Cheddar Cheese Popcorn Food

CHEDDAR CHEESE POPCORN

Cheddar Cheese Popcorn image

Provided by Food Network

Time 5m

Yield 4 servings

Number Of Ingredients 6

Ingredients

3 tablespoons melted butter
1/4 cup Cheddar cheese powder, plus 1 tablespoon
1/4 teaspoon mustard powder
1/4 teaspoon cayenne pepper
4 cups popped popcorn
Salt and pepper

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.

CHEESE AND CARAMEL POPCORN

Cheese and Caramel Popcorn image

Provided by Valerie Bertinelli

Categories dessert

Time 50m

Yield 12 cups

Number Of Ingredients 13

Ingredients

6 cups freshly popped plain popcorn
4 tablespoons unsalted butter, melted
1/3 cup orange Cheddar cheese powder (see Cook's Note)
1 teaspoon mustard powder
1/4 teaspoon white pepper
Vegetable oil cooking spray
6 cups freshly popped plain salted popcorn
4 tablespoons unsalted butter
1/4 cup plus 2 tablespoons granulated sugar
2 tablespoons light brown sugar
2 tablespoons light corn syrup
1/2 teaspoon kosher salt
1/4 teaspoon baking soda

Steps:

For the cheese popcorn: Toss the popcorn with the melted butter in a large bowl until evenly coated.
In a separate bowl, combine the Cheddar powder, mustard powder and white pepper. Fold the mixture into the popcorn in two additions and toss until evenly coated.
For the caramel popcorn: Line a baking sheet with a silicone baking mat or aluminum foil and lightly spray with cooking spray.
Evenly spread the popcorn out on the baking sheet. Combine the butter, granulated sugar, brown sugar and corn syrup in a heavy-bottomed medium saucepot fitted with a candy thermometer (see Cook's Note). Bring to a boil over medium heat, stirring frequently with a heatproof rubber spatula; be careful: the caramel will bubble up a few inches as it cooks. Cook until the caramel reaches 248 to 250 degrees F (firm ball stage). Immediately turn off the heat and carefully stir in the salt and baking soda; the caramel will bubble up again when you add the baking soda.
Spray a second heatproof rubber spatula with cooking spray. Immediately, and very carefully, pour the caramel evenly over the popcorn. With the greased spatula, carefully fold the caramel into the popcorn to coat; not every kernel will be completely coated, but the caramel will be evenly distributed. Break up any large chunks with the spatula. Set aside to cool completely, at least 15 minutes.
To serve: Combine the two popcorns together, breaking up any remaining large chunks of the caramel popcorn if necessary. Serve immediately.

MICROWAVE NACHO CHEDDAR CHEESE-CHILE POPCORN

Microwave Nacho Cheddar Cheese-Chile Popcorn image

You will never go back to eating regular popcorn ever again after you try this! --- adjust all amounts to taste, for more heat use use a small amount of cayenne or Cajun seasoning blend.

Provided by Kittencalrecipezazz

Categories Lunch/Snacks

Time 11m

Yield 4 serving(s)

Number Of Ingredients 5

Ingredients

8 cups popped popcorn, divided (can use more or less, butter or natural flavor)
chili powder (to taste)
1 cup sliced black olives (hand-squeezed out any excess moisture and divided)
1 -3 cup diced green chilis, well drained and divided
2 cups grated old cheddar cheese (divided, can use more cheese)

Steps:

Remove any unpopped kernels and discard.
Divide the popcorn into four microwavable bowls.
Sprinkle each with desired amount of chili powder, then equal amounts of olives, green chilies and grated cheese.
Microwave 1 bowl at a time on HIGH for about 1 minute or until the cheese melts (if the cheese melts unevenly then rotate the plate).

Nutrition Facts : Calories 373.7, Fat 26.2, SaturatedFat 14.5, Cholesterol 69.3, Sodium 1056.9, Carbohydrate 17.1, Fiber 3.8, Sugar 1.5, Protein 19.1

CHEDDAR CHEESE POPCORN BEER SOUP

Cheddar Cheese Popcorn Beer Soup image

Always used a complicated cheese sauce for this recipe when in the food biz, but canned soup works fine. Drink any remaining beer. Must supply your own fireplace!

Provided by chef blade

Categories Lunch/Snacks

Time 30m

Yield 10 serving(s)

Number Of Ingredients 9

Ingredients

2 tablespoons butter
2 celery ribs, sliced thin
1 small sweet onion, chopped
1/2 teaspoon Old Bay Seasoning
1 pinch cayenne pepper
4 cans condensed cheddar cheese soup
1 can chicken stock
1 can medium-bodied beer
2 cans milk

Steps:

Add first 5 ingredients to heavy soup pot and lightly saute.
Add remaining ingredients (using empty soup cans to measure the milk and beer) Heat to simmer.
When serving, top each cup or bowl with generous handful of freshly popped, lightly salted, popcorn.

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