How to Make Cheddar Cheese Popcorn
and Variations

DennisWe make a lot of popcorn.  This time, we wanted to make cheddar popcorn.  The recipes that we looked at called for grating cheese over the popped corn.  It worked but the cheese tended to fall off.  There had to be a better way.

We tried dry cheddar cheese powder.  The taste was great and it didn’t take much but it was hard to get the powder to stick to the dry popcorn even after we drizzled the popcorn with melted butter and stirred.  We added the cheese powder to the butter and drizzled the mixture over the popcorn.  That worked.  We built a great recipe from that.

In this post, you will get . . .

  • A basic recipe for cheese popcorn
  • Variations of cheese popcorn
  • A free popcorn handbook

Get the free popcorn handbook

Free! The Candy Popcorn Handbook. Get it here.Several years ago, we put together a candy popcorn handbook.  It’s loaded with fun, yummy recipes.  My favorites are Bubba’s Friday Night Root Beer Popcorn and Popcorn Popping on the Apricot Tree Apricot Popcorn.  The Black Licorice is particularly good too.

How to Make Cheddar Cheese Popcorn

Get your Cheddar Cheese Powder here.Here’s the recipe for cheddar cheese popcorn:

1 cup popcorn kernels

1/2 cup cheddar cheese powder

6 to 8 tablespoons butter, melted

1 teaspoon sea salt, optional (or less, according to tastes)

Pop the corn.  Stir in the powdered cheese, Stir in the butter and then the salt.  You can adjust both the amount of cheese and the amount of salt to taste.

Variations of Cheesy Popcorn

Cheddar and Bacon Popcorn. In our search, we found recipes for cheese and bacon popcorn.  We fried bacon and chopped it into little pieces and tossed it with the cheesy buttered popcorn.  Most of it settled to the bottom.  We weren’t happy.

Parmesan Popcorn.  Kelli Tracy who works in our test kitchen did this at home.  She grated parmesan over the fresh popcorn. She reported that had a great flavor but that much of the cheese settled to the bottom of the bowl.

Fresh Cheddar Popcorn.  We grated mild cheddar cheese before we popped the corn and sprinkled the cheddar over the corn while it was still hot.  It didn’t melt at all and didn’t disperse.  It didn’t work.

Dont use plain salt! Use flavorful salt. Choose here.Cheddar and Chipotle Sea Salt Popcorn.  We added chipotle sea salt to the basic cheddar cheese recipe.  It made the cheese savory and we liked that but it didn’t deliver an appreciable amount of heat.  It was as if the occasional salt crystal got lost, buried in the popcorn, and the salt came through only at the end.  It was still good but no heat.

Cheddar and Roasted Garlic Salt Popcorn. We added roasted garlic salt to the cheddar popcorn.  It was good and shifted the cheddar flavor but it did not deliver a strong garlic flavor.  I suppose that you could add a bit of garlic powder if you wanted a more garlic flavor.

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