Black Currant Cheesecake Kettle Corn (Printable)

Savory-sweet kettle corn meets tangy black currant and creamy cheesecake flavors in this gourmet popcorn treat.

# 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

# 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 tastes fancy enough to impress guests but requires almost no cooking skill to pull off.
  • The tangy-creamy-salty balance hits that sweet spot between savory and dessert without committing to either one.
02 -
  • Timing is everything with kettle corn, so listen to the pops rather than watching the clock, and pull it off heat just before you think you should.
  • Your powdered cream cheese must be completely dry, or it will clump up and refuse to distribute evenly across the popcorn.
03 -
  • Use a heavy-bottomed pot with a tight-fitting lid so the kernels pop evenly without escaping around the edges.
  • Have your coating mixture ready before the popcorn finishes popping, so you can apply it immediately while everything is still warm enough to accept it.
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