Instructions

1. In a large pot, heat the vegetable oil over medium heat. Add the popcorn kernels and cover the pot with a lid.
2. Shake the pot occasionally to ensure that the kernels pop evenly and do not burn. Listen for the popping sounds to slow down, which usually takes about 3-5 minutes.
3. Once the popping has slowed considerably, remove the pot from the heat and let it sit covered for another minute to allow any remaining kernels to pop.
4. While the popcorn is popping, prepare the caramel. In a small saucepan, melt the unsalted butter over medium heat. Once melted, add the granulated sugar, stirring continuously until the mixture comes to a gentle boil.
5. Allow the caramel to boil for about 4-5 minutes without stirring, until it turns a golden amber color. Remove from heat immediately to prevent burning.
6. Carefully pour the hot caramel over the freshly popped popcorn in the pot. Use a spatula or wooden spoon to gently fold the popcorn, ensuring that each piece is evenly coated with caramel.
7. Sprinkle the cheddar cheese powder and salt over the popcorn mixture. Toss gently but thoroughly to distribute the cheese and salt evenly.
8. Spread the coated popcorn on a baking sheet lined with parchment paper to cool and harden before serving. This will help maintain its crispiness.