Of course you can get it at the shop, loaded with nasty chemicals, and pay for the privilege of wending your way to a condition called “popcorn lung”. Or you can make it very simply at home, with ingredients that have stood the test of time. Here’s how;

  1. Place 1/4 cup popping corn in a brown paper bag.*
  2. Add about 1 tbsp of oil (I use coconut for sweet, olive for savoury)
  3. Add seasonings if desired (regular or garlic salt)
  4. Fold the top of the bag down twice
  5. Microwave on high for 2 or 3 mins

Once cooked, you can:

  • add butter
  • sift with icing sugar
  • turn into caramel popcorn

*Don’t be tempted to use more than 1/4 of a cup at a time, as the popcorn expands in the bag. More than 1/4 cup and you will receive a popcorn shower when you open the microwave door.

Caramel popcorn


  • 2 tblsp honey
  • 3/4 cup sugar
  • 125 gm butter
  • crushed or whole peanuts (optional)


  1. Combine honey, sugar and butter in saucepan
  2. Stir over low heat until sugar dissolves. Bring to the boil and boil for five minutes uncovered
  3. Remove from heat and add peanuts to sauce
  4. Pour over popped corn and mix well
  5. Place on greased oven trays to cool