Ingredients:
- /2 cup Popcorn Kernels
- tablespoons Neutral High-Heat Oil (Coconut or Canola)
- /2 teaspoon Fine Sea Salt (or to taste)
- tablespoons Unsalted Butter
- cup Extra Sharp Cheddar Cheese, freshly grated and very dry
- tablespoons Nutritional Yeast
- teaspoon Garlic Powder
- /2 teaspoon Onion Powder
- /2 teaspoon Smoked Paprika
- A small pinch of Cayenne Pepper
Instructions:
- Prepare the Cheese Dust: Place the freshly grated cheddar cheese, nutritional yeast, garlic powder, onion powder, smoked paprika, and cayenne into a food processor or blender. Pulse briefly until a very fine, homogenous powder is achieved. Set aside in a small bowl.
- Pop the Corn (Stovetop Method): Heat oil in a large, heavy-bottomed pot over medium-high heat. Add 3 test kernels; once they pop, add the remaining kernels, cover, and shake constantly until popping slows to 2-3 seconds between pops. Remove from heat, pour into a large mixing bowl, and immediately sprinkle with the initial 1/2 tsp of salt.
- Melt the Butter: Gently melt the butter in a small saucepan over very low heat until liquid. Do not let it brown.
- Coat the Popcorn: Drizzle half of the melted butter evenly over the hot popcorn. Toss gently to coat. Add the remaining butter and toss again until all kernels have a slight sheen. The heat is crucial here.
- Apply the Cheese Dust: While the popcorn is still warm and slightly tacky from the butter, sprinkle about two-thirds of the Cheddar Dust mixture over the popcorn. Gently toss or stir carefully using rubber spatulas. Repeat with the remaining dust, ensuring even coverage without crushing the kernels.
- Serve Immediately: Serve while warm for the absolute best texture and aroma.