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Cheese and Caramel Popcorn

This recipe creates a unique sweet and savory popcorn mix. Plain popcorn is divided and separately coated: one batch with melted butter and a cheese powder blend, and the other with a hot caramel sauce cooked to the firm ball stage. Once cooled, the two types are combined for a delicious snack.
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Cook Time 35 minutes
Total Time 50 minutes
Course lunch/dinner
Cuisine American
Servings 12 people
Calories 5069.5 kcal

Equipment

  • 2 Large Mixing Bowls One for cheese popcorn, one for tossing.
  • 1 Baking Sheet
  • 1 Silicone Baking Mat or Aluminum Foil
  • 1 Heavy-Bottomed Medium Saucepot
  • 1 Candy Thermometer Essential for accurate caramel temperature.

Ingredients
  

Main

  • 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
  • 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

Instructions
 

  • For the cheese popcorn: Toss the popcorn with the melted butter in a large bowl until evenly coated.
  • In a separate bowl, combine the Cheddar powder, mustard powder and white pepper. Fold the mixture into the popcorn in two additions and toss until evenly coated.
  • For the caramel popcorn: Line a baking sheet with a silicone baking mat or aluminum foil and lightly spray with cooking spray.
  • Evenly spread the popcorn out on the baking sheet. Combine the butter, granulated sugar, brown sugar and corn syrup in a heavy-bottomed medium saucepot fitted with a candy thermometer (see Cook's Note). Bring to a boil over medium heat, stirring frequently with a heatproof rubber spatula; be careful: the caramel will bubble up a few inches as it cooks. Cook until the caramel reaches 248 to 250 degrees F (firm ball stage). Immediately turn off the heat and carefully stir in the salt and baking soda; the caramel will bubble up again when you add the baking soda.
  • Spray a second heatproof rubber spatula with cooking spray. Immediately, and very carefully, pour the caramel evenly over the popcorn. With the greased spatula, carefully fold the caramel into the popcorn to coat; not every kernel will be completely coated, but the caramel will be evenly distributed. Break up any large chunks with the spatula. Set aside to cool completely, at least 15 minutes.
  • To serve: Combine the two popcorns together, breaking up any remaining large chunks of the caramel popcorn if necessary. Serve immediately.

Notes

Ensure your Cheddar cheese powder is fine and of good quality for even coating. The success of the caramel lies in reaching the precise 'firm ball' stage (248-250°F); undercooking results in soft, sticky caramel, while overcooking can lead to burnt sugar. Handle the hot caramel with extreme caution as it is very dangerous. Spraying the spatula with cooking spray helps prevent the caramel from sticking during folding. Allow the caramel popcorn to cool completely before combining with the cheese popcorn for the best texture contrast.