Black Currant Cheesecake Kettle Corn (Printer version)

Savory-sweet kettle corn with tangy black currant and creamy cheesecake flavors creates this gourmet popcorn treat ready in 20 minutes.

# What You'll 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 & 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

# Directions:

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 flavor profile that combines tangy fruit and creamy cheesecake.
  • Quick and easy to prepare in just 20 minutes.
  • A sophisticated vegetarian-friendly snack for any occasion.
02 -
  • For extra tang, add a few drops of lemon zest with the coating.
  • Use a heavy-bottomed pot to ensure the kernels pop evenly without scorching the sugar.
  • Toss the mixture while the popcorn is still warm for the best coating adhesion.
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