Thursday, July 23, 2015

How to make perfect cheese popcorn

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Every afternoon around 3 p.m. I look around my home office and think "Yep, time for a snack."

Popcorn is one of my go-to afternoon snacks. I used to do the nasty microwave bags. But then I read Elise's "Perfect Popcorn" method on Simply Recipes and threw the bags away. A pot, some oil, popcorn kernels, salt, and five minutes: That's all it takes to make truly perfect popcorn with virtually zero unpopped kernels.

It pays to start with high-quality popping corn. I buy mine in the Whole Foods bulk food department and store it in a recycled jar in the pantry.

What do you like on your popcorn? My favorite topping is Cabot Creamery's Cheddar Cheese Shake, real cheddar cheese in a soft flowing powder that coats each fluffy kernel. It's so flavorful that I don't even need any extra butter or salt. Sometimes I add a little chili powder or garlic powder along with the Cheddar Cheese Shake, just to change things up.

And yes, in case you were wondering, I am eating a bowl of cheese popcorn right now as I type this! Sorry, keyboard.

Disclosure: Cabot Creamery provided me with a sample of Cheddar Cheese Shake as part of their Cabot Cheese Board blogger program. No actual money changed hands.



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Perfect Cheese Popcorn
All it takes to make perfect cheese popcorn is five minutes and a few simple ingredients. You'll never go back to microwave popcorn after trying this simple method.
Ingredients
  • 3 Tablespoons olive oil (can substitute a more neutrally flavored oil like canola or grapeseed)
  • 1/3 cup unpopped popcorn kernels
  • 1/4 teaspoon salt (optional)
  • 3 Tablespoons Cabot Creamery Cheddar Cheese Shake
Instructions
Put the oil and 6 kernels of popcorn in a heavy 5-quart pot with a tightly fitting lid. Turn the heat to high. Wait about 45 seconds.When the first kernels start to pop, turn off the heat. Pour in the rest of the popcorn kernels and the salt (if using), then cover the pot again. Count to 30, slowly.Turn the flame back on to medium-high and start shaking the pan gently, back and forth across the burner - this keeps the popcorn from burning. It's a good idea to vent the lid slightly, but you'll need a heavy-duty oven mitt on the hand that's holding the lid ajar, as steam will be escaping.Keep shaking the pan as the popcorn starts to pop. After about a minute, the popping will stop. Turn off the flame and pour the finished popcorn into a large bowl.Sprinkle the popcorn with the Cabot Creamery Cheddar Cheese Shake. Toss the popcorn to distribute the cheese powder. Eat immediately, licking the extra cheese powder off your fingers between bites.
Details
Prep time: Cook time: Total time: Yield: approximately 6 cups

4 comments:

Carolyn Kingston said...

Popcorn has been taken to the next level, now I am hungry!~Carolyn @ Cabot

Libbety said...

Used to work in Cabot VT. and have been a big fan of their popcorn cheese shake for years! it is the best and so glad that you have given it the spotlight. When I read the title of you blog in my email, (before actually opening it up), I thought to myself... nothing beats the Cabot Chedder shake... but it's from Erikas Kitchen so it has to be good! Go figure...

Cathy @ She Paused 4 Thought said...

What an unique way to make popcorn. I have to try this.

Cheddar, on popcorn, oh yes please!

Anonymous said...

Up here we use bacon grease and definitely Cabot powdered cheese! In fact, it's mighty tempting to eat a little spoonful right from the jar from time to time. It's an addiction!

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