Chicago-Style Popcorn Mix: Caramel Crunch + Sharp Cheddar

By Sprig Originals ✓ · cooked up in Sprig

The famous Windy City combination: shatter-crisp oven-baked caramel corn tossed together with tangy, powdery sharp cheddar popcorn so every handful goes sweet, salty and cheesy at once. One big pot of popcorn splits into two batches, then the caramel gets a low, slow bake so it dries glassy instead of chewy.

Ingredients

• 1/2 cup popcorn kernels (yellow or mushroom-type)
• 3 tbsp coconut oil or other neutral oil

• 1 cup packed dark brown sugar
• 8 tbsp unsalted butter
• 1/4 cup light corn syrup
• 1/2 tsp fine sea salt
• 1 tsp vanilla extract
• 1/2 tsp baking soda
• 1/4 tsp flaky salt, for finishing

• 1/3 cup cheddar cheese powder
• 2 tbsp finely grated Parmesan
• 1/2 tsp mustard powder
• 1/4 tsp smoked paprika
• 1/4 tsp fine sea salt
• 3 tbsp unsalted butter, melted

Instructions

1. Heat the oven to 250°F (120°C) and line two rimmed baking sheets with parchment. Set a large bowl and a second large bowl on the counter — you'll be running two coatings at once.
2. Pop the corn: put the oil and 3 kernels in a 6-quart heavy pot over medium-high heat, cover, and wait for all 3 to pop (about 2–3 minutes). Add the remaining kernels, shake to coat, cover with the lid slightly ajar, and cook, shaking the pot every 15 seconds, until popping slows to one pop every 2–3 seconds, about 3 minutes. Immediately dump into the two bowls, dividing roughly evenly (you should have about 16 cups total).
3. Pick out and discard any unpopped kernels — easiest if you tilt each bowl and let them settle to the bottom. Unpopped kernels in caramel corn are a dental hazard.
4. Make the caramel: in a 3-quart saucepan over medium heat, melt the butter with the brown sugar, corn syrup and 1/2 teaspoon salt, stirring until dissolved. Bring to a boil and cook without stirring, swirling occasionally, until a candy thermometer reads 250°F (firm-ball stage), 4–5 minutes. The mixture will look thick and glossy.
5. Pull the caramel off the heat and stir in the vanilla and baking soda — it will foam up pale and airy. Immediately pour it over one bowl of popcorn in a thin stream, folding with a silicone spatula for about 1 minute until the kernels are streaky-coated. Don't chase perfection; the oven finishes the job.
6. Spread the caramel corn on one prepared sheet and bake at 250°F for 55–65 minutes, stirring and re-spreading every 15 minutes. It's done when the coating no longer looks wet and a cooled piece snaps cleanly. Sprinkle with flaky salt and cool completely on the sheet, breaking up clumps as it cools, about 20 minutes.
7. While the caramel bakes, make the cheddar popcorn: whisk the cheese powder, Parmesan, mustard powder, smoked paprika and 1/4 teaspoon salt in a small bowl. Drizzle the melted butter over the second bowl of popcorn, tossing constantly so it lands evenly, then add the cheese mixture in three additions, tossing hard after each so the powder clings instead of sinking to the bottom.
8. Spread the cheddar popcorn on the second sheet and bake at 250°F for 8 minutes to set the coating and drive off moisture — this is what makes it dusty-crisp instead of tacky. Cool 10 minutes.
9. Combine in a very large bowl or paper grocery bag, folding gently, and serve within a few hours for the best contrast between glassy caramel and powdery cheddar.

Chef's tips

Nutrition (per serving, estimated)

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