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
½ teaspoon
sriracha sauce
½ teaspoon
grated lime zest
¼ teaspoon
salt

Gather Cooking Equipment

Clean brown paper lunch bag
Large microwave-­safe plate
Oven mitts
Large microwave-­safe bowl
Rubber spatula
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
½ teaspoon
sriracha sauce

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. Stir sriracha sauce into melted butter.

 
5
 
½ teaspoon
grated lime zest
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. Sprinkle lime zest and salt over popcorn. Serve.