Grab your pot.

Add 2 tbsp oil to the pot.

Add 2 or 3 kernels and cover.

When those pop, add the rest (½ cup kernels).

Cover again and shake every few seconds.

When popping slows down (like 2 seconds between pops), turn off heat.

Let it sit for 30 seconds before opening.

Steam burns are not romantic.

In a small bowl mix:

cheddar powder

salt

garlic powder

onion powder

pepper

pinch of sugar

The sugar doesn’t make it sweet. It just makes the cheddar taste more… rounded? Less sharp-bitter. Like it smooths the edges.

Dump the popcorn into a big bowl.

Drizzle melted butter slowly while tossing.

Not all at once.

If you pour butter like you’re watering plants, popcorn gets soggy. And you’ll be mad. And I’ll feel guilty. So… drizzle and toss.

You want the kernels lightly coated — barely shiny.

Sprinkle seasoning a little at a time:

sprinkle → toss

sprinkle → toss

sprinkle → toss

This is the difference between “perfectly coated popcorn” and “cheddar powder pile at the bottom.”

Try one.

Then you’ll try three more “for accuracy.”

Then you’ll add extra cheddar. Because obviously.

You’re done.