Chicago Mix Popcorn
Makes about 2 quarts
Equipment
- 2 Large Bowl
- Medium pot
- Baking sheets
- Small Bowl
Ingredients
- ½ cup popcorn kernels popped (about 5-6 cups popped)*
- ½ stick 4 oz unsalted butter
- ⅓ cup dark brown sugar
- 2 Tbsp maple syrup
- 1 tsp vanilla
- ½ tsp kosher salt
- ⅛ tsp baking soda
- ¼ cup cheddar cheese powder**
- ½ tsp kosher salt
- ½ tsp smoked paprika
- 1/8-1/4 tsp cayenne pepper depending how spicy you’d like it
- 2 Tbsp unsalted butter melted
Instructions
- Divide popped popcorn evenly into two large bowls.
- Next prepare the caramel. In a medium pot, add the 1/2 stick of butter, brown sugar, and maple syrup. Cook over medium heat until sugar is dissolved and the syrup becomes slightly thicker, about 5 minutes. Turn off the heat and add in vanilla and 1/2 tsp salt. Add in baking soda and mix vigorously, it will bubble! Immediately pour over one half of the popcorn and mix until fully coated.
- Transfer caramel corn to a lined baking sheet and let cool completely, at least 30 minutes.
- Next prepare the cheddar. In a small bowl, whisk cheddar cheese powder, 1/2 tsp salt, paprika and cayenne.
- Pour 2 Tbsp of melted butter over the second half of popcorn. Mix until coated. Sprinkle with all the cheddar powder mixture and toss to evenly coat.
- Once caramel popcorn is cooled, mix both flavors together and enjoy! Store in an airtight container.
Notes
*You can also use store bought popcorn, I would just use an unsalted or lightly salted brand
**I bought mine on amazon! Will include the link below (i do receive commission on this)
Tried this recipe?Let us know how it was!