Black Currant Cheesecake Kettle Corn (Print Version)

Savory-sweet popcorn with tangy black currant and creamy cheesecake flavors

# What You Need:

→ 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 and 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:

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 feels like a fancy treat you'd find at a specialty shop, but takes barely twenty minutes from stovetop to bowl.
  • The sweet-salty-tangy balance keeps surprising your taste buds with every handful, never getting boring.
  • Once you nail this, you become the person everyone asks to bring snacks to.
02 -
  • Temperature matters enormously here, if your oil isn't hot enough the kernels won't pop evenly, and you'll end up with sad chewy pieces mixed with perfect ones.
  • The black currant powder must go on warm popcorn or it stays powdery instead of clinging, so don't let it cool completely before coating.
  • Humidity is your enemy, make this on a dry day and store it sealed, because any moisture will turn your gourmet snack soft and disappointing.
03 -
  • Use a heavy-bottomed pot specifically, cheap thin pots create hot spots that burn the sugar unevenly and ruin the whole batch.
  • Powdered cream cheese from a freeze-dried source costs a bit more but changes everything, regular powder grazes your mouth unpleasantly while freeze-dried dissolves beautifully.
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