Perhaps it’s a cynical ploy to make more money at the concessions, but there seems to be an ever-increasing amount of popcorn flavor choices in theaters. Gone are the limited days of savory or sweet. Now we can find all sorts of popcorn flavors with more being developed all the time. In many ways, popcorn is being treated the same as potato chips and other flavored snacks. One of the most intense and (sometimes) polarizing popcorn flavors is cheddar cheese. It gives a corny, salty deep flavor to the popcorn, something we like for its extreme snackability.
In O Petróleo, we show how to make cheddar cheese popcorn at home. This easy recipe makes popcorn from scratch and don’t forget you can use it as a base to add more flavors.
2 diners Less than 15 minutes low difficulty
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Steps to follow:
The first thing you should do is find a pot that’s deep enough that the corn kernels don’t fly out when they pop. Add the tablespoons of oil and place the pan on medium heat so that it heats up gradually.
Once the oil has reached the right temperature, pour in the cup of corn kernels. Make sure they are clean and free of debris. When you put them in the pan, start to constantly move to prevent them from burning or browning too much on one side.
After about 3 or 4 minutes you will start to notice how the first kernels start to explode, giving you the popped corn texture we are looking for. At this point, keep stirring carefully so as not to burn yourself. When the popcorn starts popping like crazy, cover with a lid.
The trick with popcorn is to make sure you pop as many kernels as possible, but you burn as little as possible. It’s better to have a few grains depopulated than all popped and some burned. That’s because you can always remove the grains not popped and try again, but you can unmute them. A general rule of thumb is to wait until the popping subsides until there is a second duration between each new pop.
When the popcorn is still hot, you should put the toppings you like best on top. In this case, it is important to first add the cheddar cheese, which you will have previously grated into fine strands. That way they will melt faster. You can do white cheddar popcorn at home, yellow cheddar or whatever your favorite melted cheese is. Cream cheese or other soft cheese won’t work, but a good hard Parmesan would do the trick too.
When you see that the cheese is starting to get soft, you can tap the bowl to get the popcorn moving and make sure the cheese covers all the popcorn. If you add enough you can stir it directly with clean hands, but only if the popcorn has cooled enough.
Once you have your cheese popcorn ready, add salt to taste. A little dried rosemary would work too, but so would other dried herbs like oregano or even a little basil. For those who are something of a heat seeker, you can add some hot chili or paprika. Sweet paprika works great with cheese if you want more flavor but less heat. You could even sprinkle some homemade worcestershire sauce for an umami punch.
Enjoy it right away, as it won’t be as good served cold. If you don’t like corn, make you want to try some other snack recipes, like our puffy quinoa recipe or our guide to some of the best homemade super food snacks.
- There is a cheese-flavored popcorn option that consists of adding a ready-made seasoning powder that you can buy at the supermarket. However, we recommend that you put real cheese in it so that the flavor is much more intense and the result is healthier.
- The flavor of popcorn can have many variants. If you want, you can previously make a combination of various cheeses that you like the most and use it to prepare homemade cheese popcorn.
- If you’re on a vegan diet and don’t want to give up the flavor of the cheese in your popcorn, you can use vegan cheese, which will often be better for the texture of the cheese powder.
- Popcorn can be a very healthy alternative to snack between meals. It is recommended that you do not make them with too much oil so they are not too greasy and season them with spices to avoid a high salt content.
- There are all kinds of popcorn on the market that can be made in the microwave. However, it will always be healthier and more natural to make them in the pan. Also, this will give you more freedom to make them the flavor you prefer.
- To cook popcorn, you can use vegetable oil or olive oil. With the olive one, you will have a more intense flavor.
- If you’re passionate about popcorn, you can speed up your prep by getting a special popcorn machine that will give you cheddar cheese popcorn, just like they do at the movies.