Microwave popcorn

A hearty and fun snack for children and adults! Fragrant and crispy popcorn in the microwave from corn kernels at home is not difficult to cook. You can make both salty and dessert sweet.

Natalia Tsybulskaya

Recipe author

Unfortunately, you have it turned off or not working Javascript . To work with most of the functions on our site, this is a necessary element. Contact your administrator to resolve this issue.

Composition / ingredients

Servings:

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 8 % 3 g

Fats 42 % 16 g

Carbohydrates 50 % 19 g

229 kcal

GI: 0 / 0 / 100

Step-by-step cooking

Cooking time: 15 min

Step 1:
How to make popcorn in the microwave? Prepare all the necessary products. We will need corn kernels. The grains must be well dried. You can take the grains from the finished packaging for making factory-made popcorn, or you can dry the grains yourself.
Step 2:
Dishes suitable for use in a microwave oven, put parchment. I remind you that in no case should metal objects be used in microwaves, as well as dishes with a shiny coating and pattern. But all kinds of glass products, as well as porcelain, paper and wooden utensils are suitable for use in microwave. Put the corn kernels on the parchment.
Step 3:
Pour vegetable oil.
Step 4:
Add salt. If you are cooking salted popcorn, then in addition to salt, you can add some other dried spices: dried dill, paprika, garlic powder. You can also make sweet popcorn - in this case, you do not need to add salt, but powdered sugar, vanilla sugar, and cinnamon will be quite appropriate.
Step 5:
Cover the dishes with grains with a microwave lid. Cover it with a lid - otherwise the popcorn will fly all over the oven. Cook at a power of 1000 - 2-3 minutes, at a power of 800 - 3-4 minutes, at a power of 600 - 5 minutes. As soon as the popping stops, immediately turn off the oven so that the popcorn does not burn. Grains that have not burst can be tried to be reused for making popcorn.
Step 6:
Bon appetit!

Use oil with a high smoking temperature for frying! Any oils are useful only until a certain temperature is reached - the point of smoking, at which the oil begins to burn and toxic substances, including carcinogens, are formed in it.
Unrefined oils, with rare exceptions, have a low smoking point. There are a lot of unfiltered organic particles in them, which quickly begin to burn.
Refined oils are more resistant to heating, and their smoking point is higher. If you are going to cook food in the oven, on a frying pan or grill, make sure that you use oil with a high smoking point. The most common of the oils with a high smoking point: refined varieties of sunflower, olive and grape.

Keep in mind that microwaves don't work the same way. The cooking time and recommended power may differ from those stated in the recipe. Read the instructions for your device and take into account the features of your equipment.