Poppin' Mad Popcorn

You don't need expensive boxes of soybean oil-spiked popcorn from the supermarket when you can make your own deliciously frugal snacks right in your own kitchen. This simple recipe comes from SpongeBob's Kitchen Mission Cookbook (Wiley, 2011), and needs nothing more than a paper bag, a microwave, and some unpopped kernels. SpongeBob even suggests three super-scrumptious toppings, which any grandchild can help throw together.

Ingredients:
1/4 cup plus 1 tablespoon popcorn kernels
2 large brown paper lunch bags
1/4 cup butter or margarine, melted
Salt
Desired topping (see suggestions below)

Directions:
1. Divide the popcorn kernels evenly between the 2 lunch bags. Fold the top of each bag down several times to tightly seal. Microwave on high, 1 bag at a time, for about 1 1/2 to 2 minutes or until popping slows and almost stops. Transfer popped corn to a very large bowl. Drizzle with half of the melted butter. Toss well to coat. Drizzle with remaining butter and a light sprinkle of salt. Toss again to coat.

2. Pick a topping and sprinkle over popcorn. Toss well to coat with toppings.

Toppings:
EASY CHEESY ITALIAN
Combine 1/2 cup grated Parmesan cheese, 2 teaspoons, dried Italian seasoning, and 1/2 teaspoon garlic powder.

RIP ROARIN’ RANCH
Combine 2 tablespoons dry buttermilk powder, 1 teaspoon dried parsley, 1/2 teaspoon each dried dill weed and onion powder, 1/4 teaspoon garlic powder, and 1/8 teaspoon pepper

NICE ‘N’ SPICY
Combine 1 tablespoon brown sugar, 1 teaspoon sweet smoked paprika, 1/2 teaspoon onion powder, and 1/4 teaspoon each garlic powder and pepper.

Makes 10 to 12 cups popcorn

Excerpted from SpongeBob’s Kitchen Mission Cookbook © 2011. Reprinted with permission of John Wiley & Sons, Inc. Photos courtesy of Adam Albright and Tobin Bennett.

Find more great snacks in the Grandparents.com Recipe section, like Cheerios Bars.