Kettle Corn (Microwave)
- Ready In:
- 3mins
- Ingredients:
- 4
- Yields:
-
4-5 cups popped popcorn
- Serves:
- 1
ingredients
directions
- mix everything in a small bowl.
- pour everything into the small brown paper bag.
- fold top over twice. (Maybe three times if you have the larger size lunch bags).
- put two staples through fold at least two inches apart.
- Microwave on high for at least two minutes. You may have to play around with the time a little. If you microwave has a "popcorn" button, try that, but listen for when the popping slows down.
- when it's done, carefully open the bag, watching for the steam, and dump into a bowl. The bag will be an oily mess, so you don't want to eat out of it.
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Reviews
-
Yummy! I had this for "dinner" on Friday night as I watched the Opening Ceremonies of the Olympics. (To complete my dinner, I had brownies.) BTW, I used my "back to basics" brand microwave popper with this method: Added the oil, sugar and salt and stirred well. Added in the popcorn and stirred to coat. I popped for 2 minutes 30 seconds.
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I made this last March 2015 and just got around to finding the recipe with my notes on it. The first bag caught fire! I followed the instructions carefully, even cooking less time than called for. By the way, I have been cooking for years and am not a novice. I then tried a 2nd and 3rd time, having to undercut the cooking time even more each time. While the 2nd and 3rd bags did not catch fire, I was left with many uncooked kernels and the remaining corn that had popped was mediocre at best.
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I was just about to post a similar recipe but searched for it before I posted. I only make one serving at a time (portion control), I use 2T. unpopped corn, a few sprays of butter flavored cooking spray, 2 packets of Splenda and a few pinches of salt. Mix the whole lot up in a bowl, pour into the bag and microwave for 1:30 to 2 mins. Comes out perfectly salty/sweet. And BTW, I don't find any need to staple the bag shut. Just fold the top tightly and it won't open op on you.
RECIPE SUBMITTED BY
ROV Chef
Kennewick, WA
<p>I used to cook professionally, but got out of the business because it is a soul crushing, low paying job. If you want to hate cooking, run a hotel kitchen. Now that I don't have to do it for a paycheck, I cook for my friends and family as much as possible. I enjoy making everything from BBQ to Bur Blanc. I love mixing chocolate with spicy ingredients. I am rather new to baking, (only a few years) but I really love it and try to bake whenever I get a chance. I work offshore in the Gulf and I always sneak down to the galley to make stuff for the guys. I'm a huge fan of Alton Brown. I think the guy is a genius. I have tried so many of his recipes, and they all rock. Since finding this website and having a public place to post my recipes for others to review, I have become more conscientious about writing my kitchen experiments down. I still have yet to get my whole wheat pizza dough to paper, but I promise, it's on it's way. My passion for cooking has increased 10 fold since I left the biz, and I plan to keep putting new recipes here and trying my hand at new stuff. <br /><img src="http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/Adopted1smp.jpg" border="0" alt="Photo Sharing and Video Hosting at Photobucket" /></p>