Caramel Cheddar Popcorn
This classic Chicago treat always pops up around the holiday time and makes an adorable edible gift.
Ingredients
- 1/2 cup popcorn kernels
- 1/4 cup oil, plus more for greasing your hands
- 1 stick unsalted butter, divided
- 3 tbsp corn syrup
- 1/2 cup brown sugar
- 1 tsp salt
- 1 tsp baking soda
- 1 tsp vanilla
- 1/3 cup cheddar cheese powder
Instructions
- Preheat oven to 225°F and prepare 2 baking sheets with parchment paper
- Add oil to a large pot and add 1 kernel in and shut the lid. When you hear the kernel pop, add the rest of the popcorn and shake the pot intermittently. Wait until you hear the popping slow down then remove the lid and check to see that most of the kernels have popped. Remove the popcorn from the heat and split it between the two pans.
- Add 5 tbsp of the butter, the brown sugar, corn syrup, and salt to a pot over medium high heat. Mix until the butter is melted then wait for it to begin to bubble. Once it does, cook for another 3 minutes and remove from the heat. Off the heat add the baking soda and vanilla, mix it together then immediately pour over 1/2 of the popcorn. Grease your hands with oil and mix the popcorn to coat it as best you can. It’s okay if you don’t get every piece.
- Put in the oven for an hour and mix every 20 minutes.
- Once the popcorn has baked, remove both from the oven and let it cool for an hour. Toss it together in a big bowl and enjoy!