Buy a jar of regular popcorn and some brown paper lunch bags. Put some popcorn, a bit of olive oil, and salt to taste in the paper bag and fold the top down a couple of times. Microwave it until the popping slows down. Super yummy, and much healthier than the prepackaged microwave popcorn.
I usually make popcorn the way @lillycoyote describes though. I use a mix of vegetable oil and butter, salt to taste. Put in a couple of kernels, cover it, and when they pop add the rest of your popcorn. Shake the pot until the popcorn is finished popping (but not longer than three minutes or it will start to burn).
My kids’ favorite:
Cinnamon Sugar Kettle Corn
Yield: 3 quarts
Ingredients
* 2 tablespoons granulated sugar
* ¼ teaspoon ground cinnamon
* ¼ cup vegetable oil
* ½ cup popcorn kernels
* ½ cup confectioner’s sugar
* ½ teaspoon kosher salt (or table salt)
Directions
1. Mix granulated sugar and cinnamon together in a small bowl; set aside.
2. In a large pot with a lid, heat oil over medium-high heat until hot, but not smoking. Add popcorn kernels and cover. When kernels begin popping, carefully lift lid and sprinkle in confectioner’s sugar. Replace lid and continue cooking, shaking pot frequently, until popping begins to slow. Sprinkle with cinnamon-sugar mixture. Replace lid and continue shaking pot until popping has almost stopped (be careful not to burn). Sprinkle with salt and serve immediately.
If you make the kettle corn, I’d suggest adding the conf. sugar WITH the popcorn. If you wait until it starts popping, you’ll get burned by flying popcorn. Then, add the cinnamon sugar when popping is finished, put the lid back on, and give it a good shake. It’s always a bad idea to take the lid off a pot of popping popcorn. ouch