How do you get cheese to stick to popcorn?

To make sure the cheese powder sticks: Lightly coat warm popcorn with melted butter or oil. Toss immediately while the popcorn is still slightly warm . Use fine cheddar cheese powder instead of shredded cheese.

How is caramel cheese popcorn made?

Caramel cheese popcorn is made by: Coating fresh popcorn with homemade caramel sauce . Tossing it with cheese powder while warm . Baking briefly to set the caramel and cheese flavors .

Do you add butter before or after popcorn?

It depends on whether you’re making caramel or cheese popcorn : For cheese popcorn: Add melted butter before sprinkling cheese powder. For caramel popcorn: Butter is used in the caramel sauce itself .

What state is known for caramel cheese popcorn?

The most famous version of caramel cheese popcorn comes from Illinois , specifically Chicago . The Chicago Mix , a blend of caramel and cheese popcorn, is a regional specialty.

Does cheese and caramel go together?

Absolutely! The sweetness of caramel enhances the bold, salty notes of cheese , creating an irresistible contrast of flavors

Caramel Cheese Popcorn: The Ultimate Sweet & Savory Treat

Description

Caramel Cheese Popcorn is the ultimate sweet and savory snack, combining buttery caramel’s rich sweetness with the bold, tangy flavor of cheddar cheese. Inspired by the famous Chicago Mix, this homemade version guarantees a fresh, crispy, and delicious treat perfect for movie nights, parties, or holiday celebrations.

Ingredients

For the Popcorn Base:

½ cup popcorn kernels
2 tbsp oil (coconut or avocado)

For the Caramel Coating:

½ cup sugar
2 tbsp butter
¼ tsp baking soda
½ tsp salt

For the Cheese Coating:

¼ cup cheddar cheese powder
1 tbsp melted butter or spray oil (for adhesion)

Instructions

Step 1: Pop the Perfect Popcorn

Heat 2 tablespoons of oil in a large pot over medium heat.
Add 2-3 test kernels and cover the pot. Once they pop, add the remaining kernels.
Cover and shake the pot occasionally to prevent burning.
Once the popping slows down, remove from heat and let cool slightly.

Pro Tip: Avoid using microwave popcorn, as pre-seasoned varieties interfere with caramel and cheese adhesion.

Step 2: Make the Caramel Sauce

In a saucepan, melt butter and sugar over medium heat, stirring continuously.
When the mixture turns deep amber in color, remove from heat and quickly stir in baking soda.
Drizzle the caramel sauce over the popcorn and toss to coat evenly.

Pro Tip: If the caramel thickens too quickly, reheat it slightly before pouring.

Step 3: Coat with Cheese Powder

Lightly coat popcorn with melted butter or spray oil to help cheese powder stick.
Sprinkle cheese powder evenly over the popcorn while warm, tossing gently to coat.

Pro Tip: Use fine cheese powder for even coverage.

Step 4: Bake for Extra Crunch

Preheat oven to 250°F (120°C).
Spread the coated popcorn on a parchment-lined baking sheet.
Bake for 10-15 minutes, stirring halfway through for even crispiness.
Let cool completely before serving.

Pro Tip: Letting the popcorn cool fully prevents condensation, keeping it crispy.

Notes

Storage Tips: Store in an airtight container at room temperature for up to 3 days. For longer freshness, use a ziplock bag with silica gel packs.
Crisp Restoration: If popcorn softens over time, reheat at 250°F for 5 minutes.
Flavor Variations: Try adding cayenne pepper for a spicy kick, or drizzle with melted dark chocolate for a sweet upgrade.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Dinner
Cuisine: American

Nutrition

Calories: ~180 kcal
Fat: 9g
Carbohydrates: 22g
Protein: 3g