Basic Microwave Popcorn
1/4 cup popcorn kernels (Earl May sells our favorite kernels - no nasty hulls!)
1/2 teaspoon oil (This is optional, you can just throw the kernels into the bag and pop for a healthier option)
Salt to taste (If you want to get fancy, popcorn salt is finer and gives a more even coating)
In a small bowl mix together the popcorn kernels and oil. Pour the coated corn into a brown paper lunch bag and sprinkle with salt. Fold the top of the bag over twice to seal in the ingredients. Other recipes say that you can just dump the oil and salt into the bag on top of the popcorn and shake to mix.
Instead of laying the bag on it's side like several recipes call for, I found that my kernels popped much better when I stood the bag up normally. Cook in the microwave for 2.5 - 3 minutes or until you hear a pause of about 3 seconds between pops. Open the bag carefully (it's still steamy) and pour into a serving bowl.
Microwave Kettle Corn
1/4 cup popcorn kernels
1/2 teaspoon oil
1/2 teaspoon vanilla
1/4 teaspoon salt
1.5 teaspoons powdered sugar
Stir everything together until evenly coated. Pour into a brown paper lunch bag and fold the top of the bag over twice to seal.
Cook in the microwave for 2.5 - 3 minutes or until you hear a pause of about 3 seconds between pops. Open the bag carefully and pour into a serving bowl.
Adapted From: allrecipes.com