History

Garrett Popcorn Shops opened on Madison Street in the Loop in 1949. The famous mix (cheddar cheese and CaramelCrisp in one bag) was introduced in the 1970s and has been the takeaway-bag souvenir of choice from O'Hare and Midway ever since. The cheese is sharp Wisconsin cheddar; the caramel is hand-cooked in copper kettles with butter and sugar. The queues at the Michigan Avenue flagship outside the original Garrett shop became enough of a fixture that the tourist board started photographing them. The store name was changed from 'Chicago Mix' to 'Garrett Mix' in 2014 after a trademark settlement, but locals still call the snack the original name.

Common allergens: Dairy

Make it at home

Yield Serves 4Hands-on 25 minTotal 40 minDifficulty Intermediate

Ingredients

  • 200g popcorn kernels (split in two batches)
  • 60ml neutral oil
  • 60g unsalted butter
  • 100g sharp aged cheddar, very finely grated
  • 1/2 teaspoon fine salt
  • 100g unsalted butter (for caramel)
  • 200g brown sugar
  • 60ml light corn syrup
  • 1/2 teaspoon fine salt
  • 1/2 teaspoon baking soda
  • 1 teaspoon vanilla extract

Method

  1. Pop 100g of kernels with the neutral oil in a covered pot, shaking. Toss with melted butter, fine cheddar and salt while still warm. Spread on a tray.
  2. Pop the second 100g of kernels the same way (no butter). Spread on a separate tray.
  3. Heat the oven to 120C (250F). Line a large tray with parchment.
  4. Melt the second batch of butter with the brown sugar, corn syrup and salt in a heavy pot. Bring to a boil, simmer 4 minutes without stirring.
  5. Off heat, whisk in the baking soda and vanilla. It will foam pale. Pour over the un-buttered popcorn, fold to coat. Spread on the lined tray.
  6. Bake the caramel corn 40 minutes, stirring every 10 minutes. Cool, break up, then toss with the cheddar popcorn. Eat from a paper bag.

Tip from the editors. Mix the two batches only after both cool fully, or the caramel will steam the cheddar pieces soggy.

This is the TableJourney editorial recipe, modelled on the canonical bistro / counter version. The first place to try the dish in its city of origin is below.

Where to eat chicago mix popcorn

Chicago mix popcorn in Chicago

Garrett Popcorn Shops ★ 4.2

Daily 09:00-21:00

Garrett Popcorn Shops in Chicago is the Loop popcorn counter on Randolph since 1949, with the Garrett Mix (cheese-and-caramel) bag in a gold tin to take home.

Try: Garrett Mix (cheese and caramel popcorn)

Tip: Order the small bag mixed, eaten warm out of the bag before the cheese cools. The gallon tin is for the airport.

26 W Randolph St, Chicago, IL 60601

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