Peeeeee-yew! I’m done with the stinky stench of microwave popcorn. Actually, I haven’t popped a single bag of that toxic smelling stuff in years since I hate the thought of being swindled by a stank bag of greasy kernels. That’s right people, I’m calling foul on microwave popcorn since it’s a reeking wallet rip off.
Doing the mathy math, microwave popcorn costs around $22.65 for 12 boxes with 3 packets per box (source Amazon) — that’s an eye-popping $3.53 per pound!
Sure, you may think you’re paying all that delicious cash for a magic metal-lined bag that pops better kernels and cooks your corn more evenly. But think again. I can do the same popping magic trick with a cheapo plain brown paper bag. And at a tasty 50 cents per pound, plain popcorn kernels bought in bulk cost FAR less than that slimy packaged stuff.
Now let me pop the big question: have you ever recycled your leftover microwave popcorn bags? I cringe to think how much of this product graces our landfills, all in the name of snack food. But no fear, by switching your home movie snacking habit using this frugal trick, you can compost or recycle your used brown paper bags and create no waste. See How To Compost Without Raising a Stink for easy composting help.
Speaking of waist, do you know how many calories are contained in those popcorn flavor packets? What about the ingredients? Here’s the ingredient list from the Act II popcorn page on Amazon. Note: I couldn’t find this information on the company’s website.
Act II Popcorn Ingredients: Popcorn, Partially Hydrogenated Soybean Oil, Salt, Natural and Artificial Flavors, Annatto Color. Contains: Fish, Milk
Fish? Milk? In my popcorn? Um, no thanks. I’ll skip the hydrogenated oil, fish, and milk additives in my snacks by sticking to my frugalicious and homemade popcorn version. Here’s how to make Microwave Popcorn in a Brown Paper Bag:
Step One: Get a brown paper bag
This is ridiculously easy, internet people. Just head on over to your local grocery store and pickup a package of no name flat-bottomed brown paper lunch bags.
I nabbed a package of 100 brown bags for around $2, on sale.
Step Two: Bag your popcorn
Add a 1/2 cup scoop of bulk popcorn kernels to your brown paper bag.
Fold the bag over twice. Don’t use staples to secure the bag — this might spark in your microwave.
This is so exciting. I’m popping with excitement.
Step Three: Pop in microwave
Stick the popcorn bag into your microwave. I set mine for 3 minutes on high.
Popping Tip: Stop the microwave when the popping slows to one to two pops per second. You don’t want to burn your tasty snack.
Step Four: Add gourmet topping
A pinch of salt with a dab of butter is the most popular way to eat popcorn.
But why not get creative and try some sweet or savory flavors to mix up movie night?
Try these toppings for some gourmet popcorn fun:
- Mexican: Add chili powder, hot sauce, and salt.
- Kiss My Breath: Shake in onion powder and garlic powder — hold the kiss.
- Cheese Please: Mix in Parmesan cheese with a little salt.
- Sweet Tooth: A dash of cinnamon, a sprinkle of sugar, and a topper of honey. Now that’s money.
- Classic: A shake of salt with a pat of butter.
Squawkfox: How do YOU make popcorn? Got a favorite gourmet popcorn topping to share?
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Your Two Cents:
try butter, salt and nutritional yeast. very high in vitamin b. tastes like powdered cheese. in a good way.
What an interesting idea, Kerry.
We use a microwave popcorn bowl instead. This works very well and uses no paper or oils. You can pop 1/4 to 1/3 cup at a time depending on the type of popcorn.
We buy our kernels directly from an organic popcorn farm (see blog post http://bit.ly/POPcorn). Our favourite is Ruby Red. It’s dark red on the outside, snow white inside and delicious. It’s time to get more … but hard to rationalize that an eight hour round trip drive saves us money.
Inexpensive seasoning packets also work great: spaghetti sauce mix, taco seasoning, etc. It doesn’t take much to add a some good flavor!
Please add a warning about not leaving the microwave unattended!
People are always letting microwave popcorn burn, and the smoke stinks up a place forever!
I have never tried this, because I thought maybe the brown bag might burn! I am going to have to give it a test! I love popcorn!
My 2c – I’d ditch the microwave along with the microwave popcorn. Go for *real food* by cooking it the traditional way in a pan on the hob.
I can’t believe how ridiculously easy that is.I will definitely try that out and maybe finally cure myself of my movie popcorn habit. I hate myself just a little every time I succumb to movie popcorn and spend more on it than I would on lunch.Thanks for the tip!
I’ve been doing this for years. I’ve found that 1/2 cup overflows: 1/4 fills my regular lunch bag brimming. The fumes from the store micro bags is toxic, dangerous to your lungs.
Thanks, Kerry. Once again, you posted a blog that was just
what I needed. In the quest for something healthy for a light snack(this, by definition, rules out any packaged crap from the industrial food folks), I was thinking about air-popped popcorn. Unfortunately, I have no clue where my air-popper is. But no problem, you have given me the very information I needed to deal with a popcorn craving in a healthy way. Thanks, girlfriend!
I’ve been doing this for a couple of years now. Very cheap and tasty. I use 1/4 cup of popcorn for one person and I melt about 1/8th of a cup of margarine to drizzle over it and then add some salt. I worked it out to about $0.25-0.30 per bag fully prepared.
Note: Microwaves vary – you have to stand by it and wait or you WILL burn your popcorn. You’ll learn after a few uses how your microwave works. My microwave at home is an older model (not sure how many watts) that starts burning after about 2:10. My work one starts burning at 1:55. I’ve learned that I can set the microwave to that time and get the margarine ready for the microwave while the popcorn pops.
I prefer a saucepan with a little oil. Either way, I find the tastiest way to dress it is:
- a few spritzes of extra-virgin olive oil from a pump sprayer
- powdered salt (sticks better, just grind regular salt in coffee grinder)
- nutritional yeast (my meat-eating hubby thinks this stuff is magic!)
Butter, Sugar and Cinnamon for me!
After it cools, use one of those butter spray bottles,
like I can’t believe it’s not butter spray…. Lots of flavor for very little calories… if you worry about that.
Personally – I like it the old fashioned way – in a large lidded sauce pan in oil, then melted butter and salt on top!
But…. that cinnamon sugar one sure sounds good!
or some cheese powder
I line my paper bag with parchment paper, put in the popcorn and a small dab of margarine. The parchment stops it from leaking (the bag will still end up with some marg on it). Works great, the margarine disperses evenly throughout the popcorn. Then add salt or other seasonings.
The parchment paper is very cheap at Costco and you don’t need much, just enough to line the bottom and up the sides a bit.
Just got an email from Joan. She says, “Sometimes I spray the popcorn with “I Can’t Believe It’s Not Butter” spray and THEN sprinkle the garlic powder, etc. This would be less calories than butter.”
Great idea. I like the control you have in making only what you want and adding only the flavors you want. Sadly for my hips, I like butter best.
Curry powder is great too!
I’ve done this for years now.
AND, I don’t pay for bags. I re-use the paperbags I occasionally get bulk products in at my food co-op (when i forget a container and really need dry beans or something).
One bag works for about 2 dozen popping events. So you can even buy the bulk popcorn in a paper bag, put in a jar when you get home and use the bag for popping. Closed system if you compost the bag when you’re done (the worms in my vermicomposter like the paper bags)
I like it with some bragg’s liquid aminos and nutritional yeast or just fresh cracked pepper.
I have use an air popper for the past few years, and I’m in the butter spray and sprinkle of salt camp. Faster and easier than melted butter, although probably not as healthy since it’s fake. For a treat, I add Parmesan and garlic salt. Mmm, popcorn is one of my favorite snacks! I think I’ll make some now…
I gave this a shot, and it worked as advertised.
A few issues though. I bought cheap, store-brand kernels. The first try, about one-third of the kernels didn’t pop. If I leave the bag in longer, more kernels pop, but the ones that popped first burn.
So, if you’re going to use this technique, don’t cheap-out on the kernels. If you want to buy cheap kernels, use an air popper: it’s practically impossible to burn the popcorn.
I’m trying this tonight – thank you so much.
I have a never-ending supply of brown paper lunch bags as my mom and dad (both 86 years old) get 2 of these every day with their Meals on Wheels. I was starting to get quite a collection.
For those of you having problems burning the popcorn in the microwave before all the kernels are popped…
My Mom showed me this trick. I invert a saucer (like you’d set a coffee cup on) in the microwave and put the bag on top of it. I don’t know why this works but it does. It seems only certain microwave ovens burn prematurely – I’ve only ever had one that burned the kernels before they were all done and the inverted saucer fixed the problem.
Drizzling some tamari on popcorn is a great replacement for salt & butter. And it makes a fun sizzle
a fantastic tip.
we love to top our paper-bag popcorn with a little truffle oil, olive oil, salt and pepper.
I gave it a try with white paper bags: that works for me, too!
For a Chesapeake Bay evening – try Old Bay seasoning – they even have a lower sodium version – and the spray butter if you like
This is a great suggestion! While I have an air popper this is actually easier than pulling it out and making a mess of a bowl.
Just a tip… Our microwave is large and one of the more powerful ones and continually burned popcorn.
To fix it, we stopped putting the popcorn in the center and put it on the side. I assume this more even distributed the microwave heating.
I saw a poster on YouTube explain that with bagged popcorn, you get a better popped kernel ratio on older microwave when you preheat the microwave by running a glass of water in your microwave first. I never even knew that was such a thing to consider. So for the people having issues with scorched kernels you may try this. I’m going to try it with a glass pyrex bowl and some oil. Another tip in my set up was that you preheat the oil with a few kernels as testers and then put in your full amount when those pop.
Happy popping!
I do this all the time. I also use staples. It isn’t a problem. They don’t spark.
Now I’m really hungry! Thanks for the brown bag in microwave tip. We use a popcorn-popper, which is also very economical (use you’ve purchased the appliance)
Chocolate Popcorn! (I learned this from my ex, who had a sweet tooth.) Mix oil & sugar & coco powder in skillet. Add corn & pop!
The absolutely best way to pop corn is this method, the way my mother and grandmother did it:
Take a large stockpot with a lid, something you’d make a chili for a crowd in. Pour enough plain vegetable oil over the bottom to coat, no more. Pour in enough corn kernels to cover the bottom. Shake to coat with oil. Put the lid on. Put the pot on a burner, turn the flame to medium high.
Shake occasionally. Listen for the popping to slow, until you’re hearing only a few pops every now and then. Remove from the heat, carefully remove the lid. Pour into big bowls. Sprinkle with kosher salt if desire, add melted butter if desired. We usually don’t add butter because there is enough flavor from the popping oil. Enjoy!
Another great way to add some flavor to it is a little bacon grease and salt. It is quite good. I also love grated parmesan cheese, garlic powder, and some olive oil, maybe a little salt if the parmesan cheese is not salty enough.
I wish I had known about this in college! I first learned about this in one of Alton Brown’s books a couple months ago. He explains that it’s okay to use a couple staples (as long as they’re not right next to each other), because they have such a small size and mass, they’re actually smaller than the microwaves cooking the popcorn. You just need to make sure you have a turntable microwave, and that the staples don’t touch the sides of the nuke box. But hey, if you don’t have to use staples, I’m all for that too!
I’ll have to try the paper bag method.
As far as adding after popping, I use powdered Parmesan, grind some Black Peppercorns, a healthy dash of Curry Powder and if needed (when not adding the Parmesan) the piece de resistance is the Salt from McDonald’s. Grab a few packets when you are there or passing by. It is incredibly fine salt, so it sprinkles beautifully for popcorn!
To keep the bag closed I fold the top and punch a couple of holes an inch or so apart and thread a tooth pic through them. Bigger cocktail type pics work best. I use a hand-held single hole paper punch since puncturing my finger with a knife!
when microwaves first came out there was no bags of microwave popcorn. this is how i first made popcorn in the microwave. way back in the 80′s. i still prefer the tate but i have a microwave popcron bowl now. i ad the butter and kernals together and pop. add salt and yummy.
I coat the kernels with Tabasco before cooking.
I make my popcorn on the stove, so as far as frugality goes, I save on the bags. My favourite topping is Cavender’s all purpose Greek seasoning. It’s a very fine seasoning that latches on to the popcorn without butter. But, I go for the sugar sometimes as well
Nice to see a solution to why all my kernels weren’t popping, when using the microwave bag method!
Still like the oil in saucepan method. Don’t need butter, just a little salt. The olive oil does the rest!
That’s what I call “If you doing something, Do it Right! and that’s DONE IT”
Popcorn with olive oil is healthy too
As an advocate for stove top popcorn and it’s deliciousness, this too sounds wonderful compared to the dreaded Act II. For more topping ideas consider:
Buttermilk Ranch mix packets
Mac n Cheese cheese powder packet (my family did this when we had O.D.’d on mac n cheese for the time and really just didn’t mind the noodles with other things)
Don’t forget that a solid carmel popcorn trick is always an option. I prefer my Grandpa’s secret family recipe of course.
…I think I might have to try the parmesan trick.
Popcorn with curry powder & maple syrup — pure win.
Thanks! I’ll have to try this! We uaually make ours on the stove-top w/ a whirly pop. We’ve added old bay seasoning to after popping–awesome w/ beer! Sometimes we cook up fresh garlic and rosemary in olive oil and use that to whirly pop the popcorn.
How much is 1/2 a scoop? 2 tablespoons perhaps?
This way looks handy for some situations but I prefer using a sauce pan and coconut oil to get good flavor.
When it’s done popping I put the stove on “Low” and drizzle butter while shaking the sauce pan back and forth to mix around the popcorn. This way I get a good amount of butter without soggy popcorn.
FISH????
Looks like you missed one key step; Sneak this into the movie theater. I don’t know what I’m more excited about saving, the calories or the $5.
One reason kernels don’t pop is because they don’t contain enough water to produce the steam required to get them to pop. My dad showed me a long time ago that if you soak your kernels in a bowl of water for a few minutes before you begin popping that you’ll get a much better pop corn to kernel ratio.
Did this years ago before microwave popcorn was in the stores. This was one of the first tricks we tried when we got a new microwave. Another cool thing to do is “roasting” marshmallows in the MW. They puff up nice. This is a rainy day treat when the campfire wont start.
Yeah, so I kinda Effed this one up. I guess I left in there for too long and it started to burn, then it caught on fire in the microwave. Luckily I was standing right there and was able to grab the bag and throw it in the sink and put it out. It was going on about 2:30 when it caught. Be care guys =]
To get rid of the burnt stench of the microwave, just boil lemon.
If you’re more patient, boil cinnamon.
Love your idea! I guess I’m a classic popcorn kind of guy. I do remember seeing a seasoning salt in the movie theater snack bar once. I think I paid $5.00 once for a large popcorn. Too bad I can’t bring my own microwave popcorn into the movies.
@danielle OK, that sounds delicious.
I pop my popcorn in a pan and use a little oil and pour some Tony Chachere’s Original Creole Seasoning in the bottom and then add the popcorn and this way it is cooked in.
This way makes the popcorn have a little zing to it!
Worked pretty well for me, though I found that 1/2 cup was too much for my bag. For the paper lunch bags I have, a scant 1/4 cup worked better. I liked a mix of butter flavored popcorn salt and smoked paprika on top.
Problem is…All the chemicals required to turn wood into pulp to make these bags…Brown bags like these are for utilitarian use and not meant for food cooking unless you enjoy a little mercury or heavy metal additives with your popcorn…And adding butter or margarine to the bags only helps to leach out the chemmies…Please visit a pulp mill sometime, I work at one, and you won’t want to blow your nose with a tissue…
I love my jiffy pop, the oil used for popping replaces any butter I would normally use so I just add salt. Also Microwave popcorn is dangerous and causes a disease known as popcorn lung. Just making the popcorn at an average rate won’t have you get it, but the people who work in the factories making it. Dunno how true that is, but it makes sense (mainly because EVERYTHING can cause cancer these days lol).
I never liked that smug look on Orville Redenbacher’s face anyway!
Great article thanks for the tip.
We buy the popcorn kernels while still on the cob. We put one cob in a paper bag, fold the top of the bag a couple of times and set the microwave for 3 min. Most of the kernels pop off the cob but it also leaves a few so that we can put the cobs out for birds and squirrels.
I have read that regular microwave popcorn has toxins in it-No thanks, I’ll this with squakfoxes’ or my way.
I had saved this in my reader and FINALLY got some paper bags.
Yum!!
I liked reading through all the variations too. In the end, I made salt and freshly ground pepper popcorn tonight.
Oh my, be still, my beating heart.
Thanks for this. My husband has been antsy to get an air popper, and I kept insisting (at his scoffing) that “we can make in paper bags!”
He had butter and salt tonight.
Just fyi, your popcorn has milk in it too.
Wonderfully old idea! We line the bag with parchment paper also, and add about 2 TBL of butter and about 3 TBL of finely ground pot for a great movie night! Thanks for the post!
@Kimba: finely ground pot? that sounds quite interesting, actually lol.
Maple Butter is so delicious on popcorn – and so easy to make – maple syrup, butter and brown sugar. mmmmmmm.
Curry powder is awesome, mix with some olive oil and drizzle all over- more for spicy, less for savory.
Nice little trick, I may copy this page for some gourmet topping ideas but I have no problem buying 1 lb. bags of unpopped kernels and popping them myself on the oven range, in a pot with a little cooking oil, and of course a lid. The trick is to start everything at room temperature and let the kernels heat up WITH the oil, so when they finally burst they are big fluffy kernels. (I actually considered it sort of a psuedo-scientific experiment.) If you wait too long to add the scoop of kernels (I use those little plastic scoops that come with powdered iced tea mix) then while the exterior of the kernels gets hot enough to pop, the interior ‘meat’ of the kernel isn’t as hot and they ‘barely’ pop.
By the way, doing them on the stove (with the cheapest dry-kernels I could find, (something like 63¢/lb, $1.59 for a bag) leaves next to no unpopped kernels.
This is an incredible idea. I always thought you needed some sort of oil or fat in order for the kernels to pop! I have been pot on the stove guy for years because I didn’t want the crap in the microwave kind.
For toppings, I use a light drizzle of extra virgin olive oil and some salt. It’s similar to butter but has a slightly more interesting flavor and is way more healthy.
I’m not sure exactly what microwave popcorn you were buying, or how you were cooking it, but it never smelled bad to me. It just smelled like popcorn.
In any case, I’m defiantly going to try this
A great variation on the old school pan method, a wok. the sloped sides help insure the unpopped kernels are in the heat. I like adding some cloves of garlic to mine and roast them at the same time the corn pops.
It is amazing I never thought to look at the ingredients on a bag of popcorn. Thanks for the great idea.
I love this and cant wait to try it, i like to incorporate my flavors with my theme’s. we always have dinner and movie night with company, so if I make a chicken enchilada casserole, we might have magaritas for a cocktail and then make spicy mexican popcorn with a taco seasoning packet or i’ve even put a touch of lime juice and salt on mine, yum. thanks for posting
this is a real nifty idea , i use to do it lots.
though I must add use your own microwave , i did it ages ago when baby stitting AND THE BAG CAUGHT FIRE IN THE MICROWAVE , recycling bags increases the chance this will happen so do not leave it even for a second
Why do we call un-popped kernels orphans?
Because they have no pops.
@Barbara Funny!
I like adding salt to my popcorn. The paper bag trick works very well. Thanks!
Ok, so I tried this last night, and it was fantastic! The kernels popped perfectly. Nothing burned, and it tasted so much more light and fresh than the pan on the stove method. Thank you so much for this wonderfully easy idea!
I have been living off (and on) popcorn for years. My big meal of the day is lunch, where I ensure the intake of at least 20g of protein plus veggies n fruit. Optimal would be to then skip dinner, but it feels so wrong even though I’m not particularly HUNGRY.
I satisfy the cultural urge to have “dinner” with air-popped popcorn (made in a slope-sided microwave popping bowl w/lid that I ordered online)with about a TBS of old-school Kraft Parmesan cheese sprinkled over the top. Yum. And about 250 calories for a whopping big bowl.
If I’ve had a bad day I might add a couple tsp of melted butter for a few magical bites. Bliss.
Another popcorn note: I broke the root (really!) of a front canine tooth last month on an “orphan” (see above) and in the process (still ongoing) of root canal and capping the endodontist said she once had a flight attendant who regularly ate air-popped and cracked the roots of FOURTEEN of her teeth — not all at once, of course, but sheesh! That makes for an expensive snack at $2,000 per tooth (including root canals) not to mention tear-inducing pain.
I’ve vowed, now, to no longer chomp on the delicious, crunchy hardness of orphans. It’s hard (no pun intended) though — they’re the treat at the bottom of the bowl!
I have an air popper, but that heats up the house, so I might try this. It’s the smell of the burning oil in microwave popcorn that really stinks. Burning corn isn’t that bad.
I use a little olive oil, some nutritional yeast powder, and Veg-It. The BEST. Furry kernels rule.
Goodness (and I mean that in more ways than one) … never heard of “nutritional yeast powder” but I just Googled it and it sounds yummy (and not a well known USA product). Interesting that Wikipedia entry sez it’s used by vegans as a Parmesan substitute. Hmmmm. Sounding a bit more yummy.
Gotta go pop me some cornz!
Why would you want dry popcorn from a microwave when you can have much tastier, fluffier popcorn on the stove top. Use a Whirley Pop (or similar pot) to get vastly superior results to any other method. Here’s the link for info; http://www.popcornpopper.com/stovetop-poppers.html. Now stop using a microwave to cook popcorn, microwaves aren’t good for much and popcorn is the last thing they’re good for, so stop using them.
season-all salt and sugar
I LOVE IT,screw the pop corn man this is awesome…..
NO really this is great thanks for the idea…Rox
This is delicious. And it is so low calorie and inexpensive.
Erm, the milk in your popcorn is from the butter :\
Greasy paper cannot be recycled, and will ruin an entire batch of recycling if it does indeed get in the mix. Just so you know.
Growl n sputtah. Popcorn popped in a bag is greasy ONLY if one adds grease to it in the form of butter or oil. One could use the same bag several times. If one MUST butter, do it in a bowl. (do you really want butter spots on your jammies?)
… and “whirly pop” or Jiffy Pop as we call it in the States, is chock-full of salt and oils (or faux butter).
… and popping corn at stovetop in a pot or pan requires oil.
I’m ALWAYS looking for ways to get a tasty nosh that’s guilt free, and microwave poppin’ rules over those big “air poppers” that spit out tasteless packing materials.
There, I’m done.
… and OTC popping corn reeks od and drips with chemicals and all sorts of nasties to coat your arteries.
This method worked GREAT! I had to lower the amount very slightly so as not to burst the bag like it did the first batch I did … but it turned out great!
I always just use a large pot on the stove with some canola oil and the bulk kernels. After the popcorn is done, I melt some butter and honey together in the pot and either toss the popcorn in the mixture or drizzle it on top. Delicious!
This was a lame and overly wordy situation. I only read it because I thought I was going to learn something. I’m going to dislike on my stumbleupon toolbar, which brought me here in the first place. Do you think you’re clever?
BTW, bacon popcorn is awesome, and you can’t make it in a paper bag. But I’m not going to share that with you.
Also, you’re female and about 25. Amirite?
This is great stuff. I never knew about this technique.
My way of avoiding all the chemicals and all that was to just by the kernels, use a little olive oil, and pop on the stove. They usually come out really tasty, well cooked, and chemical free!
Love your idea for the paper bag popcorn / microwave thing. Mine burst into flames at juuuuust past 3 minutes and 30 seconds. To be fair though, there were a number of iffy variables at play in my own effort.
For starters, I used this weird coloured corn from an ancient jar our young daughter gave us I can’t even remember when, with no name or markings now that I look at it to indicate even its country of origin. For all I know this could be Cuba’s first stab at making popping corn, and they had to smuggle it out disguised as aquarium gravel.
Ditto that I went with a paper Starbucks gift bag as a means to much greater capacity, since I was excited and imagined I would want lots. I believe it was right at the location where the little rope loop handles attached to the paper part that the first flames shot up.
Luckily I was standing there, watching the turntable go round and round, and was able to snatch it out of there pretty quick and tried to blow it out as I worked my way across the kitchen, but it would puff out and then re-ignite like those annoying trick birthday candles some clown sneaks onto your cake now and then. I swung open the kitchen door to the deck and tossed the whole works out over the railing down onto our back yard. That really got it going and it started crackling loudly, and still popping now and then.
It’s summer, and as a coincidence for some reason our British neighbours next door are sleeping outside in a tent. I had to wonder if they thought maybe I was trying to get into the spirit of things with them, starting a crackling little campfire in the middle of my sunburnt lawn. That might have felt awkward for them in there, tucked away in their bags trying to sleep, all the while while wondering if it’s might be a custom of good manners instead to rise and sing traditional songs with us in response to the overture.
So then as I was watching it all burn conspicuously bright and noisy out there in the dark of my otherwise quiet neighbourhood, wondering vaguely about the dire possibilities an unattended kitchen fire might have presented, I drifted into a brief but intense reflection on my very own mortality, it’s fragility, and the purpose of this Life in the first place.
So now I’m sitting in the dark in my living room, laptop balanced, eating a nice big bowl of Cranberry Almond Crunch with some banana instead. It’s really good, and kind of comforting.
Anyway good idea though, thanks; and maybe I’ll try that again sometime!
BK
Taco seasoning and chili powder. But of course lots of butter so the toppings stick. But srsly, I won’t even eat popcorn without taco seasoning. You have to try it.
For a college student (who loves popcorn!) this is such an amazing, cheaper alternative to the store bought kind!
I like using Emerils steak salt, and shredded sharp cheddar cheese in my popcorn concoctions. Melted cheese covered kernels never tasted so gooood.
So I read this last week and decided to buy paper bags and kernals when I went to the store tonight. I was so excited to try this, since I always eat a bag of popcorn before bed and don’t like all of the salt and butter that they add to it (yes, I like mine plain with just a glass of juice by my bed!).
Well, I tried it tonight without checking back to the instructions. I put a whole cup of kernels in the bag!
Yeah, whoops.
It exploded in the microwave. As of right now, I have a ton of kernels in my microwave and on my kitchen floor, but I have a nice bowl of popcorn to write this with
@Mehgan Oops! Half a cup of kernels is plenty.
Love your enthusiasm!
My friend does this and I was intriqued. I use a microwave safe bowl with little to no butter or oil. Microwave popcorn bags are now falling under scrutiny because of the chemicals that the steam carries with it. Anyway, I was shocked then when I read in Real Simple magazine that brown paper bags should never be used in the microwave. Shocked! Did more research. Never occurred to me to think about what chemicals they use in the production of these bags and that they are not “food safe” for heating! I loved this idea. But did feel the need to share.
*
Brown paper bags for cooking
Here’s what the U.S. Department of Agriculture (USDA) says about this practice:
“Do not use brown paper bags from grocery or other stores for cooking. They are not sanitary, may cause a fire, and can emit toxic fumes. Intense heat may cause a bag to ignite, causing a fire in the oven… . The ink, glue, and recycled materials in paper bags can emit toxic fumes when they are exposed to heat. Instead, use purchased oven cooking bags.”
USDA also advises, “These bags may not necessarily be sanitary, particularly since they may be stored under a variety of conditions.”
Great. I just came on to report that I finally got my paper bags and was going to indulge in some home made microwaved popcorn. And then I read the comment from tvet and am not so sure… *sigh*
Ever since I saw Alton Brown do this on his show, I was hooked! But now that I just read the above commentator’s notes about toxicity, I’m questioning it.
A few things I wanted to add:
1. You CAN staple the bag – but just two staples, not more (a trick from Alton) – two staples will not cause sparks.
2. An alternative to the microwave method is just to buy a popcorn popper at a thrift store (where they abound, and often sell for $5 or less). Although the paper bags can be recycled, using a popper creates no waste at all. Based on the above questions around the health/safety of using paper bags, maybe this is a better option anyway.
Nice – didn’t realize you could microwave your own (of course I can never microwave the stuff anyway)
We actually use an air popper for ours – makes terrific popcorn and we just use the something-mart house brand air popper (works the best of all we tried and it’s cheap.
We also use the butter-flavoured canola oil spray to “butter” it – again, the Wal-mart house brand works well and tastes good (Presidents Choice from Loblaws tastes pretty good too, but it’s generally pricier)
Peanut butter popcorn!
its a peanut butter caramel for popcorn.
in saucepan on med/high heat: equal parts karo syrup, peanut butter, and brown sugar. stir constantly until caramel is a smooth even texture immediately pour over popcorn and mix until it evenly coats popcorn. WARNING the caramel gets very hot!
I like a lot on my popcorn so for every 1/2 cup kernels I pop I use 1/2 cup of each ingredient you can use 1/3 or 1/4 cup per 1/2 cup kernels.
its delicious! there’s probably a way to make it healthier but I like it just the way it is.
I love this idea and will definitely try it. I’m always looking for new healthy ways cook and make all sorts of goodies. I post them on my site for moms to see. Would love to put your link on my blog, this is a great idea and so easy to make.
This is the coolest thing ever! When I was a kid doctor put me on a diet. I had to eat air popped popcorn as a result. This seems similar in that there’s no oil?
I’m going to have to give it a try now… Honestly, I really enjoy your blog. It’s probably my favorite blog of all time
Fantastically written and very enjoyable to read articles.
Thanks!!
Great! An earlier comment mentioned using nutritional yeast (which really tastes yummy cheezy) instead of parmesan for a healthier treat. I say switch our the butter too and try olive oil or even truffle oil. For salt, I also use sea salt.
Love this! But you can also throw the kernels and olive oil on the stove in a pan … that way you can “reduce” sans the brown bag instead of recycling.
I have a stove top popper that I ADORE. Half oil, half butter, pour in and pop. Add salt while pouring into the bowl! The popcorn is always perfect and delicious.
Thank you! I had no idea it was this easy!
Please people google margarine! It is not good for you AT ALL! Always use butter!
any one remember the microwavable caramel corn? but i am gonna to try Danielle’s peanut butter version!
as far as toxins in the bags i am sure they are far less than the prepackaged ones.
I use Eden Organics popping corn and add organic butter and himalayan sea salt.
Followed the instructions but my popcorn burned
I went with stovetop instead of the bag and microwave method, but I tried some of the tips in the comments (soaking the corn for a couple of minutes, then drying it; coating the corn lightly with oil in the pan BEFORE heating it; adding cinnamon to my usual sugar/salt topping) and my popcorn turned out great! Thank you, random anonymous internet people!
Instead of using a paper bag, I actually make my popcorn on the stove! I put some oil in the bottom of a pan and then dump the kernels in once it’s heated. I shake the pan to keep things from burning and in no time I have popcorn!
I don’t think I can ever go back to that microwave popcorn stuff.
It helps grinding salt to a dust. So it sticks better to the kernels without using excessive amounts of butter, and can be more evenly distributed.
This is a great way to make popcorn. My popcorn maker broke down which was my husband before we got married – he was so disappointed. I told him let’s try it my way and grabbed a coffee paper bag from the cupboard and “voila” we had popcorn. There is no way we are replacing the popcorn maker now! Great money saving tip.
Great tip. What’s unbelievable though is how spotless your microwave is. Did you clean it before you took the pic!?
tvet’s quote from the USDA is about actual brown SHOPPING bags, not brown lunch bags made for carrying your lunch. It’s fine people. This is an awesome trick.
lowerys seasoned salt!
You’re buying microwave popcorn the wrong way if you’re paying the $3.53 per pound figure being used in the original post. Why on earth would you buy it in 3-serving increments unless you lived in a paper bag in the middle of a lake?
A 3+ pound box of 24 popcorn packets at a national big-box store is under $5
I can’t wait to try this I have wasted a small fortune on popcorn thank you for sharing
This is the most exciting thin I have ever read! Seriously I am so ridiculously happy about this. You have changed my life. I can’t wait to make this tomorrow.
Yum! Is there any reason one cannot pop popcorn in a glass bowl with a glass lid? It eliminates the brown paper bag factor…
Just found your website via pinterest. Love this recipe! My kids love making it. Just posted it to my blog, ladywiththeredrocker.wordpress.com. Thanks for sharing!
My husband loves kettle corn. Pop as usual then sprinkle equal parts salt & sugar. Add a drizzle of butter if you like but definitely not required.
As a true diehard micro popcorn fan, your tips is coming at the perfect time. I have been abstaining from Micro popcorn upon learning that microwave popcorn bag’s lining contains PFOA, and I am waaaay too lazy to make it the ol fashioned way– so this is perfect!!
I buy mine in the bag with all the goods. Besides.. I love all that fake buttery goodness in microwave popcorn!
Know what’s greener than using a brown bag? Stick ‘em in a microwave safe glass bowl, cover with a microwave safe plate; we’ve been doing that for years, and the bowl and plate are reusable!
Simples.
I usually just use the big (non-stick) wok-style frying pan (with lid ofcourse) with a thin layer of corn oil, or sunflower oil. Will try the coconut oil somebody mentioned!
I tried the paper bag method just now and it works! I always thought the kernels would be too dry to microwave, without the grease that store-bought “microwave popcorn” is covered in.
I do find them to have less taste this way, they’re a bit “dry”. I guess that’s why ppl are melting butter over them, but that seems by comparison a lot of a hassle to get right!
So I think i’ll be back to my stovetop wok-pan method with the popping oil for flavors..
By the way: “butter spray” sounds practical, but I’ve never seen it. Doesn’t seem to be on the market over here in continental Europe…
Rachelle: I use the same recipe, but have never tried powdered salt or pump spray olive oil. I will for sure buy a pump sprayer for my olive oil and grind my salt. The nutritional yeast flakes are such a hit at my house as well. I use this recipe on Friday nights for our youth Bible study and the kids love it! Thanks for the extra tips. What a blessing:-). Also, I really am enjoying this site!
The additives in the microwave mixes often contribute to some nasty headaches. I’ve been using the brown bag method for a while now -works great! Microwave a cup of water before you start – don’t know why, but it really does work at making the popcorn pop better.
Mrs. Dash Fiesta Lime seasoning. It will change your popcorn life forever!
Thanks for the info, I can’t wait to try your microwave popcorn method. I usually make mine on the stove, in a sauce pan using 1/2 cup kernels and 1 tbsp of vegetable oil. I put salt and nutritional yeast on it, and sometimes mild chili powder.
Love this idea! Great for college students who aren’t allowed hot plates in dorm rooms. Cheaper and way healthier than the pre-packaged stuff. For my large brood at home, we do the oil and pot on the stove method, but this is great for my daughter who is not as comfortable with the stove yet. She is a pro at microwave popcorn.
I cannot stand store bought microwave popcorn. I pop mine on the stove with canola oil and a large tablespoon of butter, then lightly salt after it is done popping. Everyone asks me to make it when they come over. Every time we are at my in-laws and all of us “kids” are home, I make three batches and it is gone!!!!
After reading all of the great ideas in these comments, I arrived at my own hybrid of this awesome idea.
1.) Soak one-fourth of a cup of popcorn kernels (I use white popcorn) in water for about 10 minutes before draining and putting in the paper bag. This prevents burnt kernels.
2.) Staple the bag shut using 2 staples near the edges of the sack. I have tried this in 3 different microwaves so far, and none of them have caused sparking.
3.) Cook until popcorn has about 10 seconds between pops.
4.) Dump popcorn into a large bowl.
5.) Spray a coat on the top layer of popcorn with EVOO (Extra Virgin Olive Oil) Non Stick Cooking Spray. This gives the seasoning something to stick to and has 0 calories and 0 fat calories.
6.) Apply Desired Popcorn Seasoning (I used Kernel Season’s Popcorn Seasoning – Butter) to top layer. If you decide to do something more in-line with using EVOO, Molly McButter makes a natural, no MSG, no fat, butter flavored seasoning.
7.) Shake popcorn bowl to get a new layer of popcorn on the top and repeat steps 5, 6 and 7 until popcorn is seasoned to desired level. I did 3 applications of oil and seasoning and felt it was seasoned to my taste.
What a great idea. I keep the simple and inexpensive supplies at work as well as at home. Thanks You.
-Rik
Soooo awesome. I love snacking and its soo expensive but this costs almost nothing. Wow.
Are you kidding me?! That easy? All these years I’ve been doing it the old fashioned way: shaking a giant cast iron skillet back and forth across my burner for like 10 minutes! Although, the old fashioned way gave me some defined arms. haha!!
I just tried this and it works great!! Thanks for posting this
This is a nice idea in theory, but the article is negligent to suggest just plain old lunch bags. Lunch bags are not meant to be heated. Depending on the bag, the glue or the paper itself can emit toxic fumes when exposed to heat. You are better off spending a little extra money for a microwave-safe popper or use oven bags.
Shame on the author.
I’ve used both the brown lunch bags in a m/w and an air popper. Both work well but we now use mostly the air popper as it means less to recycle.
A great topping I tried one night, and still use often is the following: melted butter with grated or ground nutmeg, garlic powder & a little cayenne powder. Tastes great! Adding salt is optional – the butter has enought for us.
Experiment with different herbs & spices you might use when cooking – mix them up & you might just discover your new favorite flavor! If you don’t cook, think of tastes you enjoy with food you eat.
Who’d think there would be so many ppl posting thoughts about popcorn? LOL
Thanks to you all for your ideas and thoughts. And a special thanks to Kerry for your site with so many fine ideas – I really enjoy it.
Try Everglades seasoning… it’s a little unusual but it is great on popcorn!
Did 1/3 cup this evening with the popcorn I got from natural food store. Put coconut oil and nutritional yeast on for flavor. Hubby loves it!
Tried it and LOVED it. Worked perfectly! Our favorite seasoning is chili lime.
Great suggestion – not just for economy, but also to avoid allergens in the microwave popcorn! My son is allergic to dairy and soy but loves popcorn with a passion, so this is a must-try for us! Thanks!
Any suggestions on how to make it kettlecorn?
Try McKay’s chicken seasoning, nutritional yeast and a dash of cayenne or curry. Mmmmmm!
i pop in peanut oil or olive oil, in 2 or 3q. pan, cover bottom w/popcorn and cayene pepper. cook on high, till starts popping, then i just lift the pan up a bit, keeps popping, lift the lid up
bit, dump a bit out, keeps popping and all kernnels get popped.
then smother it in powdered romano or asiago cheese……yum!
(it’s the old fashion way, except w/stainless steel good grade pan)
takes only a few minutes, about 3-5. doesn’t burn, and u don’t have
to use a big kettle. and fyi, kettle corn in sweet, so sugar is
added.
just tried this for the first time and was impressed.( I usually pop in a pan on top of the stove with olive or canola oil.) I used a lunch bag, 1/4 cup corn and no oil. Just folded the top twice – no staples. Just in case, I did the water in the micro first and put it on an inverted saucer – it came out perfect. My micro is underpowered, so took 2 min 30 sec. I gave it a spritz of spray evoo and sprinkled with some finely crushed basil and very little salt – yum. As far as the toxicity of the lunch bags – I doubt that it is any more harmful than the microwave “safe” plastic poppers. All plastics release toxins when heated – some more that others.
I add a few light drizzles of Orville Rednebacker popcorn oil to the completed bag and a pinch of salt. Shake it all up and there you have it. I’ve discovered that 1/4 cup kernals makes just the right amount for one serving.
This is such a great idea! I just tried it out– but be careful! The problem I encountered was sealing the bag TOO much. I folded it over about four times, and the popcorn ended up expanding and needing more room, so the bottom of the bag ripped open and it went all over my microwave! Still, a great idea, and one I NEVER would have thought of.
I’m a college student– so popcorn is a staple when you’re pulling an all nighter and starving. This is SO economical. I love it. My friends can’t believe it!
I really really wanna try this! Tho, Im very curious about the nutritional yeast??? Where can I find it and what exactly does it taste like??? Do you just sprinkle it on the popcorn???
I would suggest using less than the suggested 1/2 cup. The bottom of the bag tore in the middle of popping so we were left with a LOT of unpopped kernels. But it’s a great idea and turned out SUPER tasty! I used my purple kernels from Amish country!
EPIC Failure, I had a major blowout in the microwave, then while waiting for the popping to slow the middle somehow burned and filled my kitchen with smoke. And to top it off I had company witness the disaster. I will try this again, but with 1/4 cup…but I need to go get more popcorn.
i cook popcorn in a sauce pan which creates no waste at all. this article is obviously a conspiracy by BIG PAPER manufacturers to get you to buy more paper bags…
For those who are wary of paper bags (or just don’t have one handy) you can do the same thing with a microwave safe (glass or ceramic) bowl and a microwave safe plate that is just a little larger than the top of the bowl. Put the popcorn in the bowl (oil/butter optional) put the plate on top of the bowl like a lid and microwave til the popping slows. Works great! Just be careful taking it out because both the bowl and plate will be HOT!
I love olive oil and black pepper on my popcorn.
Enjoy!
Nutritional Yeast flakes are usually available at any good health-food store. I use cinnamon/Truvia “sugar” & Himalayan Salt to make my “Kettle” popcorn. Yum!!!!
Salt butter and brewers yeast is very tasty. Mmmmmmm
Since corn is mostly genetically modified in North America, I make sure to buy organic popcorn to make sure I’m not eating GMO. I can get it in bulk food section of my grocery store and its really cheap.
NUTRITIONAL YEAST!!! I agree. It is so fabulous that I occasionally crave it. It is also effective in repelling fleas on your pets when you consistently add a heaping teaspoon to their moist food once per day.
I’ve always made popcorn on the stove too, but would do this method in school where I teach.
try melting coconut oil and drizzling it over the popcorn. yumo
This works perfectly, and is saving us so much money. I only use 1/4 of a cup, as it makes more than enough of one of my favorite low carb snacks.
I prefer the stove-top method. It’s more fun than using the microwave and I think the popcorn taste better.
add m&m’s! YUM-O!
Not so hip friendly…
Melt butter, spoonful of honey and a couple of spoons of sugar in a pan….caramelise it and then toss in the cooked popcorn….
Decadent! (Of course you dirty a saucepan)
Why the heck didnt I think of doing this before! Just made some now for me and the kids, and it was amazing. Thank you!
I use a Viking Microwave popper. It airpops in the microwave and is available in the microwave aisle at Target. It’s not quite as frugal as using a paper bag but they last for YEARS….
Old Bay, Old Bay and Parmesan cheese, Butter and salt, Taco Seasoning, Lemon Pepper, Garlic Salt, Mix in dried fruit (diced), French Fry Seasoning.
Yummy popcorn…If you want a really tasty sweet dessert try the melted butter then coat the popcorn with Honey…a bit messy to do, but soooo good…:O) Hugs
I used this in a science fair report on popcorn kernels. (which brand of popcon leaves the least amount of kernels when cooked for the time dirrected) and this help me prove the point that with homemade popcorn, you can put the leftover kernels back in the bag, and re pop them. thank you for sharing.
Just tried it for the first time. Our bag busted open on the bottom, so next try will be less kernels. Now if we could only decide for the seasoning ;o). Great idea thanks!