Eds Homemade Microwave Buttery Popcorn Recipes

Steps:

• Pour popcorn in a paper lunch sack.
• Add oil and butter.
• Fold the top of the bag over twice (approximately 3/4" folds).
• Shake to distribute the oil.
• Place on its side on a microwave safe plate.
• Microwave on the popcorn setting (or set for 5 minutes and remove when there is 3 seconds between pops).
• Plate will be hot - use a potholder to remove it from the microwave.
• Open carefully because of steam and hot buttery spots on bag. Add salt to taste.

Steps:

• Pour kernels into a small paper bag (standard lunch size is fine) and fold the top of the bag over twice to close (each fold should be 1/2 inch deep; remember the kernals need room to pop).
• Seal the bag with 2 staples placed 2 to 3 inches apart. (Editor's Note: Using metal staples in a microwave can be hazardous, please consider an alternate method).
• Place bag in microwave on carousel. Cook on high 2-3 minutes, or until the pops are 5 seconds apart. Pour in melted butter and salt and shake the bag to distribute.

Steps:

• In a cup or small bowl, mix together the unpopped popcorn and oil. Pour the coated corn into a brown paper lunch sack, and sprinkle in the salt. Fold the top of the bag over twice to seal in the ingredients.
• Cook in the microwave at full power for 2 1/2 to 3 minutes, or until you hear pauses of about 2 seconds between pops. Carefully open the bag to avoid steam, and pour into a serving bowl.