Saw this in the Portlandia Cookbook: Cook Like a Local (which I just ordered from B&N to add to my cookbook collection!!)
(serves 6)
1/4 cup cheddar cheese powder or 1 packet cheese powder from packaged mac and cheese
1 t. onion powder
1/4 t. chipotle chili powder
1/4 cup plus 2 T. veg. oil
2/3 cup popping corn
4 T. Kerrygold* butter, melted
Kosher salt, to taste
In a small bowl, combine all powders. In a large pot, heat the oil. Add the popping corn, cover (leaving the lid slightly ajar to allow steam to vent), and pop over med. heat, shaking the pan until the popping slows to 2 sec. intervals. Immediately transfer the popped corn to a large bowl, and drizzle with the butter. Add half the seasoning mixture and toss. Add the remaining mixture and toss again. Season with salt, if desired.
"The true mark of maturity is when somebody hurts you, you try to understand their situation instead of trying to hurt them back."
Have FUN today!!
Love,
MM
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