Chicago style cheesy caramel popcorn

Step 1

Preheat oven to 200°F

Step 2

Microwave your popcorn to package directions

Step 3

Line two sheet pans with parchment paper

Step 4

Spread out half the popcorn on one of them

Step 5

Over medium heat in a medium pan, combine brown sugar, corn syrup, butter and a pinch of salt

Step 6

Cook until just boiling, stirring from time to time. Continue stirring another minute or so

Step 7

Meanwhile, in a large bowl, combine the melted butter, cheddar cheese mix, and mustard powder

Step 8

Stir in the other half of the popcorn and mix to coat well. Spoon the popcorn on to the second sheet pan

Step 9

Remove the caramel  pan from heat and carefully stir in the vanilla and baking soda

Step 10

The baking soda will make it bubble up, so watch out

Step 11

Pour the caramel over the first sheet of (plain) popcorn. Stir well to coat as much as possible

Step 12

Stick the pans in the oven for about 15 minutes, stirring once or twice to keep everything from sticking

Step 13

Remove from the oven and let cool so you don't destroy your mouth. Mix both your popcorns in a large bowl, and enjoy.