CLOSE
June 17, 2011
375 Comments

The Popcorn Trick

When I first heard about microwaving popcorn in a brown paper lunch bag I could not imagine that something so simple would Popcorn from 100 Days of Real Foodreally work. A blog reader actually shared this suggestion with me, and it took me a while to work up enough courage to try it out. I am so glad I finally did because approximately 3 minutes and 15 seconds later I had fresh, fluffy, whole-grain popcorn that hadn’t been touched by a drop of oil, salt, sugar, or any other additives. And after lightly seasoning it myself with a tad of oil and salt it was delicious! I will never waste my money on those store-bought microwave bags ever again.

 

 

 

 

Popcorn from 100 Days of Real Food

The Popcorn Trick

Course: Appetizer, Snack
Cook Time: 3 minutes
Servings: 4

You'll need a brown paper bag + kernels, and that's it!

Print

Ingredients

Instructions

  1. Pour the kernels into the brown paper bag.
  2. Tightly fold over the top three or four times. No tape or staples are necessary.
  3. Put it in the microwave and start it on high for 3 minutes and 30 seconds.
  4. Listen for the popping to slow down to 3 or 4 seconds apart at which point you will take it out of the microwave. This usually happens for me around the 3 minute and 15 second mark.
  5. Pour popcorn into a bowl and drizzle with melted butter or spritz with olive oil and then sprinkle with salt. If you don’t use oil or butter the salt won’t stick.

Reader Interactions

375 Comments

  2. We just pop our corn in a pyrex bowl with a microwave safe plate on top, tilted a bit to let the steam out. Works great! Add butter and salt after if you want.

    Reply

  3. I love this idea, BUT…..my popcorn burned! I used 1/4 cup of popcorn kernals and pulled it out after about 2 minutes. BURNT POPCORN! It popped really fast but definitely couldn’t eat it. Is there another trick?

    Reply

  4. I have concerns about the food’s nutritional value being diminished by the microwave cooking process. I have done some research and the opinions are mixed.

    My favorite example is microwaved water does not sustain a plant… And yes, I have tried this myself – with a control plant. That’s scary to me!

    What is your take on this?

    Reply

  5. I have burned mine so bad it almost caught fire doing it this way. I like the comment that someone uses a pyrex bowl with a plate on top. I just gave my biggest one away because it is heavy and awkward, now I wish I’d have kept it. I have a “whirly pop” that I use, i like it a lot, it’s just kind of hard to clean. Guess an old fashioned pan is my best bet!

    Reply

1 … 27 28 29

Show More Comments

Leave a Comment

Your email address will not be published. Required fields are marked *

Thank you for subscribing!
You will receive a subscription confirmation email shortly (check your junk mail or "promotions" tab if you don't see it) and will be redirected to your submitted comment in 5 seconds.
Sorry, there has been an error.
Please ensure you have entered your name and a valid email address and try again. If you still have trouble, please contact us at [email protected].

You May Also Like These
Hi there, this is Lisa Leake from 100DaysofRealFood.com and Vani Hari from FoodBabe.com. We recently discovered that several American food products contain harmful additives that are not used – and in some cases banned – in other countries. One of those products is an iconic staple that almost every American, us included, has had at one time or another: Kraft Macaroni and Cheese. In the US, Kraft Macaroni and Cheese contains the artificial food dyes Yellow 5 and Yellow 6. These unnecessary - yet potentially harmful - dyes are not in Kraft Macaroni and Cheese in other countries, including the UK, because they were removed due to consumer outcry. Kraft reformulated their product for the UK, but not for their fellow American citizens, and it’s time we demand the same here in the US! - We are petitioning Kraft to remove all artificial food dyes from their line of macaroni and cheese products.

Read More >
5 food labels not as healthy as you think on 100 Days of Real Food
There are so many mixed messages coming at us from food manufacturers these days, it's no wonder things can be confusing at the grocery store. Here are some common ingredients and terms found on food labels that we are led to believe are healthy (by the people who stand to make a profit, mind you) and the reasons why that's not always the case!

Read More >
When we were in Europe last month I shared how almost all of the milk options in the supermarket are not refrigerated and are considered "shelf stable." It stirred up quite a bit of discussion on Facebook... Have you ever noticed how some milk here in the US is not refrigerated either? Why is it that these small individual sized organic milk containers in the US aren't sold cold? If you haven't already noticed almost all the commercialized organic milk options here in the US are Ultra High-Temperature Pasteurized (UHT) - which is actually the same process widely used in Europe - but that still doesn't answer why some versions are refrigerated and some aren't. The only difference is the packaging. Just like the pictured Organic Valley "Single Serve" milk boxes, almost all European milk is UHT and put into what is called aseptic (i.e. sterilized) packaging. UHT milk can last for several months in this type of packaging without spoiling...at least until you open it at which point the shelf life does shorten and it does need to be stored in the fridge.

Read More >
Chicken and Wild Rice Slow Cooker Soup from 100 Days of #RealFood
Oh, how I love hearty real food slow cooker recipes that don't require any advance cooking! So here's another one to add to your repertoire. And my kids especially loved it when I packed this chicken and wild rice soup in their school lunch, so be sure to freeze the leftovers in individual portions, making it easy for you to do the same. Also, this recipe is one of those that is rather flexible, so here are some variations to meet your needs: Don't like celery? Substitute carrots. Don't like mushrooms? Omit them from the recipe. On a tight budget? Use boneless, skinless chicken thighs instead of breasts. Short on time? Buy pre-sliced mushrooms. Like being thrifty? Make and use homemade stock. Too busy to cook during the week? Make this over the weekend and you can count on leftovers. Enjoy!

Read More >
Food Babe Investigates: Frozen Yogurt Gone Bad
This is a guest post by Vani Hari (a.k.a. The Food Babe) who is a regular contributor on 100 Days of Real Food. To learn more about Vani check her out on "Our Team" page. Before you start the enjoying the hot summer weather and cool treats - there's something I have to tell you, but you first have to promise not to kill the messenger (me!). Commercially available frozen yogurt is one of the most processed food products on the planet! Yes - you heard that right - that creamy, low calorie, probiotic promised goodness swirled into your cup and topped with your favorite goodies is one of the worst "healthy" fads to hit the franchise market, and I'm here to tell you the cold hard facts (ha! - no pun intended). Frozen yogurt is made with several components. Unlike real yogurt that is made with just two ingredients (milk + cultures), it usually contains:

Read More >

Copyright © 100 Days of Real Food | All rights reserved

Thank you for sharing!

Come check us out on Facebook or Instagram too!
Follow

Send this to a friend