Individual Popcorn Bags Recipe

Measure kernels and oil

Measure 1 cup un-popped popcorn kernels and divide evenly into 4 portions (about 1/4 cup kernels per bag). Measure 1 tablespoon oil and divide into 4 portions (3/4 teaspoon oil per bag). Place one portion of kernels and oil next to each prepared paper bag.

Prepare seasoning: have salt measured (1 teaspoon total, about 1/4 teaspoon per bag). If using a chosen seasoning option, measure and portion it now so each bag gets an equal amount.

Heat oil

Use a large, heavy-bottomed pot with a tight-fitting lid. Put 1/4 cup of kernels and 1 tablespoon oil into the pot to test the heat first (you'll be popping in 2 batches to avoid crowding) OR heat oil and 3 kernels over medium-high heat until one kernel pops. Once it pops, remove test kernels and proceed.

Pop

Add one portion of kernels (about 1/4 cup) to the hot oil and cover. Reduce heat to medium and gently shake the pot back and forth over the burner every 10–15 seconds to keep kernels from burning. Keep the lid slightly ajar to allow steam to escape. When popping slows to 2–3 seconds between pops, remove the pot from heat and lift the lid carefully to avoid steam.

Repeat

Repeat the pop step for the remaining portions so you end up with 4 popped portions. If your pot can hold more than 1/4 cup without crowding, you can pop larger batches, but divide final popcorn into four equal portions for packaging.

If you prefer microwave: put 1/4 cup kernels and 3/4 teaspoon oil into a single paper bag, fold the top of the bag twice to seal, and microwave on high for 2–3 minutes (time varies by microwave) until popping slows to 2–3 seconds between pops. Repeat for the other bags.

Season each portion

Immediately after popping each portion, transfer the hot popcorn to one prepared paper bag. Drizzle with the portioned melted butter if using (about 1/4 tablespoon per bag) and sprinkle the portioned salt (about 1/4 teaspoon per bag). Add any chosen seasoning (for example: 1/2 teaspoon grated Parmesan + pinch black pepper, or 1/2 teaspoon cinnamon-sugar, or 1/2 teaspoon chili-lime). Close the top of the bag, fold twice, and gently shake the bag to distribute seasonings evenly.

Taste one bag and adjust future bags if needed (more salt, more butter, or more of the chosen seasoning).

Fold the top of each bag twice and secure with a sticker or kitchen twine if desired. Serve immediately while warm and crisp. If making ahead, store cooled popcorn in airtight containers for up to 2 days to preserve crispness; re-crisp briefly in a 250°F (120°C) oven for 5–7 minutes if needed.