Ingredients:
- ½ cup (100g) granulated sugar
- ¼ cup (57g) unsalted butter, cut into cubes
- ¼ cup (60ml) light corn syrup
- ½ teaspoon (2.5ml) baking soda
- ½ teaspoon (2.5ml) vanilla extract
- 8 cups (approx. 110g) popped popcorn, plain (no butter or salt)
- ¼ cup (57g) unsalted butter
- ¼ cup (25g) nutritional yeast
- 2 tablespoons (15g) cheddar cheese powder
- ½ teaspoon (2.5ml) salt
- 4 cups (approx. 55g) popped popcorn, plain (no butter or salt)
Instructions:
- Prepare 12 cups of plain, air-popped popcorn. Remove any unpopped kernels. Divide 8 cups into a large mixing bowl for the caramel corn and 4 cups for the cheese corn.
- In a medium saucepan over medium heat, combine sugar, butter, and corn syrup. Bring to a boil, stirring constantly. Continue cooking without stirring, until the mixture reaches a light amber color. Remove from heat and quickly stir in baking soda and vanilla extract. Be careful, it will foam up! Immediately pour the caramel over the 8 cups of popcorn and gently toss to coat evenly.
- Spread the caramel corn in a single layer on a baking sheet lined with parchment paper. Bake in a preheated oven at 250°F (120°C) for 30 minutes, stirring halfway through, until the caramel sets. Remove from oven and let cool completely.
- Melt butter in a small saucepan over medium heat. Whisk in nutritional yeast, cheddar cheese powder, and salt. Pour over the 4 cups of popcorn and gently toss to coat evenly.
- Spread the cheese corn in a single layer on a baking sheet lined with parchment paper. Bake in a preheated oven at 250°F (120°C) for 10 minutes, until the cheese sets. Remove from oven and let cool completely.
- Once both the caramel and cheese corn are completely cool, gently combine them in a large bowl. Serve immediately, or store in an airtight container.