- Popcorn Dust
- 20g (3 tbsp 2 tsp) Yogurt Powder
- 15g (½ cup + 2 tsp) N-zorbit M
- 25g (1 Tbsp 2 tsp) Salt, Finely Ground
- 5g (1 ¾ tsp) Cheddar Flavor
- 2.5g (1 tsp) Powdered Sugar
- 4g (1 tsp) Onion Powder
- 4g (1 tsp) MSG
- 1g (½ tsp) White Pepper
- 0.5g (⅛ tsp) Cayenne
- 1g (½ tsp) Parmesan Flavor
- 4g (1½ tsp) Lactic Acid
- 0.75g (¼ tsp) Malic Acid
- 90g (½ cup) White Popcorn Kernels
- 60g (4 tbsp) Vegetable Oil
- 60g (½ stick) Butter, Melted
- Spice Grinder
- Medium-large Sized Pot
- Wooden Spoon
Active time: 10 Minutes
Total time: 10 Minutes
Create Cheese Dust
In a bowl dry mix all the ingredients for the popcorn dust.
Place the popcorn dust into a spice grinder and blend for 30 seconds. Do this in two batches if it doesn’t all fit.
Place this into an air-tight container and keep it in a cool dry place for up to a year.
In a medium large sized pot pour oil and popcorn and place it over medium high heat.
Cover the pot and move it in a circular motion until the kernels begin to fry. Once the popping starts lower the heat to medium and continue to move the pot in a circular motion.
Once the popping has slowed to 1-2 pops per every ten seconds remove the popcorn from the heat.
Dust Popcorn and Serve
Drizzle the popcorn in melted butter and toss to coat well.
Sprinkle ½ of the cheese dust over the popcorn and mix it up well with a wooden spoon. Taste the popcorn and add more dust to your preferred taste. Serve immediately.