Midafternoon snack, anyone?
This recipe combines the ease of microwave popcorn, with the wholesome ingredients of stovetop popcorn. The kernels pop up fluffy and crunchy, with just a hint of buttery flavor. I love to make this in the evenings, when I’m trying to avoid eating anything too calorie-laden, or in the afternoon, when I need to bridge the gap between lunch and supper, without going overboard.
Ingredients and Supplies
- 1/3 cup popping corn
- 1 tablespoon butter
- 1 brown lunch bag
- 1 medium-size microwave-safe bowl (optional)
- salt (optional)
- Place the popping corn and the butter in the lunch bag, and fold over the top of the bag about an inch, twice.
- If you don’t want to be cleaning spattered butter off of the floor of your microwave, place the bag in the microwave-safe bowl.
- Put the bag, or bag-in-bowl, in the microwave and cook for 3 minutes, or until the popping slows to about 2 seconds between pops.
- Dump the popcorn out of the bag, and into the bowl. Salt, if desired.
The bag soaks up most of the butter, but some of it stays on the popcorn, and some of it also spatters into the bowl. If you use that same bowl as your serving dish, those splatters will get back onto the popcorn. It’s just enough butter to add a subtle flavor.
I adapted this method from one I found at allrecipes.com, and I should point out that a small percentage of the people who tried that original method had issues with the bag catching fire. I never had a problem, but I would suggest keeping an eye on things the first time you make it.