{Copycat} Garrett's Popcorn

Want to make famous Garrett's Popcorn at home? This simple guide to

blending the perfect caramel popcorn recipe and cheese popcorn will
make you feel like you're strolling down Michigan Avenue in the windy
city!
4.50 from 6 votes
Prep Time Cook Time Total Time
5 mins 15 mins 20 mins

Course: Appetizer, Snack Cuisine: American

Servings: 6 quarts
Calories: 753kcal

Author: Sommer Collier

Ingredients
For the Caramel Corn:
3 quarts popped popcorn from about 1/2 cup kernels
3/4 cup brown sugar
6 tablespoons butter
3 tablespoons corn syrup
1 - 1 1/2 teaspoons sea salt
3/4 teaspoon vanilla extract
1 teaspoon baking soda

For the Cheese Corn:

3 quarts popped popcorn from about 1/2 cup kernels
4 tablespoons melted butter
3/4 cup cheddar cheese powder
2 teaspoons ground mustard powder
2 large paper grocery bags

Instructions
1. Pop 6 quarts of popcorn according to package instructions and separate into 2 large clean
paper grocery bags. (Based on the size of my largest pot, I do this in two batches.) Be sure to
pick out any un-popped kernels.

For the Caramel Popcorn:

1. Place the brown sugar, butter, corn syrup, salt and vanilla in a large microwave safe bowl.
Microwave on high for 2 minutes. Stir, then microwave another 2 minutes, until
boiling. Immediately stir in the baking soda and pour over the popcorn in one bag. (The
baking soda will cause the caramel to foam up.)
2. Fold the top of the paper bag over a couple times and shake well. Place the bag in the
microwave and cook for 1 minute. Shake the bag vigorously again and microwave for 45-60
more seconds. Check at 45 seconds to make sure it's not burning. Open the bag and pour the
caramel corn out on waxed paper. Break up clumps if needed. Cool completely to
 harden. *Every microwave is a little different. After the caramel corn cools completely, if it
does not crisp up, put it back in the bag and microwave for another 30-45 seconds.

For the Cheese Corn:

1. Open the top of the second bag and shake vigorously as you slowly pour the butter over the
popcorn. Then mix the cheese powder and mustard.  Shake vigorously again, as you sprinkle
the cheese mixture over the popcorn. Close the bag and fold the top down. Give the popcorn
one last hard shake to thoroughly coat. Place the bag in the microwave and microwave for
30-45 seconds to dry out the popcorn. Then allow it to cool before mixing.
2. Once both popcorns are ready, mix by hand and store in an air-tight container until ready to
serve.

Nutrition
Serving: 1serving | Calories: 753kcal | Carbohydrates: 147g | Protein: 23g | Fat: 12g | Saturated Fat: 3g |
Cholesterol: 9mg | Sodium: 266mg | Potassium: 616mg | Fiber: 26g | Sugar: 8g | Vitamin A: 455IU |
Vitamin C: 0.6mg | Calcium: 28mg | Iron: 5.8mg

All images and text ©Sommer Collier for A Spicy Perspective