As an avid home cook, I try to pull out the stops when I have people over. But the recipe that gets the most remarks (and the most copycats!) is so easy it’s hardly a recipe at all: DIY microwave popcorn.
Using a plain paper bag, I can make a batch of popcorn in less than three minutes, and everyone flips for the trick. Sure, regular microwave popcorn is delicious, but it’s also expensive, coated with butter and has a strong smell. On the other hand, paper bag popcorn is easy, fast and surprisingly healthy.
How to Make Paper Bag Popcorn
You’ll need:
- Popcorn kernels, between 1/4 and 1/2 cup
- A brown paper bag (yep, a typical lunch bag is just right)
Step 1: Pour kernels into the bag
How much popcorn do you crave? A quarter-cup of kernels makes a snack-size serving for one. A third-cup of popcorn is a good portion for two (or dinner for one, if it’s been one of those days). A half-cup will fill a paper bag to the brim.
Pour the kernels directly into the bag. No need to add anything else!
Check out the difference between yellow and white popcorn kernels.
Step 2. Close the bag
You don’t want the popcorn to spill out. Fold the top of the bag over twice. If your microwave is on the small side, you might need to fold in each corner to allow the bag to spin freely as it heats.
Step 3. Pop!
Microwave the kernels on high heat for two to three minutes. Depending on the type of kernels and your microwave’s power, timing will vary.
Editor’s Tip: Technically, paper bags aren’t microwave-approved. To be safe, don’t wander away while the corn pops.
Keep an ear on the microwave. Once the popping slows, and there are several seconds between pops, stop the microwave. Let the bag sit for a minute before opening—the bag will be hot and a few more kernels will pop.
That’s it! Go ahead and fold up the bag to use for another batch.
How to Dress up Your Paper Bag Popcorn
Like air-popped corn, paper bag popcorn is a blank slate for toppings and flavors. Melted butter and salt are the standby, of course, but there’s no need to stop there. Season with cinnamon and sugar, toss with cheese powder or try any of our flavored popcorn recipes.
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The name of this recipe says it all—except how perfect they are for scooping up that last drop of soups and stews! —Katherine Thompson, Tybee Island, Georgia
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I love Mediterranean food, and the flavors in this dip are so vibrant. We make our own mini sandwiches once this platter is complete. —Stacy Mullens, Gresham, Oregon
Garbanzo-Stuffed Mini Peppers
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Roasted Vegetable Dip
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Mediterranean Tomato Bites
My friend Mary served these lovely appetizers at a summer gathering several years ago, and I adapted it a bit to my taste. It's a great August recipe when tomatoes and herbs are at their freshest! —Susan Wilson, Milwaukee, Wisconsin
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Nuts and Seeds Trail Mix
A filling blend of nuts, seeds, chocolate chips and dried fruit keeps you healthy by the handful. —Kristin Rimkus, Snohomish, Washington
Homemade Guacamole
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Dill Vegetable Dip
A friend gave me this zesty dip recipe many years ago, and now I serve it at our annual holiday open house. To make it mobile, spoon a serving of the dip in the bottom of a small cup, then garnish with fresh veggies. —Karen Gardiner, Eutaw, Alabama
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When entertaining, I often rely on my pepper tapenade recipe because it takes only 15 minutes to whip up and pop in the fridge. Sometimes I swap out the almonds for walnuts or pecans. —Donna Magliaro, Denville, New Jersey
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This fragrant tart is comfort with a capital “C,” especially with fresh rosemary or thyme. We pair it with a salad for dinner or an egg for breakfast. —Robin Wagganer, San Jose, California
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I was planning a party and thought it might be fun to try a different kind of avocado salsa. This recipe was an absolute success. Scoop it up with chips, spoon it over chicken or steak, or eat it on its own! —Susan Vandermeer, Ogden, Utah
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We love eggplant Parmesan, but when it’s hot outside, the dish feels too heavy. Grilled eggplant slices topped with tomato, mozzarella and Parm satisfy everyone. —Joann Parlin, Little Egg Harbor, New Jersey
Roasted Eggplant Spread
Black pepper and garlic perk up this out-of-the-ordinary spread that hits the spot on a crisp cracker or toasted bread slice. —Barbara McCalley, Allison Park, Pennsylvania.
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Sweet Potato & Bean Quesadillas
Sweet potatoes and black beans roll up together for a quesadilla that’s easy, fast, fun and delicious. —Brittany Hubbard, St. Paul, Minnesota
Toasted Ravioli Puffs
I call toasted ravioli a fan favorite because it disappears faster than I can make it. With just five ingredients, this is how you start the party. —Kathy Morgan, Temecula, California
Broccoli & Chive Stuffed Mini Peppers
There's plenty of both crunch and cream in these party appetizers. Fresh chives help them really stand out. —Jean McKenzie, Vancouver, Washington
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My from-scratch pizza has a whole wheat crust flavored with beer. Top it with spinach, artichoke hearts and tomatoes, then add chicken or ham and fresh basil if you want to include meat. —Raymonde Bourgeois, Swastika, Ontario
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Kids have fun eating these bite-sized veggie snacks. Change up the seasonings in the dip to fit your family's tastes. —Judie Thurstenson, Colcord, Oklahoma
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This is one of my favorite ways to use up leftover veggies. It's a cinch to prep and you can change the mixture to match your kids' taste buds. Always popular at special events, it's just as yummy the next day. —Heather Ahrens, Columbus, Ohio
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My three sons can polish off a watermelon in one sitting. Before they dig in, I set aside a few slices to make these zesty shrimp kabobs. —Jennifer Fisher, Austin, Texas