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In a large pot with a lid, heat the vegetable oil over medium-high heat. Add 2-3 popcorn kernels to the pot. Once these kernels pop, add the remaining 1/2 cup of popcorn kernels, ensuring they form a single layer.

Cover the pot with the lid, leaving a small crack for steam to escape. Gently shake the pot occasionally to prevent burning. Continue to cook until the popping slows to several seconds between pops.

Remove the pot from the heat and immediately transfer the popped popcorn to a very large mixing bowl.

In a small bowl, whisk together the cheddar powder, jalapeño powder, mustard powder, salt, and black pepper until well combined.

Drizzle the melted butter evenly over the warm popcorn. Toss gently to coat.

Sprinkle the prepared seasoning mixture over the buttered popcorn. Toss thoroughly until all the popcorn is evenly coated with the seasoning. Serve immediately.


In a large pot with a lid, heat the vegetable oil over medium-high heat. Add 2-3 popcorn kernels to the pot. Once these kernels pop, add the remaining 1/2 cup of popcorn kernels, ensuring they form a single layer.

Cover the pot with the lid, leaving a small crack for steam to escape. Gently shake the pot occasionally to prevent burning. Continue to cook until the popping slows to several seconds between pops.

Remove the pot from the heat and immediately transfer the popped popcorn to a very large mixing bowl.

In a small bowl, whisk together the cheddar powder, jalapeño powder, mustard powder, salt, and black pepper until well combined.

Drizzle the melted butter evenly over the warm popcorn. Toss gently to coat.

Sprinkle the prepared seasoning mixture over the buttered popcorn. Toss thoroughly until all the popcorn is evenly coated with the seasoning. Serve immediately.
