How To Make Chicago Mix Popcorn
For this popcorn recipe, we are doing the Chicago mix – slightly sweet and buttery balanced by the saltiness from the cheese. Try it for movie nights!
Place the popped popcorn into two large baking pans.
Preheat the oven to 200 degrees F.
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 to 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.
Put a ⅓ 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.
- Calories: 273.88kcal
- Fat: 17.63g
- Saturated Fat: 9.35g
- Trans Fat: 0.55g
- Monounsaturated Fat: 4.69g
- Polyunsaturated Fat: 2.36g
- Carbohydrates: 28.78g
- Fiber: 1.36g
- Sugar: 20.76g
- Protein: 2.17g
- Cholesterol: 36.93mg
- Sodium: 130.45mg
- Calcium: 40.68mg
- Potassium: 57.04mg
- Iron: 0.49mg
- Vitamin A: 116.54µg
- Vitamin C: 0.04mg
Have your own special recipe to share? Submit Your Recipe Today!