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The Inside Scoop on "Chicago Mix" Popcorn






"Chicago mix" popcorn is the unlikely but surprisingly addictive combination of cheese popcorn and caramel corn. This perfect combination of sweet and salty makes it an irresistible snack. "Chicago mix"  popcorn originated at Garrett Popcorn, the city's most beloved popcorn-maker.  

Garrett Popcorn Shops grew out of a Milwaukee-based family's competition to create the best caramel corn. Once the recipe was perfected, the first Garrett shop opened in Chicago's Loop at Madison and State in 1949. The family-run business soon added cheese popcorn to their offerings. 

By the 1970s, it was common for customers to buy a bag of caramel corn and a bag of cheese popcorn and then ask for an extra empty bag to mix the two together. This tasty creation that marries sweet and savory flavors was nicknamed the "Chicago mix." Garrett took the cue from customers and started selling "Chicago mix" popcorn. In 2014, the company changed the name of its popular offering to "Garrett mix" after a Minnesota-based company patented the trademark for the name. 

Today, "Garrett mix" popcorn is the most popular of all of Garrett Popcorn's offerings. Garrett Popcorn Shops began expanding their market outside Chicago in 2005, and today their shops can be found all over the world. 

So what makes the sweet-and-salty pairing of caramel corn and cheese popcorn so irresistible? Food scientist Kantha Shelke explained to WBEZ that we are attracted to sweet foods because our brains use glucose to function and salty foods because they contain minerals our bodies use to regulate nerve and muscle function. Also, salt enhances the flavor of sweet foods. 

I remember the long lines snaking out of the Garrett shop at State and Jackson near a busy bus stop. I would buy their popcorn any time I had to hop on the Jeffrey Express bus to visit my friend in Hyde Park. 

You can get your sweet and salty fix with this recipe for homemade "Chicago mix" popcorn.

Chicago Mix Popcorn

 Yields about 14 cups of popcorn

 For the Cheese Popcorn:

    *Based on a recipe from the Florida Dairy Farmers

Ingredients:

1/4 c. popcorn kernels

2 tbsp. oil

1/2 c. cheddar cheese

2 tbsp. unsalted butter, melted

salt to taste

Instructions:

Shred the cheese and set aside. Preheat the oven to 350 F. Add oil and popcorn kernels to a large pot. Heat over high heat and cover with a lid. When the popcorn starts popping, turn the heat to medium-high and give the pot a few shakes to move the kernels around. After 1-2 minutes, or when the popping starts to slow down, remove from heat and pour into a large bowl.

Add the melted butter and salt and toss to coat. Transfer to a large baking sheet, making sure the popcorn is all touching (so the cheese doesn't fall through). Remove excess kernels. Sprinkle with cheese and bake for 2-3 minutes or until the cheese melts. Set aside in a large bowl and cover while you make the caramel corn. 

For the Caramel Corn

       *Based on a recipe submitted by Jubes to Food.com. 

Ingredients:

1/4 c. popcorn kernels

2 tbsp. oil

1/4 c. butter

1/2 c. brown sugar

1/8 c. light corn syrup

1/4 tsp. baking soda

1/4 tsp. vanilla extract

Instructions:

Set aside a baking sheet to be used later. Add oil and popcorn kernels to a large pot. Heat over high heat and cover with a lid. When the popcorn starts popping, turn the heat to medium-high and give the pot a few shakes to move the kernels around. After 1-2 minutes, or when the popping starts to slow down, remove from heat. Set popcorn aside in a medium-sized bowl. (Keep separate from the cheese popcorn for now.) 

Add the butter, brown sugar, and syrup to a large saucepan. Bring to a boil and boil for about 4 to 5 minutes. Stir constantly with a wooden spoon. Remove from heat. Add the baking soda and vanilla. Stir well. 

Add half of the popped popcorn to the saucepan and quickly stir to coat in the hot caramel mix. Add the remaining popcorn. Stir thoroughly to cover the popcorn evenly. You'll need to work quickly. 

Spread the popcorn out on a baking sheet. After about a minute, the popcorn should be cool enough to handle carefully. Break up the popcorn into smaller-sized pieces. Cool. 

Finally, mix the two types of popcorn together in the large bowl and enjoy. 

Sources:

Asia Singleton, "Love Garret Popcorn? Here's the science behind the sweet and salty food combination," WBEZ Chicago Curious City (July 15, 2022). 

Maggie Hennessy, "How Garrett Popcorn became an indisputable Chicago institution," TimeOut (September 12, 2019).

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