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When I walked over to a friend's house early this week, she had brown paper bags of popcorn on the counter.  "Look at this!" she exclaimed, and told me all about it.  Now I'm excited to share it with you!

You don't need the overpriced, often chemically-laden bags of microwave popcorn; only a brown paper bag (lunch-sized), plain popcorn kernels, and toppings of your choice.

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Put 1/4 to 1/3 cup of popcorn in a bag, and fold it over once. The original instructions, on Allrecipes.com, said to staple it once.  While I was surprised to find the metal caused no problem, I also found it wasn't necessary.  So I just fold the top over.  The original also said to add oil to the popcorn before cooking.  It works just as well without, and the oil soaks mostly into the bag, not into the popcorn.

Stand it upright, then microwave on high power until there are about 2 seconds between pops. On my microwave, that's right at 2 minutes.  My neighbors' takes 2 1/2 minutes.  Plan on between 2-3 minutes. 

Do not walk away during this time! There are reports of bags catching fire- so don't let it cook too long!

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The bag will fall over during the last bit of cooking.  That's fine.

Top off your popcorn with a drizzle of melted butter and some salt, close the bag, and shake to coat.  I prefer 1-2 teaspoons of butter for a bagful, but use whatever you like.  It's easier to shake if you used the 1/4 cup of kernels.

You could also use butter spray, or olive oil, or coconut oil, Parmesan, cinnamon/sugar, Seasoned Salt, Ranch dressing mix powder, or cheese powder and a bit of cayenene and mustard powder.  The sky's the limit.

Enjoy!