Cheddar Cheese Popcorn is a great snack when you are in need of a salt fix! It is just like the kind of popcorn you buy in tins at Christmas time. The best part is that this recipe is so very easy to make and just takes a few minutes.
If you love cheese and popcorn, then you will quickly become addicted to this Cheddar Cheese Popcorn recipe. Believe it or not, the secret to cheddar cheese popcorn is to use processed powdered cheese. Real cheese will make oily clumps when melted on the popcorn. Powdered cheese will evenly coat the popcorn kernels better.
Check out What’s Cooking America’s Homemade Caramel Corn Recipe and Homemade Cracker Jack Recipe.
Cheddar Cheese Popcorn Recipe:
Cheddar Cheese Popcorn Recipe
12 cups (1 large batch) popped corn*
1/2 teaspoon salt or to taste
1 cup Cheddar Cheese Powder**
1 teaspoon mustard powder
1 teaspoon chili or cayenne powder (chili powder will be milder)
1/2 cup butter
* Remember to remove any un-popped popcorn kernels.
** Often found in the popcorn section of most grocery stores. If unable to find cheddar cheese powder, purchase boxes of Macaroni and Cheese and use the powdered cheese flavor packets. You can also purchase cheddar cheese powder from What's Cooking America's Amazon Store.
Preheat oven to 250 degrees F.
Popcorn can be air popped to reduce fat or cooked in oil (your choice).If cooked in oil, place the popped popcorn in a paper bag to help drain excess oil. Sprinkle with salt to taste.
In a small bowl, mix together the cheddar cheese powder, mustard powder, and chili powder; set aside.
In a small sauce pan or microwave, melt the butter. Pour the melted butter over the popcorn and shake or stir to coat popcorn evenly. Immediately pour the cheese mixture over the buttered popcorn; shake or stir to coat evenly.
Pour the Cheddar Cheese Popcorn mixture into a large roasting pan. Place in the preheated oven and bake for approximately 20 to 30 minutes, stirring every 10 to 15 minutes until the popcorn mixture has dried out and the moisture is gone. Remove from oven and serve immediately or let cool completely and store in airtight containers or re-sealable bags.
This recipe is adapted from the January 10, 1991 Chicago Tribune Newspaper article, To Make Cheese Popcorn At Home, Just Take A Powder, by Pat Dailey.