Makes a generous 8 cups - as much or more as store bought sans all the ingredients you DON’T want in your popcorn. Mix together 1/2 cup unpopped popcorn with 1-2 teaspoons oil, either vegetable, olive or coconut. If you like salt, sprinkle on to taste. Start with 1/2 teaspoon or so. (I like a teaspoon of Himalayan pink salt).
Pour into a large brown paper lunch bag, fold the top over once and staple to seal. The staple is small enough not to create sparks in the microwave.
Place bag upright, standing up, in microwave. Cook on full power for 2-3 minutes or until you hear 2 second pauses between pops. Open the bag away from you to avoid steam.
Tip: After corn is popped, pour into colander or large bowl. Any unpopped kernels will fall to bottom. Gently lift popped corn out.