Black Currant Cheesecake Kettle Corn (Print)

Tangy black currant meets creamy cheesecake essence on crispy kettle corn for a unique gourmet snacking experience.

# Components:

→ 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

# 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.

# Chef Secrets:

01 -
  • Gourmet Flavor: A unique blend of tangy black currant and creamy cheesecake flavors.
  • Quick and Easy: Goes from pantry to bowl in just 20 minutes.
  • Vegetarian Friendly: A delightful snack that fits a vegetarian diet.
02 -
  • Toss While Warm: Ensure the popcorn is still warm when adding the cheesecake mixture so the powders adhere properly.
  • Allergen Care: This recipe contains dairy via the cream cheese powder; always check labels for potential cross-contamination.
  • Cool Before Serving: Letting the kettle corn cool for a few minutes allows the sugar glaze to set, resulting in a better crunch.
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