How to Make Cheese Popcorn at Home (Theatre Style)

Cheese popcorn at the cinema tastes so good because every piece is coated while it is still hot. You can get the same result at home with a pan, a little butter and a cheese seasoning powder like Grella Cheddar. It takes about 10 minutes.

What you need (serves 2 to 3)

• Half a cup of popcorn kernels (about 100 g)
• 2 tablespoons oil
• 1 to 2 tablespoons butter
• 2 to 3 teaspoons cheese seasoning powder, plus more to taste
• Salt only if you like it extra salty (taste first)

Method

1. Heat the oil in a large, heavy pan with a lid on medium heat. Add 3 kernels and wait until they pop.
2. Add the rest of the kernels in one layer, cover, and shake the pan now and then.
3. When the popping slows to a few seconds between pops, take the pan off the heat.
4. Melt the butter and pour it over the hot popcorn. Toss so it is lightly coated.
5. Shake on the cheese seasoning while the popcorn is still warm, toss again, and taste. Add more if you want it stronger.

Tips for perfect cheese popcorn

• Season while hot. Warm butter helps the powder stick to every piece.
• Use a big bowl or a large steel dabba with a lid. Close it and shake, so the seasoning spreads evenly.
• Microwave popcorn works too: use a plain or salted pack and season it the same way.

Flavours to try

• Grella Cheddar for classic cinema cheese popcorn.
• Grella Peri Peri for a tangy, spicy movie night.
• Grella Barbeque for smoky, sweet and savoury popcorn.

Questions

How much cheese seasoning should I use for popcorn? Start with about 2 to 3 teaspoons for half a cup of kernels, then add more to taste.

Can I make cheese popcorn without butter? Yes. Toss the hot popcorn with a teaspoon of oil or ghee instead, so the powder has something to stick to.

Want more ideas? See all seven Grella flavours.