RECIPE: Copycat Garrett’s Chicago Mix Popcorn

I had this when I was in Vegas, busy shopping at Miracle Mile shops and stumbled upon Garrett’s Popcorn… YUM!!! So I spent the next few hours, polishing off a bag of the Chicago Mix while watching Seinfeld re-runs in my comfy Bellagio room and ever since then have been trying to find something similar with no luck.

Today, I re-created this heavenly treat and… great success! Even the mother-in-law loved it!

Ingredients for the caramel corn:

½ cup corn kernels
1/3 cup butter
½ cup brown sugar
¼ cup maple syrup
Pinch of salt

Ingredients for the cheese corn:

½ cup corn kernels
2 tablespoons melted butter
¾ cup cheddar cheese powder
2 teaspoon ground mustard powder


Pop the popcorn as per package directions (usually put approx. 5 tablespoons olive oil into pot, allow to heat – you’ll know it’s hot enough when you put a few corn kernels into oil and they pop – and then add ½ cup corn kernels and cover. Cook until popping ceases.)

For the caramel popcorn, mix the butter, sugar and maple syrup in a small saucepan. Add a pinch of salt. Heat the mixture on medium high. Be sure to keep stirring. Bring to the boil and allow it to boil for 2 minutes, without letting it burn.
Pour over the popcorn, using a large wooden spoon, gently stir the popcorn until all the pieces are coated. Spread the popcorn onto a baking sheet and bake for 10-15 minutes.

For the cheese corn, pour the melted butter over the popcorn and mix the cheese powder and mustard. Stir vigorously as you sprinkle the cheese mixture over the popcorn.
Pour into a brown paper bag (or two depending on the amount of popcorn), close, and shake contents again.
Place the bag in the microwave and microwave for 45-60 seconds to dry out the popcorn. Allow to cool before mixing with the caramel popcorn.



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