If you don’t know what Chicago style means when it comes to popcorn, then you just aren’t up on your pop corn game. Let me clue you in – it’s when you can’t decide between cheddar and caramel corn … and so you just have both. But making it yourself isn’t as easy as you think, however the payoff of the deliciousness of Chicago corn is all worth it. Here’s how it’s done.
1 cup popcorn kernels
4 teaspoons vegetable oil
1 cup brown sugar
1/4 cup corn syrup
1 teaspoon salt
1 stick unsalted butter, cubed
1/2 teaspoon baking soda
3 tablespoons unsalted butter, melted
1/4 cup organic cheddar cheese powder
1/2 teaspoon chipotle powder
Sufficient quantity sea salt
Preheat the oven to 225 degrees F.Popcorn: Pop the kernels in an air popper, microwave (in which case no oil is required) or on the stove-top. Divide the pop corn into two separate containers.Sweet: Add the brown sugar, corn syrup, salt and butter in saucepan over medium-high heat. Bring the mixture to a boil and cook without stirring until mixture is nice and thick. Remove from the heat and quickly add the baking soda. Pour the caramel over 1/2 the popcorn. Toss with spoon until the corn is fully covered with caramel (careful caramel is very hot!). Spread the caramel corn in a single layer over a slightly greased baking sheet. Bake for 30 minutes, stirring every 10 minutes. Then remove and allow to cool.
Salty: Add the melted butter, cheddar cheese powder and chipotle powder to the second 1/2 of the popcorn. Toss to combine thoroughly and season with salt.
Mix both of your portions, the sweet and the salty together and enjoy! Chicago style.
By: Savannah Cole