I know that may seem like a boastful name for a blog posting, but this popcorn recipe has earned it. I began making it for my friends a few months ago, and it caught on fast. People liked it so much that I continued getting compliments on it the next day (who gets compliments for popcorn at all, not to mention the next day). The recipe uses some ingredients that might be hard to come by (I don’t know because I’ve never looked for them other than where I get them). The recipe relies on granulated roasted garlic and Vermont cheese powder. The two ingredients together really give this popcorn some zing. Truthfully, there is no particular recipe for this, you just add the spices until it tastes right. However, I’ve done my best to reproduce it below.
Garlic-Cheddar PopcornCanola Oil
2/3 Cup unpoped popcorn kernels
~7 Tbls Vermont Cheese Powder
~5 tbs Granulated Roasted Garlic (you can use garlic powder in its place, but the roasted is better)
~ 1 ½ tbs chili powder
4 Tbs melted butter (optional)
1. Pour enough canola oil into a large pot to coat the bottom. Place over medium high heat with 3-4 kernels in the pan. Heat, covered, until the kernels pop, then add the rest of the popcorn, and reduce the heat the medium. Make sure to recover, and wait for all of the kernels to pop, agitating the pan occasionally. Note, if you prefer air popped or microwave popped popcorn instead, do that.
2. Once all the kernels have popped, remove the pan from the heat. Add the butter at this point if you’re going to use it, it will help the spices stick to the popcorn. Add about half the cheese powder, granulated garlic, and chili powder, and mix the popcorn. Add the other half of the spices and mix again.
3. Pour into a bowl or serve right out of the pot, and enjoy.