Microwave Popcorn

Why This Microwave Popcorn Works

As the popcorn heats in the microwave, each kernel acts like a tiny pressure cooker. There is a bit of water trapped inside the hard shell. With steady heat, that water turns to steam and builds up pressure. After a minute or two, the shell can’t hold it anymore and suddenly pops open. The inside of the kernel, which was hard and tight, blows up into the soft, fluffy popcorn everyone eats.

Using a large bowl and a vented lid keeps the kernels in one place so they heat more evenly. The small gap in the lid lets extra steam escape so the popcorn doesn’t end up soggy. By stopping the microwave when the popping slows down, most kernels have popped, but the popped ones haven’t had time to dry out or burn. Once the butter is drizzled on, it coats the warm popcorn and the salt sticks to it instead of falling to the bottom of the bowl.

Mistakes To Avoid

Letting the popcorn go for the full time instead of listening for the pops often leads to burned kernels and a harsh, smoky smell. Once the popping slows and it keeps heating, the popped pieces dry out and darken, and the unpopped kernels can scorch on the bottom of the bowl.

Using a bowl that is too small causes the popcorn to hit the lid and sides as it pops, so steam gets trapped. The trapped steam makes the popcorn turn chewy instead of light and crisp, and some kernels may not have enough room to pop fully.

Covering the bowl with a tight, sealed lid instead of a vented one keeps all the steam inside. With nowhere to escape, moisture collects on the popcorn, so it comes out damp and slightly soggy instead of dry and crunchy.

Pouring the melted butter straight from the microwave while it is still very hot in one spot can make that area greasy and heavy. The kernels under the butter soak it up and collapse a bit, while the rest of the bowl stays mostly dry and bland.