Cheesy Popcorn Recipes

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.

Steps:

• In a large bowl, combine the butter, Cheddar cheese powder, mustard powder, cayenne pepper and the popcorn. Season with salt and pepper, to taste and toss to combine. Serve immediately.

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.

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.

Steps:

• Place popcorn in two 13x9-in. baking pans. Drizzle with melted butter. Combine garlic salt and onion salt; sprinkle over popcorn. Top with cheese. Bake at 300° for 5-10 minutes. Serve immediately.

Steps:

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

Steps:

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

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.

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.