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.