Pour popcorn into one brown paper lunch sack. Fold the top of the
bag over twice to seal in the ingredients.
Cook in the microwave at full power for 2 to 2 1/2 minutes or until
you hear a pause of about 2 seconds between pops.
Carefully open the bag to avoid steam, pour into a serving bowl,
and enjoy.
Recipe Notes
Popcorn Seasonings:
Sweet:
Mexican Chocolate: Just a few shakes of cinnamon, a dash of cayenne and a
teaspoon or so of unsweetened cocoa powder
Cinnamon-Sugar: 1 teaspoon sugar, and a couple shakes of cinnamon to taste.
Savory:
Cheesy: Sprinkle 1 tablespoon of Parmesan cheese on top of popcorn while its
still hot. (If I am craving pizza, I’ll add oregano and red pepper flakes after
some of the cheese has melted onto the popcorn.)
Italian-style: 1/2 teaspoon rosemary, 1/2 teaspoon black pepper, and parmesan
cheese
Chili-lime: 1/2 teaspoon cayenne pepper, squeeze of lime juice.