On movie night (every Friday in our house!) popcorn is practically a requirement. I mean, how can you dig into a good flick without a big buttery bowl of popcorn? There’s something big to be said for traditions like that. The kids get so excited for our Friday movie and popcorn.
‘Course, making popcorn in our house means really making it. No microwave popcorn here. After reading the ingredients list, I just couldn’t — too many unpronounceable things. But give up popcorn altogether? Never. Instead, we usually pop it in our air popper. That’s not always practical though. Sometimes you want easy — easy cooking and easy cleanup
This week’s recipe from The Food Matters Project was popcorn, which actually worked out really well because I learned a whole new way of making popcorn at home. And it’s super easy. The popcorn recipe in The Food Matters Cookbook calls for it to be either cooked on the stovetop or in the microwave. I opted for the latter since it didn’t require oil.
Bittman’s microwave popcorn is a total home hack to have your popcorn fast — without mess, fuss or bags of weird-smelling packaged microwave popcorn. Score. The process is so simple.
- Popcorn kernels
- Paper bag
- Place 1/4 cup of popcorn kernels in a paper bag with a 1/4 teaspoon of salt.
- Roll the top over a few times and then microwave for 2-3 minutes, until the popping slows.
- Toss with desired seasonings.
See? Couldn’t be easier.
Then the only question is how to season it. For the kids, I sprinkled grated parmesan, dried basil and salt into the bag and shook it all up. Will declared one of his favorites ever. For me, I sprinkled the hot popcorn with five spice and brown sugar. I loved the sweet-savory take on standard popcorn. It was just perfect.
What do you like on your popcorn?
To learn more about this recipe over to Cookie and Kate, this week’s Food Matters Project host.