This Easy Cheesy Garlic Pepper Popcorn is packed with flavor and is a super delicious way to change up snack time!
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Popcorn is the perfect snack for movie night or when you're binge-watching your favorite TV show, and I love having a bowl on my desk to munch on while I'm working. And, in my book, homemade popcorn is the best!
I'm a big fan of keeping it simple - popcorn with butter and salt - but I also love adding different flavors to mix things up every now and then (my Spicy Popcorn is one that I come back to again and again...it's so good!).
This cheesy garlic pepper popcorn is my newest favorite!
So, the other day, I was craving some cheese popcorn (which may or may not have been the result of my dog sticking his feet in my face...dog lovers, you get this, right?). Off to the kitchen I went.
I had just one dilemma: the cheese! Grating cheddar over popcorn just doesn't work that well at all (in my opinion). I knew I needed some powdered cheese...the bright orange kind that coats your popcorn and gets all over your fingers while you eat it!
The thing is, powdered cheese is not something I usually keep in my pantry. BUT I did have some macaroni and cheese in there, which has powdered cheese! It actually worked perfectly (and I used the macaroni in a casserole, so nothing was wasted)!
When I reached for the salt, there was a jar of some garlic pepper seasoning that was left over from steaks I made earlier in the week, so I used that instead. What an awesome combination of flavors!
And that is how this recipe was born. It's a keeper, for sure...and I am now the proud owner of a container of powdered cheese, 'cause I will be making this often!
Ingredients You Need
- Butter
- Coconut oil
- Popcorn kernels
- Cheddar cheese powder
- Garlic Powder
- Pepper
- Salt
How to Make Cheesy Garlic Pepper Popcorn
Tips & Tidbits
- I prefer to cook my popcorn on the stove top, but feel free to use your favorite method to cook yours (microwave, air popper, etc.).
- To microwave the popcorn: Omit the coconut oil. Place the popcorn kernels in a 2½ to 3-quart microwave-safe glass bowl. Cover with a microwave-safe dish (one that fits snugly without leaving any large gaps) and microwave until the popping slows to 2 to 3 seconds between pops. All microwaves will vary, so start with 6 minutes (it probably won't take this long...it takes about 4 to 4½ minutes in my microwave). Watch it carefully to make sure it doesn't burn. The bowl and plate will be super hot, so use oven mitts!
- I love the flavor that coconut oil gives the popcorn (it reminds me of old-time movie theater popcorn!). If you don't have any, vegetable oil will work fine.
- I like my popcorn with a good amount of cheese and seasonings, but feel free to add more or less of the powdered cheese, garlic powder, and pepper to suit your own personal tastes.
- Got some snackers who might not be into garlic and pepper? Leave them out and just make some plain cheese popcorn!
- The cheese powder will have salt in it, so you may not need to add any extra. Add the cheese powder, garlic powder, and pepper, and then taste it first before you add any salt.
- Although some of the powdered cheese from a box of mac and cheese worked great for me in a pinch, I recommend getting some cheddar cheese powder (I think it tastes even better!), especially if you think you will be making this often. You can easily find it online if it's not available at your local grocery store.
- This popcorn is best when fresh, but you can store it in an airtight container for a day or two.
I hope you try this Easy Cheesy Garlic Pepper Popcorn recipe and love it as much as I do. Thanks for visiting today!
📋Recipe
Easy Cheesy Garlic Pepper Popcorn
Ingredients
- 2 tablespoons butter
- 1 tablespoon coconut oil
- ¼ cup popcorn kernels
- 2 tablespoons cheddar cheese powder, or to taste
- 1 teaspoon garlic powder, or to taste
- 1 teaspoon black pepper, or to taste
- salt, to taste, optional
Instructions
- Melt the butter either in a small saucepan on the stove or in a small bowl in the microwave; set aside.
- In a medium to large pot with a lid (3-quart or larger), melt the coconut oil over medium heat.
- Add the popcorn kernels and give them a quick stir so that they get coated in the oil.
- Put the lid on the pot and cook until the popping slows down to a few seconds between pops, gently shaking the pan every now and then to help prevent burning.
- Immediately remove the lid (you don't want the steam inside the pot to make the popcorn soggy), and pour the popcorn into a large bowl.
- Pour the melted butter over the popcorn and sprinkle with the powdered cheddar cheese, garlic powder, and pepper; toss until the popcorn is evenly coated.
- Taste and add salt, if needed (the powdered cheese will have salt in it, so you may not need any salt at all). Enjoy!
Notes
- I prefer to cook my popcorn on the stove top, but feel free to use your favorite method to cook yours (microwave, air popper, etc).
- To microwave the popcorn: Omit the coconut oil. Place the popcorn kernels in a 2½ to 3-quart microwave-safe glass bowl. Cover with a microwave-safe dish (one that fits snugly without leaving any large gaps) and microwave until the popping slows to 2 to 3 seconds between pops. All microwaves will vary, so start with 6 minutes (it probably won't take this long...it takes about 4 to 4½ minutes in my microwave). Watch it carefully to make sure it doesn't burn. The bowl and plate will be super hot, so use oven mitts! Since there is no oil used, this method of cooking the popcorn reduces the estimated calories to about 59 per cup.
- I like my popcorn with a good amount of cheese and seasonings, but feel free to add more or less of the powdered cheese, garlic powder, and pepper to suit your own personal tastes.
- This popcorn is best when fresh, but you can store it in an airtight container for a day or two.
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