Black Currant Cheesecake Kettle Corn (Printable)

Savory-sweet popcorn with tangy black currant and creamy cheesecake flavors creates a unique gourmet snack experience.

# What you'll need:

→ Popcorn Base

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

# Method:

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 -
  • A unique gourmet flavor profile that balances tangy black currant and creamy cheesecake.
  • Perfectly captures the savory-sweet essence of classic kettle corn.
  • Quick and easy to prepare in just 20 minutes.
  • A visually stunning snack that is sure to impress at parties.
02 -
  • Remember to shake the pot regularly while the kernels are popping to prevent the sugar from burning at the bottom.
  • Contains dairy (cream cheese powder) and may contain traces of milk; always check labels for allergen cross-contamination if sensitive.
  • Toss the coating mixture while the popcorn is still warm to ensure an even and adherent glaze.
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