Black Currant Cheesecake Kettle Corn (Print Version)

A gourmet popcorn treat combining tangy black currant with creamy cheesecake flavors over crispy kettle corn.

# 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:

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 Tips:

01 -
  • It tastes like you spent hours in a gourmet kitchen when really you just heated some oil and shook a pot.
  • The savory-sweet balance keeps you from realizing you've eaten the entire batch.
  • Black currant and cream cheese together hit a flavor note that feels both familiar and surprising.
02 -
  • If you add the coating to cold popcorn, it won't stick properly and you'll end up with powder at the bottom of the bowl instead of an even coating.
  • Don't skip the powdered cream cheese and reach for regular cream cheese thinking it'll work; it creates weird clumps and never distributes evenly no matter how much you toss.
03 -
  • Use a heavy-bottomed pot because thin pots create hot spots that burn the sugar in some areas while leaving other kernels uncoated.
  • If you can't find powdered cream cheese, freeze-dry your own regular cream cheese by spreading thin pieces on a baking sheet and letting them sit uncovered in your freezer overnight, then pulse them in a food processor until powdery.
Go Back