METHOD

1. Place 2 tablespoons of the kernels into 1 of the paper bags. Fold the top of the bag over three times, then fold in the corners to secure (this will help to keep the popcorn safely in the bag while it cooks). Repeat with the remaining popcorn and paper bags.
   
2. Place the popcorn bags, 1 at a time, in the microwave on high for 2 minutes each or until you hear (with sharp ears) that the popping has slowed to around 1 pop every 3 seconds.
   
3. Use a tea towel to carefully take each bag from the microwave – they’ll be hot. Allow to cool a little, open them up, then snuggle in and enjoy! Makes 6

To make choc-coconut popcorn

Place ¼ cup (60ml) maple syrup, 1½ tablespoons sifted raw cacao or cocoa powder and ¼ cup (20g) shredded coconut in a small bowl and mix to combine. Divide between the warm popcorn bags at the end of step 3. Fold the tops of the bags over and give them a big shake to coat. Flavours 6 bags

To make maple butter popcorn

Melt 60g butter and place in a small bowl. Add ¼ cup (60ml) maple syrup and mix to combine. Pour into the bags of warm popcorn at the end of step 3. Fold the tops of the bags over and shake well to combine. Flavours 6 bags

Photography: Chris Court