Best Cheesy Popcorn Recipes

CHEESY CHILI POPCORN

Steps:

• Place popcorn in a bowl, preferably one with a lid. Pour melted butter over popcorn, shaking and tossing until popcorn is coated. Add Parmesan cheese, garlic powder, and chili powder. Toss again.

CHEESY POPCORN

Steps:

• Place packaged popcorn in the microwave; cook on high until popping begins to slow down, about 2 1/2 minutes.
• Mix 1 cup cheese puffs, 1 cup corn chips, and pretzels together in a large snack bowl using your hands. Pour popped popcorn into the bowl and mix once more. Mix in pepperoni and bacon bits lightly, making sure they don't pile at the bottom of the bowl. Season with salt.

EASY CHEESY POPCORN

Steps:

• Pop the popcorn. It can be any brand, just as long as it's plain buttered, and not anything fancy like kettle popcorn or extra cheesy popcorn.
• When the popcorn is ready, carefully take it out of the microwave and pour it into a bowl. Spray the spray butter onto the popcorn, then shake and repeat.
• After you've sprayed the butter on - after shaking the bowl, spraying on, and repeating - sprinkle the cheese popcorn seasoning onto the popcorn. Then shake and repeat again.
• If the cheese isn't sticking, repeat the shaking and spraying step.
• Enjoy! You can also use Parmesan cheese, powdered salad dressing mix, etc. Experiment with your flavors! Just remember the spray butter.

CHEESY POPCORN

Steps:

• Heat oil in deep pot over medium high heat. Add corn. Cover pot and pop the corn, shaking pan often. Remove from heat. Drizzle with melted butter. Sprinkle cheese evenly over hot corn. Serve.

VEGAN 'CHEESY' POPCORN

Steps:

• In a large Dutch oven or heavy-bottomed pot set over medium-high heat, heat oil and 3 popcorn kernels. When kernels pop, add remaining kernels, lower heat to medium-low, and cover almost all the way with a lid, leaving a tiny crack open for steam to escape (face the crack away from where you are standing).
• Cook, shaking occasionally, until popping stops.
• Transfer popcorn to a bowl, and immediately toss with salt, nutritional yeast, black pepper, dried rosemary and red-pepper flakes. For maximum crunch, let popcorn settle for 5 to 7 minutes before eating.

NACHO CHEESY POPCORN

Steps:

• Heat the grapeseed oil in a large saucepan or soup pot over medium-high heat. Add the popcorn seeds and place the lid on the pan. Shake vigorously to coat the kernels with oil. When the corn starts to pop, shake the pan constantly until the popping stops, 5 to 7 minutes. Remove from the heat and pour the popped corn into a large mixing bowl.
• Drizzle the melted coconut oil over the corn, and sprinkle with nutritional yeast, chili powder, cumin, garlic powder and sea salt. Stir thoroughly and serve with a few shakes of hot sauce, if using.

CHEESY GARLIC POPCORN

Steps:

• Drizzle popcorn with olive oil, then toss with remaining ingredients.

CHEESY POPCORN SHRIMP POTATO NESTS

Steps:

• Position oven racks in the middle and lower third of the oven and preheat to 425 degrees F. Generously spray a 24-cup mini muffin tin with nonstick cooking spray.
• Put the hash browns in a medium bowl, add the eggs and toss with a fork to coat. Divide the mixture among the cups of the prepared muffin tin (about 2 tablespoons per cup). Use the back of a tablespoon measure to gently press the hash browns around the bottom and sides to form a thin layer with some shaggy bits sticking up and out of the cups. Sprinkle with salt and pepper.
• Bake the hash brown cups on the top rack for 20 minutes, then rotate the muffin tin from front to back. Spread the popcorn shrimp in a single layer on a baking sheet and put on the bottom rack. Continue to bake until the hash brown cups are golden brown on the ends and crispy and the shrimp are warmed through and crispy, about 10 minutes for the shrimp and 10 to 15 minutes for the hash browns.
• Meanwhile, melt the butter in a small pot over medium heat. Add the flour and cook, whisking, until it begins to foam, about 2 minutes. Whisk in the warm milk and bring to a simmer; simmer until thickened, 1 to 2 minutes. Remove from the heat and stir in the Cheddar until completely melted into the sauce. Stir in the broccoli and 1/2 teaspoon salt and place over low heat to warm through.
• When ready to serve, arrange the hash brown cups on a serving platter. Spoon about 1 heaping tablespoon of the broccoli cheese sauce into the center of each cup. Top with 1 or 2 pieces of popcorn shrimp.

CRAZY CORN! (CHEESY CARAMEL POPCORN)

Steps:

• 1. Heat the oven to 250°F. Coat a large roasting pan with some butter and place the popcorn in the pan. Set aside.
• 2. Place the brown sugar, butter, corn syrup, and salt in a medium heavy-bottomed saucepan over medium heat and bring to a boil, stirring occasionally with a rubber spatula until the sugar has dissolved, about 5 minutes. Continue to boil without stirring for 3 minutes. Remove from heat, add the vanilla and baking soda, and whisk until the caramel is light in color, foamy, and has doubled in volume, about 10 seconds.
• 3. Immediately drizzle over the popcorn, stir with a rubber spatula until thoroughly coated, and spread into an even layer.
• 4. Bake, stirring every 15 minutes with a rubber spatula and scraping up any caramel from the bottom of the pan, until a cooled piece of popcorn is very crunchy, about 45 minutes to 1 hour total. (To test for doneness, take a few pieces of popcorn out of the oven and let cool for 30 seconds. If they're crunchy, then the caramel corn is done.)
• 5. Transfer the caramel corn to a work surface or rimmed baking sheet to cool completely (it will crisp as it cools).
• 6. If you want to make your own cheese popcorn. Just pop your popcorn, coat with some butter and toss. Then coat with dry cheese sauce mix (such as the cheese packets you get in your kids kraft macaroni and cheese) and toss again.

CHEESY PAPRIKA POPCORN.

Steps:

• Put oil in frying pan. Turn the hotplate onto it's highest setting.
• Test that the oil is at the correct temperature by putting one kernel of corn into the pan - when the oil is ready, the kernel will begin to turn around in the oil and sizzle.
• Turn down the hotplate temperature by half. Empty the half-cup of popping corn into the pan, and put on the pan's lid.
• Shake the pan back and forth on the hotplate regularly to prevent the corn from burning - especially once the sound of popping corn commences.
• When most of the popping stops, turn off the hotplate. Keep the pan on the hotplate though, as the remaining heat will finish off the remaining kernels. Keep shuffling the pan back and forth until all popping has ceased.
• When all popping has ceased, take pan off the hotplate completely. Take the lid off the pan, and pour popped corn into a large mixing/serving bowl.
• Sprinkle the salt and pepper over, and use your hands to shake it through the popcorn.
• Sprinkle the parmesan over, using your hands to evenly disperse it through the popcorn.
• Sprinkle the paprika, smoked paprika and garlic powder over, and mix it through with your hands until evenly dispersed.
• Serve immediately.

CHEESY PARMESAN POPCORN

Steps:

• Toss popcorn with butter and cheese in large bowl.
• Add pretzels and nuts; mix lightly.

BLACK PEPPER AND PARM CHEESY POPCORN

Steps:

• Combine the popcorn and oil in a large kettle or pot with a tight fitting lid and place over medium high heat. when the corn begins to pop, shake the pot constantly. When the popping slows, remove the pot from the heat and pour the butter over the top. Combine the spices and toss with the popped corn. This is also good with a little nutritional yeast added. Yum!

CHEESY GARLIC POPCORN SEASONING

Steps:

• Whisk all ingredients together in a small bowl. Sprinkle over lightly oiled or buttered popcorn.

CHEESY BARBECUED POPCORN

Steps:

• If you are making the popcorn from scratch, use about 1/2 cup raw popcorn. Coat the bottom of a 12 inch skillet(I use cast iron) with the oil and heat oil till it gets good and hot. When popcorn starts popping, shake pan over high heat till popping stops.
• Combine butter and seasonings; mix in popcorn until well coated. Sprinkle with cheese, stir well.
• Makes 8 cups.

CHEESY POPCORN BRAINS

Steps:

• Heat oil in a large saucepan. Tip in the corn, cover and shake the pan to coat the kernels. Cook over a medium heat until the corn stops popping, about 5 mins, shaking the pan every so often. Take off heat and sprinkle with a little salt.
• Put cheese, mustard and pepper in a small pan and heat gently until melted and bubbling. Drizzle over the popcorn and mix well until completely coated.
• Rub hands with a little oil and quickly grab handfuls of popcorn and squeeze into brain shapes. Place on a tray lined with parchment, then leave to cool. Cover with cling film until ready to eat or store in a jar - you can make a few hours before serving.

CHEESY POPCORN

Steps:

• 1. To prepare popcorn, place oil and unpopped corn kernels in popcorn popper.
• 2. Cover and pop according to manufacturer\'s directions. Remove popped corn from heat.
• 3. If using a heavy saucepan or skillet, heat, covered, over medium heat.
• 4. Shake while corn is popping.
• 5. If using hot-air popcorn popper, spray popped corn lightly with non-stick cooking spray.
• 6. Combine warm popcorn with the remaining ingredients in large bowl; toss to mix.
• 7. Makes four 1-cup servings.

CHEESY PEPPERONI POPCORN

Steps:

• Combine Parmesan cheese, garlic powder, oregano, marjoram, basil, sage, and pepper in a small bowl; mix well.
• Place cooked popcorn and turkey pepperoni in a large bowl; spray lightly with cooking spray. Sprinkle popcorn and pepperoni with cheese mixture and toss to coat evenly.