|Nutritional Guidelines (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 52g||67%|
|Saturated Fat 31g||154%|
|Total Carbohydrate 25g||9%|
|Dietary Fiber 4g||16%|
|Total Sugars 0g|
|Vitamin C 0mg||0%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
This cheese popcorn recipe uses real cheese for a savory, buttery popcorn the whole family will love—and it only takes a few minutes to make. All you need are a few key ingredients before you'll be in cheesy popcorn heaven.
To save time, this recipe for cheese popcorn uses microwave popcorn. If you want to skip the microwave-popped corn, then feel free to use a recipe for stovetop popcorn or an air popper, if you have one of those. The recipe uses also uses cheddar cheese and, of course, butter. (The butter helps the cheese stick to the popcorn.)
Popcorn is a bit of a blank slate, so feel free to add some variety. This recipe can also be modified and made with grated Parmesan. You can also opt to include other toppings, such as Spanish smoked paprika, garlic powder, cayenne powder, curry powder, chili pepper, or even cumin. Get creative with spices and herbs to customize it exactly how you like.
In fact, if you were to add a sprinkle of nutritional yeast, garlic powder, onion powder, cumin, paprika, chili pepper, cayenne, and salt to this cheddar cheese popcorn recipe, you get a flavor very close to Doritos —without the negative aspects of eating a synthetic processed food.
1 full-size bag microwave popcorn (alternatively, you can use 1/2 cup of whole kernels on the stove to make your popcorn)
1/4 cup grated cheddar cheese
6 tablespoons butter, melted
Gather the ingredients.
Prepare popcorn in the microwave, according to package instructions. Alternatively, use the stovetop popcorn recipe provided above.
Pour popped corn into a large serving bowl.
Place butter in a glass or ceramic container and place in the microwave for 20 seconds (or use the stovetop over low heat). Stir and reheat for another 20 seconds. Do this until the butter has fully melted.
Sprinkle grated cheese over top of the popcorn, drizzle melted butter on top of the cheese, and toss to coat well.
Serve and enjoy!
In addition to using butter, you can change the fat and use either ghee or coconut oil. Olive oil makes for a savory taste, too ,and is especially good if you are using Parmesan cheese, garlic powder, and herbs such as rosemary.
Once you've exhausted all the savory herbs and spices suggested here, take the popcorn in the direction of dessert. Skip the cheese altogether, and use cinnamon sugar to satisfy a sweet tooth without consuming too much sugar. Or try vanilla sugar, or infuse some granulated sugar with fall spices such as ground cloves, ginger, and/or allspice. Chocolate popcorn can be achieved with some brown sugar and cocoa powder.
- Lay out a large, plastic tablecloth and encourage the kids to have a "picnic" on the plastic while they eat. This makes clean up a breeze.
How to Store Cheddar Popcorn
If you should have any left, this popcorn will keep for another day or so if it's in a sealed container, but it's really best eaten right after you make it.