Chicago Style Popcorn

Makes 6 quarts, about 12 servings

Photo by Lori K.
Adapted from thekitchn.com

PREP TIME

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minutes

TOTAL TIME

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minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Adapted from thekitchn.com

Ingredients

  • For the caramel popcorn:

  • 3

    quarts (12 cups) popped plain popcorn (from about 1/2 cup of kernels)

  • 8

    tablespoons (1 stick) unsalted butter

  • 3/4

    cup packed light brown sugar

  • 2

    tablespoons light corn syrup

  • 1

    teaspoon vanilla extract

  • 1/4

    teaspoon fine salt

  • 1/4

    teaspoon baking soda

  • For the cheddar popcorn:

  • 3

    quarts (12 cups) popped plain popcorn (from about 1/2 cup kernels)

  • 1/2

    cup cheddar cheese powder

  • 1/4

    teaspoon fine salt

  • 4

    tablespoons unsalted butter, melted

  • .

Directions

Make the caramel popcorn: Place the popcorn in a large bowl; set aside. Place the butter, sugar, and corn syrup in a 2-quart saucepan. Bring to a boil over medium-high heat, stirring constantly with a rubber spatula until the sugar is melted. Boil for 3 to 4 minutes while stirring and scraping the bottom of the pan continuously. Remove the pan from the heat and immediately stir in the vanilla, salt, and baking soda. The sugar mixture will bubble up and froth. Continue stirring until it forms a thick, glossy sauce. Slowly pour the caramel sauce over the popcorn while stirring the popcorn, and keep stirring until evenly coated. Pour the popcorn onto a parchment or wax paper-lined baking sheet, breaking up any clumps if necessary, and cool completely. Make the cheddar popcorn: Place the popcorn in a large bowl; set aside. Stir together the cheese powder and salt in a medium bowl. Drizzle the butter over the popcorn and toss to coat. Sprinkle the cheese mixture over the popcorn and stir until evenly coated. Combine the caramel and cheddar popcorn. Store in an airtight container, or divide into cellophane gift bags. Recipe Notes: Storage: Popcorn can be stored in an airtight container for up to 1 week Per serving, based on 12 servings. (% daily value) Calories 265 Fat 17.6 g (27.1%) Saturated 9 g (45.1%) Trans 0.5 g Carbs 25.7 g (8.6%) Fiber 1.6 g (6.4%) Sugars 16.3 g Protein 2.7 g (5.4%) Cholesterol 35.3 mg (11.8%) Sodium 161.6 mg (6.7%)

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