Copycat Garretts Popcorn Recipe
Want to make famous Garretts Popcorn at home? This simple guide to blending the perfect caramel popcorn recipe and cheese popcorn will make you feel like you’re strolling down Michigan Avenue in the windy city!
Why We Love This Copycat Garrett’s Popcorn Recipe
When you think of Chicago, what food comes to mind?
Chicago Dogs? Chicago Deep Dish Pizza? What about Chicago Popcorn?
I spent a few days in Chicago this summer and the one food that seemed to be on everyone’s mind (and lips) was Garrett’s Popcorn.
Chicago’s famous gourmet popcorn shop makes several varieties of decadent popcorn, from cheese popcorn to macadamia nut corn. Yet the biggest seller, by far, is the acclaimed Chicago-style popcorn, mixing salty cheesy popcorn with a classic caramel popcorn recipe.
I was sold.
In fact, I bought a bag to bring back to Lt. Dan, and only a small portion of it made it home.
You can order Garretts Popcorn online as gifts, or for yourself.
But you know me… I wanted to try to make a copycat version at home. And let me tell you, this Chicago style popcorn did not disappoint!
Ingredients You Need
Let’s make Garret’s popcorn two ways! Here’s what you’ll need:
For Caramel Corn
- Popped Popcorn – from about 1/2 cup kernels
- Brown Sugar – for that caramel flavor
- Butter – to help everything stick
- Corn Syrup – for a crusty crunch
- Sea Salt – to balance the flavors
- Vanilla – for added flavor
- Baking Soda – to help the caramel foam up
For Cheese Corn
- Popped Popcorn – from about 1/2 cup kernels
- Melted Butter – to help the powders stick
- Cheese Powder – use your favorite cheese powder
- Mustard Powder – for a depth of savory flavor
This copycat Garretts popcorn recipe is the perfect snack to make for this season’s holiday parties.
Just think how your friends will respond on Halloween if you hand them a bag of salty-sweet Chicago Popcorn, instead of stale mini chocolate bars.
Or what about edible gifts for Christmas?
I’d be thrilled to receive a tin of homemade garretts popcorn around the holidays.
Today’s recipe is actually two easy popcorn recipes that you will mix at the end. My classic caramel popcorn recipe, made in the microwave for convenience, and a simple cheddar cheese popcorn recipe.
I posted this microwave caramel popcorn recipe last year. Here we’re mixing it with homemade cheese corn.
The only special ingredient you’ll need for the Chicago popcorn is cheddar cheese powder. There’s really no other way to make cheese-coated popcorn that’s still crisp. You can find cheese powder in specialty grocery stores, online, or you could open up a bunch of mac and cheese packets. *wink*
Honestly, you will not believe how quick and easy making caramel corn can be. Especially if you’ve made the old fashioned labor-intensive variety in the past.
Once the two popcorn recipes are mixed together you have that salty-sweet flavor everyone loves.
Frequently Asked Questions
To make caramel corn without burning the sugar, you have to watch the popcorn carefully in the bag. So you will pour the caramel mixture over the popped popcorn and microwave carefully. Shake the bag and check on it periodically to make sure the caramel is even distributed and not burnt! Be careful when handling the hot caramel popcorn because it will be very hot.
Once the popcorn is cooled, store in airtight containers or zip bags to keep the popcorn fresh. It can last for a while, but will get stale after too much time!
More Snack Recipes To Try
- Buffalo Blue Cheese Popcorn
- Homemade Kettle Corn
- 5 Ingredient Party Mix
- Homemade Trail Mix
- Ranch Oyster Crackers
{Copycat} Garretts Popcorn Recipe
Ingredients
For the Caramel Corn:
- 3 quarts popped popcorn from about 1/2 cup kernels
- 3/4 cup brown sugar
- 6 tablespoons butter
- 3 tablespoons corn syrup
- 1 – 1 1/2 teaspoons sea salt
- 3/4 teaspoon vanilla extract
- 1 teaspoon baking soda
For the Cheese Corn:
- 3 quarts popped popcorn from about 1/2 cup kernels
- 4 tablespoons melted butter
- 3/4 cup cheddar cheese powder
- 2 teaspoons ground mustard powder
- 2 large paper grocery bags
Instructions
- Pop 6 quarts of popcorn according to package instructions and separate into 2 large clean paper grocery bags. (Based on the size of my largest pot, I do this in two batches.) Be sure to pick out any un-popped kernels.
For the Caramel Popcorn:
- Place the brown sugar, butter, corn syrup, salt and vanilla in a large microwave safe bowl. Microwave on high for 2 minutes. Stir, then microwave another 2 minutes, until boiling. Immediately stir in the baking soda and pour over the popcorn in one bag. (The baking soda will cause the caramel to foam up.)
- Fold the top of the paper bag over a couple times and shake well. Place the bag in the microwave and cook for 1 minute. Shake the bag vigorously again and microwave for 45-60 more seconds. Check at 45 seconds to make sure it’s not burning. Open the bag and pour the caramel corn out on waxed paper. Break up clumps if needed. Cool completely to harden. *Every microwave is a little different. After the caramel corn cools completely, if it does not crisp up, put it back in the bag and microwave for another 30-45 seconds.
For the Cheese Corn:
- Open the top of the second bag and shake vigorously as you slowly pour the butter over the popcorn. Then mix the cheese powder and mustard. Shake vigorously again, 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. Then allow it to cool before mixing.
- Once both popcorns are ready, mix by hand and store in an air-tight container until ready to serve.
Lots of somewhat fussy steps but the yield is fabulous! Tastes just like Garrett’s and wonderfully crispy.
If you want to try to duplicate Garrett’s caramel popcorn then you need to use C&H Brown Sugar which is what they use. It is pure cane sugar.
I have been looking for a good recipe for cheese and caramel popcorn, thank you so much for this, as for me, I’m really grateful.
My family is from Chicago, and I’m planning on making this for my mom’s 60th as a party favor. Any idea how long it stays good for? I was thinking about sealing it in a mason jar.
Hi Danielle, What a fun idea!! For optimal flavor and crunch, I wouldn’t make it more than 4-5 days ahead. It would still be ok after that. But The fresher, the better! :)
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I found out the secret to crisp popcorn is never to use butter – once cooled the popcorn loses the crunch. Just drizzle the popcorn with olive oil, then add the cheese/mustard powder. :D
I am going to be making this for my neighbors Christmas gifts this year :D
I have never tried caramel and cheese popcorn like this before. Personally, I am a big fan of both types, and am very interested on how they would go together. Next time I go to the store I need to get ingredients for this.
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Found your wonderful recipe by googling ‘Garrett copycat’. Made 4 batches last night. (3 as gifts – 1 to keep) It all seemed too sticky at first and I was worried, thought it might be the humidity since I am in Florida. Followed your tips and today I finally put it back in the bag to microwave again. Did one minute, shook it vigorously, then put it back in for one more minute. NOW it’s absolutely perfect! The flavor even seemed to enhance and it seems richer too. Thanks so very much for a wonderful and delicious recipe! If you had a rating system, I’d give it 5 stars out of 5 stars!!!
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if i use oven instead of microwave, will this work as well?
No, sorry. It works best in the microwave.
I’ve seen other recipes that have you spread the popcorn out on a greased or foil-covered rimmed baking sheet and put it in the oven at 350 degrees for varying amounts of time to crisp the coating. It would be worth a try with this recipe I think.
This is recommended for other recipes as they typically have coating on them (chocolate, nutella, etc) and you have to stir every few minutes. I’ve done it and the popcorn has come out crunch.
I couldn’t imagine using the oven to make it crunchy would work against it, but then again I didn’t create this copy cat recipe and I haven’t even tried it. I will be doing it next week and will do half/half in oven and microwave to see if there’s a difference.
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Your caramel corn recipe is so simple and so GOOD!! Loved it.
Just made this for watching the Hawks/Gophers football game. I had all the ingredients on hand except for cheese powder so I used a package of Kraft dinner cheese powder from the blue box and this turned out totally awesome. I told my hubby that we can go at this for about 10 minutes then I’m hiding it away for the grandkids. Seriously good stuff. Thank you for the simple and delicious recipe. Yes, I’ve eaten Garrett’s before but if this isn’t the same as theirs, well I can only say that I will proudly serve this copycat version to my family and friends.
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Garrett’s uses coconut oil in their popcorn. No corn syrup.
I absolutely love Garrett’s popcorn. The 1st time we went to Chicago after a great shopping trip down Michigan Ave, I stopped in at Garrett’s popcorn, my son’s name is Garrett so I had to get one of those decorative tins. Thanks for the recipe.