A Garrett Popcorn Hack For People That Can't Buy The Real Thing!
An Original Recipe by Lorraine Elliott
Cheese Popcorn
- 100g/3.5oz. 24 month or vintage cheddar cheese (Tillamook cheddar is more orange so don't despair if your cheese powder isn't orange)
- Bag of Cobbs cheddar popcorn
- Salt
- Coconut oil spray
Step 1 - Use a super fine grater to grate the cheese directly on the tiers of a food dehydrator. Turn on and dehydrate until it becomes brittle-mine took around 3-4 hours. Place in a spice grinder and grind until fine.
Step 2 - Preheat oven to 120C/240F and line a tray with parchment (you can also do this the same time as you bake the caramel corn). Spray the popcorn with oil spray and toss well in the cheddar powder. You want to get the powder in those little crevices. Season with salt (Garrett cheese corn is quite salty). Bake for 10 minutes. Note: cheese corn does tend to get stale quickly within 24 hours while caramel corn has a little longer as the caramel keeps it crunchy.
Caramel Corn
- Bag of Blackstone caramel popcorn
- 1/2 cup brown sugar
- 2 tablespoons corn or glucose syrup
- 20g/1 tablespoon butter
- Salt
Step 1 - Preheat oven to 120C/248F and line a baking tray with parchment. Heat the brown sugar, syrup and butter in a heavy bottomed saucepan on medium to high heat and stir. Boil until it reaches 140C/284F. Place the caramel corn in a large bowl and pour the caramel over stirring it to distribute it.
Step 2 - Spread out onto the tray separating the pieces (careful it will be quite hot). Bake at 120C/248F for 1 hour. Then combine with the cheese corn in whichever ratio you would like.