It’s very easy to make your own microwave popcorn at home. No I’m not talking about the stuff you can buy in the store. Trust me, when you do it yourself it comes out much better and tastier. First you need to choose your kernel. We love Weaver Popcorn because its quality makes it the most dependable, delicious kernels time after time. Most people use a traditional Yellow Butterfly Kernel. Weaver Gold is a superior kernel. This is what you see at the movie heaters or in a bar. It’s not only fluffy, but the largest popping kernel you can find. Most recently people are starting to gravitate towards the White Hulless Popcorn Kernel. Pop Weaver White Hybrid Corn is perfect for the gourmet palate. These kernels pop a little smaller, they’re “melt in your mouth” tender, and they have fewer hulls (which is what gets stuck in your teeth and throat).
Next you will need a brown paper lunch bag. Add a fourth of a cup of kernels to the bag. You don’t have to add oil since it only soaks into the bag (but you can certainly add 1-2 tablespoons of Coconut Oil with a dash of Popcorn Salt if you’re adventurous). Fold top of the bag over once and pierce it with a tooth pick to keep it closed. Stand the bag upright in your microwave and cook for roughly two minutes. Do not put bag on its side, this will cause the popcorn to burn. While the popcorn is popping listen closely. Majority of your kernels should be popped when you can count 3 seconds in between the individual pops. This will also help you to avoid burning your popcorn. Once you’re at that stage, you can remove the popcorn from the microwave.
Now it’s time to add your seasoning. Since your popcorn is dry (if you popped without oil) you’re going to need a wet agent to help your seasoning stick. I recommend using Kernel Seasons Butter Spritzer. Spray it on, and then shake on your favorite herbs or seasoning. A liquid butter topping like Gold Medal’s Pop-A-Lot or the Deluxe Mor-Gold Plus Buttery Popcorn Topping can be drizzled on. If you’re a traditionalist you may want to stick to only seasoning your popcorn with Popcorn Salt or Flavacol, the secret ingredient. Popcorn salt is very fine compared to table salt so it sticks to the popcorn better. Flavacol is a product used in movie theater popcorn. It’s a very concentrated butter flavored salt (just use sparingly). If you want to be more adventurous try using one of the many flavors of Kernel Seasons Popcorn Seasonings or Gold Medal’s Savory Popcorn Seasonings. The same product used in popcorn stores. Either sweet or savory, there’s a flavor for every taste.
Now sit back and enjoy your masterpiece!
Butter burns very easily so don’t use it to pop your kernels in. Add melted butter as a topping after to the popped corn.
If you decide to use oil, only use oil with a high burning point. Coconut oil is what the pros use; you can also use canola, sunflower, olive or peanut oils.