This Homemade Cheesy Cheddar Popcorn is a fast and easy party snack you need to try! Plus, since we use REAL cheddar as opposed to those cheese powders most other recipes have, it is much healthier and versatile!
I am happy to share that I partnered with Dairy Council of Florida to bring you this deliciously cheesy snack!
Homemade popcorn is something I would make with my mother all the time when I was younger.
She never bought the bagged microwave version which I can now appreciate. It’s terribly unhealthy and something I refuse to serve my boys.
So being a parent myself, I am continuing the tradition of making popcorn with them all the time. Like this Homemade Caramel Corn Popcorn which they love!
🛒 Popcorn Ingredients
- Popcorn- You will need to purchase your own popcorn kernels. Orville Redenbacher is a great brand we always like to keep handy.
- Cheese- I recommend using freshly grated cheddar as opposed to the pre-shredded bagged cheese.
- Butter- Butter is a must in my opinion. You can use a little bit if you want to cut the calories but when it comes to popcorn, the buttery-er the BETTER!
📝 Instructions
- Add your kernels in a large heavy-bottomed skillet with a few tablespoons of oil. Make sure you have a lid or foil available to cover it up.
- Set the heat to medium-high and wait a few minutes for the kernels to start popping.
- They should take about 2 minutes to pop but listen carefully and remove as soon as the popping starts to slow down. Give the pot a few shakes in between to move the kernels around.
- Pour the popped corn onto a sheetpan.
- Drizzle with melted butter and add grated cheese. Salt to taste.
🍿
Microwave: Add the popcorn to a small brown paper bag and fold it closed 2 times. Microwave on high until the popping has drastically slowed. Then add your butter, salt, cheese or other seasonings.
Stovetop: Add popcorn to a large pot with a solid layer of oil on the bottom. Add kernels and set over high until most of the corn has finished popping. Remove and add butter, salt, cheese or seasonings.
Air Popped: This machine pops every last kernal, is easy to clean and uses no fat.
🧀 Cheese Options
For this recipe, I used cheddar cheese but any hard or semi-hard cheese would be delicious! Here are some I recommend:
- Monterey jack
- Asiago
- Fontina
- Gouda
- Parmesan
- Mozzarella
- Swiss
- Provolone
📌 Expert Tips
- Only use freshly popped popcorn. Don't buy store-bought.
- Use freshly shredded quality cheese. It's more flavorful and melts better than bagged cheese.
- Add enough salt to your popcorn. It needs it.
- When in doubt, remove your popcorn earlier rather than later to prevent possible burnt corn.
- Toss popcorn, butter and salt in a large bowl to make seasoning easy and effortless.
- Remove excess kernels before adding cheese.
💬 Frequently Asked Questions
Use a heavy bottomed skillet like a dutch oven and play with your heat. Start with high heat and turn down to medium halfway through or remove the pot from the heat as soon as the popping starts to slow down. Also make sure to use enough oil.
By melting the cheese in the oven, the cheese will stick when fully cooled.
Other easy salty snacks you'll love:
31 EASY Party Snack Ideas You MUST Serve!
Salty Sweet Chocolate Microwave Bark
CRUNCHY Air Fryer Sweet Potato Chips
Crispy Baked Potato Wedges (Seasoned)
Air Fryer Cheesy Loaded Nachos (5 Minutes!)
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Homemade Cheesy Cheddar Popcorn
Ingredients
- ½ cup popcorn kernels
- 4 tablespoons oil
- ¾ cup cheddar cheese, shredded
- 4-5 tablespoon unsalted butter, melted
Instructions
- Preheat oven to 350°F.
- Add oil and popcorn kernels to a heavy bottomed pot or dutch oven.
- Heat over high heat and cover with aluminum foil or a lid.
- When popcorn starts popping turn to medium-high heat and give the pot a few shakes to move the kernels around.
- After 1-2 minutes, or when the popcorn starts to slow down, take off heat and immediately pour into a large bowl.
- Add melted butter and salt and toss to coat. Transfer to a large baking sheet making sure the popcorn is all touching. (No gaps for the cheese to fall through.)
- Sprinkle with shredded cheese (no need to toss) and bake for 2-3 minutes or until the cheese melts.
Recipe Notes
- Only use freshly popped popcorn. Don't buy store-bought.
- Use freshly shredded quality cheese. It's more flavorful and melted better than bagged cheese.
- Add enough salt to your popcorn. It needs it.
- When in doubt, remove your popcorn earlier rather than later to prevent possible burnt corn.
- Toss popcornm butter and salt in a large bowl to make seasoning easy and effortless.
- Remove excess kernels on baking sheet before adding cheese.
Tried the recipe? I'd love to hear your thoughts below!