Cheese Popcorn
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.
Servings3
Ingredients
- 1/2 cup popcorn kernels
- 2 tablespoon olive oil
- 1.5 tablespoon butter
- 3 tablespoon cheddar cheese powder
- 1/4 teaspoon cayene pepper powder optional
- salt to taste
Instructions
- 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 tablespoon olive oil to it.
- Swirl the pan so that oil is evenly distributed. Heat oil.
- Once oil is heated add a popcorn kernel to check.
- It will pop up in few seconds.This is the right temperature we need.
- Now add 1/2 cup popcorn kernels.
- Give a quick stir.
- 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.
- It will start popping.
- 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.
- 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,
- Open and give a quick mix. Remove from flame.
- Give a quick stir - Check to see if all the seeds are completely popped.
- To a tadka pan add 1.5 tablespoon butter, let it melt.
- Add salt to it once butter melts.
- Melted butter salt mixture is ready. Switch off.
- Add it at the sides.
- Add cheddar cheese powder and cayenne pepper powder.
- Wipe off the lid inner surface with a dry cloth.
- Close with the lid and shake well for butter and salt to coat evenly.
- 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 tablespoon 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.
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