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Cheese popcorn clusters

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Crunchy, bite-sized popcorn clusters baked with a savory cheddar–Parmesan glaze—the perfect movie-night or party snack.

Ingredients

Scale
  • 8 cups air-popped popcorn (about 1/3 cup kernels)
  • 2 Tbsp unsalted butter
  • 1/4 cup light corn syrup
  • 2 Tbsp packed light brown sugar
  • 1 cup finely shredded sharp cheddar cheese (or 1/2 cup cheddar cheese powder)
  • 1/4 cup grated Parmesan cheese
  • 1/2 tsp smoked paprika
  • 1/4 tsp cayenne pepper (optional)
  • 1/2 tsp fine sea salt, plus more to taste

Instructions

  1. Preheat the oven to 300 °F / 150 °C. Line a large rimmed baking sheet with parchment paper and lightly coat it with non-stick spray.
  2. Spread the popcorn in an even layer on the prepared sheet, removing any un-popped kernels.
  3. In a small saucepan over medium heat, melt the butter. Stir in the corn syrup and brown sugar until the sugar dissolves and the mixture starts to bubble, 1–2 minutes.
  4. Remove from heat and quickly whisk in the cheddar, Parmesan, paprika, cayenne, and salt until a thick paste forms.
  5. Drizzle the hot cheese mixture over the popcorn. Using two silicone spatulas, toss and press to coat, forming rough clusters as you go.
  6. Bake for 15 minutes, stirring once halfway, until the cheese glaze looks glossy and set.
  7. Cool on the pan for 10 minutes, then break apart any large pieces. Serve warm or let cool completely for maximum crunch.

Notes

  • The clusters stay crisp for 3–4 days in an airtight container.
  • For extra tang, swap half the cheddar for crumbled goat cheese powder.
  • Skip the cayenne for a kid-friendly version, or double it for spice lovers.
  • Cheddar powder yields the driest, crunchiest finish; fresh cheese gives a stretchier glaze.

Nutrition

Keywords: cheese popcorn clusters, cheddar popcorn, party snack, savory clusters, baked popcorn

Find it online: https://recipesfoodeasy.com/cheese-popcorn-clusters/