Cheese Popcorn is a rich and tasty snack made by roasting corn kernels till it pops and tossing it with butter, salt cheese powder. Cheese Popcorn is a popular snack served at theatres. Cheese Popcorn Recipe is presented here along with step by step pictures and video.
Cheese Popcorn is a quite addictive snack that can be relished by all. Cheese Popcorn is usually served at theaters and it is a very tasty snack that anyone will come for more. Cheese Popcorn is sure hit at parties and get togethers especially when there are kids, make sure to bring this on the menu.
About Cheese Popcorn
Cheese Popcorn is a filling snack made by popping corn kernels in a closed container and tossing it with butter and seasonings. Cheese Popcorn is a tasty twist to the usual Classic Cheese Popcorn.
If you are a fan of theatre style Cheese Popcorn then this Cheese Popcorn Recipe is a must try for you. I always make sure to make a big batch of this Cheese Popcorn for our home movie nights during weekends to make it special for the kids.
More Popcorn Recipes
Cheese Popcorn at home
The taste of Cheese Popcorn depends mainly in the type of cheese powder we use. I have tried few brands and I was not at all satisfied with the taste. Finally when I was just browsing found this random brand to be so good. However you can use any cheddar cheese powder you prefer.
I was searching for small popcorn tubs to mimic theatre experience at home. I couldn’t find anything to my requirement so downloaded the popcorn tubs template, printed it out then made DIY popcorn tubs that you can see here. I know it is a lot of work but the I feel content seeing the final output so no regrets.
Cheese Popcorn Ingredients
- Popcorn Kernels: Make sure to buy popcorn kernels and not the regular corn kernels from the store as all the varieties of corn kernels do not pop.
- Cheese Powder : Make sure to use good quality cheddar cheese powder.
- Butter: Use fresh, homemade butter if available else you can use the store bought ones. Adjust salt to the popcorn if you are adding salted or unsalted variety of butter.
- Oil: Use regular cooking oil or olive oil for popcorn – however ensure they do not impact the flavour of the popcorn as oils like groundnut oil will radiate its flavour into the food it is added to.If you like the flavour of coconut oil then use it.
- Salt : Salt is added as per taste.
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Cheese Popcorn Recipe
Ingredients
- 1/2 cup popcorn kernels
- 2 tbsp olive oil
- 1.5 tbsp butter
- 3 tbsp cheddar cheese powder
- 1/4 tsp cayene pepper powder optional
- salt to taste
Instructions
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First get all your ingredients ready.Make sure to buy popcorn kernels and not normal corn kernels. Take a thick bottomed pan with lid. I used my pressure cooker. Add 2 tbsp olive oil to it.
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Swirl the pan so that oil is evenly distributed. Heat oil.
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Once oil is heated add a popcorn kernel to check.
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It will pop up in few seconds.This is the right temperature we need.
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Now add 1/2 cup popcorn kernels.
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Give a quick stir.
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Cover it with a lid. The lid should have a vent else close with lid partially for the vapour to escape. Keep flame in low medium.
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It will start popping.
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Now lift the pan from flame and shake it for 2 seconds then place in flame.Repeat this in intervals for all the seeds to pop evenly.
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Let the kernels pop completely. Once the popping sound is stopped, you can switch off flame. Immediately open the lid once popping stops else the water droplets may drop into the popcorn making it soggy,
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Open and give a quick mix. Remove from flame.
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Give a quick stir – Check to see if all the seeds are completely popped.
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To a tadka pan add 1.5 tbsp butter, let it melt.
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Add salt to it once butter melts.
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Melted butter salt mixture is ready. Switch off.
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Add it at the sides.
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Add cheddar cheese powder and cayenne pepper powder.
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Wipe off the lid inner surface with a dry cloth.
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Close with the lid and shake well for butter and salt to coat evenly.
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Homemade Cheese Popcorn is ready.
Video
Notes
- Make sure to stir the kernels well so that is is evenly coated in oil.
- Cook covered as the kernels will pop outside the container otherwise.
- Choose a heavy bottomed wide pan preferably so that popping is even.
- Add around 4 tbsp if you want more cheesy flavour in your popcorn.
- Make sure to use lid with vent. If you do not have such a lid then close the lid partially leaving space for the vapour to escape.
Cheese Popcorn Step by Step
1.First get all your ingredients ready.Make sure to buy popcorn kernels and not normal corn kernels. Take a thick bottomed pan with lid. I used my pressure cooker. Add 2 tbsp olive oil to it.
2.Swirl the pan so that oil is evenly distributed. Heat oil.
3.Once oil is heated add a popcorn kernel to check.
4.It will pop up in few seconds.This is the right temperature we need.
5.Now add 1/2 cup popcorn kernels.
6.Give a quick stir.
7.Cover it with a lid. The lid should have a vent else close with lid partially for the vapour to escape. Keep flame in low medium.
8.It will start popping.
9.Now lift the pan from flame and shake it for 2 seconds then place in flame.Repeat this in intervals for all the seeds to pop evenly.
10.Let the kernels pop completely. Once the popping sound is stopped, you can switch off flame. Immediately open the lid once popping stops else the water droplets may drop into the popcorn making it soggy,
11.Open and give a quick mix. Remove from flame.
12.Give a quick stir – Check to see if all the seeds are completely popped.
13.To a tadka pan add 1.5 tbsp butter, let it melt.
14.Add salt to it once butter melts.
15.Melted butter salt mixture is ready. Switch off.
16.Add it at the sides.
17.Add cheddar cheese powder and cayenne pepper powder.
18.Wipe off the lid inner surface with a dry cloth.
19.Close with the lid and shake well for butter and salt to coat evenly.
Homemade Cheese Popcorn is ready.
Expert Tips
- Make sure to stir the kernels well so that is is evenly coated in oil.
- Cook covered as the kernels will pop outside the container otherwise.
- Choose a heavy bottomed wide pan preferably so that popping is even.
- Add around 4 tbsp if you want more cheesy flavour in your popcorn.
- Make sure to use lid with vent. If you do not have such a lid then close the lid partially leaving space for the vapour to escape.
Serving & Storing Suggestions
Pop the corn fresh every time you need it so as to consume fresh and flavourful. However if you have left overs, you can store it an air tight container for a week together.
Cheese Popcorn is ideal to be served in DIY tubs, big containers so that everyone pounce on it centrally.
FAQS
1.What is Cheese Popcorn?
Cheese Popcorn is a rich and tasty snack made by roasting corn kernels till it pops and tossing it with butter, salt and cheese powder.
2.Some of corn kernels did not pop. What can I do?
Do not add all popcorn seeds, just try with one once it pops then add the rest. Make sure to shake in between for even popping. If incase if some kernels did not popfirst transfer the popped popcorn to a bowl and try adding little more oil and popping the kernels(that did not pop) again.
3.How to get Cheese powder stick to popcorn?
The only way to make cheese powder stick to popcorn is to first toss popcorn in butter then add cheese powder and shake well.
4.How to make Cheese Popcorn in Instant pot?
- Add popcorn kernels in the container of Instant pot.
- Set “saute” mode for 10 mins. Heat oil then check by adding a kernel once it pops out then add popcorn kernels. Give a quick mix. Cook covered.
- Add butter to the popcorn and toss it – Instant Pot Cheese Popcorn is ready.
5.How to make Cheese Popcorn in Oven / Airfryer?
- For oven : Preheat the oven.
- Preheat to 180 deg c for 10 mins or until corns pop.
- Add butter to the popcorn and toss it – Oven Cheese Popcorn is ready.
- For airfryer : Preheat the airfryer at 180 deg C for 5 mins.
- Place a parchment paper inside the airfryer basked. Then add the popcorn kernels along with oil, shake well then airfry for 6-8 mins or until popping ceases.
6.Can I use the regular corn kernels to make popcorn?
No only popcorn kernels pop – sweet corn or other varieties of corn does not pop. Popcorn are special variety of corn allowed to mature so that they develop hard skin enclosing moisture which pops out when roasted / heated.
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