Cheddar Popcorn

Gotta say cheddar popcorn is my absolute fave snack when I’m binging shows or having friends over. There’s something about that rich cheesy flavor coating each kernel that just hits different. I’ve spent years tweaking this recipe and honestly its now better than any store-bought version including those fancy tins people gift during holidays. The secret? Getting that perfect cheese-to-popcorn ratio and using real cheddar instead of just artificial flavoring like most commercial brands do.

This homemade cheddar popcorn recipe is super easy to make takes less than 15 mins and will have everyone asking for the recipe. Keep reading to discover how to get that perfect cheese coating that actually sticks to the popcorn!

Why You’ll Love This Cheddar Popcorn Recipe

Making your own cheddar popcorn solves the biggest problem with store versions – that stale taste and weird artificial flavor. My sister used to be obsessed with those white cheddar smart pop bags from the grocery store until I made this for her birthday last year. Now she makes this recipe every weekend!

What’s great is you can customize the cheese intensity. Want something milder? Go with medium cheddar. Prefer that sharp tangy kick like the fancy cheddar popcorn tin brands? Use extra sharp instead. You can even mix cheeses for your own signature blend.

Plus this recipe uses ingredients you prolly already have in your kitchen except maybe the cheese powder but I’ll show you how to make your own if needed.

Ingredients You Need

For the Base Popcorn:

• 1/2 cup popcorn kernels – any kind works but I prefer the yellow ones cause they’re bigger and hold more cheese
• 3 tbsp coconut oil or canola oil – helps the cheese stick better than butter
• 1/2 tsp salt – adjust based on your cheese powder’s saltiness

For the Cheddar Coating:

• 1/4 cup cheddar cheese powder – the star ingredient for authentic cheddar popcorn! You can find this online or make your own (see FAQ)
• 2 tbsp nutritional yeast – optional but adds depth to the cheese flavor
• 1 tbsp powdered buttermilk – secret ingredient that makes this taste like white cheddar smart pop
• 1 tsp garlic powder – enhances the savory notes
• 1/2 tsp onion powder – balances the cheese
• 1/4 tsp paprika – adds color and slight warmth

For Binding the Cheese:

• 2 tbsp melted butter – helps the cheese powder stick to popcorn
• 1 tbsp olive oil – creates better coverage than butter alone

Most grocery stores carry these ingredients. If you can’t find cheddar cheese powder locally its available online or at specialty food stores. The same places that sell those fancy cheddar popcorn tins often sell the powder separately too.

How to Make Cheddar Popcorn

Step 1: Pop the Corn

1. Heat the oil in a large pot with a tight-fitting lid over medium-high heat
2. Add 3 kernels and cover
3. When those kernels pop add the remaining popcorn
4. Shake the pot occasionally while it pops
5. Remove from heat when popping slows to 2-3 seconds between pops (bout 3-5 mins total)
6. Immediately transfer to a large bowl to prevent burning

Don’t skimp on the pot size! Popcorn expands like crazy and you need room for shaking. If you have one of those smart pop popcorn microwave setups that works too but the stovetop method gives better texture for holding the cheese.

Step 2: Prepare the Cheddar Coating

1. Mix the cheddar cheese powder nutritional yeast buttermilk powder garlic powder onion powder and paprika in a small bowl
2. Whisk to combine and break up any clumps
3. Taste a tiny bit to check if you want more cheese flavor (add more cheddar powder) or more tang (add more buttermilk)

The mixture should look like a bright orange powder. This is basically what they use in those cheese popcorn bags you get at the store but much fresher!

Step 3: Apply the Binding Agent

1. Combine the melted butter and olive oil in a measuring cup
2. While the popcorn is still hot slowly drizzle half the butter-oil mixture over the popcorn
3. Toss thoroughly with a large spoon or clean hands
4. Drizzle remaining butter-oil and toss again
5. Make sure every kernel has a light coating – this is what makes the cheddar stick

The popcorn with cheddar needs this fat layer or the powder just falls to the bottom of the bowl. Getting good coverage here is key!

Step 4: Add the Cheddar Mixture

1. Sprinkle about 1/3 of the cheddar powder mix over the popcorn
2. Toss thoroughly
3. Add another 1/3 and toss again
4. Add the final 1/3 and toss until every piece is coated

Doing it in batches gives better coverage than dumping it all at once. Your fingers will get a bit orange but thats how you know you’re making proper cheddar popcorn!

Step 5: Final Touches

1. Spread the popcorn on a baking sheet in a single layer
2. Let it cool for 5 minutes (this helps set the cheese coating)
3. Return to a clean bowl for serving

If you’re going for that gourmet cheddar popcorn tin experience, you can add a final light sprinkle of the cheese powder right before serving for extra flavor punch.

Tasty Cheddar Popcorn Variations

Classic White Cheddar

Use white cheddar powder instead of yellow for that white cheddar smart pop taste. Add a pinch of dill for extra tang.

Spicy Cheddar

Add 1/2 tsp cayenne and 1/4 tsp chipotle powder to the cheese mix for a kick. Perfect for those who like some heat with their cheddar popcorn.

Loaded Baked Potato

Mix in 1 tbsp bacon bits and 1 tsp dried chives after applying the cheddar coating. Tastes just like a loaded potato in popcorn form!

Sweet & Savory

Add 1 tbsp brown sugar to the cheese mixture. The sweet-savory combo is unexpectedly amazing with the cheddar cheese popcorn base.

Ranch Cheddar

Add 1 tbsp ranch seasoning mix to the cheese powder. This tastes similar to those popular popcorners white cheddar ranch flavor.

Truffle Cheddar

Add 1/2 tsp truffle salt instead of regular salt for a gourmet version that’s way cheaper than those specialty cheddar popcorn tins that cost like $50.

Cheddar Popcorn FAQ

How to get cheese powder to stick to popcorn?

The key to getting cheese powder to stick to popcorn is applying a thin layer of fat while the popcorn is still warm. My combo of butter and olive oil works best. Toss thoroughly then add the cheese powder in batches. Some ppl use a spray bottle with oil for super even coating. Another trick is adding the powder in a paper bag then shaking vigorously.

What cheese is best for popcorn?

Cheddar is the classic choice for cheese popcorn especially sharp cheddar for more flavor. White cheddar gives that classic smartfood white cheddar popcorn taste. Parmesan works great too especially when mixed with cheddar. For homemade cheese powder gruyere adds amazing depth. Avoid soft cheeses like mozzarella or brie as they don’t powder well.

How to make pour over cheddar popcorn?

For pour over cheddar popcorn make a cheese sauce by melting 1 cup shredded sharp cheddar with 2 tbsp butter and 1/4 cup milk in a saucepan over low heat. Stir constantly until smooth. Add 1/4 tsp sodium citrate if you have it for smoother texture. Pour over popcorn toss then spread on a baking sheet and bake at 250°F for 30 mins stirring occasionally until the coating sets. This gives you that nacho cheese style cheddar popcorn.

What are the ingredients in cheddar cheese popcorn?

Store-bought cheddar cheese popcorn typically contains popcorn vegetable oil cheddar cheese powder (which includes cheese whey salt disodium phosphate) and sometimes buttermilk powder citric acid and natural/artificial flavors. Homemade versions like this recipe use real cheese ingredients with fewer preservatives. The best white cheddar popcorn seasoning uses actual cheese and not just flavoring.

What kind of cheese does Garrett’s popcorn use?

Garrett’s famous cheddar popcorn (called “CheeseCorn”) uses a proprietary blend but its known to contain real cheddar cheese white cheese and romano. They use a caramelization process that’s different from most cheddar popcorn tins. Their cheese is specially formulated to stick to the popcorn without making it soggy. You can get close to their flavor by using a mix of sharp cheddar white cheddar and a bit of romano in your cheese powder.

How long does homemade cheddar popcorn stay fresh?

Homemade cheddar popcorn stays fresh for about 3-5 days when stored in an airtight container. For best results let it cool completely before storing. The cheese flavor actually gets stronger after a day! If it loses some crunch spread it on a baking sheet and heat in a 250°F oven for 5 mins.

Can I use pre-popped popcorn for this recipe?

Yes you can use plain pre-popped popcorn or even smart pop popcorn as your base. Just make sure its unflavored. You’ll need about 10-12 cups of popped corn. Warm it in the oven for a few mins so the butter and cheese powder stick better. This works great if you have leftover popcorn or want to transform a plain cheese popcorn bag into something better.

My Final Thoughts on Homemade Cheddar Popcorn

This cheddar popcorn recipe has literally saved me so much money over the years. I used to buy those expensive cheddar popcorn tins every holiday season. Now I make huge batches of this for gatherings and everyone thinks I spent way more effort than I actually did.

My dad who’s super picky about snacks said this was better than the white cheddar smart pop he usually buys by the case. The best part is being able to adjust exactly how cheesy you want it.

Give this recipe a try next movie night! Its so much better than regular popcorn and once you’ve made your own cheddar popcorn you’ll never go back to the basic stuff. Would love to know which variation becomes your favorite!