My Dark Days Challenge Meal #15 is a snack: microwave popcorn!

I usually like to make my popcorn in a pot on the stove. I have one of those popcorn-making pots, with a crank handle that turns the paddles inside, so the kernels keep moving. I have to admit, sometimes I’m impatient and lazy, so t appeal of microwave popcorn is that it’s fast and clean-up is easy.

If you’ve given up microwave popcorn because of the diacetyl from the “butter powder,” the Teflon from the bag coating, or you just don’t want to give ConAgra any business, here’s a method that might make you reconsider.

Start with pop corn on the cob. You need a specific kind of corn seed and  after harvest, has to cure in a dry, well-ventilated space. The popped corn is denser than the store-bought variety, and likely would make an excellent caramel corn.

Use this cool gizmo to remove the kernels from the cob.

Mix 1/4 cup of the kernels with one teaspoon of oil. Some use olive, others like peanut. I like coconut oil because it imparts an interesting flavor (and because I was into saturated fats before they were cool—ever since Julia Child was on the Rosie O’Donnell show and told her fats were good for you.)

Back to the snack…

Put the oiled kernels into a brown paper bag; a lunch bag is perfect. Fold the top of the bag twice to make a seal. Tape the folded end. Put the bag in the microwave (on a paper towel if you want to keep the carousel from getting oily).

Microwave for one and a half  minutes on high. Even though the pops are still coming at less than five seconds apart, stop the microwave. I’m a firm believer that it’s is better to have a few (even several) unpopped kernels than to have any burnt kernels.

Note: Be careful of the steam when opening the bag. Steam burns really hurt.

Pour the popcorn into a bowl.

Pour on one to two tablespoons of melted butter. Sprinkle on some salt. Toss. Eat.

Food sources:

• popcorn on the cob (and the gizmo for removing the kernels) from Maple Bank Farm
• butter from Ronnybrook Farm Dairy
• sea salt from Kenyan’s in Rhode Island
• coconut oil (organic) from a land where coconuts grow—not CT.

There are numerous flavoring variations. You can  add maple syrup, Cajun seasonings, or Parmesan cheese (but probably not all at the same time). How do you like your popcorn?