{Copy Cat} Garrett’s Chicago Style Popcorn

It’s like Madonna or Brittney, it only needs one name and you know exactly what I’m talking about, at least if you’ve ever been to Chicago. Garretts. It’s well worth the 40 minute wait in line and chances are you’ll get an extra scoop to save for breakfast the next morning. Or maybe that’s just me. It’s divine and will leave you craving it for days, weeks, or in my case, even years. When you live 8,300 miles from Chicago then thankfully this recipe is enough to satisfy that craving. And even if you haven’t had Garrett’s before, I can pretty much guarantee this will be the best caramel corn recipe you’ve ever tried!  (I can’t get the ingredients for the cheese popcorn here in New Zealand, so I only have a picture of the caramel. Make them both and enjoy it for me!)

Caramel Corn:

1/2 cup popcorn kernels
1/2 cup butter
1 cup brown sugar
1/3 cup corn syrup
1/2 tsp kosher or sea salt
Preheat oven to 300. Line a large baking sheet with parchment paper, set aside. Pop popcorn kernels. In a small saucepan melt butter, brown sugar, corn syrup and 1 tsp salt together over medium heat. Bring to boil. Boil for 2-3 minutes. Pour caramel mixture over popcorn and stir to coat evenly. Pour popcorn into lined pan, sprinkle a little more salt on top and place in oven. Bake for 20 minutes, stirring halfway through. Allow popcorn to cool on a parchment lined counter.

Cheese Corn:

1/2 cup popcorn kernels
4 Tbs butter, melted
3/4 C cheddar cheese powder (easiest to just use the packets from a few boxes of Mac & Cheese)
2 tsp ground mustard powder
Pop popcorn kernels, pour butter over popcorn and stir. Mix cheese powder and mustard powder then stir into popcorn until evenly coated.

Mix the popcorn together and devour. I mean, enjoy. And save some for breakfast.

*source: caramel corn: adapted from http://www.cookiesandcups.com, cheese corn: http://www.aspicyperspective.com

 

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