The Easiest, Most Delicious Microwave Popcorn

I knew it would be painful and difficult, but after my dog died last fall, there were some effects I was completely unprepared for. He was sick for a long time, and when he eventually died not only was my heart broken, but suddenly I had nothing to do. I’d been taking care of a sick dog and thinking about nothing but a sick dog for the better part of a year. I suddenly had an empty space on my fridge where I kept a chart tracking all his medications. I had an empty spot on my counter where I kept his basket of drugs and supplements. I didn’t have to think about any of it anymore, and somehow it was that loss - loss of stress, loss of worry, loss of constant vigilance - that hit me harder than I’d ever have imagined.

As the title suggests, I’m going to tell you about making popcorn. WHY did I start by telling you about my dead dog? Well, that dog, Hero, loved popcorn. He was so obsessed that he made it virtually impossible to eat popcorn with any sort of leisure. Looking to nosh while you watched a movie? Not in this house. If you ate popcorn here you were speed eating, all while trying to keep your snack away from a very determined boston terrier (he always got one or two plain, unsalted bites, I’m not a monster).

I don’t know why, but a way I coped with losing Hero was to make popcorn. And I made popcorn. I made it an event. I got a special bowl, and that flavoring with a cult-like following, and I’d savor it. I’d make a bowl of popcorn last as long as I could (idk, like 20 minutes?). You can read for yourself about how microwave popcorn is maybe probably bad for you, and that’s partly why I changed my popcorn making setup, but I also wanted to make it more special than just throwing a bag in the microwave.

First, the supplies.

There are a million of these popcorn bowls available. I got this one I think because it was the cheapest? Or because it was at the top of the page? They all seem to be basically the same, so get whatever one you want. You can also make popcorn in some other way, but I can’t advise you on that, I’m looking for something fast, easy, and dishwasher safe, so while popcorn might be “better” if it’s made in a dutch oven on the stovetop, I’m not interested.

I got a small bottle of classic Orville Redenbacher popcorn from Amazon, but in the future I plan to get the big ol’ Costco jug and refill this smaller bottle as needed.

Any spray oil will do, and I already had this in my pantry, so that’s what I use.

The real star of this setup is Flavacol, which according to my research is basically just butter flavored salt? it’s got midcentury packaging, a cult following, and it packs an incredibly satisfying salty punch. I got mine on Amazon, but apparently you can get Flavacol at a restaurant supply store for like, $3, at least according to popcorn snobs on Reddit.

Next, the method.

Every microwave is different, and everyone’s tastes are different. You’re going to have to experiment to find what works for you. Luckily, all of the supplies are cheap, and making popcorn doesn’t take long. I ate a few mediocre batches, and only one went directly in the compost. Now I know my routine, and it’s satisfying every time.

This is just a little bit below the top line, but I wanted you to see it.

First, add your popcorn to the bowl. On my bowl there are two lines for measuring popcorn. I go to the top line, but, as you will see, there are always some unpopped kernels left, which I account for.

Then spray some oil. VERY LITTLE OIL. How much? I don’t know. I do one quick “psst” and that’s all the direction I can give you. You’ll know if you overdid it, because your popcorn will be a little soggy or spongey. The purpose of the oil isn’t for popping, it’s to give the Flavacol something to stick to. Give the bowl a little toss to make sure every kernel is coated, then go in with the Flavacol.

The perspective here is completely misleading, just FYI.

A word about Flavacol: It’s strong, salty stuff. Start small. I have tried a few different doses, and my preferred amount is 1 teaspoon, added before popping. This may be too much for you, it may be too little. Remember that you can always add more, but you can’t take any away. I sprinkle my 1tsp over the kernels, then toss the bowl again. Sometimes I add a TINY bit more Flavacol.

The bowl comes with a lid that rests low in the bowl, then rises with the popping of the popcorn. Don’t jam the lid into the bowl, you want it to be able to rise. I have a tiny 700 watt microwave, so I put the bowl in for three minutes, but I listen to it. Once the popping is a few seconds apart, it’s done. There may be a method where you don’t end up with unpopped kernels and Flavacol powder in the bottom of the bowl, but I haven’t found it. Instead, I account for it.

You can eat the popcorn straight out of the silicone bowl, but it’s hot and I like a low, wide bowl for popcorn. Plus, you can scoop out the popped kernels and leave the unpopped ones and leftover Flavacol powder in the bowl. The luxury of having a bowl of popcorn and ONLY popcorn is underrated.

It’s a strange way to honor the memory of a dog, but I find my popcorn setup to be the perfect tribute to an absolute weirdo. Plus, it’s delicious, (probably) safer than microwave bagged popcorn, and once you’re done it can all go in the dishwasher.