Whenever we visit Chicago, one of our traditions is to stop at the famous popcorn shop, Garrett Popcorn, and savor a bag of their Chicago Mix: caramel corn mixed with cheese popcorn. It sounds like an odd combination, but if you approach it with an open mind, you will soon be a convert. A year and a half ago, we partook of this special blend with Chris and Lauren's dating partners, and look what happened?!

We even served little bags of Garrett's Chicago Mix at Lauren and Jeremy's wedding reception; it was in the elevator as you exited. My personal love affair with caramel corn goes back several generations. My grandmother and mother both made batches of the sticky, sweet snack. Fifteen years ago, I collected recipes from my maternal aunts and cousins and siblings, and published a family cookbook. There were four identical recipe submissions for caramel corn: Grandma Lizzie, two aunts, and one sister. My take on this old recipe is to double the amount of popcorn for the same amount of caramel coating, resulting in a product more like kettle corn. This suits my palate because I can eat twice as much with half the guilt. If you want the caramel coating to be thick and rich over the kernels of popped corn, just use half the amount of popcorn.

Caramel Corn

1/2 c. vegetable oil

2 c. large popcorn kernels

1/2 c. light Karo corn syrup

2 c. brown sugar

1 c. butter

1/2 tsp. baking soda

1 tsp. vanilla

2 c. cocktail peanuts (optional)

Generously butter the insides of two 20 x 12 x 3 inch disposable tin pans.In a large, heavy pot, heat 1/4 c. vegetable oil over medium heat. Add 1 cup of popcorn kernels. Shake and heat until the kernels all pop, emptying into the prepared pans as needed. Repeat with the second batch of popcorn. Allow the popcorn to cool a few minutes; shake the pan and then search through the bottom for unpopped kernels and remove. Sprinkle with coarse sea salt and divide the peanuts between the two pans. 

To prepare the caramel, combine the butter, brown sugar and light corn syrup in a heavy saucepan over medium heat. Once this mixture boils, cook for five minutes, stirring frequently. Remove from heat and add the baking soda and the vanilla. The caramel will foam violently and then, with vigorous stirring, will turn into a blonde, voluptuous sauce. Immediately pour the caramel over the pans of popcorn. Stir together with a large spoon, incorporating the popcorn from the bottom of the pans into the sticky mixture. Bake in a 250 degree oven for one hour, stirring the pans every fifteen minutes. Allow to cool before storing in airtight bags.