Salty & Sweet. Cheesy & Buttery! This mix of popcorns is a fantastic mix of flavors commonly referred to as Chicago Mix Popcorn! You’ve seen it in popcorn stores and in pre-made bags, but now you can make it at home!
I made this post just to highlight the mixture of two previous recipes but struggled with how to give it an identity of its own while not introducing any new methods or ingredients. The Cheddar Popcorn and the Caramel Popcorn are both equally delicious separately but together they make such a fantastic flavor that what used to be a hometown treat in Chicago, IL has taken over the popcorn aisle! Chicago Mix popcorn is sold by company’s like Garrett’s, Popcornopolis and my personal favorite G.H. Cretors.
You will find the each recipe’s detailed instructions on the pages linked in this post, but if you are making this mix to enjoy, I would add the two together in a paper bag (preferably the one you made the cheddar popcorn in) and mix them together thoroughly. One of the best parts about Chicago Mix popcorn is the slight layer of cheese dust that is on each piece of caramel popcorn!
For detailed instructions of the Cheddar Cheese Popcorn, click here.
For detailed instructions of the Caramel Popcorn, click here. 
Cheddar & Caramel Chicago Mix Popcorn
Ingredients
- 7 quarts plain popped popcorn , about 30 cups of popped popcorn or 2 1/2 bags of microwave popcorn
- 2 cups brown sugar
- 1/2 cup light corn syrup , I use homemade
- 1 1/2 teaspoons salt
- 1 cup unsalted butter
- 1/2 teaspoon baking soda
- 2 teaspoon vanilla extract
- 6 tablespoons melted butter
- 1/2 cup cheddar cheese powder
- 1/4 teaspoon mustard powder
- 6 cups popped popcorn or 1/3 cups popcorn kernels
- 1/2 teaspoon salt
Instructions
For the Caramel Popcorn:
- Place the popped popcorn into two large baking pans.
- Preheat the oven to 200 degrees.
- 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 3-4 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.
For the Cheddar Popcorn:
- Put a 1/3 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.
- Enjoy immediately!
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I haven’t tried it yet, but can you tell me in ounces how much unpopped popcorn I will need for each if we don’t have/use a microwave?
thanks. My husband and I are insane about the Smartfood Caramel & Cheddar and I am excited about making this ourselves. You may want to include those words for keyword purposes in your description.
Unpopped to popped is about a 1oz:1qt ratio, so 7 quarts of popped corn would be about 7oz of unpopped kernels.
Hopefully this recipe is equally beloved – Let me know how it turns out!!
Sounds wonderful! I’m going to make this for Christmas treats (along with my cookies!) What brand of cheese powder did you use?
Here’s the link to the one that I used:
http://amzn.to/1f2lLuc
What are the utensils needed?
Because it’s for our school project.
If you’re starting from step one, you’ll need baking pans, measuring cups, saucepan, mixing spoons and brown paper bags. Also to have access to a stove top or heating element and an oven. Good luck!
I have questions about some of the ratios here. Seven quarts of caramel corn to one and a half of cheddar? Six tablespoons of butter for six cups of popcorn (the cheddar recipe)? Is this all correct?
Yes, the ratios are all correct. You don’t want to have too much of the cheddar because the dusting that comes off it gets mixed with the caramel and if you have too much, it really overpowers it. You want to be able to have it mixed but still have the different tastes of each one. I hope that makes sense.
Sweet and salty is my favorite flavor combo so I know I would love this. I am going to make some tomorrow when we have family movie night. It’s sure to be a hit in my house!
I hope you loved it Fariha!