Caramel Corn

  • 3 quarts popped popcorn*
  • 1/2 cup butter or margarine
  • 1 cup firmly packed light brown sugar
  • 1/4 cup light corn syrup
  • 1/2 teaspoon salt
  • 1/4 teaspoon baking soda

Cheesy Corn

  • 3 quarts popped popcorn*
  • 2 tablespoons butter
  • 1 tablespoon cheese-flavored popcorn seasoning

Preheat oven at 250°F. Lightly coat a large mixing bowl and a rimmed 17 x 12-inch baking pan with no-stick cooking spray. Place popped popcorn inside mixing bowl; set aside. Combine butter, brown sugar, corn syrup, and salt in a heavy 2-quart saucepan. Bring to a boil over medium heat, stirring constantly. Lower heat and boil 5 minutes without stirring. Remove from heat and stir in baking soda. Gradually pour over reserved popped corn, mixing well to coat. Spread coated popcorn evenly into prepared baking pans. Bake for 1 hour, stirring every 15 minutes. Remove from oven and cool completely.

Meanwhile, prepare popcorn for Cheesy Corn. Melt butter in a 6-quart pan. Add cheese-flavored seasoning stirring continuously until seasoning is mixed with melted butter. Remove from heat. Pour popped corn into the pan and stir until popcorn is evenly coated with cheese mixture. Note: If a more cheesy coating is desired, immediately add 1 to 2 tablespoons cheese seasoning and stir to coat. Pour the coated popcorn onto a rimmed cookie sheet and separate kernels while corn is still warm. Allow to cool completely.

In a separate large bowl or paper bag, combine Caramel Corn and Cheesy Corn to make Windy City Mix.

*Using a Presto® popcorn popper, prepare popcorn as directed in the popper's instruction manual, removing any unpopped kernels.

Click here for more information on our line of quality Presto® Popcorn Poppers.

Windy City Mix