You will never go back microwave popcorn after trying this range-top recipe. It is made with oil, margarine, and seasoned salt.

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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Start by cutting a paper grocery sack in half. This will serve as a makeshift serving bowl and it will absorb excess oil.

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  • In a 2 quart pot, combine the oil, margarine and popcorn. Set over high heat, and constantly shake the pan back and forth. After the first kernel of corn pops, place the lid on the pot, and continue shaking. When the popcorn starts to lift the lid up off the pan, remove it from the heat, and hold it over the paper bag until it stops popping.

  • Pour into the paper sack and season with half of the seasoned salt. Shake the paper sack to distribute the salt. Taste before adding more so you don't make it too salty. You can always add more salt.

Nutrition Facts

284.8 calories; 3.2 g protein; 18.7 g carbohydrates; 0 mg cholesterol; 208.5 mg sodium. Full Nutrition

Reviews (180)

Read More Reviews

Most helpful positive review

Rating: 5 stars
02/06/2008
Hi, I posted this recipe. I just wanted to let you know the ingredients I use because reviewer "Annie" gave me 1 star because she is having troubles getting it right. I start by buying the best (most expensive) yellow popcorn kernels. Cheaper brands don't pop well. I use Pure Wesson Vegetable Oil and I Can't Believe It's Not Butter to cook them in. Then I top it off with Lawry's Seasoned Salt (remember not to add too much). I hope that helps Annie. When you get it to work I hope you come back and update your review. Thank you and enjoy! Read More
(239)

Most helpful critical review

Rating: 1 stars
11/06/2009
lmao, us indians have been doing this for years. I thought it was something new, but it's not, lol. Read More
(15)
229 Ratings
  • 5 star values: 193
  • 4 star values: 28
  • 3 star values: 3
  • 2 star values: 1
  • 1 star values: 4
Rating: 5 stars
02/06/2008
Hi, I posted this recipe. I just wanted to let you know the ingredients I use because reviewer "Annie" gave me 1 star because she is having troubles getting it right. I start by buying the best (most expensive) yellow popcorn kernels. Cheaper brands don't pop well. I use Pure Wesson Vegetable Oil and I Can't Believe It's Not Butter to cook them in. Then I top it off with Lawry's Seasoned Salt (remember not to add too much). I hope that helps Annie. When you get it to work I hope you come back and update your review. Thank you and enjoy! Read More
(239)
Rating: 5 stars
04/22/2007
Soooooo easy and delicious no need to microwave ever again! But! Note that this popcorn can be made really successfully using the same method but with only 1 T of canola oil and 1 T of margarine (I use Smart Balance) the salt will still stick just fine and the fat is cut down a ton. Have fun! Read More
(134)
Rating: 5 stars
07/19/2008
Believe it or not there is a trick to this for those who are afraid of burning the popcorn. Only add 3 kernels to the oil first and when all 3 pop then add the rest of the unpopped kernels. Make sure you shake well so that it is in motion. We also like to add the butter oil that you can get at the grocery store. Delicious and the paper bag gets rid of the extra oil that usually deposits at the bottom of the bowl. I REFUSE to eat microwave popcorn again. Delicious. Thanks for the post. Read More
(97)
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Rating: 5 stars
01/15/2008
This was absolutely delicious! The oil and butter combine to make a perfectly seasoned snack without being greasy. We used to make air-popped popcorn and drizzle on melted butter -- tasty but greasy. Then we switched to microwave popcorn -- easy and quick but it always has a weird artificial taste (you know what I'm talking about -- that strange coating it leaves in your mouth). Then I decided to get back to nature and found this simple recipe. Being raised in the days of Jiffy Pop and progressing to microvwave popcorn I never knew it was so simple to just make popcorn in an ordinary pot. This was so easy --popped up very fast (I just listened to the pops and took it off the stove when popping slowed) very tasty and virtually no unpopped kernels. If no brown paper bag is handy no problem. Just put the popcorn in a bowl lined with a paper towel. I'm going to experiment with using smaller amounts of oil and butter to see how lean I can make this without sacrificing taste. I really like the flavor and texture of this popcorn and I enjoy serving a fresh snack without the preservatives artificial flavorings colorings and chemicals that are found in packaged microwave corn. I'm never going back! Read More
(45)
Rating: 5 stars
04/09/2007
Try adding the salt in with the oil margarine and popcorn before popping. This is how we do it and it's popcorn is the best!!! Read More
(29)
Rating: 4 stars
06/08/2008
This reminds me of the popcorn we used to take to the drive in when I was a kid. Good to have once again to have my kids experiance it too. We had a movie night popped this popcorn and camped out on the living room floor. We had a blast. Thanks for posting this recipe. Read More
(27)
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Rating: 5 stars
01/03/2007
Delicious! Used butter in place of margarine. My mom and dad couldn't stop eating it and kept saying "This is the best!!!" Read More
(25)
Rating: 5 stars
01/07/2011
Great recipe-I have made this recipe for years since I was a kid. The only addition I have made is shaking parmesan cheese on it as well (use less salt) - delicious! Read More
(24)
Rating: 5 stars
11/19/2006
I've made this recipe a few times now and it's really easy and tasty! I would DEFINTELY recommend reducing the salt. It's way too salty as is but this is just a personal preference. Also I didn't have any margarine the first time I made it so I used two tbls of unsalted butter and this was pretty good also! I've since tried it with margarine and I prefer the butter but both are good! Thanks for the recipe! Read More
(22)
Rating: 1 stars
11/06/2009
lmao, us indians have been doing this for years. I thought it was something new, but it's not, lol. Read More
(15)