Cheese and Caramel Popcorn

Indulge in the ultimate snack duo: crispy cheese popcorn bursting with tangy cheddar flavor and sweet, crunchy caramel popcorn that melts in your mouth. This Chicago-style treat is perfect for movie nights or partieseasy enough for intermediate cooks to master and sure to wow your guests!

Skill Level: Intermediate
Yield: 12 cups
Nutritional Information per Serving (1 of 8 servings): Calories 252, Total Fat 17 g, Saturated Fat 9 g, Carbohydrates 23 g, Dietary Fiber 1 g, Sugar 16 g, Protein 3 g, Cholesterol 36 mg, Sodium 116 mg
Total Time: 50 minutes (includes cooling)
Active Time: 35 minutes

Cheese Popcorn Ingredients:

6 cups freshly popped plain popcorn
4 tablespoons unsalted butter, melted
1/3 cup orange Cheddar cheese powder (see Cook's Note)
1 teaspoon mustard powder
1/4 teaspoon white pepper

Caramel Popcorn Ingredients:

Vegetable oil cooking spray
6 cups freshly popped plain salted popcorn
4 tablespoons unsalted butter
1/4 cup plus 2 tablespoons granulated sugar
2 tablespoons light brown sugar
2 tablespoons light corn syrup
1/2 teaspoon kosher salt
1/4 teaspoon baking soda

Special Equipment:

Candy thermometer
Silicone baking mat

For the cheese popcorn: Toss freshly popped popcorn in a large bowl with melted butter until every kernel glistens. In a separate bowl, whisk together Cheddar cheese powder, mustard powder, and white pepper. Sprinkle this zesty mix over the buttered popcorn in two batches, tossing vigorously for an even, irresistible coat.
For the caramel popcorn: Line a baking sheet with a silicone baking mat or foil and mist lightly with cooking spray. Spread salted popcorn evenly across it. In a medium heavy-bottomed saucepan with a candy thermometer, melt butter with granulated sugar, brown sugar, and corn syrup over medium heat. Stir frequently with a heatproof spatula until it boilswatch it bubble dramatically! Cook to 248250F (firm ball stage). Off heat, swiftly stir in salt and baking soda (it'll foam up again!).
Mist a second heatproof spatula with spray. Drizzle the hot caramel over the popcorn, then gently fold and toss to distribute the glossy coatingdon't worry if not every piece is drenched; clusters add crunch! Break up big lumps and cool fully, at least 15 minutes.
To serve: Combine cheese and caramel popcorns, crumbling large caramel bits. Dive in immediately for peak freshness and flavor!

Cook's Notes:

Use a medium saucepan with 5-inch sides for caramel to handle the vigorous bubbling. If your candy thermometer doesn't touch the mixture at first, no problemthe boil will heat it up. Opt for orange Cheddar powder for classic Chicago vibe, or white for a twist; find it in stores or online. Either works perfectly for the cheese popcornpick your favorite!