Dive into a bowl of savory perfection with our cheese popcorn recipe. With each crunchy kernel coated with a decadent blend of cheddar cheese goodness plus the crunch of popcorn, this treat is sure to become your go-to favorite.
The biggest surprise we learned developing this recipe was how much the order affects the outcome. Warm kernels + a light drizzle of melted butter = the perfect base for the cheddar powder to actually stick.
Ingredients Needed To Make Cheese Popcorn
Ingredient Notes
Popcorn -This recipe was tested with Orville Redenbacher popcorn kernels. They pop up fluffy and consistent, which makes it easier to get an even coating of butter and cheese.
❓👉 I use microwave popcorn for this recipe? It’s best to use plain popcorn kernels for this recipe to achieve the desired taste and texture.
Cheddar cheese powder – Cheddar cheese powder (like Hoosier Hill Farm) melts slightly on contact with warm, buttered popcorn. That micro-melt is what helps it coat evenly instead of falling to the bottom of the bowl.
Using Unrefined Coconut Oil For Popping
We use unrefined coconut oil for popping. It handles the heat well and gives the popcorn that warm “movie theater” flavor. It’s doing the heavy lifting for both texture and taste, so I don’t swap it out here unless I absolutely have to.
If you don’t have unrefined coconut oil, use a neutral high-heat oil like vegetable or canola. They’ll pop the kernels just fine, but you will lose that warm “movie theater” aroma coconut oil gives.
We don’t recommend butter for popping—it scorches before the kernels are done.
3 Tips for Making The Best Cheese Popcorn
1. Oil-Test A Few Kernels First
Heating the oil with just 3–4 kernels lets you know exactly when the oil is hot enough. Once they pop, you can add the rest without worrying about scorching.
2. Shake The Pot Occasionally
A light shake during popping—this is key. It moves unpopped kernels to the hottest part of the pot and keeps popped kernels from sitting on the bottom long enough to burn.
Trying to get every last kernel to pop only results in burnt pieces. As soon as the pops space out, pull the pot off the heat—the residual heat finishes the stragglers.
3. Add Butter After Popping
Butter doesn’t pop kernels well, but it does help the cheese powder cling. Drizzling it evenly and stirring gently ensures you get flavor in every bite without making the popcorn soggy.
Cheese powder sinking to the bottom? That usually means the popcorn wasn’t coated with butter evenly. A slow drizzle and gentle stirring before you add the cheese goes a long way. I also add the cheese in a couple of light passes rather than dumping it all in one spot.
Cheese Popcorn
Ingredients
- 3 tablespoons unrefined coconut oil
- ½ cup popcorn kernels, Orville Redenbacher brand
- ¼ cup unsalted butter, melted
- ¼ cup cheddar cheese powder, Hoosier Hill Farm brand -Amazon
- ½ teaspoon fine sea salt, optional if needed
Instructions
- In a large (6-8 quart) stock pot, on medium-high heat, add the coconut oil and 3-4 single popcorn kernels. Once these kernels start to pop, your oil is ready.
- Add the remaining ½ cup of popcorn kernels to the pot. Cover the pot and allow the popcorn kernels to all pop without removing the lid. This can take between 2-4 minutes. You will need to give the pot a little shake occasionally to ensure that all the kernels are evenly heated and not burning.
- You'll know that all the kernels have popped when the sound of the popcorn popping has slowed greatly. Remove the pan from the heat to avoid burning your popcorn.
- Drizzle the melted butter evenly over the popcorn and stir gently to combine.
- Sprinkle the cheese powder evenly over the popcorn and stir to coat.
- Sprinkle the salt over the popcorn and stir again to evenly combine. Enjoy!
Notes
- Popcorn kernels do best when popping with unrefined coconut oil. We do not recommend popping your popcorn in just butter, as it tends to burn very easily. The butter is best for added flavor and to help the cheese powder to stick to the popcorn. Olive oil and vegetable oil will also work to pop the popcorn, but the coconut oil gives the popcorn the best “movie theater” flavor.
- If the popcorn has increased in volume to completely fill your pot (especially if you used a small 6 quart-sized pot), transfer the popcorn to a large bowl to make it easier to toss and coat your popcorn with the butter, cheese powder, and salt.
Serving and Storage Instructions
This cheese popcorn is at its best shortly after you make it, once it’s cooled slightly and the cheese has set onto the kernels.
Our recipe includes optional fine sea salt—adding it after the cheese powder means you won’t accidentally oversalt. Cheese powder is salty on its own, so waiting ensures you’re seasoning to taste, not out of habit.
If you do have leftovers, let the popcorn cool completely, then store it in an airtight container at room temperature. Trapping any residual steam will soften the popcorn and make the coating clump, so cooling first matters.
More Recipes With Popcorn As An Ingredient
Comments
Jeannette Shields says
I think this is so cool that I can make this kind of popcorn at home!! I am so much looking forward to trying it and making some to give away. Thank you very much!