How do you make cheddar cheese stick to popcorn?

Use melted butter or lightly spray your popcorn with oil immediately after popping. While it's still warm and coated, toss in the cheese powder and shake vigorously in a bowl or paper bag to distribute evenly.

Can I use real cheddar cheese for popcorn?

Real shredded cheddar won’t coat evenly unless it’s dehydrated and powdered. It’s more efficient to use cheddar powder, especially the kind found in boxed macaroni and cheese

What kind of popcorn is best for cheese popcorn?

Air-popped or stovetop popcorn works best. Avoid pre-buttered or microwave varieties, as they may have coatings that prevent the cheese powder from sticking.

How long does homemade cheddar popcorn last?

It stays fresh for up to 2–3 days in an airtight container at room temperature. For best crunch, enjoy within 24 hours.

Cheddar Cheese Popcorn Recipe – 5-Min Snack with Addictive Flavor

Description

This cheddar cheese popcorn recipe is buttery, crunchy, and loaded with bold cheddar flavor. Perfect for movie night or as a snack any day.

Ingredients

Scale

½ cup popcorn kernels

3 tbsp neutral oil (e.g. refined coconut)

4 tbsp unsalted butter, melted

1 packet cheddar cheese powder (or 4–6 tbsp)

½ tsp ground mustard (optional)

Fine sea salt, to taste

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Instructions

In a large pot, heat oil and test 3 kernels. Once popped, add the rest.

Cover and remove from heat for 20 seconds, then return to stove.

Pop until popping slows, then transfer popcorn to a bowl.

Toss popcorn with melted butter while hot.

Sprinkle cheddar powder and optional mustard; shake or toss well.

Add sea salt to taste and serve immediately.

Notes

Store in an airtight container for up to 2–3 days.

For extra cheesy popcorn, use 6 tablespoons of powder.

Pairs well with caramel popcorn or chocolate-drizzled variations.

Prep Time: 2 min
Cook Time: 3 min
Category: Snack
Method: Stovetop
Cuisine: American

Nutrition

Serving Size: 2 cups
Calories: 67
Sugar: 1g
Sodium: 1mg
Fat: 6g
Saturated Fat: 4g
Unsaturated Fat: 1g
Trans Fat: 1g
Carbohydrates: 4g
Fiber: 1g
Protein: 1g
Cholesterol: 8mg