Microwave Popcorn

    5 min

    Believe it or not, you can make your own delicious, low-fat microwave popcorn using standard popping corn and a brown paper bag. It works perfectly.

    409 people made this

    Serves: 3 

    • 100g unpopped popcorn
    • 1 teaspoon vegetable oil
    • 1/2 teaspoon salt, or to taste

    Prep:2min  ›  Cook:3min  ›  Ready in:5min 

    1. In a cup or small bowl, mix together the unpopped popcorn and oil. Pour the coated popcorn into a brown paper bag, and sprinkle in the salt. Fold the top of the bag over twice to seal in the ingredients.
    2. Cook in the microwave at full power for 2 1/2 to 3 minutes, or until you hear pauses of about 2 seconds between pops. Carefully open the bag to avoid steam, and pour into a serving bowl.

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    Reviews in English (383)


    We've been doing this for years with a couple minor changes. First, we've always use olive oil which is not only healthier but adds a wonderful flavor. Second, we fold the top of the bag over just once and put one staple in the middle. This allows steam to get out without the top popping open (pun intended). The staple is so small we've never had any problems with sparking or whatever. I've also experimented with adding in a fresh jalapano pepper or some chopped garlic so it is never blah. One last thing, get some popcorn salt, it is much finer than table salt and works so much better. I can't imagine buying MW popcorn with all the additives plus costing $1 per bag or more! Enjoy!!  -  20 Feb 2008  (Review from Allrecipes US | Canada)


    I had to make this recipe twice, because the first time it burned after I set the bag on it's side like usual microwave popcorn (recipe did not state how to put bag in). As it turns out, the bag is supposed to be set upright (not on it's side), and it turned out just fine. Try spraying "I Can't Believe It's Not Butter" on top to keep it low cal.  -  03 Jul 2006  (Review from Allrecipes US | Canada)


    WOW! This is the coolest thing! I've heard for years that this could be done, but for some reason, never tried it. I used 1/3 c. unpopped corn with no oil, and seasoned to taste with salt afterward. There were literally NO unpopped kernels, and none were burnt! The bag was in for about 3 minutes, and the tip about listening for 2 seconds between pops was great! I've always heard 5, and part of my corn usually burns. I am so excited about this! I will never buy store-bought micro-corn again. Really versatile, too; this could be seasoned up with anything!  -  10 Feb 2008  (Review from Allrecipes US | Canada)