- Pour a quarter cup of popcorn kernels into a paper bag.
- Fold the top of the bag three times.
- Place the paper bag in the microwave.
- Set the timer for 40 to 60 seconds. (It can take 3-4 minutes)
- Remove the bag and pour the popcorn into a dish.
- Cook unbaked kernels for about 15 to 20 seconds.
- Add the extra popcorn to the other batch.
- Pour melted butter and salt onto the popcorn.
- Take a frying pan and a fitting lid.
- Put some of my vaseline grease (canola oil for example) in it to make sure your corns won’t stick to your pan.
- Wait until the pan is hot–you can add 1 or 2 kernels to the pan as it heats up… when they pop, the pan is hot enough to add the rest of the corn. Be sure to set the stove temperature to medium at this point or expect a lot of burned kernels.
- Put in the corns, make sure you use corns which are meant to use in a pan.
- Put on the lid fast! Make sure no corns flip out. Shake your pan a few times to make sure all corns are loose.
- Now you hear a lot of pops, just wait until all sound is gone.
- When nothing happens quickly take of the pan and put your corns in a bowl.
- Put on salt/butter.
- Buy some microwave popcorn.
- Follow the instructions. DO NOT use “Popcorn” button on microwave. Massage bag with fingertips to break up butter mixture before placing in microwave. Set microwave for 30 seconds longer than recommended, listen and stop microwave when no pops are heard for 3 seconds. Remove from bag immediately for best flavor.
- Pour some kernels into a heat-resistant Tupperware container. A little goes a long way. You could use a cheap microwave plastic bowl but the heat may warp the bottom!
- Pour some butter (not vegetable oil) onto the popcorn, just enough to prevent the kernels from shifting when the container is tilted.
- Heat in microwave until popping slows (this could take around 2 minutes. depending on the power of your microwave). Kernels will not start to pop until they gets very hot, which could take up to 30 seconds. Warning: Do not place the lid on completely. If popcorn burns, note frequency of popping and stop before it becomes this slow on future batches.
- Use a good sized pan with a lid.
- Add some butter with 2 1/2 tablespoons of sunflower oil and a teaspoon of salt.
- Add the desired amount of popcorn kernels.
- Place the pan over medium heat and cover the pan.
- Gently shake the pan occasionally until the kernels has stopped popping.
- Add more salt to the finished popcorn to taste.
- Popcorn is best if you use popcorn salt and regular butter.
- If all else fails, stick with microwaveable popcorn.
- Alternative popcorn flavorings:
- Mexican popcorn: 1 tsp. chili pepper and 1 tsp. oregano added to butter
- Party style: Squeeze some lemon on top of the salt
- Indian popcorn: 1 tsp. curry added to butter
- Healthy popcorn: Minimal vegetable oil or olive oil instead of butter (do not heat vegetable oil in microwave; see warning) and little or no salt
- Experiment! Often, trying new spices or dried herbs can result in popcorn that is much to your liking.
- Do not overcook popcorn. It will burn.
- Be careful with hot butter.
- Popcorn can be a choking hazard.
- Do not heat a sealed container. It may explode.
- Don’t use vegetable oil as a healthy alternative to butter if it will be heated. When popcorn is heated, the oil gets hot enough for the double bond in the fatty acid to reverse, turning the oil to trans fat.
- How to Make Real Popcorn
- How to Make Movie Butter for Your Popcorn
- How to Make Microwave Popcorn Extra Buttery
- How to Make Popcorn in a Pan
- How to String Popcorn on a Christmas Tree
Sources and Citations
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