Recipes

1. Preheat oven to 350°F.
2. Add oil and popcorn kernels to a heavy bottomed pot or dutch oven.
3. Heat over high heat and cover with aluminum foil or a lid.
4. When popcorn starts popping turn to medium-high heat and give the pot a few shakes to move the kernels around.
5. After 1-2 minutes, or when the popcorn starts to slow down, take off heat and immediately pour into a large bowl.
6. Add melted butter and salt and toss to coat. Transfer to a large baking sheet making sure the popcorn is all touching. (No gaps for the cheese to fall through.)
7. Sprinkle with shredded cheese (no need to toss) and bake for 2-3 minutes or until the cheese melts.

Notes:

• Only use freshly popped popcorn. Don't buy store-bought.
• Use freshly shredded quality cheese. It's more flavorful and melted better than bagged cheese.
• Add enough salt to your popcorn. It needs it.
• When in doubt, remove your popcorn earlier rather than later to prevent possible burnt corn.
• Toss popcornm butter and salt in a large bowl to make seasoning easy and effortless.
• Remove excess kernels on baking sheet before adding cheese.