No. of Recommendations: 4
I popped regular popcorn in the brown paper bag for years. Waaaaaaaaaay better than the gross flavors which come with the ready-made packet (absolute plain is hard to find). I often use olive oil instead of butter, and then it is just a free form. Red pepper and brown sugar, paprika, Siracha and lime, gochujang and honey, fresh or dried herbs, etc.
But in recent years I've been popping in a wok. Wokcorn, I call it. Microwave popcorn is a hair soggy for my taste. The wok crisps up the outside of the popped kernels and makes it crunch and delicious.
