Chicago-Style Mixed Popcorn (Cheese & Caramel)

When it comes to iconic Chicago foods… Italian beef and pizza may get all the attention, but let's not forget about one of the City of Big Shoulders’ most beloved snacks: Chicago-blend Popcorn. This irresistible mix of caramel and cheddar popcorn has been a staple of Chicago's snack scene for decades, and today we're bringing that flavor straight to your crib. Today we’re going to craft Chicago-blend Popcorn from scratch, complete with all the sweet, savory, and cheesy goodness you'd expect from this Windy City classic 🤘🏼 Adam

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Chicago Style Mixed Popcorn

Prep time: 10 MinCook time: 1 H & 20 MTotal time: 1 H & 30 M

Ingredients

Caramel Corn

• 3 Tbsp Neutral Oil
• ½ cup Popcorn Kernels, unpopped
• 1 cup Water
• 1 cup Sugar
• ½ stick Unsalted Butter, cubed
• 2 tsp Kosher Salt, more to taste
• 1 tsp Vanilla Extract
• 1 tsp Baking Soda
• 1-2 tsp Turbinado sugar (optional)

Brown Butter Cheddar Popcorn

• 3 Tbsp Neutral Oil
• ½ cup Popcorn Kernels, unpeopled
• 1 stick Unsalted Butter
• 1 cup Cheddar Cheese Powder
• 2 tsp Kosher Salt, more to taste
• ½ tsp MSG

Instructions

Caramel Corn

1. Warm a large pot with a lid over medium heat for 1 minute. Add in the neutral oil and popcorn kernels, cover and let fully pop. Once you stop hearing intense popping, remove the kernels from the heat and transport them to a large heat-proof bowl. Set aside.
2. Add sugar and water to a medium saucepan. Bring to a simmer and whisk to dissolve the sugar. Cover with a lid and gently heat the sugar water mixture until the water has evaporated and the caramel takes on a medium-brown, 15-20 minutes. Whisk in the butter and vanilla extract. Add the baking soda and whisk again, the caramel will begin to foam up. Pour the caramel mixture over the popcorn, season with salt and mix to incorporate.
3. Pour the caramel popcorn onto a parchment-lined sheet tray and garnish with a small pinch of turbinado sugar and allow it to cool and harden for 5-10 minutes.

Brown Butter Cheddar Popcorn

1. 3 Tbsp Neutral Oil
2. ½ cup Popcorn Kernels, unpeopled
3. 1 stick Unsalted Butter
4. 1 cup Cheddar Cheese Powder
5. 2 tsp Kosher Salt, more to taste
6. ½ tsp MSG
7. Warm a large pot with a lid over medium heat for 1 minute. Add in the neutral oil and popcorn kernels, cover and let fully pop. Once you stop hearing intense popping, remove the kernels from the heat and transport them to a large heat-proof bowl. Set aside.
8. In a medium saucepan over medium-low heat, melt the butter and brown it. Pour it over the popcorn. Toss the popcorn in cheddar powder, salt and MSG

Chicago Style Mixed Popcorn

1. Toss the caramel popcorn and brown butter cheddar popcorn together in one large mixing bowl. Serve with plenty of napkins and CRUSH!

Stuff I Use...

Cheese Powder

Popcorn Kernels

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