Orange fingers are just a few ingredients away with this recipe for Cheese Popcorn—a mix of cheese powder and finely shredded cheddar for the cheese lover in all of us.
Sometimes I want cheddar. Like, ALL the cheddar. I want it in powder form, I want it in grated form, I want it in sliced form… And I don’t just want it with my meals, I want it with my snacks. Which is why this recipe for Cheese Popcorn is one of my favorites to cure me of my post-dinner ennui (this is a thing, I swear).
Popcorn is really good for that. Because its own natural taste isn’t overpowering, it can harbor whichever flavors you add to it effortlessly. You can prepare it in a number of ways (air fryer, stovetop) and add whichever toppings you like (butter, lemon-pepper, or even caramel). For this recipe, we’re going all in on cheese.
It’s quick and easy, using only a handful of ingredients and very little time at all, making it the ideal snack (I mean, who wants to spend even more time in the kitchen making a snack after already spending hours making dinner??). Speaking of hands, yes, you’ll get orange dust all over yours, but isn’t that part of the fun? Just remember to wash your hands after eating or you’ll get what I have here: a keyboard covered in the fingerprints of a cheese popcorn addict! For more fun facts check out popcorn’s popping history, fun facts, and its varieties.
Fun Facts About Popcorn
Because I spend so much time eating popcorn and then writing about popcorn, I wrote a separate entry on some fun facts about the snack that plays such a big part of my life (well, my culinary life, at least). Here I start with the basics and answer such questions as “Why does popcorn pop?” Then I delve into popcorn’s place in pop culture (pun totally intended), décor, I even talk about ways popcorn was consumed that even I have yet to try. So if you have a few moments to spare (or while you’re waiting for the popcorn in this recipe to pop), why not have a read?
Ingredients
- 1/2 cup popcorn kernels
- 3 tbsp Canola oil
- 2 tbsp salted butter, melted
- 2 tbsp cheese powder
- ½ cup cheddar cheese, finely shredded
How to Make Cheese Popcorn
Step 1: Heat the oil in a heavy-based pot on MEDIUM. Place 2 kernels in the oil. Replace the lid.
Step 2: Listen for the two kernels to pop then quickly pour in the rest of the kernels. Shake the lidded pot for 30 seconds. Cook until the kernels start popping quickly. Turn down the heat as the popping slows. When there is at least 3 seconds between pops, remove from the heat. Leave the lid on for a few minutes until the popping stops completely.
Step 3: Drizzle the melted butter into the pot and then sprinkle over the cheese powder and the shredded cheddar. Toss it all together to coat it. Enjoy.
Top Tips For Perfect Cheese Popcorn
- Shake the pot for 30 seconds—no less! It’s important you get the kernels all heated consistently so they pop as close to the same time as possible. If you’re looking for alternative popping methods, check out how to make perfect stovetop popcorn and instant pot popcorn.
- Remove the lid once the popcorn is done. Leaving it on traps the steam, which can turn the popcorn soggy. For tips on seasoning, you might be interested in our popcorn butter recipe.
- Going one step further, transport the popcorn to a large serving bowl so that the popped kernels at the bottom of the pot don’t continue to cook and burn.
- Shake the pot occasionally while the popping occurs to dislodge any kernels, sending them to the bottom of the pot to pop.
FAQs
Nope. You just need an oil with a high burning point. Grapeseed, peanut, and coconut oils are not only great substitutes for the Canola but they have their own distinct flavors too!
You may have waited too long to add the powder. It sticks best to slightly moist kernels (i.e., when they’re warm). Add the powder immediately after popping the popcorn and see if that makes a difference.
No, if you want to use microwave popcorn or popcorn done in an air fryer, feel free to do so. Then recommence with the recipe.
Plain popcorn is good for you. In fact, I write about it here! Cheddar cheese, meanwhile, has healthy fats, as does butter—just be careful you don’t overdo it with either ingredient! The cheese powder is really the only thing with questionable nutritional value.
Like the stuff you get from boxes of mac ‘n’ cheese? Sure! And given there are several different ‘flavors’ of boxes mac ‘n’ cheese, you can have fun trying different kinds with your popcorn.
Variations
Lemon Pepper Popcorn: Your fave popcorn topped with fine salt, ground black pepper, and lemon zest.
Buttered Popcorn: The classic, and you’ll be ready to go for your next official Movie Night.
Homemade Caramel Corn: A sticky treat perfect for the holidays.
How to Store Cheese Popcorn
Allow the popcorn to cool completely then store it in an airtight container in a cool, dry place. To make it easier to serve later, you may want to divvy up the popcorn into little brown paper bags that you can keep out of the way on the kitchen counter. Be sure to eat it within 3 days before it gets stale. If you are looking for a twist on a classic, try this salted caramel popcorn as a delicious alternative or complement.
Cheese Popcorn
Ingredients
- 1/2 cup popcorn kernels
- 3 tbsp Canola oil
- 2 tbsp salted butter melted
- 2 tbsp cheese powder
- ½ cup cheddar cheese finely shredded
Instructions
- Heat the oil in a heavy-based pot on MEDIUM. Place 2 kernels in the oil. Replace the lid.
- Listen for the two kernels to pop then quickly pour in the rest of the kernels. Shake the lidded pot for 30 seconds. Cook until the kernels start popping really quickly. Turn down the heat as the popping slows. When there is at least 3 seconds between pops, remove from the heat. Leave the lid on for a few minutes until the popcorn stops completely.
- Drizzle the melted butter into the pot and then sprinkle over the cheese powder and the shredded cheddar. Toss it all together to coat it. Enjoy.
