Hey there, I'm Jill, the founder of GrownupDish.com and your go-to gal for everything midlife. As a recovering CEO, food lover, world traveler, and self-proclaimed pop culture aficionado, I've got a wealth of experience and wisdom to share with you.
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My guy Paul makes the world’s best popcorn. Full stop. Everyone who tries it is blown away. And (because he LOVES me) he’s agreed to share his Perfect Paper Bag Popcorn recipe with the world.
We make this popcorn in the microwave but it is NOT prepackaged microwave popcorn. Those packages of microwave popcorn that you buy at the grocery store are terrible for you. They’re full of trans fats and a report from the FDA indicates that a chemical coating used in microwave popcorn bags breaks down when heated into a substance called perfluorooctanoic (PFOA). The Environmental Protection Agency has identified PFOA as a “likely carcinogen.” That doesn’t sound very appetizing now, does it?
Making your own fresh paper bag popcorn lets you take charge of the ingredients from start to finish, ensuring both your taste buds and your body are happy.
You don’t need much to make basic popcorn, which makes the QUALITY of ingredients you choose all the more important. For the corn itself, be sure to choose an organic variety of popcorn kernels—heirloom varieties are fun too, as long as they’re organic.
Let’s take a look at the simple secrets to mastering this snack bowl staple. To make this Perfect Paper Bag Popcorn recipe you only need a few things:
A paper bag
Popcorn
Coconut oil and/or grass-fed butter – I like a combination of both
Salt
Paul (just kidding, he’s mine!)
Seems simple enough, but here are all of Paul’s instructions about the ingredients and set up.
After a lot of trial and error, we have found that the organic yellow popcorn sold in the bulk aisle section of Whole Foods works perfectly. You’ll also need a little fat, and coconut oil will give you the most bang for your buck by far: it has a slightly buttery flavor that can handle all kinds of flavor scenarios, a high smoke point and it keeps your popcorn plant-based. Coconut oil is also a great source of medium-chain fatty acids. We combine coconut oil with grass-fed butter (Kerrygold) but you can omit it for a vegan version. And you’re going to want a little bit of salt – either sea salt, kosher salt or pink Himalayan salt.
Yes, you pop the corn in a paper bag in the microwave and add the butter/coconut oil afterwards. You are NOT cooking the popcorn IN the oil.
We’re partial to the medium sized bags you can get at Whole Foods so the next time you are checking out, just ask them for a few extras. But any heavy duty, medium sized paper bag will do.
I know- this is a LOT of instruction. The easiest thing to do is to just watch this video:
Try this healthy recipe and let me know what you think. Be sure to tag #grownupdish or @grownup_dish on Instagram so I can share your posts.
Never eat movie theater popcorn again! You can make healthy popcorn in a paper bag with just a few ingredients. It’s full of fiber and healthy fats and it’s DELICIOUS.
Ingredients
UnitsScale
1 medium sized paper bag (approximately 8″ x 14″)
3/4cup popcorn kernels, preferably organic
1/3cupcoconut oil, ideally organic, cold pressed and unrefined or butter or a combo of both
3 tablespoons butter, preferably grass fed
1 – 2 teaspoons salt
Instructions
Put butter and coconut oil in a microwave-safe container and heat on high for 20 – 30 seconds until melted. Stir with a spoon until it’s fully combined. Set aside while you make the popcorn.
Put popcorn kernels in the bottom of the paper bag. They should just cover the bottom of the bag in one layer. Fold the top of the bag down one inch, all the way to the to the base of the bag.
Place bag in microwave. Microwave on high for 2 – 2:40 minutes. This is a trial and error process. Start with 2 minutes and see if the majority of the kernels are popped. If not, add another 30 seconds.
Open the bag and let the steam vent.
Using a spoon, drizzle 1/3 of the the coconut oil/butter mixture over the top of the popcorn in the bag. Add approximately 1/2 teaspoon salt.
Holding the bag and shake the bag a couple of times.
Repeat steps 5 and 6 two more times.
Close the bag and give it one more thorough shake.
Pour it into a large bowl and enjoy.
Notes
Don’t overheat the butter and coconut oil mixture. You aren’t cooking it. You just need it to be melted enough to combine.
We buy our coconut oil at Costco but it’s also available on Amazon.
More questions…. Is it 1/3 CUP of coconut oil? It just says 1/3. If I don’t want to use any butter, just leave it out or replace it with more coconut oil? Thanks!!
Nom nom nom nom. Thanks Jill and Paul. I cannot wait until tonight to do this!
[…] with his perfect popcorn, Paul’s other go-to recipe is his chili. We like to make a big pot of this Veggie Loaded […]
[…] Want to see my favorite coconut oil cooking recipe? Check out Paul’s Perfect Paper Bag Popcorn. […]
I’m curious why you don’t add the oil/butter to the bag?
More questions…. Is it 1/3 CUP of coconut oil? It just says 1/3. If I don’t want to use any butter, just leave it out or replace it with more coconut oil? Thanks!!
It’s a 1/3 cup of either coconut oil, butter or a combo
You’re basically air popping the popcorn in the bag and then adding the coconut oil/butter topping
I understand WHAT we are doing, I was wanting to know WHY you do it that way rather than popping it in the oil.
This way you can control the amount of oil/butter that you put on top.
I still don’t get it. We are choosing and controlling how much we add either way.