Total Time
Prep 5 mins
Cook 2 mins

Adapted from a recipe gleaned off the internet, then doubled the spices for a nice kick. Enjoy!

Ingredients Nutrition


  1. If you are making the popcorn from scratch, use about 1/2 cup raw popcorn. Coat the bottom of a 12 inch skillet(I use cast iron) with the oil and heat oil till it gets good and hot. When popcorn starts popping, shake pan over high heat till popping stops.
  2. Combine butter and seasonings; mix in popcorn until well coated. Sprinkle with cheese, stir well.
  3. Makes 8 cups.


Most Helpful

I've made many different savory popcorns, and there isn't a lot of variation in them, but this is a perfect balance of spice/fat for me. The only change I made was to bake this in a 320 degree oven for a little while to crisp it up. Thanks for sharing this recipe, Sharon.

Chef Edlear January 17, 2009

I'll pick savoury over sweet every time,and this was a good savoury popcorn.It was easy,delicious and I really enjoyed it (so did my 2 year old DD!!). Thanks Sharon for a great recipe. Made for PRMR.

Noo December 13, 2008

Yummy popcorn! I wanted to make it a little less fattening so I sprayed a couple spritzes of canola oil and then shook with spices and about 1/2 the cheese (low fat). Thanks for the recipe, Sharon!

SweetsLady March 08, 2008

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