Chicago Popcorn

Overhead of chicago mix popcorn bagged up for gifting.

5 from 1 vote

Chicago popcorn makes the most of the classic sweet-and-salty combo! Rich, sweet caramel corn is mixed with cheddar popcorn for an irresistible snack.

Cook Time35

Additional Time30

Total Time1 5

Course: Snacks

Cuisine: General

Servings: servings

Calories: 182kcal

Author: Cassie Johnston

Ingredients

Caramel Corn

1 cup unsalted butter
1 cup packed light brown sugar
½ teaspoon fine sea salt
2 teaspoons vanilla extract
½ teaspoon baking soda
15 cups plain popped popcorn about ½ cup unpopped kernels worth

Cheddar Cheese Popcorn

½ cup cheddar cheese powder we like this one, but you can also find it in the popcorn aisle or from a box of mac and cheese
½ teaspoon dried mustard powder
½ teaspoon fine sea salt
15 cups plain popped popcorn about ½ cup unpopped kernels worth
6 tablespoons melted butter or ghee

Instructions

For the Caramel Corn

Line two baking sheets with parchment paper or a silicone baking mat. Set aside.
In a medium saucepan over medium heat, combine the butter, brown sugar, and salt.
While stirring continuously, bring the butter mixture to a boil. Boil for 4 minutes, stirring occasionally to prevent scorching. Add in the vanilla extract, stirring well to combine. At this point, the caramel should be the hard crack stage (a candy thermometer should read 300°F, or see notes if you don't have a candy thermometer).
Add in the baking soda and the boil for 1 more minute. The mixture should get very fluffy and foamy. Remove from heat.
Place the popped popcorn in a very large bowl, and then drizzle the caramel sauce over top. Use a spoon to fold the popcorn until all kernels are covered.
Pour the caramel corn out onto the prepared baking sheets, and let cool completely.

For the Cheddar Cheese Popcorn

In a small bowl, mix together the cheddar cheese powder, mustard powder, and fine sea salt. Set aside.
Place the popped popcorn in a large (clean!) paper grocery bag.
If using melted butter, skim off the foam from the butter to avoid the popcorn getting soggy (see photos in the post). Pour the melted butter or ghee over the popcorn, close the grocery bag, and shake until all the popcorn is coated in butter. Shake really well!
Sprinkle in the cheese powder mixture, close the bag again, and shake until all popcorn is coated.

For the Chicago Mix

Combine equal amounts of the Cheddar Cheese Popcorn and the Caramel Corn. Enjoy!

Notes

The hard crack stage happens at 300°F. If you don't have a candy thermometer, you can do the cold water test: spoon some of the caramel into a glass of cold water. When the caramel is ready, it will form brittle strands in the water and the strands will break when you bend them.

Nutrition