Pin Indulge in the ultimate gourmet snack with this Black Currant Cheesecake Kettle Corn. This delightful fusion combines the classic savory-sweet crunch of kettle corn with the tangy brightness of black currant and the creamy, rich essence of cheesecake. It is a sophisticated treat that is as visually stunning as it is delicious, making it perfect for both cozy movie nights and elegant gatherings.
Pin The secret to this recipe lies in the use of freeze-dried powders, which provide an intense, concentrated flavor and a beautiful purple hue without making the popcorn soggy. By tossing the warm kettle corn in the cheesecake-black currant essence, every kernel gets a perfectly balanced coating of sweet, salt, and tang.
Ingredients
- Popcorn: 1/2 cup popcorn kernels, 2 tablespoons vegetable oil
- Kettle Corn Coating: 1/3 cup granulated sugar, 1/2 teaspoon sea salt
- Cheesecake & Black Currant Essence: 2 tablespoons freeze-dried black currant powder (or black currant flavoring), 1/2 teaspoon vanilla extract, 2 tablespoons powdered cream cheese (or 2 tablespoons finely crumbled freeze-dried cream cheese), 1 tablespoon powdered sugar
Instructions
- Step 1
- 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.
- Step 2
- Sprinkle granulated sugar evenly over the kernels. Shake the pot occasionally to prevent burning.
- Step 3
- When popping slows, remove the pot from heat. Immediately transfer popcorn to a large mixing bowl.
- Step 4
- While the popcorn is still warm, sprinkle with sea salt.
- Step 5
- In a small bowl, combine black currant powder, powdered cream cheese, powdered sugar, and vanilla extract.
- Step 6
- Sprinkle the cheesecake-black currant mixture over the warm kettle corn. Toss thoroughly to coat evenly.
- Step 7
- Allow to cool for a few minutes before serving.
Zusatztipps für die Zubereitung
Using a large heavy-bottomed pot with a lid is essential for even heat distribution, which prevents the sugar from scorching. Be sure to shake the pot consistently once the sugar is added to ensure every kernel is evenly glazed and nothing sticks to the bottom.
Varianten und Anpassungen
If black currant powder is unavailable, you can easily substitute it with freeze-dried raspberry powder for a similar berry profile. For those who prefer a more citrus-forward finish, adding a few drops of lemon zest to the coating mixture provides an extra layer of bright tanginess.
Serviervorschläge
This gourmet treat pairs wonderfully with a glass of sparkling wine or a cup of berry-infused tea. To maintain the popcorn's signature crunch, store any leftovers in an airtight container for up to 3 days. This recipe yields 6 servings, each containing approximately 135 calories.
Pin With its vibrant color and sophisticated flavor profile, this Black Currant Cheesecake Kettle Corn is a show-stopping snack. Enjoy the delightful contrast of the creamy cheesecake notes against the tart black currant finish in every handful.
Recipe Q&A
- → What makes this kettle corn different from regular versions?
This variation incorporates freeze-dried black currant powder and powdered cream cheese, adding tangy fruit notes and creamy richness to the classic sweet-and-salty kettle corn base for a more sophisticated flavor profile.
- → Can I use fresh black currants instead of powder?
Fresh currants contain too much moisture and will make the popcorn soggy. Freeze-dried powder provides concentrated flavor without affecting the crisp texture. You can also use freeze-dried raspberry powder as an alternative.
- → How do I prevent the sugar from burning while making kettle corn?
Shake the pot frequently while the kernels are popping. Keep the heat at medium and remove from heat immediately once popping slows to about 2-3 seconds between pops. Transfer to a bowl right away to stop the cooking process.
- → What's the best way to coat the popcorn evenly?
Work while the popcorn is still warm—the residual heat helps the coating adhere better. Sprinkle the seasoning mixture gradually while tossing continuously with a spatula or by shaking the bowl to ensure every piece gets coated.
- → How should I store this gourmet popcorn?
Keep in an airtight container at room temperature for up to 3 days. Avoid refrigeration as it introduces moisture that can make the popcorn lose its crunch. For best results, consume within 24-48 hours while the flavors are freshest.
- → Can I make this without powdered cream cheese?
Yes, you can substitute finely crumbled freeze-dried cream cheese. Regular cream cheese won't work as it contains moisture that will make the popcorn soggy. The powdered version provides pure flavor without compromising texture.