Southside Chicago Mix
Sweet caramel corn meets cheesy popcorn in this game day classic inspired by the Southside spirit. Big flavor, bigger crunch, built to rep Chicago right.
Ingredients
For the Caramel Corn:
- 8 cups freshly popped popcorn
- ½ cup unsalted butter
- 1 cup packed light brown sugar
- ¼ cup light corn syrup
- ½ teaspoon pure vanilla extract
- ½ teaspoon baking soda
- ½ teaspoon kosher salt, plus extra for finishing
For the Cheddar Popcorn:
- 8 cups freshly popped popcorn
- 4 tablespoons melted butter
- ⅓ cup cheddar cheese powder (available online or specialty grocery stores)
- ¼ teaspoon garlic powder (optional)
- Pinch of salt, to taste
Instructions
- Make the Caramel Corn: Preheat oven to 250°F. In a saucepan, melt butter and stir in brown sugar, corn syrup, and salt. Bring to a gentle boil and cook for 4 minutes without stirring. Remove from heat, stir in vanilla and baking soda. Pour over popcorn, toss to coat, and bake for 40–45 minutes, stirring every 15 minutes. Cool completely.
- Make the Cheddar Popcorn: In a large bowl, toss warm popcorn with melted butter. Sprinkle with cheddar powder, garlic powder if using, and salt. Toss until evenly coated.
- Mix Together: Once both types are cool, gently combine the caramel and cheddar popcorns in a large bowl or tray.
- Serve: Pour into big bowls and get after it, Southside style.
Chef Paddy’s Tips
- Fresh popcorn matters: Use air-popped or stovetop popcorn for the crispiest results.
- Layer the mix: When combining, lightly layer caramel and cheddar instead of heavy stirring to keep it crunchy.
- Storage tip: Keep it in an airtight container at room temp for up to 5 days—if it lasts that long.
- Turn it up: Add a pinch of cayenne to the cheddar popcorn if you want a spicy Chicago remix.
Let’s cook with heart and hustle.
Bleacher Bum Caramel Crunch
Capture that authentic ballpark vibe from your own bleacher seats with this crunchy, sweet, and utterly addictive caramel corn.
Ingredients
- 8 cups freshly popped popcorn
- ½ cup unsalted butter
- 1 cup packed light brown sugar
- ¼ cup light corn syrup
- ½ teaspoon pure vanilla extract
- ½ teaspoon baking soda
- ½ teaspoon kosher salt, plus extra for finishing
Instructions
- Preheat oven to 250°F and line a baking sheet with parchment paper.
- Place popcorn in a large heat-proof bowl and set aside.
- In a saucepan over medium heat, melt butter. Stir in brown sugar, corn syrup, and salt. Bring to a gentle boil.
- Cook without stirring for exactly 4 minutes. Remove from heat immediately.
- Stir in vanilla extract and baking soda. The caramel will bubble up—quickly whisk until smooth.
- Pour caramel evenly over popcorn, gently tossing to coat all kernels.
- Spread popcorn onto the prepared baking sheet in an even layer.
- Bake for 40–45 minutes, stirring gently every 15 minutes for even coating.
- Remove from oven, sprinkle with extra kosher salt, and cool completely to crisp.
Chef Paddy’s Tips
- Don’t Rush the Caramel: Cook it slowly and stir constantly to avoid burning or clumping.
- Use Quality Popcorn: Air-popped or stovetop popcorn gives the best crunch. Skip bagged popcorn.
- Add Extra Crunch: Stir in pretzels, chopped nuts, or crushed candy bars before baking.
- Cool Completely: Let it cool on parchment so the caramel sets into that perfect crunchy texture.
- Perfect for Gifting: Fill treat bags or mason jars for an easy, homemade gift that hits on game day or holidays.
- Storage Tip: Store in an airtight container for up to a week. Re-crisp in a 300°F oven if needed.
Let’s cook with heart and hustle.
