Besides the difference in taste, the commerical microwave popcorn is also considerably softer than popcorn popped without oil in a brown paper bag. You might consider it being softer a plus, but I don’t.
Honey from China can be tainted with antibiotics or adulterated with sugar.
Buy local!
That ***crunch ***is very satisfying, isn’t it?
Well, damn, Chinese honey is about to become local for me. 
Flavor. We like oily stuff. The more the better. We like oils. We like salt. We like sweets. In the old hunter/gatherer days, it was hard to get fats, oils, and salt. Fiber, on the other hand, was plentiful. Therefore, we seek out fats, salts, and sweets, and don’t really care all that much for fiber.
Many people find air-popped popcorn to be very dry.
I make my popcorn the old fashion way: You put a few drops of oil in the bottom of a pot, then add in a layer of popcorn and shake. It isn’t overly greasy like most microwave popcorn, and it’s actually faster than air popping or even microwaving.
I use Glad bowls. I think they are family size. 2:15 in my microwave. Sometimes I will spray it with Parkay vegetable oil spray. 0 calories. I buy the 50lb bags of popcorn from Samsclub. It is pretty hard to beat 33 cents a pound.
Eating plain popcorn from a hot air popper sans salt, butter etc is like eating packing peanuts. It’s filling but not really a snack of choice without condiments.
Many sprays have about 4 calories per 1 second spray. You might know this, but before everyone thinks they can drench their popcorn with buttery goodness from a can/bottle, you can easily add 50-100 calories or more.
Why? Anything under 5 calories per serving can be rounded to 0 on labels.
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I’ve had several of these poppers, once you adjust popping times to your microwave, they work well. For some reason, Orville’s popcorn can burn the cardboard dish, so I use cheaper corn.
If you want to avoid salt and oil, grated parmesan is tasty on pop corn.
It wouldn’t be my first choice either, but you’re only using a tiny amount compared to the 100g listed there as a serving size.
Personally, I just use some Jane’s Krazy Mixed Up Salt and call it a day.
How do you manage to pop popcorn in your microwave without adding anything? When I tried, they didn’t absorb enough heat to pop. A recipe said you had to add oil.
Maybe you had old popcorn? Popcorn has moisture, and microwaves always end up going somewhere, and that somewhere is inevitably the popcorn kernels. I always have some unpopped ones at the end, and as the source bag gets older, the quantity of unpopped kernels increases.
If you use seasoned or garlic salt, it’s actually pretty good without oil. Plain salt is OK, but the extra flavor is better.
Wouldn’t Bacon Salt be even better? 
I haven’t tried this, actually, but I want to, soon.
My bad, the thread got ahead of me.
What was your process? Show your work, please.
My popcorn was pretty fresh, since I bought it just to try. I got a new microwave container which had a recipe book, with a recipe for popcorn, so I tried it. It didn’t work. I read in other recipes you have to add oil.
Ah, yes. Bacon Salt. I haven’t tried it yet, either, but it does sound good.
I like flavored salts because they add flavor without adding anything else. (On Weight Watchers, fat and carbs add points, and I don’t want that.)
If you have a clean lunch size paper bag laying around, toss 2 handfuls of plain popcorn in, fold the top over by an inch 3 times and lay it flat in the microwave. Hit the popcorn button. Lemme know how that works for you.