Cheddar & Caramel Chicago Mix Popcorn
User Reviews
5
Cheddar & Caramel Chicago Mix Popcorn
Description
The Cheddar & Caramel Chicago Mix Popcorn starts by preparing caramel popcorn. Using two pans filled with popped corn, a sauce of brown sugar, corn syrup, unsalted butter, and salt is boiled to a soft caramel stage, then mixed thoroughly with the popcorn. Baking at a low temperature while stirring every fifteen minutes allows the caramel to coat evenly and harden into a brittle layer. Separately, plain popcorn kernels are microwaved in a paper bag, then coated with melted butter, cheddar cheese powder, and a pinch of mustard powder to create savory cheddar popcorn.
Combining the two batches yields a snack featuring the crisp sweetness of caramel alongside the sharp cheesy notes, offering contrasting flavors and textures typical of the Chicago Mix. This blend makes a flavorful treat that works well for gatherings or movie nights.
Ingredients
- 7 quarts Popcorn about 30 cups of popped popcorn or 2 1/2 bags of microwave popcorn, plain, popped
- 2 cups brown sugar
- 1/2 cup light corn syrup , I use homemade
- 1 1/2 teaspoons salt
- 1 cup butter unsalted
- 1/2 teaspoon baking soda
- 2 teaspoon vanilla extract
- 6 tablespoons butter melted
- 1/2 cup cheddar cheese powder
- 1/4 teaspoon mustard powder
- 6 cups Popcorn popped or 1/3 cup kernels
- 1/2 teaspoon salt
Instructions
For the Caramel Popcorn:
- Place the popped popcorn into two large baking pans.
- Preheat the oven to 200 degrees.
- Combine the brown sugar, corn syrup, butter and salt in a saucepan.
- Bring to a boil over medium heat, stirring enough to blend.
- Once the mixture begins to boil, boil for 3-4 minutes while stirring constantly.
- Remove from the heat, and stir in the baking soda and vanilla.
- The mixture should bubble rapidly.
- Immediately pour over the popcorn in the pans, and stir to coat.
- It is okay if the popcorn isn’t completely coated yet the oven will help us out.
- Bake for 45 minutes but stir the popcorn every fifteen minutes.
- When it comes out of the oven, try to separate the pieces as much as you can before it cools completely.
For the Cheddar Popcorn:
- Put a 1/3 of a cup of kernels in a medium brown paper bag.
- Roll the top of it closed.
- Microwave until the kernels stop popping at the rate of at least 1 per second.
- In a large brown paper bag, combine the popcorn and butter by shaking the bag while pouring the butter in a slow stream.
- Once all the butter is in, roll the bag closed and shake it REALLY well.
- Combine the cheddar cheese powder, mustard powder and salt in a small bowl.
- Sprinkle over the popcorn while shaking the bag.
- Roll it back up and shake vigorously.
- Enjoy immediately!
Nutrition Information
Show DetailsNutrition Facts
Serving: 20Servings
Amount Per Serving
Calories 337 kcal
% Daily Value*
| Calories | 337kcal | 17% |
| Carbohydrates | 39g | 13% |
| Protein | 2g | 4% |
| Fat | 19g | 29% |
| Saturated Fat | 11g | 55% |
| Cholesterol | 36mg | 12% |
| Sodium | 461mg | 19% |
| Potassium | 120mg | 3% |
| Fiber | 2g | 8% |
| Sugar | 28g | 56% |
| Vitamin A | 450IU | 9% |
| Calcium | 48mg | 5% |
| Iron | 0.6mg | 3% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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