Today I have the perfect Friday recipe for you.
Perfect because it involves you, your microwave, and 2.5 minutes of your time. (Or however long it takes your microwave to pop popcorn… and not a SECOND longer, because as any kid who’s made microwave popcorn after school knows, the hardest part is not burning it to a black, stinking crisp.) Anyway, assuming you can handle that part (not gonna lie, it usually takes me two tries), this recipe then involves you, your couch, and a movie for the next 2.5 hours.
The popcorn? It won’t last that long. You might have to take 2.5 more minutes to make a second batch. (Or a third batch if you burnt one of the first two…)
I “tested” this recipe when the craving struck at about 10:30 PM on Saturday night. Anything for a blog recipe, you know? I just haaaad to.
I posted another DIY microwave popcorn recipe on the blog back in 2012, but assuming you’re newer here, this is the deal: It turns out that microwave popcorn is actually incredibly easy to make on your own at home. You just need some lunch-sized brown paper bags, popcorn kernels, and whatever flavorings you like. Scoop the popcorn kernels (no more than 1/4 cup!) into the bag and fold the very top of the bag down once or twice. If you have a stapler and want to get fancy, you can staple the top after you’ve folded it. I don’t own a stapler, and it works just fine without it, too. Then place the bag on its side in your microwave and microwave until there is a second or two between pops. It’s just as convenient as unwrapping the plastic off a bag of pre-packaged microwave popcorn, but no need for the fake butter and other chemicals. It’s like magic!
When you can take out chemicals and replace them with curry, I would say that’s pretty much always a win.
…
