Chicago-Style Popcorn

Name: Chicago-Style Popcorn
Yield: 12 servings
Ingredients: ½ cup (125 mL) popcorn kernels; 2 tbsp (30 mL) oil; 2 tbso (30 mL) butter, cut into 6 slices, room temperature; 2-4 tbsp (30-60 mL) cheese powder from boxed macaroni & cheese; ¼ cup (60 mL) butter (½ stick); ½ cup (125 mL) packed brown sugar; 2 tbsp (30 mL) light corn syrup; ¼ tsp (1 mL) salt; ¼ tsp (1 mL) vanilla extract; &frac18; tsp (0.5 mL) baking soda

Prep 10 min

Cook 42 min

Ready in 52 min

Crunchy caramel popcorn and savory cheese popcorn combine to create an unexpectedly tasty treat in this Chicago-favorite snack.

Ingredients

½ cup (125 mL) popcorn kernels
2 tbsp (30 mL) oil
2 tbso (30 mL) butter, cut into 6 slices, room temperature

2-4 tbsp (30-60 mL) cheese powder from boxed macaroni & cheese

¼ cup (60 mL) butter (½ stick)
½ cup (125 mL) packed brown sugar
2 tbsp (30 mL) light corn syrup
¼ tsp (1 mL) salt
¼ tsp (1 mL) vanilla extract
⅛ tsp (0.5 mL) baking soda

Directions

Preheat the oven to 250°F (120°C) and line a sheet pan with parchment paper.
Add the popcorn kernels and oil to the Electric Pop & Stir. Place the lid on top and place the butter slices over the vents of the lid. Select the POP setting and cook until the kernels have popped and there’s about 3 seconds between pops, about 5–8 minutes. Transfer about half of the popcorn to a large mixing bowl, being careful not to add unpopped kernels.
While the popcorn is still hot, toss with the cheese powder to evenly coat; set aside. Place the remaining popcorn in another large mixing bowl.
Melt the butter in a medium saucepan over medium heat. Add the brown sugar, corn syrup, and salt. Bring to a boil and cook for 4 minutes without stirring. Remove from the heat.
Add the vanilla and baking soda, and stir to combine.
Pour the caramel sauce over the popcorn and toss to evenly coat.
Spread the popcorn in a single layer on the sheet pan. Place in the oven and bake for 30 minutes, stirring every 10 minutes. Remove from the oven and cool completely. (The caramel will harden as it cools.)
When the caramel corn is cooled, combine the cheese and caramel popcorn together. Toss gently to combine.

Yield:

12 servings

Nutrients per serving:

U.S. nutrients per serving: Calories 140, Total Fat 7 g, Saturated Fat 3 g, Cholesterol 10 mg, Sodium 130 mg, Carbohydrate 18 g, Fiber 1 g, Sugars 12 g (includes 12 g added sugar), Protein 11 g