcorn maker. (Kind of like the Stir Crazy one) My mom would put 5 or 6 kernels into the oil, and we'd each choose a kernel as "our" kernel. Then we'd have a little contest to see whose kernel popped first. (After that, we'd pour in the rest of the kernels…we didn't just eat 6 pieces of popcorn!)
Funny that I just saw your post and just posted our popcorn recipes as well. Here it is http://allmybabybirds.blogspot.com/2011/06/yummy-popcorn-in-pot.html
Wow! So easy! =)
I just cook my popcorn on top of the stove (my dad always used a cast iron skillet with a lid… I use my stainless skillet that I've owned for 20+ yrs). If you need a recipe: I got this one from Betty Crocker's cookbook years ago & it works great! 1/2 cup popcorn kernels1/4 cup vegetable oil (I use canola)salt to tastePlace ingredients in pan with lid & cook over medium high heat until first kernel pops. Remove pan from heat for 1 minute. Return pan to heat & pop kernels until popping sound slows (shake pan often while kernels are popping). Makes a lot! Enjoy!!
I’m writing a small article about hot air corn poppers and I was wondering If I could use some of your pop corn ingredient ideas on our BYU dining online magazine MIX! http://dining.byu.edu/mix/ . Please let us know. Thanks!
You can also use a paper lunch bag and no oil is needed. Add kernels to the bag and fold down. Microwave for about 2 min. (time varys due to different microwaves) or until popping slows to 1-2 seconds between pops.
We cook ours on the stove as well. Very easy, comes out great. We use organic ghee instead of oil because it doesn’t burn, but gives the popcorn the butter flavor so you don’t have to use artificial flavoring. I’d try avoiding the microwave as much as possible. Research how bad microwaves are for your health. They’ve even done a study where they had two identical seeds to grow. They tried growing one with regular sink water and the other with microwaved water. The one with sink water grew just as it should, the one with microwaved water wouldn’t even sprout. The microwave changed the water in a way that it couldn’t even get a simple seed to grow. If it is changing the water this way, what is it doing to your food? We all already know everything out of the microwave is depleted of any nutrients. But when I found out about the plant study, that was enough for me to finally get rid of the microwave once and for all.