Number Of Ingredients 6 Steps:
Drizzle popcorn with olive oil, then toss with remaining ingredients.
Time 8m Yield 1 big bowl of popcorn Number Of Ingredients 5 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!
Time 10m Yield 8 servings Number Of Ingredients 4 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.
Time 17m Yield 6 to 8 servings (12 cups total) Number Of Ingredients 9 Steps:
Heat the grapeseed oil in a large saucepan or soup pot over medium-high heat. Add the popcorn seeds and place the lid on the pan. Shake vigorously to coat the kernels with oil. When the corn starts to pop, shake the pan constantly until the popping stops, 5 to 7 minutes. Remove from the heat and pour the popped corn into a large mixing bowl. Drizzle the melted coconut oil over the corn, and sprinkle with nutritional yeast, chili powder, cumin, garlic powder and sea salt. Stir thoroughly and serve with a few shakes of hot sauce, if using.
Time 15m Yield 4 quarts. Number Of Ingredients 5 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.
Time 10m Yield 3 quarts. Number Of Ingredients 6 Steps:
Place popcorn in a large bowl; set aside. In a small skillet, melt butter over medium heat. Add garlic; cook and stir for 1-2 minutes. Strain butter, discarding garlic. , Drizzle butter over popcorn. Sprinkle with Parmesan cheese, salt and basil; toss to coat.
More about “cheesy garlic popcorn recipes”
Time 10m Yield 1 large bowl, 2 serving(s) Number Of Ingredients 8 Steps:
Put oil in frying pan. Turn the hotplate onto it’s highest setting. Test that the oil is at the correct temperature by putting one kernel of corn into the pan - when the oil is ready, the kernel will begin to turn around in the oil and sizzle. Turn down the hotplate temperature by half. Empty the half-cup of popping corn into the pan, and put on the pan’s lid. Shake the pan back and forth on the hotplate regularly to prevent the corn from burning - especially once the sound of popping corn commences. When most of the popping stops, turn off the hotplate. Keep the pan on the hotplate though, as the remaining heat will finish off the remaining kernels. Keep shuffling the pan back and forth until all popping has ceased. When all popping has ceased, take pan off the hotplate completely. Take the lid off the pan, and pour popped corn into a large mixing/serving bowl. Sprinkle the salt and pepper over, and use your hands to shake it through the popcorn. Sprinkle the parmesan over, using your hands to evenly disperse it through the popcorn. Sprinkle the paprika, smoked paprika and garlic powder over, and mix it through with your hands until evenly dispersed. Serve immediately.
