"Serene Vannoy" > wrote in message
...
> Theron wrote:
>> Do any have a good way to make your own "cheese popcorn"? I'd like to use
>> one of the prepackaged butter[or fake butter] popcorn mixes in the
>> prepackaged bag, and add cheese to it when it comes out hot to make
>> cheese popcorn. I've tried mixing dried Parmesan into the hot microwaved
>> corn unsuccessfully. I think it won't work because the particle size is
>> too large and the cheese doesn't melt. In the old days we had Kraft
>> powdered American Cheese, which may work, or may not. Have any tried to
>> dry minced cheddar and grind it into powder? Then mix that into the
>> popcorn as it emerges from the microwave hoping it will melt and stick to
>> the popcorn. I may try that. To do that I need to find or make powdered
>> Cheddar cheese.
>> Thanks for any help or thoughts,
>
> I grate aged cheddar (which is almost as hard as parmesan -- and sometimes
> I do use parmesan instead) on the finest grater I have. It melts a tiny
> bit when it hits the hot popcorn.
>
> Our favorite popcorn these days (and we devoured a giant bowl of it last
> night) is to lightly cook a few minced garlic cloves in butter, then pop
> the popcorn, pour the butter over, add the finely grated chetter, and salt
> to taste. SO yummy.
>
> Serene
>
Thanks for your suggestions. I've been using the "EverReady" premixed bags
which contain fake butter. When I add cheese after the popping it doesn't
stick to the popcorn. Are you starting from scratch and adding butter,
garlic, and cheese all after the corn has popped?

Do you use extra sharp cheddar and dry it out before you grate? I haven't
been able to get Parmesan to stick to the popcorn, possibly because of
particle size and/or melting temp. I think Chedddar powder melts a bit more
readily than Parmesan.

Ed
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