Get the Recipe Homemade Cheddar Cheese Popcorn (Quick & Easy!)
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21 reviews
Excellent
Get the Recipe Homemade Cheddar Cheese Popcorn (Quick & Easy!)
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Homemade Cheddar Cheese Popcorn is the ultimate cheesy, crunchy, salty snack for movie night. You'll love my easy shortcut for this homemade stovetop version, requiring no special ingredients, and is ready in just 5 minutes!
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Ingredients
- 3 Tablespoon oil of choice refined coconut oil is preferred
- 1/2 /2 cup popcorn kernels
- 4 Tablespoon unsalted butter
- 1 cheddar cheese powder packet see note
- 1/2 /2 teaspoon ground mustard optional
- fine sea salt to taste
Instructions
- In a large heavy-bottomed large stockpot or dutch oven, add the oil and three popcorn kernels, heating over high heat. Cover the pan. These are the "test kernels" and once they pop, it signals that the oil is officially hot enough to pop all the kernels at the same time.
- Meanwhile, measure out the remaining 1/2 cup of popcorn kernels and begin preparing your butter by melting it either in a microwave-safe bowl or on the stovetop. If microwaving, run it in 20 second intervls, checking often to keep it from exploding.
- Remove the cheddar cheese packet from the box of macaroni. Stir in mustard powder, if using.
- Once the three test kernels have popped, immediately add the 1/2 cup of popcorn kernels to the pan. Cover and remove from heat, gently swirling from side to side for 20 seconds. Return the pan to the heat, and the popcorn kernels will almost immediately begin popping.
- Once the kernels are about halfway done popping, slightly crack the lid to allow excess steam to escape. Do this when the stockpot is approximately halfway full with popcorn, or about 30 seconds to 1 minute after they've popped – this does not have to be exact.
- If needed, you can gently shake the pan side to side to allow any remaining kernels to make it to the bottom of the pan to pop. Once the popping has slowed or just stopped, immediately pour the popcorn into your serving bowl. It's helpful if you have a large bowl with a lid. Alternatively, use a large brown paper bag to toss.
- Toss the freshly made popcorn with the melted butter until evenly coated, ensuring it's tossed well. Then, sprinkle the powdered cheese evenly over buttered popcorn and toss or shake to coat until completely covered. Add salt and adjust to taste. Enjoy immediately!
Equipments used:
Notes
- Cheddar Cheese Powder: I like to use the packet of cheese that comes in boxed macaroni - it's easy, cheap, and accessible. You can also purchase cheddar cheese powder in bulk or at some specialty stores.
- 1 packet is just under 1/3 cup (about 4 1/2 tablespoons); I recommend 4 tablespoons for a mild cheddar flavor and 6 to 7 for a more intense cheddar flavored popcorn.
- Nutrition is based on 16 cups; the popcorn will make approximately 16 cups of popcorn, which can easily serve up to 8 or more, depending on your hunger levels and situation.
Nutrition Information
Show Details
Calories
67kcal
(3%)
Carbohydrates
4g
(1%)
Protein
1g
(2%)
Fat
6g
(9%)
Saturated Fat
4g
(20%)
Polyunsaturated Fat
1g
Monounsaturated Fat
1g
Trans Fat
1g
Cholesterol
8mg
(3%)
Sodium
1mg
(0%)
Potassium
15mg
(0%)
Fiber
1g
(4%)
Sugar
1g
(2%)
Vitamin A
87IU
(2%)
Vitamin C
1mg
(1%)
Calcium
1mg
(0%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 16cups
Amount Per Serving
Calories 67 kcal
% Daily Value*
| Calories | 67kcal | 3% |
| Carbohydrates | 4g | 1% |
| Protein | 1g | 2% |
| Fat | 6g | 9% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 1g | 50% |
| Cholesterol | 8mg | 3% |
| Sodium | 1mg | 0% |
| Potassium | 15mg | 0% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 87IU | 2% |
| Vitamin C | 1mg | 1% |
| Calcium | 1mg | 0% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
21 reviews
Excellent
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