Chicago-style popcorn

By Rodney Bowers
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Caramel corn:

  • 3 liters fresh popped popcorn
  • 3/4 cup brown sugar
  • 8 tablespoons butter
  • 3 tablespoons maple syrup
  • 1 - 1-1/2 teaspoons kosher salt
  • 3/4 teaspoon vanilla extract
  • 1 teaspoon baking soda

Cheesy corn:

  • 3 liters fresh popped popcorn
  • 4 tablespoons melted butter
  • 1/2 cup cheddar cheese powder
  • 1/2 cup nutritional yeast
  • 2 teaspoons dry mustard powder
  • 2 large paper grocery bags


  1. Pop all of your popcorn according to package instructions.
  2. Separate into two large clean paper grocery bags. 

Caramel corn:

  1. In a small pot, bring brown sugar, butter, maple syrup, salt and vanilla to a low boil. 
  2. Remove from heat, then stir in the baking soda. Pour over the popcorn in one of the paper bags, then fold the top of the paper bag over a couple times and shake really well. 
  3. Put the bag in a microwave and cook for two minutes. Shake the bag really well at the halfway point. Once finished, break up any clumps, then place in bowl and serve.

Cheesy corn:

  1. In a micorwave, melt butter in a bowl.
  2. Pour butter over the second bag of popcorn. 
  3. Then, in a separate bowl mix the cheese powder, nutritional yeast and mustard. Shake vigorously 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. Pour into bowl and serve.


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