Editor’s Note: I have been popping corn using Patrick Evans-Hylton’s method for several years now and love the results! You can even use avocado or walnut oil (available in many food specialty stores) for different taste nuances. The results are healthier, crisp, flavorful, devoid of chemicals and additives, and very money-saving! As usual, don’t leave the microwave unattended while popping is under way since popping times vary. Bag will be hot and some steam may escape; handle with care and have the serving bowl nearby. Enjoy!
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Use this method to make popcorn in a microwave oven without giving in to the artificially flavored and chemically propped-up commercial stuff you might find in the grocery store. Use a regular brown paper lunch bag as the cooking vessel. Depending on the size of your microwave and paper bag, we don’t recommend you use this method to make more than two quarts of popcorn at a time. Although this recipe calls for a small amount of oil, you can omit it all together if you wish.
Makes: 1 quart
3 tablespoons poocorn kernels
1 teaspoon canola oil
- In a small bowl, combine the kernels and oil; stir to coat.
- Transfer the kernels to a clean paper bag, fold over the top of the bag ½ inch, and then fold again another ½inch. Seal the bag with a small strip of cellophane tape.
- Place the bag in the microwave, folded side up, and cook on high heat for 2 to 3 minutes, or until there are 5 seconds between pops.