Black Currant Cheesecake Kettle Corn (Printable)

Tangy black currant meets creamy cheesecake in this savory-sweet popcorn twist. A gourmet snack ready in 20 minutes.

# 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 & Black Currant Essence

05 - 2 tablespoons freeze-dried black currant powder (or black currant flavoring)
06 - 1/2 teaspoon vanilla extract
07 - 2 tablespoons powdered cream cheese (or 2 tablespoons finely crumbled freeze-dried 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. While still warm, sprinkle with sea salt.
04 - In a small bowl, combine black currant powder, powdered cream cheese, powdered sugar, and vanilla extract.
05 - Sprinkle the cheesecake-black currant mixture over the warm kettle corn. Toss thoroughly to coat evenly. Allow to cool for a few minutes before serving.

# Expert Tips:

01 -
  • The tangy black currant cuts through the sweet caramelized sugar for a sophisticated flavor profile
  • Its the kind of snack that disappears at parties but feels special enough for movie night at home
02 -
  • Sugar burns faster than you expect, so keep that pot moving once you add it
  • The coating works best when applied to warm popcorn, so have your seasoning mix ready before you start popping
03 -
  • Use a pot with a heavy bottom to distribute heat evenly and prevent hot spots that burn the sugar
  • If the coating feels too intense, start with half the black currant powder and taste before adding more
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