How to make cheese popcorn

Ingredients

• 85 g (½ cup)popcorn kernels
• 45 g (3 tbsp)butter
• 30 ml (2 tbsp)vegetable oil
• 60 gcheddar cheese powder
• 80 gfresh cheddar, grated
• to tastefine salt
• 5 ml (1 tsp)paprika

Instructions

1. 1

   Heat the oil

   Warm the oil in a large lidded pan over a medium-high heat.

2. 2

   Add the kernels

   Tip in the popcorn kernels and stir so they are coated in the oil.

3. 3

   Pop the corn

   Cover the pan. Once the kernels start popping, gently shake the pan so the remaining kernels can pop too.

4. 4

   Season the popcorn

   When the popping slows, take the pan off the heat. Transfer the popcorn to a large bowl and season with fine salt.

5. 5

   Make the cheese paste

   Melt the butter over a low heat, then stir in the cheddar powder until it forms a light paste.

6. 6

   Melt the cheddar

   Add the grated fresh cheddar and stir until it has melted.

7. 7

   Pour over popcorn

   Pour the cheese mixture over the popcorn.

8. 8

   Coat the kernels

   Use a wooden or plastic spatula to mix quickly, coating the popcorn with the cheese.

9. 9

   Spread to dry

   Spread the popcorn on a baking tray lined with waxed paper so it does not soften or stick together.

10. 10

    Serve when dry

    Once the coating has dried a little, the popcorn is ready to enjoy.

What is cheese popcorn?

Cheese popcorn is popped corn tossed with a savoury cheese coating, an easy homemade snack rather than a traditional regional dish. This version uses cheddar powder for a concentrated flavour and fresh cheddar for a melted, buttery coating.

The recipe comes together in about 15 minutes and is best eaten soon after the coating has set.

Nutrition and macros by portion

The nutrition label shows one serving as written: 290 calories, 0g protein, 0g carbs, 0g fat.

The popcorn kernels provide most of the carbohydrates, while the butter, oil and cheddar contribute most of the fat; the cheese also supplies some protein. Pair a portion with vegetables or another fresh snack for a more varied plate.

Why use two kinds of cheddar?

Cheddar powder: stirred into melted butter, it forms the base of the coating and spreads readily over the popcorn.

Fresh cheddar: grated cheese melts into that base, adding richness. Keep the heat low so it melts without scorching.

Getting the popcorn to pop

Even coating: stir the kernels through the warm oil before covering the pan so they are coated.

Gentle shaking: once popping begins, move the covered pan lightly to help the kernels pop without letting the popcorn catch on the base.

Making a smooth coating

Low heat: melt the butter gently before adding the cheddar powder, stirring until the mixture becomes a light paste.

Quick mixing: add the grated cheddar and stir until melted, then pour the mixture over the popcorn and toss promptly while it is still fluid.

Keeping the popcorn crisp

Slow the heat: take the pan off the hob when the popping becomes less frequent; waiting for every last kernel can risk scorching the popped corn.

Spread it out: place the coated popcorn in a single layer on waxed paper. Letting it dry a little helps stop it clumping and becoming soft.

Serving ideas

Serve the popcorn as a snack while the cheddar coating is still fresh. For a casual spread, pair it with sliced vegetables or other simple nibbles.

Taste before adding extra salt: cheddar can already bring a savoury edge, so adjust the seasoning to suit.

Recipe notes & tips

• Use a large pan with a lid so the kernels have room to pop.
• Shake the covered pan gently once popping starts.
• Grate the fresh cheddar before you begin so it is ready to add.
• Keep the butter and cheese mixture over a low heat.
• Mix the coating through the popcorn promptly, before it firms up.
• Spread the popcorn out rather than leaving it in a deep bowl to dry.

Variations

• Add extra paprika: increase the paprika for a warmer, more pronounced spice note.
• Try smoked paprika: use it in place of the regular paprika for a smoky flavour.
• Use another hard cheese: swap the cheddar for a similarly grateable cheese that melts well.
• Adjust the salt: add it gradually and taste the popcorn before adding more.
• Make smaller batches: pop the kernels in batches if your pan is not large enough.

Common mistakes to avoid

• Overheating the oil: use a medium-high heat and add the kernels once the oil is warm.
• Leaving the pan still: gently shake it after popping begins to help the kernels pop evenly.
• Waiting too long: take the pan off the heat when the popping slows to avoid scorching the popcorn.
• Heating the cheese too strongly: keep the butter and cheddar mixture over a low heat so it does not catch.
• Mixing too slowly: toss the popcorn as soon as the coating is poured on, while it is still easy to spread.
• Leaving it in a heap: spread the coated popcorn on waxed paper to help it dry without sticking together.

How to store

For the best texture, eat the popcorn soon after making it. If needed, keep it in an airtight container at room temperature and use within a day; reheating may soften the coating, so it is best served without reheating.

Frequently asked questions