Mom's Kitchen Handbook

Cinnamon Sugar Microwave Kettle Corn

Popcorn was my dietary staple for much of college. If only I’d known this little trick: Do-it-yourself microwave popcorn. The DIY version has none of the artificial flavors, colors or chemicals present in store-bought varieties. It’s also cheaper and produces less environmental waste.

Here’s how it works: Into a standard brown paper lunch bag put ¼ cup popcorn kernels. Add 1 teaspoon extra-virgin olive oil and a big pinch of salt. Fold the top of the bag over two or three times (fasten with two staples to make a super tight seal …no, it won’t spark in the microwave, I promise). Lay the bag on its “back” in the microwave and run it for about two and a half minutes until the popping of the kernals slows to just every few seconds. Dump into a bowl and eat as is. If you want to get fancier, do up a batch of this Cinnamon Sugar Microwave Kettle Corn. Your kids will think you’re a genius.

Cinnamon Sugar Microwave Kettle Corn

Servings 5 1/2 cups


  • 1/4 cup popcorn kernels
  • 2 tablespoons butter , melted
  • 1/2 teaspoon Kosher salt
  • 2 teaspoons sugar
  • Ground cinnamon


  1. Put the popcorn kernels in a brown paper lunch bag. Fold it over 1/3 of an inch and make a firm crease.Fold it again two more times, creasing it well each time so it forms a tight seal that will prevent air from escaping as the corn pops.
  2. Set in the microwave on its “back” and microwave on high for 2 1/2 to 3 minutes or until the popping nearly comes to a stop.
  3. Empty the popcorn into a medium bowl.
  4. Drizzle with the butter. Sprinkle with salt and sugar, and toss several times to coat. Give the cinnamon a few shakes over the popcorn and toss again.

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