Description
Crunchy and delicious Caramel Cheese Popcorn Mix combines the savory tang of cheddar cheese with the sweet, buttery crunch of caramel. This recipe offers a perfect balance of flavors and textures, making it an irresistible snack for movie nights or gatherings. The popcorn is first coated with a cheddar cheese powder mixture, then drizzled and baked with homemade caramel for crisp, cluster-worthy bites finished with a touch of sea salt flakes.
Ingredients
Scale
Popcorn
- 1/2 cup popcorn kernels
- 3 tbsp vegetable oil
- 1/2 tsp salt
Cheese Coating
- 1/2 cup cheddar cheese powder
- 1 tbsp unsalted butter, melted
- 1/2 tsp sodium citrate
Caramel Sauce
- 1/2 cup unsalted butter
- 1 cup granulated sugar
- 1/4 cup light corn syrup
- 2 tbsp light honey
- 1/4 tsp cream of tartar
- 1/4 tsp salt
- 1/4 tsp baking soda
Finishing
- 1/4 tsp sea salt flakes
Instructions
- Pop the popcorn: Heat a large heavy pot over medium heat and add the vegetable oil. Once shimmering, add three test kernels. When they pop, add the remaining kernels and 1/2 tsp salt. Cover and shake gently to pop all kernels. Remove any unpopped kernels to prevent burning.
- Coat popcorn with cheese: Preheat the oven to 200°F. Spread the popcorn onto a rimmed baking sheet. Whisk together cheddar cheese powder and sodium citrate in a large bowl. Drizzle the melted butter over the warm popcorn and toss vigorously to coat. Return popcorn to the baking sheet and bake for 10 minutes to set the cheese coating evenly without clumping.
- Prepare caramel sauce: In a heavy-bottomed saucepan, combine unsalted butter, granulated sugar, light corn syrup, honey, cream of tartar, and 1/4 tsp salt. Stir until sugar dissolves. Attach a candy thermometer and cook without stirring until temperature reaches 250°F (hard-ball stage). Wipe down sides with a wet pastry brush to prevent crystallization.
- Add baking soda to caramel: Remove the pan from heat and quickly stir in the baking soda. The mixture will foam and lighten in color, forming air pockets essential for crunchy clusters.
- Coat popcorn with caramel: Immediately drizzle the hot caramel over the cheese-coated popcorn. Use two spatulas to gently fold and coat evenly, working quickly to prevent sticky clumps.
- Bake for cluster formation: Reduce oven temperature to 250°F. Spread caramel-coated popcorn in a single layer on the baking sheet. Bake for 20 minutes, stirring every 5 minutes to promote even cluster formation and prevent burning.
- Finish and cool: Remove popcorn from oven and sprinkle with sea salt flakes while warm. Allow to cool completely on the baking sheet until crisp and crackling. Break into bite-sized clusters before serving.
Notes
- Use a heavy pot for even heat distribution during popping.
- Sodium citrate helps cheese powder adhere well to popcorn.
- Be careful not to overcook the caramel to avoid a burnt flavor.
- Stirring every 5 minutes while baking is essential to form uniform clusters.
- Once cooled, store in an airtight container to maintain crunchiness.
