This salty, cheesy popcorn solves the late-night snack dilemma fast.
Sometimes I want cheddar cheese in every format available. Powdered, grated, sliced, melted into things it probably wasn’t meant to go into. I’m not terribly picky. But when that snackish craving hits after dinnertime, popcorn is a great go-to that scratches the itch.
Popcorn is a blank canvas, and it takes on sharp, salty, and cheesy flavors so well. It comes together in just a few minutes and is honestly pretty fun to make on the stovetop. If you have kids, it’s a great group project as they sit and count the seconds between those last few pops. Of course, you don’t just have to limit this to an after-dinner snack. It’s also a perfect midday pick-me-up or something to put out on the table when you have guests over.
Another benefit? You can toss a few extra spices and seasonings in the mix depending on what you like. Garlic powder, onion powder, paprika, and chili powder are some of my favorites.
Do I have to use canola oil?
Nope. You just need to use an oil with a high smoke point so that it doesn’t burn and smoke up your whole kitchen. Grapeseed oil, refined avocado oil, and peanut oil are also great choices that can withstand high heat.
How do I store leftovers?
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.
Serving suggestions
Since popcorn is such an easy snack to whip up, I sometimes make a popcorn “bar” with my kids, especially if we’re doing a movie night. Try this Lemon Pepper Popcorn, a classic Buttered Popcorn, or some sweet Homemade Caramel Corn. The latter is especially good around the holidays!
Easy Cheese Popcorn Recipe
Ingredients
- 3 tablespoons canola oil
- 1/2 cup popcorn kernels
- 2 tablespoons salted butter melted
- 2 tablespoons cheese powder
- 1/2 cup cheddar cheese finely shredded
Instructions
- Heat the oil in a heavy-bottomed pot over medium heat. 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.
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