Chicago Mix Popcorn Recipe

Heat a large heavy-bottomed pot over medium-high heat. Add the neutral oil and two popcorn kernels. Cover and when those test kernels pop, add the remaining popcorn kernels in an even layer and cover.

Shake the pot gently as kernels pop to keep them from burning. When popping slows to 2–3 seconds between pops, remove from heat.

Transfer popped corn to a large bowl, drizzle with the melted butter, sprinkle with fine sea salt, and toss to coat. Keep warm and set aside.

Preheat the oven to 350°F (175°C). Line a small baking sheet with parchment paper.

In a medium bowl, whisk together flour, sugar, baking powder, and salt.

Using a pastry cutter or two forks, cut the cold cubed butter into the dry ingredients until the mixture resembles coarse crumbs (pea-sized pieces).

Stir in the grated aged cheddar until evenly distributed. In a small bowl, whisk the egg with the milk, then add just enough (all of it if needed) to bring the crumb mixture together; it should be a loose, sandy dough that can clump when pressed.

Spread the mixture thinly on the prepared baking sheet — the goal is a crisp, slightly cakey crumble rather than a cake loaf. Bake 12–15 minutes until golden and set, stirring once halfway through to ensure even toasting.

Remove from oven and cool completely. Once cooled, break into bite-sized crunchy pieces. Reserve.

In a small heavy-bottomed saucepan over medium heat, combine the sugar and corn syrup (if using). Stir gently until sugar dissolves and then stop stirring; let it cook undisturbed until it turns an amber color (watch carefully to avoid burning).

When amber, remove from heat and carefully whisk in the butter until melted. Slowly add the heavy cream while whisking (mixture will bubble vigorously).

Return to low heat for 30 seconds to a minute to marry, then remove from heat and stir in a pinch of sea salt. Allow to cool slightly — it should be pourable but slightly thickened for drizzling over popcorn.

If using leaf gelatin, soften it in cold water (about 2 tbs) for 5–7 minutes. If using powdered gelatin, sprinkle it over 2 tbs cold water and let bloom for 5 minutes.

In a blender, combine the corn kernels, whole milk, heavy cream, sugar, and salt. Blend on high until completely smooth, about 1–2 minutes.

Strain the blended corn through a fine mesh sieve into a saucepan, pressing on solids to extract as much liquid and flavor as possible. Discard solids.

Warm the strained corn liquid over low heat until steaming (do not boil). Remove from heat and stir in the softened/bloomed gelatin until fully dissolved. Taste and adjust salt/sweetness. Cool until slightly thickened — the mixture will set into a delicate mousse when chilled.

Pour the mixture into a shallow container and chill in the refrigerator for 1–2 hours until it holds shape but is still scoopable. For the foam component, reserve about 1/2 cup of the chilled corn liquid before chilling (or, if already chilled, gently reheat to pourable temperature).

To make the foam, whisk the reserved corn liquid with the soy lecithin until dissolved, then use an immersion blender at the surface to create a stable foam. Spoon foam into a small container. Chill briefly to stabilize the mousse and keep the foam chilled until serving.

Finely grate or crumble the reserved aged cheddar and keep at room temperature for immediate grating, or chill if you prefer firmer crumble.

Combine Cheddar Cake Crumble with Popcorn

Place the warm buttered popcorn in a large serving bowl. Scatter the baked cheddar cake crumble over the popcorn and toss gently so pieces adhere to kernels.

Drizzle and Garnish

Lightly drizzle the caramel sauce over the popcorn mixture — use sparingly to keep a balance between crunchy and sticky (about 2–3 tbs). Immediately finish with a light spray of neutral oil or an extra teaspoon of melted butter to help the toppings settle.

Add Corn Mousse and Foam

Spoon small quenelles (or dollops) of the chilled corn mousse sparsely over the popcorn (6–8 small dollops for this quantity). Using a small spoon, add small scoops of the corn foam on top of or beside some mousse dollops for contrast. The mousse should be used quickly so it doesn’t fully collapse on the warm popcorn.

Finish with Aged Cheddar

Immediately grate or sprinkle the crumbled aged cheddar over the assembled popcorn so it lands on both the caramel and mousse. Add microgreens or chive tips if using for a visual pop.

Serve immediately so the popcorn remains crisp with contrasting pockets of sweet caramel, savory cheddar cake crumble, and delicate corn mousse/foam.