A while back, I posted about how to make microwave popcorn in a paper bag using local popcorn (or any other popcorn, if you must). I said to add oil to the kernels, but I just discovered that you don’t need oil at all. Just put the kernels into a lunch bag, seal it up with tape, and pop for about 1.5 minutes (in my microwave).

Now, regular readers of this blog (both of you) know that  I don’t shy away from fats—in fact, I embrace them—but today I’m telling you that you don’t need the fat to pop the kernels. Save it for the butter and use lots of it!

I’m still sourcing my popping corn from Maple Bank Farm. It’s a fabulously dense popcorn and if you have a penchant for caramel corn, this is the kind of popcorn you want. (Hint: Get the caramel sauce from Peace Tree Desserts at Sport Hill Farm.)