Cheese Popcorn
This recipe for homemade cheese popcorn is delicious and easy to make. You will love the parmesan cheese popcorn seasoning!
Servings: 6 cups
Calories: 102kcal
Ingredients
Stove top method
- 3 Tablespoons olive oil
- ¼ cup popcorn kernels aprroximately 6 cups of popped popcorn
Microwave method
- 1 teaspoon coconut oil
- ¼ cup popcorn kernels
Cheese Flavor Mix
- 4 Tablespoons parmesan cheese 30g, powder
- ½ teaspoon onion powder
- ½ teaspoon salt
- ¼ teaspoon mustard powder
- ? teaspoon turmeric optional: adds colour
Instructions
Stove Top
- Heat the oil over medium heat in a large pot (that you have a lid for). Add 2 or 3 of the popcorn kernel into the o.il
- When the popcorn kernels pop, add the rest of the popcorn kernels, put the lid on the pot and reduce the temperature to low. The popcorn should start popping, give the pot the odd shake, and leave it on the low heat until the popping slows, this should only take a couple of minutes.
- Turn off the heat, remove the lid and allow the popcorn to cool.
Microwave Method
- Melt the coconut oil in the bottom of a large microwave-proof bowl.
- Add the popcorn kernels then toss or stir the kernels so that they all become coated in a little oil.
- Cook on high power for 2-5 minutes. The cooking time will vary depending on your microwave's power. Listen to the pops. It is time to turn off the microwave when the popping slows and there is a two-second pause between pops.
Cheese Flavoring
- In a small bowl combine the parmesan, salt, onion powder, mustard powder and turmeric.
- Once the popcorn is cool, add the parmesan cheese popcorn seasoning mix to the pot and shake well so that all the popcorn is well seasoned.
- Enjoy
Video
Notes
- Ensure the popcorn is cool before you add the powdered parmesan, otherwise it melts and balls together in a big lump.
- Serve it on an antipasto platter, as a fun family movie snack or in kids' lunchboxes.
- Stop your cheese popcorn in an air tight container for up to three days.
- Olive oil/Coconut oil: I find coconut oil is the best oil for making popcorn in the microwave, and olive oil when making stove top popcorn.
- Popcorn kernels: Popping corn can be found in the snack aisle of most grocery stores and supermarkets.
- Parmesan cheese, powder: If you wish this recipe to be dairy free or vegan you can try nutritional yeast as an alternative.
- Turmeric: The turmeric is optional, I add a little to enhance the yellow colour but it is not enough to add flavor.
- Popcorn is not suitable for baby led weaning, it is considered a choking risk. Many experts and feeding guidelines from different countries advise avoiding popcorn for children under the age of four as it is a known choking hazard.
Nutrition
Serving: 1cup | Calories: 102kcal | Carbohydrates: 5g | Protein: 2g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 2mg | Sodium: 248mg | Potassium: 24mg | Fiber: 1g | Sugar: 0.1g | Vitamin A: 26IU | Vitamin C: 0.05mg | Calcium: 41mg | Iron: 0.3mg