Emulsifier Free Cheddar and Parmesan Popcorn
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Learn more →Ingredients
4 servings
- 3 tbsp neutral oil (such as canola oil or vegetable oil)
- ½ cup popcorn kernels
- 3 tbsp unsalted butter
- ½ cup finely grated sharp cheddar cheese
- ¼ cup finely grated parmesan cheese
- ½ tsp garlic powder
- ¼ tsp smoked paprika
- ½ tsp kosher salt, plus more to taste
- ¼ tsp freshly ground black pepper
- pinch of cayenne pepper (optional)
Instructions
- 1
In a small bowl, combine the grated cheddar, Parmesan, garlic powder, smoked paprika, salt, pepper, and cayenne (if using). Set aside.
- 2
Heat the neutral oil in a large pot over medium-high heat. Add 3 popcorn kernels, cover with the lid, and wait until all 3 kernels pop — this signals the oil is hot enough. Add the remaining kernels in a single layer, cover, and cook, shaking the pot every 15–20 seconds, until the popping slows to about 2 seconds between pops. Remove from heat immediately and transfer the popcorn to a large mixing bowl, discarding any unpopped kernels.
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