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Spicy Cheddar Cheese Popcorn

Gather ‘round, people – I’m about to take you back to childhood. Remember spicy cheese popcorn back in the day? I have a homemade version for you! Made with powdered cheddar, spices, sriracha, and jalapeño powder! Trust when I say, this batch won’t last!


  • 1 cup Unpopped corn kernels
  • 3 tablespoons Coconut oil
  • Sprinkle of salt
  • 4 tablespoons Unsalted butter melted and slightly cooled
  • ½ cup Cheddar cheese powder
  • 2 teaspoons Paprika
  • 1 tablespoon Dried onion powder
  • 2 teaspoons Dried garlic powder
  • ¾ teaspoons Jalapeño powder
  • ½ teaspoon Sriracha chili powder


Pop your kernels, old school style:

  • Set the heat to medium-high. Add coconut oil to a large pot with a lid and sprinkle lightly with salt. Add the kernels and cover the pot. When you hear the first sound of kernels popping, reduce heat to medium-low and allow the kernels to pop completely.
  • Every minute or so, give the pot a shake to ensure all your kernels have been hit with a heat situation (this will make them all pop).
  • Remove from heat, transfer to a very large bowl and set aside.
  • OR!! If you own a popcorn maker (I own a Whirley Pop, which I LOVE) pop your popcorn according to manufacturer’s instructions.

Make the spiced cheese mixture:

  • In a small bowl, combine the melted butter, cheese powder, paprika, onion powder, garlic powder, jalapeño powder, and sriracha powder. Mix to combine until it makes a paste. Taste and adjust seasonings if needed. I would prefer a spicier popcorn; however, I live with two wusses who can’t handle spice.
  • Pour the seasoned cheese paste over the popcorn and with clean hands mix to distribute. Some kernels will have large amounts of the cheese mixture and that is a good thing. Enjoy immediately.
  • Popcorn will keep in an airtight, sealed bag for about a week. It won’t last that long, though. We barely make it one day.