CHEDDAR CHEESE POPCORN
Yield Portion Size
| 1/3 cup |
Unsalted butter
|
|
Black pepper
|
|
| 15 cups |
Hot, freshly popped popcorn (Orville Redenbacher's, ACT II or Vogel)
|
| 1 cup |
Finely grated Cheddar cheese (use more if desired)
|
| 1/4 tsp |
Salt
|
Nutrition information
| Amount per serving | % Daily Value | |
|---|---|---|
| Calcium | 56 mg | 6% |
| Carbohydrate | 6 g | 2% |
| Cholesterol | 19 mg | 6% |
| Total Fat | 10 g | 16% |
| Iron | 0 mg | 1% |
| Potassium | 9 mg | 0% |
| Calories | 121 kcal | 6% |
| Sodium | 170 mg | 7% |
| Protein | 3 g | 5% |
| Polyunsaturated Fat | 0 g | 1% |
| Saturated Fat | 6 g | 30% |
| Sugars | 0 g | 0% |
| Dietary Fiber | 1 g | 4% |
| Vitamin A | 201 iu | 4% |
Percent Daily Values are based on a 2,000 calorie diet
Directions
-
Step 1
Melt the butter. Grind pepper into the butter to taste. In a large bowl, layer the cheese into the freshly popped popcorn. Pour butter mixture on top and sprinkle with salt.
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