Instructions

• Measure 1/4 cup popcorn kernels and place them in either a plain brown paper lunch bag or a microwave-safe glass bowl.
• If using a brown paper bag, fold or crimp the top of the bag over itself two times to close it; if using a glass bowl, cover it with a microwave-safe lid or a glass plate.
• If your butter is not already melted, melt 4 tablespoons butter in a microwave-safe container (heat in short intervals until fully melted).
• Place the bag on its side or the covered bowl in the center of the microwave turntable.
• Microwave on high for 1–2 minutes, listening carefully; stop the microwave when the popping slows to about one pop every 5 seconds.
• Let the container sit in the microwave for 10–20 seconds to allow any final popping to finish, then carefully remove it (it will be hot).
• Open the bag or lift the lid away from your face to avoid steam, pour the popcorn into a bowl if needed, and pour the melted butter over the popcorn.
• Toss the popcorn to coat evenly, season with salt to taste, and serve immediately.