Cheesy Garlic Popcorn Recipes

VEGAN 'CHEESY' POPCORN

Using more oil than popcorn kernels - a technique developed by Jessica Koslow, the chef and owner of Sqirl in Los Angeles - gives you an ultracrunchy popcorn with rich flavor. Ms. Koslow prefers grapeseed oil for its high smoke point and clean taste. But to mix things up, you can combine grapeseed oil with a more flavorful oil such as virgin coconut, olive oil, butter, duck fat, or bacon grease. Use 1/4 cup of each. After popping, you can toss the kernels with just salt (they won't need any more fat by way of butter) or a flavorful spice mix. Here, they're tossed with nutritional yeast, which gives them a Parmesan-like umami flavor, along with a little rosemary or kelp powder for depth.

Provided by Melissa Clark

Categories snack, finger foods

Time 20m

Yield About 12 cups

Number Of Ingredients 7

Vegan 'Cheesy' Popcorn image

Steps:

In a large Dutch oven or heavy-bottomed pot set over medium-high heat, heat oil and 3 popcorn kernels. When kernels pop, add remaining kernels, lower heat to medium-low, and cover almost all the way with a lid, leaving a tiny crack open for steam to escape (face the crack away from where you are standing).
Cook, shaking occasionally, until popping stops.
Transfer popcorn to a bowl, and immediately toss with salt, nutritional yeast, black pepper, dried rosemary and red-pepper flakes. For maximum crunch, let popcorn settle for 5 to 7 minutes before eating.

Nutrition Facts : @context http, Calories 216, UnsaturatedFat 17 grams, Carbohydrate 8 grams, Fat 19 grams, Fiber 4 grams, Protein 6 grams, SaturatedFat 1 gram, Sodium 83 milligrams, Sugar 1 gram, TransFat 0 grams

Ingredients

1/2 cup grapeseed or other neutral oil with a high smoke point (such as corn, canola, or sunflower)
1/3 cup popcorn kernels
1/2 teaspoon fine sea salt
1/4 cup nutritional yeast
1/2 teaspoon black pepper
1/4 teaspoon dried rosemary or powdered kelp seaweed, crushed to a powder
Pinch of red-pepper flakes (optional)

CHEESY POPCORN

Provided by Rachael Ray : Food Network

Categories main-dish

Time 10m

Yield 8 servings

Number Of Ingredients 4

Cheesy POPcorn image

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.

Ingredients

2 tablespoons vegetable oil
1 cup popping corn kernels
3 tablespoons melted butter
1/2 cup grated Parmesan

GARLIC BUTTER & CHEESE POPCORN

This is a gourmet popcorn that may make you want to pop a second batch, even though you've eaten enough! Adapted from Moosewood Restaraunt New Classics cookbook.

Provided by Sharon123

Categories Lunch/Snacks

Time 8m

Yield 1 big bowl of popcorn

Number Of Ingredients 5

Garlic Butter & Cheese Popcorn image

Steps:

Place the popcorn in a large bowl and set aside.
Saute the garlic in the butter or oil for about 3 minutes, until golden.
Pour over the popcorn and mix thoroughly.
Stir in the cheese, add salt to taste, and toss again.
Enjoy!

Ingredients

2 quarts popped popcorn
3 -4 cloves garlic, minced
3 -4 tablespoons unsalted butter or 3 -4 tablespoons olive oil (or a mixture)
1/2 cup finely grated parmesan cheese
salt

CHEESE POPCORN SNACK

"These great snack reminds me of my high school days," comments Denise Baumert of Dalhart, Texas. "My sisters and girlfriends and I would stay up late, listen to music, talk and munch this crunchy treat."

Provided by Taste of Home

Categories Snacks

Time 15m

Yield 4 quarts.

Number Of Ingredients 5

Cheese Popcorn Snack image

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.

Nutrition Facts : Calories 130 calories, Fat 10g fat (5g saturated fat), Cholesterol 23mg cholesterol, Sodium 324mg sodium, Carbohydrate 7g carbohydrate (0 sugars, Fiber 1g fiber), Protein 4g protein.

Ingredients

4 quarts plain popped popcorn
1/4 cup butter, melted
1/2 teaspoon garlic salt
1/2 teaspoon onion salt
2 cups shredded cheddar cheese