Whether they're for a lunchbox or afternoon snack, party food or a movie-watching treat, these popcorn bags are quick and healthy. Try variations like cinnamon, choc-coconut and maple butter popcorn for flavour-filled fun.

Makes
6

Preparation

10min

Cooking

15min

Skill level

Easy
By
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Ingredients

  • 1 cup (200 g) popcorn kernels
  • 6 brown paper lunch bags

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

Instructions

  1. Place 2 tablespoons of the kernels into 1 of the paper bags. Fold the top of the bag over three times, then fold in the corners to secure (this will help to keep the popcorn safely in the bag while it cooks). Repeat with the remaining popcorn and paper bags.
  2. Place the popcorn bags, 1 at a time, in the microwave on high for 2 minutes each or until you hear that the popping has slowed to around 1 pop every 3 seconds.
  3. Use a tea towel to carefully take each bag from the microwave – they’ll be hot. Allow to cool a little, open them up, then snuggle in and enjoy! 

 

VARIATIONS

Choc-coconut popcorn

Place ¼ cup (60ml) maple syrup, 1½ tablespoons sifted raw cacao or cocoa powder and ¼ cup (20g) shredded coconut in a small bowl and mix to combine. Divide between the warm popcorn bags at the end of step 3 (see recipe, above). Fold the tops of the bags over and give them a big shake to coat. Flavours 6 bags. 

Maple butter popcorn 

Melt 60g butter and place in a small bowl. Add ¼ cup (60ml) maple syrup and mix to combine. Pour into the bags of warm popcorn at the end of step 3 (see recipe, above). Fold the tops of the bags over and shake well to combine. Flavours 6 bags. 

Cinnamon popcorn 

Melt 60g butter and place it in a small bowl. Add ¼ cup (55g) caster (superfine) sugar and 1½ teaspoons ground cinnamon. Mix to combine and divide between the warm bags of popcorn at the end of step 3 (see recipe, above). Fold the tops of the bags over and shake, shake, shake!  Flavours 6 bags. 

 


This recipe is from Donna Hay: Basics to Brillance Kids on SBS Food (Channel 33). Stream episodes via SBS On Demand