Black Currant Cheesecake Kettle Corn (Printable)

Savory-sweet kettle corn infused with tangy black currant and creamy cheesecake flavors for a gourmet snack experience.

# What Goes In:

→ Popcorn

01 - 1/2 cup popcorn kernels
02 - 2 tablespoons vegetable oil

→ Kettle Corn Coating

03 - 1/3 cup granulated sugar
04 - 1/2 teaspoon sea salt

→ Cheesecake & Black Currant Essence

05 - 2 tablespoons freeze-dried black currant powder
06 - 1/2 teaspoon vanilla extract
07 - 2 tablespoons powdered cream cheese
08 - 1 tablespoon powdered sugar

# How to Make It:

01 - In a large heavy-bottomed pot, heat vegetable oil over medium heat. Add a few popcorn kernels and cover. When they pop, add the remaining kernels and cover the pot.
02 - Sprinkle granulated sugar evenly over the kernels. Shake the pot occasionally to prevent burning.
03 - When popping slows, remove the pot from heat. Immediately transfer popcorn to a large mixing bowl.
04 - While the popcorn is still warm, sprinkle with sea salt.
05 - In a small bowl, combine black currant powder, powdered cream cheese, powdered sugar, and vanilla extract.
06 - Sprinkle the cheesecake-black currant mixture over the warm kettle corn. Toss thoroughly to coat evenly.
07 - Allow to cool for a few minutes before serving.

# Expert Advice:

01 -
  • It transforms ordinary popcorn into something that tastes like you spent hours experimenting with flavors.
  • The tartness of black currant cuts through the richness of cheesecake powder in the most unexpected, addictive way.
  • You can make a full batch in under 20 minutes, which means last-minute entertaining suddenly feels effortless.
02 -
  • Remove the pot from heat the moment popping slows to a crawl, because even thirty extra seconds can turn your beautiful coating into a burnt, acrid mess that ruins everything.
  • Powdered cream cheese is not the same as regular cream cheese powder you find in baking sections, so read labels carefully or finely crumble freeze-dried cream cheese yourself.
  • The warm popcorn is essential for coating adhesion, so do not let it cool before tossing with the powder mixture or everything will slide off and settle at the bottom of the bowl.
03 -
  • Keep your lid slightly ajar while shaking the sugar-coated kernels so steam escapes and the coating crisps instead of steaming into chewiness.
  • Invest in a heavy-bottomed pot with a tight-fitting lid, as flimsy pots lead to uneven heat and burnt spots that ruin batches.
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