recipe

The best microwave popcorn is the kind you make yourself.

safety
  • Uses the microwave
difficulty
  • Beginner
time
  • 15 minutes
yield
  • Serves 3 to 4
  • (makes 6 cups)

Prepare Ingredients

¼ cup
popcorn kernels
½ teaspoon
vegetable oil
1 tablespoon
unsalted butter
1 tablespoon
malted milk powder
1 tablespoon
packed brown sugar
½ teaspoon
ground cinnamon
¼ teaspoon
salt

Gather Cooking Equipment

Clean brown paper lunch bag
Large microwave-­safe plate
Oven mitts
Large microwave-­safe bowl
Rubber spatula
Small bowl
1
 
¼ cup
popcorn kernels
½ teaspoon
vegetable oil

Place popcorn kernels in clean brown paper lunch bag. Drizzle kernels with oil. Fold over top of bag three times to seal (do not tape or staple).

 
2
 

Shake bag to coat kernels with oil, place bag on its side on large microwave-safe plate, and shake kernels into even layer in bag.

 
3
 

Place plate in microwave and cook until popping slows down to one or two pops at a time, 3 to 5 minutes. Use oven mitts to remove plate from microwave (plate will be very hot, ask an adult to help). Set aside to cool slightly.

 
4
 
1 tablespoon
unsalted butter

Place butter in large microwave-safe bowl (big enough to hold popcorn), cover, and heat in microwave at 50 percent power until melted, 30 to 60 seconds. Use oven mitts to remove bowl from microwave.

 
5
 
1 tablespoon
malted milk powder
1 tablespoon
packed brown sugar
½ teaspoon
ground cinnamon
¼ teaspoon
salt

Carefully open paper bag (be careful of hot steam) and pour popcorn into bowl with melted butter. Use rubber spatula to toss popcorn with butter. In small bowl, stir together malted milk powder, brown sugar, and cinnamon. Sprinkle sugar mixture and salt over popcorn. Serve.