Orville Redenbacher's Cheddar Cheese Popcorn, Microwave Popcorn, 3.29

I used an air popper and the cheese popcorn came out really chewy and the cheese powder got all over your hands. Solution: I put the popcorn in a foil pan in the oven set at 25o for 1 hour stirring every 15 minutes. let it cool and it some of the best cheese popcorn I have ever had. Nice and crunchy, the cheese powder doesn't get all over.

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Gather the ingredients. Prepare popcorn in microwave according to package instructions. Alternatively, use stovetop popcorn recipe provided above. Pour popped corn into a large serving bowl. Place butter in a glass or ceramic container and place in microwave for 20 seconds (or use stovetop over low heat).

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To Make Stovetop Popcorn: Pour 3 tablespoons of coconut oil and 0.5-cup of popcorn kernels into a 5-quart pot. Cover pot with lid leaving it slightly ajar so the steam can escape. Cook popcorn over medium heat shaking the pan frequently. When popping slows (one to two seconds between pops), remove the the pot from heat.

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Place popped popcorn in a sealed container. Store it at room temperature. If you want to store your popped popcorn for a long time you can freeze it. Make sure that the packaging is fully sealed. I recommend that you also do a final wrap of cling wrap before putting it in the freezer.

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Pour popcorn in one bowl. Gently Shake the bowl to get the seeds to the bottom of the bowl. Remove popcorn slowly into the second bowl leaving seeds in the 1st bowl. (show a photo of seeds in the bowl) Toss seeds. Repeat with the second bag. Melt butter in the microwave and pour over the two bags of popcorn.

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Stir until all popcorn is evenly coated. Spread popcorn on a sheet pan, sprinkle with finely shredded cheese (I used a microplane zester to shred mine). Stir it around until evenly distributed. Place rack in the center of the oven and turn broiler to low. Cook popcorn until cheese is melted (about 2-3 minutes).

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Remove the cheddar cheese packet from the box of macaroni. Stir in mustard powder, if using. Once the three test kernels have popped, immediately add the 1/2 cup of popcorn kernels to the pan. Cover and remove from heat, gently swirling from side to side for 20 seconds.

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It isn't hard to make cheese popcorn at all. In fact, you do so very easily. While I am using a couple of items I bought, you can use the cheese package i.

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Adding the Cheese. After the popcorn is ready, it's time to add the cheese. You can use a variety of cheese options, such as cheddar, parmesan, or a combination of different cheeses. Grate the cheese finely to ensure that it melts evenly over the popcorn. You can also use cheese powder for a more intense, cheesy flavor.

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Heat a saucepan over medium/high heat and add coconut oil. When the coconut oil is melted, add popcorn kernels to the saucepan and cover. Shake the kernels a few times every minute so that they don't burn. The popcorn will begin to pop after 3-5 minutes. Continue to shake the kernels every so often.

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Once all three of the popcorn kernels have popped, immediately add the rest of the ½ cup of kernels. Place the lid on to the pot and lift your pot from the heat. Gently swirl it around for about 20 seconds and then return it to the heat. *The kernels should begin popping almost instantly. Crack the lid.

Cheddar Cheese Yum Yum’s Gourmet Popcorn

Instructions. Place 1/4 cup cheddar cheese powder, 1/4 teaspoon dried mustard powder, and 1/4 teaspoon cayenne pepper in a small bowl and stir to combine. Heat 2 tablespoons high-heat cooking oil in a 3-quart heavy-bottomed saucepan over medium-high heat until shimmering. Place 2 or 3 popcorn of the popcorn kernels into the oil, cover, and wait.

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5 quarts freshly popped popcorn (still warm) 1 packet cheese sauce mix from a box of macaroni and cheese (dry mix) directions. Place the popped popcorn in a large bowl. While stirring, sprinkle with the cheese powder until coated completely. Serve warm or store in an airtight container for up to 2 days.

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Instructions. Put a ⅓ of a cup of kernels in a medium brown paper bag. Roll the top of it closed. Microwave until the kernels stop popping at the rate of at least 1 per second. In a large brown paper bag, combine the popcorn and butter by shaking the bag while pouring the butter in a slow stream.

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We're using the cheese packet to cover our popcorn with. Get recipe. What you need: coconut oil popcorn kernels melted butter cheese powder salt. Pop Popcorn. First, melt your coconut oil. When the oil is melted, add popcorn kernels to the saucepan and cover.. Try our easy nacho cheese sauce! 4. Get recipe. Be sure to tag us on social.

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Step one: Pop the popcorn. Either microwave a bag of popcorn, pop some on the stove, in an air popper, or this great microwaveable bowl. Step two: Melt butter. Step three: Pour popcorn into a large bowl. Drizzle with melted butter and then sprinkle with cheese powder. Toss until all the popcorn is coated.