Patrick Oconnell
Cheese popcorn is a popular snack that can be made in a variety of ways, depending on personal preference. The most common method involves using cheddar cheese powder, which can be found in boxed macaroni and cheese packets, and melting it with butter to coat freshly popped popcorn. Some recipes call for additional ingredients such as mustard powder, salt, olive oil, or even shredded cheddar cheese, to enhance the flavour and texture. The key to success is ensuring the cheese powder is evenly distributed and coating each piece of popcorn. This can be achieved by shaking the popcorn in a large bowl or paper bag. With its versatility and simplicity, cheese popcorn has become a beloved treat, especially for movie nights and casual gatherings.
| Characteristics | Values |
|---|---|
| Ingredients | Popcorn, Butter, Cheddar Cheese Powder, Salt |
| Additional Toppings | Olive Oil, Coconut Oil, Nutritional Yeast, Buttermilk Powder, Mustard Powder, Parmesan, Paprika, Garlic Powder, Cayenne Powder, Curry Powder, Chili Pepper, Cumin, Lemon Zest |
| Method | Melt butter, toss with popcorn, sprinkle cheese powder and toss again, add salt to taste |
| Time | 5 minutes |
| Equipment | Stockpot, Stovetop, Air Popper, Microwave, Large Bowl, Paper Bag |
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What You'll Learn
Using cheese powder
A quick and easy way to make homemade cheddar cheese popcorn is to use cheese powder. You can use the cheddar cheese powder that comes in boxes of macaroni, or you can buy it from large supermarkets or online.
First, pop your corn. You can do this on the stovetop, in the microwave, or using an air popper. If you're using the stovetop method, heat some oil in a heavy-bottomed stockpot or Dutch oven and add three kernels. Once they pop, the oil is hot enough to add the remaining kernels. Cover the pan and remove it from the heat for about 20 seconds, then place it back on the heat and wait for the kernels to pop. If you're using an air popper, shake it well with butter or lightly spritz it with oil so the powder will stick.
Once your popcorn is ready, drizzle melted butter over it and toss to coat the popcorn evenly. You can also use coconut oil instead of butter. The butter helps the cheese stick to the popcorn and adds flavour, but it can make the popcorn less crispy over time, so use sparingly.
Next, sprinkle cheddar cheese powder over the popcorn and toss or shake to coat. You can also mix the cheese powder with other seasonings, like mustard powder, salt, or nutritional yeast, before sprinkling it on. Make sure you add the powder immediately after popping the corn, while the kernels are still warm and slightly moist, so that the powder sticks.
Taste and adjust the seasoning to your preference. You can add a pinch of fine sea salt to balance out the cheesy flavour. If you want even more cheese, you can use a mix of cheese powder and finely shredded cheddar.
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Adding butter
Choosing the Right Butter
Start by selecting a good quality butter. You can use unsalted or salted butter, depending on your preference. If you use salted butter, you may want to reduce the amount of additional salt you add to the popcorn.
Melting the Butter
Cut the butter into small pieces to make melting easier and quicker. Place the butter in a small saucepan or pot over low heat. You can also melt butter in the microwave. Use a microwave-safe bowl and heat it in short intervals, stirring in between, until the butter is completely melted.
Once your butter is melted, it's time to combine it with the popcorn. There are a few methods you can use:
- Drizzle Method: Place the freshly popped popcorn in a large bowl. Drizzle the melted butter over the popcorn, using a spoon or pastry brush. Toss the popcorn gently with a spatula or your hands (be careful of the heat) to ensure an even coating.
- Shaking Method: Put the popcorn in a large bowl with a lid or a large paper bag. Pour the melted butter over the popcorn, and then close the lid or roll the top of the bag closed. Shake vigorously until the butter is evenly distributed.
- Spray Method: If you have melted butter in a spray bottle, simply spray the butter onto the popcorn while tossing or stirring it. This method ensures an even coating without making the popcorn soggy.
Timing is Important
Remember, when adding butter, timing is crucial. It is best to add the butter to the popcorn while it is still warm. Warm popcorn will help the butter melt and distribute evenly. If you wait too long and the popcorn cools down, the butter may clump or not coat the kernels properly.
Adjusting the Amount
You can adjust the amount of butter you use according to your taste preferences. If you like your popcorn buttery, add a generous amount. If you prefer a lighter coating, use less butter. You can always start with a smaller amount and taste-test, then add more butter if needed.
By following these steps and choosing your preferred method, you'll end up with perfectly buttery popcorn that serves as an excellent base for adding cheese and other toppings!
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Using real cheese
If you're looking for a cheesy popcorn snack, there are a few ways to make it with real cheese. The most popular method seems to be using Cheddar cheese, either in powder form or grated/shredded, with butter.
First, make your popcorn. You can use a stovetop, air fryer, or microwave. If you're using a stovetop, heat oil in a heavy-bottomed stockpot or Dutch oven and add three kernels. When they pop, the oil is hot enough, so add the remaining kernels, cover, and remove from the heat for 20 seconds. Put it back on the heat and wait for the kernels to pop. If you're using an air popper, shake the popcorn with butter or spritz it with oil so the cheese will stick. For microwave popcorn, put 1/3 cup of kernels in a medium brown paper bag, roll the top closed, and microwave until the kernels pop at a rate of at least one per second.
Once your popcorn is ready, drizzle melted butter over it and toss to coat. If you're using real cheese, you can melt it with the butter and pour it over the popcorn. Alternatively, sprinkle grated or shredded cheese over the buttered popcorn. You can use Cheddar, Parmesan, or a mix of both. Add a pinch of fine sea salt to balance out the cheesy flavor. If you want to get creative, you can add other toppings such as Spanish smoked paprika, garlic powder, cayenne powder, curry powder, chili pepper, or cumin.
If you're short on time, you can use Cheddar cheese powder, which is quicker and easier. Sprinkle the powder over the buttered popcorn and toss or shake to coat. You can use the packet of cheese that comes in boxed macaroni, or buy it from a supermarket or online. For extra flavor, mix the cheese powder with mustard powder and salt before sprinkling it on the popcorn.
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Timing of adding powder
The timing of adding cheese powder to your popcorn is important to ensure the powder sticks to the kernels. It is best to add the cheese powder immediately after popping the popcorn while the kernels are still warm and slightly moist. This will help the powder adhere to the kernels. If you wait too long, the powder may not stick as well.
If you are using butter, it is recommended to add it to the popcorn before sprinkling on the cheese powder. The butter will help the cheese stick to the kernels and enhance the flavour. You can drizzle melted butter over the popcorn in a large bowl and toss to coat the popcorn evenly. Then, add the cheese powder and toss or shake again to ensure an even coating.
If you are using an air popper, it is a good idea to shake the popper well with butter or lightly spritz it with oil before adding the cheese powder. This will help the powder stick to the kernels. Similarly, if you are making stovetop popcorn, you can add butter or oil to the pot to help the cheese powder adhere.
Some recipes suggest combining the cheese powder with other spices, such as mustard powder and salt, before sprinkling it over the popcorn. This can be done in a small bowl, and then the mixture can be added to the popcorn while shaking the bag or bowl. This ensures an even distribution of the cheese and spices.
Overall, the key is to add the cheese powder while the popcorn is still warm to ensure the best adhesion. You can then add any additional toppings or seasonings to taste.
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Other toppings
Popcorn is a blank slate, so you can add a variety of toppings. You can use grated Parmesan, Spanish smoked paprika, garlic powder, cayenne powder, curry powder, chili pepper, or cumin. You can also experiment with different herbs and spices.
If you want to stick to cheese, you can use cheddar cheese powder, "parmesan" cheese powder, nutritional yeast, and buttermilk powder. You can also use a combination of cheese powder and finely shredded cheddar.
For a different type of cheesy popcorn, you can melt butter and cheese together and pour it over the popcorn. You can also add mustard powder and salt to the cheese and butter mixture.
If you want to avoid butter, you can use olive oil to help the toppings stick to the popcorn.
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Frequently asked questions
There are a few ways to make cheesy popcorn. One way is to use cheddar cheese powder, which can be found in macaroni boxes, and sprinkle it over the popcorn. You can also use a combination of shredded cheddar cheese and butter, melting them together and pouring the mixture over the popcorn.
Cheddar cheese is the most commonly used cheese for cheese popcorn.
To make cheese popcorn on a stovetop, heat oil in a heavy-bottomed stockpot or Dutch oven. Add three kernels to signal when the oil is hot. Add the remaining kernels, cover, and remove the pan from the heat for 20 seconds. Place it back on the heat and wait for the kernels to pop. Once the popping slows, pour the popcorn into a bowl and sprinkle with cheese powder.
Grapeseed, peanut, and coconut oils are great choices for making stovetop popcorn as they have high burning points and distinct flavors.
Put a 1/3 cup of kernels in a medium brown paper bag. Roll the top closed and microwave until the kernels stop popping at a rate of at least one per second. Combine the popcorn and butter by shaking the bag while pouring in the butter. Sprinkle cheddar cheese powder over the popcorn and shake well.
