Cheesy Party Popcorn

ITALIAN
2 Tbsp Romano Cheese Powder
1 Tbsp Tuscany Spice Blend
6 to 7 cups popped popcorn
2 to 3 Tbsp Extra Virgin Olive Oil
kosher salt, to taste

GREEK
2 Tbsp Feta Cheese Powder
1 Tbsp Tzatziki Seasoning
6 to 7 cups popped popcorn
2 to 3 Tbsp Extra Virgin Olive Oil
kosher salt, to taste

AMERICAN
2 Tbsp Cheddar Cheese Powder
2 tsp Onion Obsession Spice Blend
6 to 7 cups popped popcorn
2 to 3 Tbsp Extra Virgin Olive Oil
kosher salt, to taste

Popcorn Ingredients
1/4 cup vegetable oil1/4 cup popcorn kernels
For each variety.

In a small bowl, stir together cheese powder and spice blend (or seasoning) until combined; set aside.

To Make Popcorn.

In a large soup pot with a lid, heat the vegetable oil and coconut oil over high heat. Add popcorn kernels and swirl to coat. Shake the pot frequently to avoid burning. Once the first kernel pops (about a minute or two), place the lid on the pot, leaving it just slightly ajar so steam can escape. Continue shaking the pot frequently until the popping slows down. Once popping slows, remove the pot from the heat and let sit for a few minutes while the final kernels pop.

Add popcorn to a large bowl. Slowly pour the olive oil onto the popcorn; stir or toss well to ensure the popcorn is evenly coated.

Sprinkle the cheese-seasoning mixture onto the popcorn and stir or toss again until evenly coated. Adjust seasoning with kosher salt, if needed.

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