Review: G.H. Cretors’ Popped Corn & Peanut Butter and Chocolate Popcorn

by Erin

Popcorn is everywhere. At the movies, sporting events, parties – you name it. Along with it’s frequency, it is no surprise that there are a variety of flavors to satisfy everyone’s cravings. G.H. Cretors has taken it a step further by introducing a sweet and salty combination of caramel corn and cheese corn in the same bag, called the Chicago Mix. (G.H. Cretors also makes Kettle Corn, Caramel Nut Crunch with fresh roasted cashews and almonds, as well as “Just the Cheese Corn” and “Just the Carmel Corn” for those who do not agree with the combination of sweet and salty.)

This new mix is made using a special, “mushroom” variety popping corn, contains only all-natural ingredients, is free of GMOs and certified Kosher. The caramel corn is made the old fashioned way: by hand, in copper kettles. Cane sugar, brown rice syrup (a non-GMO alternative to corn syrup with a lower glycemic impact) and real butter is heated over a flame and then stirred slowly by hand to develop its rich complex flavor and crunch. For the cheese corn, real cheddar cheese is melted in special kettles and then gently mixed with locally-grown, air-popped corn.

But the real question is, does it taste good? Cheesey popcorn is wonderful, as is caramel, but together? I wasn’t sure what I would think of this particular sweet and salty combo. When told that I would be sent the caramel and white cheddar popcorn separately in addition to the Chicago Mix, I was convinced that I would end up preferring it that way. But I am here to tell you that those segregated bags are just plain wrong. These two kinds of popcorn were meant to be together in one bag.

To continue the pairing of sweet and salty, I decided to make my own version using their Kettle Corn and adding my favorite sweet and salty combo ever – peanut butter and chocolate! We are only at week 2 of football season so I truly hope you are not tired of having your Saturdays filled with this pairing. I myself find it difficult to imagine ever growing tired of it. This popcorn involves a caramel-ly peanut butter coating with a drizzle of melted chocolate. You could even add in peanuts or miniature Reese’s cups.

Find out more about G.H Cretors on their Facebook page, and be sure to check out their current sweepstakes!

P.S. This week a #14 Ohio State plays at home vs. UCF.

One year ago: Buffalo Chicken Meatball Subs


Makes 8 cups


8 cups plain popcorn (I used G.H. Cretors’ Kettle Corn)

1/2 cup honey

1/2 cup sugar

1/2 cup peanut butter

1/2 tsp vanilla extract

1/2 cup semi-sweet chocolate chips, melted


  1. Place popcorn in a large bowl and line two baking sheets with parchment paper;  set aside.
  2. In a medium pan over medium heat, mix the honey and sugar and bring to a boil. Let it simmer for 2 minutes or until slightly darker in color, then remove from the heat and add the peanut butter. Stir vigorously until all the peanut butter is melted, then mix in the vanilla.
  3. Immediately pour the peanut butter caramel over the popcorn and stir until completely coated. Transfer to parchment lined baking sheets and spread evenly. Using your hands (carefully) break apart the popcorn.  This way there are individual kernels.  Drizzle with melted chocolate and let sit until chocolate hardens.

Source: Adapted from A Cozy Kitchen.

Disclosure: I received bags of G.H. Cretors’ popped corn for free from Crier Communications. I was not compensated for this post. Thoughts and opinions are my own.

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David Rothzeid September 9, 2012 - 7:27 am

Dang. That’s a good recipe. I’ll be making the buckeye popcorn next week in Ohio

Hayley @ The Domestic Rebel September 8, 2012 - 10:19 am

You have NO idea how excited I am over this popcorn! Kettle corn is my die-hard fave, but adding pb and choc to it is pure genius!


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