How to Make Homemade Microwave Popcorn in a Paper Bag

But then my husband read about a way to make popcorn in the microwave using only a brown paper lunch bag, and our household movie nights were forever changed. The method is foolproof (well, mostly—see the cautionary note below), takes less than 3 minutes, and makes popcorn that will neither leave your tongue filmy nor cause rare respiratory diseases. Here’s how to do it:

1. Put popcorn kernels in a paper bag

Place ¼ cup uncooked popcorn kernels in a brown paper lunch bag. (NOTE: To avoid the possible use of metallic paints, this should be a plain, unadorned paper bag. I once used a Hello Kitty–themed paper bag, and Hello Kitty's face caught on fire.) No need to add any oil at this point—it's not necessary for cooking and it'll just soak through the bag and get your microwave all greasy.

2. Fold the bag to seal

Fold the top of the bag down about half an inch to seal it. Then fold it a second time, pressing firmly. (You want to make sure the bag is securely closed so it doesn’t burst open as the kernels begin to pop.)

3. Put the bag in the microwave

Place the bag upright in the microwave and set the microwave on high for 2½ minutes. Then stay near by and listen: You want to stop the microwave soon after the popping noises slow to avoid overcooking, regardless of whether or not the 2½ minutes are up. The popcorn will be ready faster if you have a powerful microwave. Open the bag carefully, keeping your face and fingers away from the steam.

4. Flavor the popcorn

Technically, you could add your flavorings right to the bag at this point, but that can get a little messy. I like to pour the popcorn into my largest mixing bowl, mostly because I (shhh) usually make a double batch and want to have plenty of room for mixing in the toppings.

And the beauty of making homemade popcorn is that you can flavor it however you want. Like it savory? Add olive oil, Parmesan, and rosemary. Like it spicy? Add coconut oil and cayenne. Like it to leave a weird, fake-y film on your tongue? You're on your own. I like to stir in any wet toppings (like butter or oil) first to give the dry toppings (salt, spices, sugar) something to cling to.