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Homemade Cheese Popcorn Recipe Melanie Cooks

Melt butter in a microwave safe bowl in the microwave, or use a saucepan on the stove. Set aside. Place popcorn in a large bowl. Drizzle popcorn with half of the melted butter, then sprinkle with half of the yellow cheese powder. Stir to coat with a silicone spatula or wooden spoon.

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If using a silicone popcorn bowl, cook kernels in the microwave with the lid on for about 3 minutes on high, or until popping slows to 8 seconds between pops. While popcorn is cooling, melt butter in the microwave (around 45 seconds to 1 minute) and let cool slightly. Pour popcorn into a mixing bowl. Drizzle half the butter over popcorn, then.

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Oil - 3 tablespoons of coconut or your preferred cooking oil (with a high smoke point) for popping the kernels.; Popcorn Kernels - ½ cup of unpopped yellow or white popcorn kernels.; Butter - 4 tablespoons of melted unsalted butter. This will add flavor and make sure the cheese powder sticks to the popcorn! Cheddar Cheese Powder - 1 packet of cheddar cheese powder.

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Instructions. In a large, heavy bottom pot (6 quarts or larger) with a lid, add coconut oil and turn the heat to medium-high. Once the coconut oil has melted, add 3 corn kernels, cover the pot and listen for the kernels to pop.

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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.

Cheddar Powder Sharp White Cheddar Cheese Powder Great for Popcorn

Place 3 popcorn kernels in the pot. Cover. Wait for all 3 kernels to pop. Add remaining popcorn kernels. Cover the pot with a lid and cook until two seconds go by and kernels are no longer popping, about 3 minutes. Transfer popped corn to a large bowl. Sprinkle 1 tablespoon Cheddar cheese powder over popcorn; toss.

Jalapeño Cheddar Popcorn

Step one: Pop the popcorn. Either microwave a bag of popcorn, pop some on the stove, in an air popper, or this great microwaveable bowl. Step two: Melt butter. Step three: Pour popcorn into a large bowl. Drizzle with melted butter and then sprinkle with cheese powder. Toss until all the popcorn is coated.

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Remove popcorn slowly into the second bowl leaving seeds in the 1st bowl. (show a photo of seeds in the bowl) Toss seeds. Repeat with the second bag. Melt butter in the microwave and pour over the two bags of popcorn. Mix well. Gently sprinkle ¼ cup of cheddar cheese powder over popcorn.

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Cheddar Cheese Popcorn! My Imperfect Kitchen

Ballpark Nachos - jalapeño seasoning on their classic yellow cheddar popcorn; Salted Caramel - the homemade-from-scratch caramel corn "enhanced with extra salt to bring out a bolder flavor.

Buttered Popcorn(Traditional) or SLIM PICKING (Plain Popcorn w/salt

Step one: Place oil and 3 unpopped kernels in your popper over medium heat.Once all 3 of your kernels pop, add in the rest of your unpopped kernels quickly and proceed with popping. Step two: Remove kernels from the stove-top and coat with butter and Hoosier Hill Farm Cheddar Cheese Powder.It may help to shake the popcorn up in a bag.

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Instructions. Place 1/4 cup cheddar cheese powder, 1/4 teaspoon dried mustard powder, and 1/4 teaspoon cayenne pepper in a small bowl and stir to combine. Heat 2 tablespoons high-heat cooking oil in a 3-quart heavy-bottomed saucepan over medium-high heat until shimmering. Place 2 or 3 popcorn of the popcorn kernels into the oil, cover, and wait.

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Add the butter to a microwave safe bowl and melt in the microwave for 45 seconds to 1 minute. Cool slightly, then drizzle half the butter over the popcorn and sprinkle half the cheddar cheese sprinkle. Stir with a rubber spatula to evenly distribute.. Drizzle the remaining melted butter and cheddar sprinkle on top and stir again.

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Cook the popcorn until you hear it slow down (several seconds in between pops) and then immediately remove from the heat. Drizzle butter over the popcorn and sprinkle with the cheddar powder (I like to start with about 1 Tablespoon). Put the lid on and shake the popcorn. Pour into a large bowl.

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Drizzle the butter over the popcorn in the paper bag. Roll the top of the bag so that no popcorn kernels escape. Shake the bag. Add cheese powder. Sprinkle the cheese packet to the bag and add the salt to the popcorn. Roll the top of the bag and shake again. You may need more butter if the cheese powder isn't sticking.

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I used an air popper and the cheese popcorn came out really chewy and the cheese powder got all over your hands. Solution: I put the popcorn in a foil pan in the oven set at 25o for 1 hour stirring every 15 minutes. let it cool and it some of the best cheese popcorn I have ever had.