Minutes Prep time: 80
Minutes Total time: 35
Servings: 7
Difficulty: Intermediate
1/2 cup Orville Redenbacher's® Gourmet® Popping Corn
3 tablespoons vegetable oil
PAM® Original No-Stick Cooking Spray
6 tablespoons unsalted butter, divided
1 cup firmly packed light brown sugar
1/4 cup light corn syrup
1 teaspoon kosher salt
1 teaspoon vanilla extract
1/2 teaspoon baking soda
1 pinch cream of tartar
3 tablespoons cheddar cheese powder
2 teaspoons grated Parmesan/Romano cheese
1/2 teaspoon ground mustard
1/4 teaspoon seasoned salt
1/4 teaspoon nutritional yeast, optional
Nutrition information
| Nutrient | Amount | % Daily Value |
|---|---|---|
| Calcium | 75 mg | 8% |
| Carbohydrate | 53 g | 18% |
| Cholesterol | 29 mg | 10% |
| Total Fat | 17 g | 26% |
| Iron | 1 mg | 5% |
| Calories | 357 kcal | 18% |
| Sodium | 461 mg | 19% |
| Protein | 3 g | 6% |
| Saturated Fat | 7 g | 37% |
| Sugars | 35 g | 4% |
| Vitamin C | 0 |
Combine popcorn kernels and oil in a 4-quart pan. Cover pot, leaving lid slightly ajar, and place over medium heat. Lift and shake pan frequently while heating. When popping slows, remove pan from heat. Let cool to room temperature. Discard un-popped kernels.
Spray a large glass or metal bowl lightly with cooking spray. Pour in half of the popcorn, about 7 cups. Set remaining popcorn aside. Wipe pot clean with a paper towel and reserve for making cheese popcorn.
CARAMEL POPCORN: Preheat oven to 225°F. Line a large rimmed baking sheet with parchment paper and spray lightly with cooking spray. In a small pot over medium heat, bring 4 tablespoons of butter, light brown sugar, and light corn syrup. to a boil. Boil 4 minutes, stirring occasionally, until mixture reaches 284°F. Remove from heat and carefully stir in salt, vanilla, baking soda and cream of tartar, mixture will bubble.
Pour caramel over popcorn in large greased bowl, stirring gently with rubber spatula to not crush popcorn, coating popcorn as evenly as possible. Spread on lined sheet pan in a single layer.
Bake 20 minutes, stirring gently every 5 to 6 minutes to help with even coating. Remove from oven and gently spread evenly with rubber spatula, separating into individual kernels. Let cool completely.
CHEESE POPCORN: Melt remaining 2 tablespoons of butter in previously used large heavy bottom pot, remove from heat, and add remaining popcorn. Cover with lid and shake well to thoroughly coat popcorn with butter.
In a small bowl, stir together cheese powder, grated Parmesan and Romano cheeses, mustard powder, seasoned salt, and nutritional yeast (if using). Add cheese mixture to pot with popcorn in three additions, shaking vigorously after each, until popcorn is coated evenly.
Combine cooled caramel popcorn and cheese popcorn and gently mix them together. Enjoy!
Chicago-Style Popcorn Mix
