Cheddar Toss & Heat
Yield
4 servingsPrep
10 minCook
10 minReady
20 minTrans-fat Free, Low Carb, Sugar-Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ⅓ | cup |
butter
or margarine, melted |
|
| 4 | quarts |
popcorn, popped
popped |
*
|
| ½ | teaspoon |
garlic salt
|
|
| ½ | teaspoon |
onion salt
|
|
| 2 | cups |
cheddar cheese
sharp, shredded |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 79 | ml |
butter
or margarine, melted |
|
| 4 | quarts |
popcorn, popped
popped |
*
|
| 2.5 | ml |
garlic salt
|
|
| 2.5 | ml |
onion salt
|
|
| 473 | ml |
cheddar cheese
sharp, shredded |
|
Directions
Preheat oven to 325F (163C).
Melt butter or margarine over low heat.
Pour the popcorn into a large 4-inch deep baking pan.
Add butter, garlic salt, onion salt, and cheese, a small amount of each at a time, and toss.
Heat in the oven for 5 to 10 minutes to melt the cheese, stirring gently once or twice.
