Popcorn in the microwave
| Preparation time | Two minutes |
| Cooking time | Three minutes |
| Enough for | Three people |
ingredients
- Half a cup of popcorn.
- A teaspoon of vegetable oil.
- Half a teaspoon of salt.
Directions
- Place the popcorn, oil, and salt in a bowl, stirring well and closing the top of the bag.
- Put the bowl in the microwave for three minutes until it is cooked, taking care when opening the bag due to steam, then serving it.
Caramel popcorn in the microwave
| Preparation time | Five minutes |
| Cooking time | Ten minutes |
| Enough for | sixteen people |
ingredients
- Four bags of popcorn.
- A glass of brown sugar.
- Half a cup of margarine.
- A quarter cup of sweet corn syrup.
- Half a teaspoon of salt.
- A teaspoon of vanilla extract.
- Half a teaspoon of baking soda.
Directions
- Put the popcorn inside a large brown bag.
- Place the brown sugar, vanilla extract, margarine, corn syrup and salt in a deep bowl or glass dish and microwave for three minutes.
- Take the bowl out of the microwave and mix the ingredients well, then re-enter the microwave for a minute and a half, then remove it and stir it with baking soda.
- Pour the mixture over the popcorn, stirring the bag well until all the popcorn is mixed with the ingredients, then return it to the microwave for a minute and ten seconds.
- Take it out of the microwave and stir it, then return it to the microwave for a minute and ten seconds.
- Dump the popcorn on waxed paper and leave it to cool and coat well.
Nacho Spicy Cheddar Popcorn in the Microwave
| Duration of preparation | 10 minutes |
| Cooking time | 10 minutes |
| Enough for | Two |
ingredients
- Eight cups of popcorn.
- A cup of black olives sliced, squeeze any liquids by hand.
- A third of a cup of green pepper, cut into cubes, drained well.
- Two cups of cheddar cheese, grated into small pieces.
- A teaspoon of chili powder.
- Half a teaspoon of chili beans.
Directions
- Discard any uncracked grains, remove them from the popcorn.
- Divide the popcorn between four microwaveable bowls.
- Sprinkle your favorite amount of chili powder in each bowl, then add equal amounts of olives, green chili and grated cheese.
- Place one bowl in the microwave at the highest temperature for a minute or until the cheese is completely melted, repeating the same step on all the remaining bowls.
(If the bowl rotates, the melting cheese is uneven; so it is recommended to put the grated cheese first in the bowls, or after cooking the popcorn in the microwave by placing more grated cheese on top of the popcorn and then putting it back in the microwave for one minute at medium heat.)
- Serve cups and sprinkle pepper kernels on top of popcorn.
Popcorn with cheese and rosemary in the microwave
| Duration of preparation | 5 minutes |
| Cooking time | Two minutes |
| Enough for | Two |
ingredients
- A third of a cup or sixty grams of corn grains.
- Three tablespoons of melted butter.
- Four tablespoons of dried cheddar or parmesan cheese.
- A quarter teaspoon of mustard powder.
- A tablespoon of dried or fresh rosemary.
- Half a teaspoon of salt.
Directions
- Empty the corn grains into a paper bag (parchment) and close it tightly to keep the steam inside the bag while cooking in the microwave, which speeds up the process of ripening and leveling the popcorn.
- Insert the popcorn bag into the microwave oven, and place it vertically, at high heat for a minute and fifty seconds, or until the corn grains stop popping.
- Pour melted butter into the popcorn bag.
- Close the bag and shake it several times well.
- Mix the grated cheddar cheese, mustard powder, and salt in a deep bowl.
- Garnish the popcorn with the cheese mixture and season with dried or fresh rosemary, while continuing to shake it.
- Pour the content of the bag into a plate or eat popcorn from the bag, as desired.
- Store popcorn at room temperature in an airtight pot for just two days.
#Popcorn #popcorn in the microwave
