All you need is a bag of popcorn (about $1.50), brown paper bag (standard size, about $1 for 100), salt or popcorn salt, and butter. Don't even sit there pretending that you don't put butter on your popcorn, because you know you do. You probably even put extra butter on your already-buttered pre-packaged microwave popcorn, don't you?
Oh, wait a minute. That might have been me, projecting a tiny bit.
Some prophets of DIYMP say you need to add 1-2 teaspoons of vegetable oil or olive oil to the bag before popping, but I've done it both ways, and frankly, you don't need it. Save the calories and add more butter later instead. Here's what you do:
- Put enough popcorn into the brown paper bag to cover the bottom with one layer--about 1/4 cup. If you're adding oil, do it now, and shake the bag to coat the kernels.
- Fold the bag over at the top. Some folks suggest using a staple to hold the bag closed--and I used tape a couple of times--but you don't really need to. The bag will stay shut during popping.
- Pop the bag into the microwave oven, either on its side, or standing up--however it fits better. Set the microwave to cook on high for 2-3 minutes--but don't walk away. Depending on the wattage of your oven, the popcorn should take about 2 minutes or less. Mine takes a minute and a half. Press stop when the pops are two or three seconds apart.
Melt your butter (about three or four teaspoons) and drizzle it on. At this point, your risk of dying of a heart attack goes way up--but so does your buttery snackalicious enjoyment. As an added bonus, DIYMP eliminates your risk of contracting popcorn lung, which is not as fun as it sounds.
(Thanks to publicdomainpictures.net for the photo.)