Black Currant Kettle Corn (Printable format)

Savory-sweet kettle corn enhanced with black currant and creamy cheesecake notes for a gourmet snack.

# 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 -
  • It hits every flavor note at once: buttery popcorn, bright fruit tang, creamy richness, and that addictive kettle corn sweetness.
  • Takes barely twenty minutes from stovetop to snacking, making it perfect for unexpected guests or late-night cravings.
  • Feels fancy enough to gift in a mason jar but easy enough that even a kitchen novice can nail it on the first try.
02 -
  • Don't walk away from the pot while the popcorn is popping; one moment of inattention and you'll have burned sugar stuck to the bottom that ruins the whole batch.
  • The cheesecake powder coating works best when applied to popcorn that's still warm but not steaming hot, so timing matters more than you'd think.
  • Humidity is the enemy of this snack; store it in an airtight container or it will lose its crispness within hours.
03 -
  • If your black currant powder seems clumpy, sift it through a fine mesh strainer before mixing it with the other coating ingredients so you get a smooth, even powder with no bitter specks.
  • Add a tiny pinch of lemon zest to the cheesecake coating if you want to amplify the tang and make the black currant flavor pop even more dramatically.
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