Patrick Oconnell
Cheddar cheese popcorn is a delicious, savoury snack that is perfect for movie nights and holiday tins. It is easy to make at home and only takes a few minutes. You can use a stovetop, air popper, or microwave to make the popcorn, and then add butter and cheddar cheese powder. You can also experiment with real cheddar cheese, different types of butter, and additional seasonings to create your own unique cheddar cheese popcorn recipe.
How to add cheddar cheese to popcorn
| Characteristics | Values |
|---|---|
| Type of cheese | Cheddar cheese powder, grated cheddar cheese, or cheddar cheese slices |
| Amount of cheese | 4-7 tablespoons of cheese powder, or 1/3 cup of cheese slices |
| Type of popcorn | Stovetop, air-popped, or microwave |
| Popcorn kernels | Yellow or white |
| Butter | Salted or unsalted, dairy or plant-based |
| Oil | Coconut, olive, or vegetable |
| Additional seasonings | Salt, garlic powder, onion powder, ground mustard, paprika, or cumin |
| Storage | Airtight container in a cool, dry place |
| Shelf life | 2-5 days |
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What You'll Learn
Using cheddar cheese powder
Cheddar cheese powder is a quick and easy way to make homemade cheddar cheese popcorn. It only takes about 5 minutes and is a great snack for movie night.
First, you'll need to pop your kernels. You can do this on the stovetop or in the microwave. For the stovetop method, heat oil in a heavy-bottomed stockpot or Dutch oven. Add three kernels to the oil and cover the pan. Once these kernels pop, the oil is hot enough for the rest of the kernels. Add them to the pan, cover, and remove the pan from the heat for about 20 seconds. Place it back on the heat and wait for the kernels to pop. If you're using the microwave, cover a bowl of kernels with a splatter guard and microwave for a few minutes.
Next, it's time to add the cheese. You can drizzle melted butter over the popcorn and toss to coat, which will help the cheese stick. Then, sprinkle cheddar cheese powder over the popcorn and toss again to coat it evenly. You can add as much or as little cheese powder as you like, depending on how cheesy you want your popcorn to be. A packet of cheese powder from a box of macaroni will be just shy of 1/3 cup, which is a good starting point. You can also add a pinch of salt to balance out the cheesy flavour.
Finally, enjoy your homemade cheddar cheese popcorn! It's best eaten fresh, but you can store any leftovers in an airtight container for a day or two.
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Using real cheddar cheese
If you want to make your cheddar cheese popcorn with real cheese, you can try grating or slicing the cheddar into thin pieces and eating it alongside your popcorn. This method keeps the popcorn simple and allows you to control how much cheese you're consuming.
Alternatively, you can try melting the cheese and pouring it over the popcorn. However, this method may result in a soggy, clumpy mess. To avoid this, you can try melting the cheese with butter, or making a fondue with chicken or vegetable stock. You can also try melting the cheese into a cheese sauce, but be sure to remove the sauce from the heat before adding the cheese, and be aware that this may still result in a soggy texture.
For a different approach, you can make your popcorn into a nacho-type treat. This method involves sprinkling grated cheese over the popcorn, drizzling melted butter on top, and tossing it all together. You can also add other toppings, such as garlic powder, herbs, or spices, to create a savoury or sweet flavour profile.
When making cheddar cheese popcorn, it's important to use a high-quality butter, such as Kerrygold Irish butter, to enhance the flavour. You can use salted or unsalted butter, depending on your preference, and dairy-free or vegan butter is also an option. Additionally, you may want to use a fine salt, such as finely ground sea salt, to ensure it sticks to the popcorn.
Finally, if you're looking for a quick and easy option, you can use cheddar cheese powder, which can be found in macaroni boxes or purchased online or at some large supermarkets. Simply sprinkle the powder over your popcorn, and toss to coat it evenly. You can also add a pinch of fine sea salt to enhance the cheesy flavour.
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Stovetop vs. microwave methods
Stovetop Method
The stovetop method for making cheddar cheese popcorn is a great option if you want to use real cheddar cheese instead of cheese powder. It is also a good choice if you want to avoid using a microwave. Here's a step-by-step guide:
- Start by adding oil and a few test kernels to a large, heavy-bottomed pot or Dutch oven. Heat the oil over high heat and cover the pan.
- Once the test kernels pop, it means the oil is hot enough. Add the remaining kernels to the pan and cover.
- Shake the pot occasionally to prevent the kernels from burning. When most of the kernels have finished popping, remove the pan from the heat.
- Pour the popped corn into a large bowl and add butter, salt, and shredded cheddar cheese. You can also add other seasonings like garlic powder or rosemary.
- Toss the popcorn well to coat it evenly with the butter and cheese.
- Spread the popcorn on a baking sheet and remove any unpopped kernels before serving.
Microwave Method
The microwave method is a quick and convenient way to make cheddar cheese popcorn, especially if you're short on time. This method typically uses cheddar cheese powder, but you can also use shredded cheese. Here's how to do it:
- Place a small amount of popcorn kernels in a brown paper bag and fold it closed twice.
- Microwave on high until the popping slows down significantly. Be careful not to let it burn.
- Open the bag and add butter, salt, and shredded cheese or cheese powder. You can also add other seasonings like mustard powder or garlic powder.
- Fold the bag closed again and shake well to distribute the toppings evenly.
- If using shredded cheese, you can put the bag back in the microwave for a few seconds to melt the cheese.
- Pour the popcorn into a bowl and enjoy!
Comparison
Both the stovetop and microwave methods have their advantages. The stovetop method allows for more control over the ingredients and can result in a more flavorful and healthier snack, especially if you use real cheddar cheese. On the other hand, the microwave method is faster and more convenient, especially if you're making a small batch. It's also a good option if you want to use cheese powder, as it can be difficult to get the cheese powder to stick using the stovetop method. Ultimately, the choice between stovetop and microwave comes down to personal preference and how much time you want to spend preparing this tasty treat!
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Adding extra toppings
Cheddar cheese popcorn is a versatile snack that can be customised with a variety of toppings and seasonings to suit your taste preferences. Here are some ideas for extra toppings to take your cheddar cheese popcorn to the next level:
- Butter: Using butter is a great way to enhance the flavour of your popcorn and help the cheese stick to the kernels. It is recommended to use a high-quality butter, such as Kerrygold Irish butter, for a delicious buttery flavour. You can use salted or unsalted butter, depending on your preference. If you use unsalted butter, you may want to add a pinch of salt to enhance the cheddar cheese flavour.
- Oil: If you prefer a dairy-free option, you can use oil instead of butter. Olive oil, coconut oil, or light vegetable oil are all suitable options and will add a savoury touch to your popcorn.
- Salt: A fine salt, such as finely ground sea salt, is recommended as it will stick better to the popcorn than coarse salt. Salt helps to enhance the cheddar cheese flavour and balance out the overall taste.
- Cheese powder: Experiment with different types of cheese powders to find your favourite. You can use the traditional yellow cheddar cheese powder, or try white cheddar cheese powder for a different flavour and colour. Parmesan cheese grated into a fine powder is also a great option for adding a sharp, savoury flavour to your popcorn.
- Spices and herbs: Get creative with spices and herbs to give your popcorn an extra kick of flavour. Some options include garlic powder, onion powder, Spanish smoked paprika, cayenne powder, curry powder, chilli pepper, or cumin. You can even add a sprinkle of nutritional yeast for a naturally cheesy flavour.
- Sweet toppings: If you have a sweet tooth, you can skip the cheese altogether and experiment with sweet toppings. Cinnamon sugar, vanilla sugar, or brown sugar and cocoa powder are all delicious options that will satisfy your sweet cravings.
Feel free to mix and match different toppings and seasonings to create your own unique flavour combinations. The possibilities are endless, so have fun and get creative with your cheddar cheese popcorn!
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Storing your cheddar cheese popcorn
The storage method for your cheddar cheese popcorn depends on whether it is homemade or store-bought. For store-bought cheddar cheese popcorn, it can be kept in a cool, dry place away from sunlight. A pantry or cupboard works well for this. An unopened bag can be kept for three to four months beyond the 'best by' date. Once the bag has been opened, it is best to consume the popcorn within one to two weeks for optimal freshness. It can be kept for a few more weeks but will likely lose its crunch.
If you are making your own cheddar cheese popcorn, it is important to let it cool thoroughly before storing it in an airtight container or zip-top bag. This will prevent condensation from making it soggy. Homemade cheddar cheese popcorn made from unpopped kernels can be stored in a cool, dry location for six months to a year, and up to two years in the freezer. If you do freeze your popcorn, it is recommended to allow it to thaw at room temperature in its packaging to prevent moisture from making it soggy.
Additionally, you can experiment with different toppings to create your own unique flavor combinations. For example, you can try using grated Parmesan cheese, Spanish smoked paprika, garlic powder, cayenne powder, curry powder, chili pepper, or cumin. You can also get creative with herbs such as rosemary, especially if you're using olive oil. Just remember that if you're adding fresh herbs, it's best to consume the popcorn within a few days to avoid the herbs from going bad.
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Frequently asked questions
You can make cheddar cheese popcorn with either real cheddar cheese or cheddar cheese powder. To make it with real cheese, grate or thinly slice the cheese and mix it with the popcorn. You can also melt the cheese to make a sauce, but this can be difficult to get right. For a quicker option, use cheddar cheese powder, which you can buy online or find in the macaroni boxes. Sprinkle the powder over the popcorn and toss it to coat it evenly.
You can use a traditional orange cheese powder, or white cheddar cheese powder for a different flavor. You can also use parmesan cheese powder or nutritional yeast for a vegan option.
You can use either butter or oil to help the cheese stick to the popcorn. If using butter, melt it first and toss the popcorn to coat it evenly. You can use salted or unsalted butter, and add salt to taste.
You can use either yellow or white popcorn kernels. Pop them on the stovetop or in the microwave. If you want to use an air popper, you may find that the cheese doesn't stick to the popcorn as well.
Cheddar cheese popcorn is best eaten straight away, but it will keep for up to 2 days in an airtight container.
